Wash the crab, placed in a pot full of boiling water, add a piece of ginger, fierce fire cooking. Generally more than half a catty twenty minutes, less than six taels of fifteen minutes.
Steaming crab method: When the water boils to a big roll, put the crab belly to the sky into the steamer, put on the top of the washed and wiped dry shiso leaves, and steam for 15 to 20 minutes.
Dipping: Use one and a half bowls of vinegar, three and a half bowls of soy sauce, six spoons of sugar, four sections of ginger and minced mushrooms to simmer in water for 20 minutes.
2 Secret Crab
Materials: one crab, four taels of garlic, chili pepper, locust salt
Practice
(1). First, clean the crab, cut into 4 to 6 pieces.
(2). In a frying pan, deep fry the crab until golden brown, remove and set aside.
(3). Fry the garlic bait in a frying pan until golden brown, remove and set aside.
(4). Stir fry the chili peppers, then add the crab and garlic bait into the pan, add locust salt and mix well.
Small efforts:
(1). Sophora salt is a mixture of five-spice powder and salt
(2). Crab meat is a fairly easy-to-cook seafood, so by letting the crab go through the frying pan first, you can seal in the meat juices and not lose them. However, the time should not be too long, otherwise, the meat will be too old and the meat juice will be lost instead.
3 Crab in black bean sauce
Materials: one crab, half a tael to one tael of black bean sauce, 2 tael of red chili pepper, 2 tael of garlic bait, 2 cents of cream
Seasoning: oyster sauce, sugar, chicken powder in moderation
Practice:
(1). Clean the crab and cut it into six pieces.
(2). Fry the crab in a frying pan until golden brown.
(3). Slice the red chili, add cream and black beans, add 10 taels of stock and seasonings and cook for 2 minutes to thicken the sauce.
4 Baked Crab with Cheese
Ingredients: one crab, 2 taels of onion, 1 teaspoon of cream, 10 taels of stock, 1 taels to 1.5 taels of cheese
Practice:
(1). First, clean and cut the crab into six pieces.
(2). Heat up a frying pan and remove the crab from the oil and set aside.
(3). Dice the onion and add the cream and onion, add the stock.
(4). Add the crab to 3, then add the cheese and cook for 2 minutes to thicken and blend well.
5 Curry Flower Crab
Ingredients: 2 flower crabs, 1 onion, 1 green onion, 1 piece of ginger, 2 slices of lettuce leaves, 1 piece of diced willow, 2 strips of red chili peppers, and cornstarch in moderation
Seasoning:
a. 1 tsp salt, a pinch of white pepper powder, and 1 tbsp wine
b. 2 tsp salt, 1 tbsp sugar, 1 tbsp wine, and 2 tbsp curry powder
Method:
B. 2 tbsp salt, 1 tbsp sugar, 1 tbsp wine, and 2 tbsp curry powder
Curry Powder. >
How to make:
1. Wash and devein the flower crabs, peel the crab cover completely, cut the crab belly into big pieces, and marinate the green onion, ginger and a ingredients together in the flower crab.
2, onion shredded, diced willow sliced, red pepper cut small diamond, ginger marinated flower crab dipped in a little too white powder, into the frying pan deep-fried, remove and spare.
3, frying pan sautéed onion silk, and then add the b material to a small fire fried curry flavor, to 1 cup of water and crab with dry burning, burned to the soup is almost dry when the thin thickening.
6 Crab and Winter Vermicelli in Casserole
Ingredients: 1 large sand crab, 1 handful of winter vermicelli, 20g of white radish, 20g of red radish, 1 green onion, 1 piece of ginger
Seasonings:
a. 1/2 tsp salt, 1 tbsp wine, a pinch of white pepper
b. 1 tbsp salt, 1 tbsp sugar, 1 tbsp wine, 2 tbsp sriracha sauce
Seasoning:
b. 1 tbsp salt, 1 tbsp sugar, 1 tbsp wine, 2 tbsp sriracha sauce
Sriracha sauce is the best way to cook crabs. Directions:
(1). Wash the crab and remove the internal organs, peel the crab cover completely, cut the crab belly into large pieces, marinate the scallion, ginger and a ingredients together in the crab; slice the white and red radish, ginger, scallion and set aside
(2). Dust the marinated crab with a little white powder, deep fry in a frying pan, remove and set aside.
(3). Start a frying pan and stir fry ginger, scallion, then add b ingredients, white, carrot slices and 2 cups of water and crab with the flavor, into the casserole, into the winter noodle continued to roll, until the winter noodle can be boiled.
7 Golden Bread Crab
Select the sea crab "prismatic crab", this crab meat is thin, shell and meat between the space left, very suitable for bread with. The bread is wrapped around the crab, and then cheese and milk are added to it, giving it a creamy flavor when cooked. When you cut the crispy bread, it instantly bubbles with hot, cheesy flavor. The crab meat completely absorbs the flavor of cheese and milk, and the gap between the shells is filled with sauce, and when you bite into it, the sauce penetrates the crab meat, which is really very tempting. The bread on the periphery can also be enjoyed as a main meal, not greasy.
