Selection: first look at the appearance, bright color, clear outline and dense mane, which meets the conditions of green (back), white belly and golden hair. Secondly, press the crab's feet with your fingers, and the feet are full and full. Finally, tap your finger near your eyes. Anyone who blinks flexibly and sprays foam repeatedly will taste fresh.

1

Boiling crab method: after washing the crab, put it in a pot filled with boiling water, add a piece of ginger and cook it with high fire. Generally, 20 minutes is more than half a catty, and 15 minutes is less than six ounces.

Steaming crab method: after the water is boiled, pour the crab belly into a steamer, put the washed and dried perilla leaves on it, and steam for/kloc-0.5 to 20 minutes.

Dip: Chop and stew for 20 minutes with one and a half bowls of vinegar, three and a half bowls of soy sauce, six spoonfuls of sugar and ginger.

2

Cheat crabs

Ingredients: one crab, four liang of garlic, pepper, Sophora japonica salt.

working methods

1. First clean the crab and cut it into 4 ~ 6 pieces.

2. Take the oil pan, fry the crabs until golden brown, and take them out for later use.

3. Put the garlic bait in the oil pan and fry until golden brown, and take it out for later use.

4. Stir-fry the pepper, then put the crab and garlic bait into the pot, add the Sophora japonica salt and mix well.

Little kung fu:

1. Sophora japonica salt is a mixture of spiced powder and salt.

2. It is quite easy to make seafood with crab meat. Let the crab pass through the oil pan first, so that the gravy can be sealed and not lost. But the time should not be too long, otherwise the meat will be too old and the gravy will be gone.

three

Fried Crabs with Soy Sauce

Ingredients: a crab, half a pound to a pound of lobster sauce, two ounces of red pepper, two ounces of garlic bait and two dollars of cream.

Seasoning: oyster sauce, sugar, chicken powder.

Exercise:

1. Wash the crab and cut it into six pieces.

2. Fry the crabs in a frying pan until golden brown, and remove them for later use.

3. Slice the red pepper, add cream and lobster sauce, stir-fry, add twelve soups and seasonings and cook for 2 minutes to thicken.

four

Baked crab with cheese

Ingredients: crab 1 piece, 2 onions, 1 teaspoon cream, 1 soup, 1 cheese, 2 to1cheese.

Exercise:

1. First, wash the crab and cut it into six pieces.

2. Take the crab out of the oil for later use.

3. Dice onion, add cream and onion, stir-fry until fragrant, and add stock.

4. Put the crab in 3 bowls, add cheese and cook for 2 minutes, thicken and mix well.

five

Curry crab

Materials: 2 crabs, 1 root onion, 1 root onion, 1 root ginger, 2 lettuce leaves, 1 root Liu Ding, 2 red peppers, and appropriate starch.

Seasoning: a. salt 1 tsp, a little white pepper, wine 1 tsp.

B 2 tsps salt, 2 tsps sugar 1 tsp wine 1 tsp curry powder.

Exercise:

1. Wash the crab, gut it, peel off the crab cover completely, cut the crab belly into large pieces, mash the onion and ginger, and put them in the crab filled with material A for pickling;

2. Shred the onion, slice the Liu Ding, cut the red pepper into small squares, dip the crab marinated with ginger in a little white powder, fry it in the oil pan, and remove it for later use;

3. Stir-fry shredded onion in an oil pan, then add material B and stir-fry curry flavor with low fire, then add 1 glass of water and dry it with crabs until the soup is almost dry.

six

Xiedong rice noodle Guo

Materials: Crab 1 crab, winter flour 1 handful, 20g white radish, 20g carrot, onion 1 root, and ginger 1 root.

Seasoning: a. salt 1/2 tsp, wine 1 tsp, a little white pepper.

B. 1 teaspoon salt, 1 teaspoon sugar, 2 teaspoons wine and 2 teaspoons sand tea sauce.

Exercise:

1. Wash the crab, gut it, peel off the crab cover completely, cut the crab belly into large pieces, mash the onion and ginger, and marinate it with the A material in the crab; Slice radish, carrot, ginger and onion for later use.

2. Dip the salted crab in a little white powder, fry it in the oil pan, and take it out for later use.

3. Stir-fry ginger slices and onion slices in a frying pan, then add material B, white and carrot slices, and 2 cups of water and crabs to taste. Put them in a casserole, add the winter flour, and keep rolling until the winter flour boils.

seven

Golden bread crab

Choose the sea crab "Prism Crab", which has thin meat and a gap between the shell and the meat, and is very suitable for making bread? . Wrap the crab in noodles and add cheese and milk. When boiled, milk is fragrant. Cut the crispy bread, and the hot air with cheese flavor will come out in an instant. Crab meat completely absorbed the flavor of cheese and milk, and the gap between shells was filled with sauce. Bite it down, and the sauce permeates the crab meat, which is really attractive. Peripheral bread can also be used as a staple food, not oily or greasy.

8 pepper radish crab

According to Compendium of Materia Medica, crabs have the functions of relaxing muscles and tendons, benefiting qi, harmonizing stomach, promoting digestion, dredging meridians, clearing away heat and removing blood stasis, and the fat red crab soup is the most nourishing. First, add radish to the old turkey soup and stew for an hour, then add red crab and pepper and cook until the crab is cooked. Radish is permeated with the sweetness of chicken soup, and occasionally reveals the slightly spicy pepper. All the ingredients complement each other. The red crab paste is soft and thick, which is perfectly matched with radish and pepper to form an autumn throat-moistening and wind-dispelling soup rich in vitamins. In the dry season of autumn wind, it is most suitable for ladies to enjoy. At this time, a glass of golden crab carved red wine is a great enjoyment of life!

9 tiger crab two feet

Guan Zhiquan, the owner of Dahua Restaurant, thinks that in order to enjoy the original and free taste, it is best to wash your hands and eat directly. Just like the fried crab in the typhoon shelter, it is a delicious accompaniment, which always makes people want to eat it in one breath. Tiger and crab are deep-fried first, and then fried with garlic, pepper and lobster sauce. This is a historical food handed down from Hong Kong, and it is best served with white wine.