8 pepper radish Ling crab
According to the "Compendium of Materia Medica" records: crab has a soothing and beneficial qi, stomach digestion, through the meridian, scattered all the heat, the efficacy of dissipation of blood stasis, the selection of fat red crab soup most nourishing but. First, add radish to the old chicken soup and simmer for an hour, then add red crab and pepper and cook until the crab is cooked. The radish is infused with the sweetness of the chicken broth, while the pepper is occasionally slightly spicy. All the ingredients complement each other, and the red crab, with its soft paste and thick flesh, pairs perfectly with the radish and pepper to form a vitamin-rich autumn lubricating and wind-relieving old-fire soup, which is perfect for ladies to enjoy during the dry season of autumn winds. At this time, a glass of red wine, accompanied by golden meat crab, is a great enjoyment of life!
9 Tiger crab two eat
To eat the true flavor of the crab, it is best to wash your hands, directly grab and eat, so that you can enjoy the taste of the original freedom. Just like fried crab in the typhoon shelter, this dish with rich flavor is always a good idea to eat it all in one go. Tiger crabs are deep-fried in oil and then stir-fried with garlic, pepper and black beans, which is a historical dish passed down from Hong Kong and is best served with white wine.
10 E-fu Noodles with Crab Roe
The tiger crab roe with its sweet and fragrant oil is used to hold the E-fu Noodles cooked with crab juice in the broth, which is like uncovering a mussel to find an eye-catching pearl. The unique aroma of the crab roe wraps around the noodles, and the addition of sprouts makes it sweet and refreshing to the palate. The portion of the noodles is just right according to the size of the crab cap, and it is absolutely low-fat and low-oil, so ladies who are greedy for beauty can enjoy it to their heart's content.
11 Steamed Red Crab with Hua Diao Wine
Made with aged Hua Diao Wine, it can neutralize the coldness of the crab meat without masking the sweetness of the crab. When served, the aroma of Hua Diao wine drives the rich meat flavor to spread in the air, with a very strong wine flavor without the bitter taste of wine, making people mouth-watering. The red crab is padded with egg and steamed together, and the golden juice in the dish makes the red crab moistened, as if it is inherently compatible. Chewing the down-to-earth red crab, the flavor of aged red wine inadvertently wafted between the lips and teeth.
12 Baked Red Crab Casserole with Vermicelli in Martell
Fresh pasty crabs are selected and refined with Martell, Vermicelli and chef's special seasoning. The crab is not only sweet and tasty, but also full of wild flavor after absorbing the wine flavor of the Martell. This is also a very innovative approach, and the pairing of martini with the crab is a very bold experiment.
13 Fried Hibiscus Crab Mushroom
Required Ingredients: 1/2 bowl of cooked crab meat, 8 egg whites (yolks can be used as ornaments), 8-10 tbsp salad oil, 1/2 tbsp finely chopped green onion, 1/2 tsp pepper, 3/5 tsp salt, a pinch of monosodium glutamate (MSG), 1 tsp wine
Precipient Steps：
(1) Steam the eggs and then remove the meat from the egg, clean the egg and remove the meat from the eggs. The meat washed with water and oil, and then dried.
(2) Beat egg white carefully, add crab meat and Ingredient A, mix well.
(3) frying pan into the oil, add until warm, pour in the crab meat, slowly shovel the egg sauce with medium heat and turn slightly, so that the egg sauce condensed but not hard, until the egg sauce is all condensed can be served.
Remarks: You can also buy freshly peeled crab meat to steam, or canned crab meat to do.
14 Tasty Crab with Garlic and Black Bean Paste
Ingredients: 500g of crab [11/8lb/13tbsp], 2 tablespoons of Lee Kum Kee Ginger Paste, 1/2 teaspoon of Lee Kum Kee Garlic Paste, finely minced ginger, 11/2 tablespoons of cornstarch, 1/2 teaspoon of pepper, 1 tablespoon of sugar, 1/4 cup of water (60ml), 1 teaspoon of cornstarch, 2 tablespoons of water
How to make it
Methods:
(1) Steamed crab meat can be steamed in a can.
(1). Wash the crab, drain the water, dip it in cornstarch, soak in oil until half-cooked, drain the oil and set aside.
(2). Add 2 tablespoons of oil and sauté the ginger, garlic, and segments.
(3). Add crab and seasoning, stir fry for about 8 minutes.
(4). Finally add the gravy and cook until the sauce thickens.
15 Crab with Orange
Traditional dish of Hangzhou, Zhejiang Province. Created in the Southern Song Dynasty, it has been handed down to the present day. Crab meat and crab meat as the main ingredients stir-fried and set into the orange steamed and made. The dish is colorful and beautiful, orange and crab fat, unique flavor, aftertaste mellow and strong.
Raw materials: 200 grams of net crab paste meat, 2 eggs, 10 fresh oranges, pork fat, net water chestnuts 25 grams of refined salt 3 grams of white wine, ginger 5 grams of each, 2 grams of monosodium glutamate, 1 gram of pepper
Method:
(1). Each fresh orange in the upper quarter of the cut a piece of top, top to stay, the orange flesh scooped out, leaving part of the orange flesh, ginger minced;
(2). Pork fat boiled, cut top, net water chestnut cut into small dices, crab meat, fat dices, water chestnut dices plus egg liquid, ginger, pepper, salt, monosodium glutamate, white wine mix well, divided into 10 portions loaded into a fresh orange, will be the original cut up orange slices cover top;
(3). Sauce stuffed orange on a plate, steamed for 30 minutes to remove.
16 flower carving steamed crab
Main dish ingredients: 1 green crab, 50 grams of flower carving wine, 1.75 grams of sugar, 1.75 grams of monosodium glutamate (MSG), 1 gram of salt, 5 grams of chicken oil, 2 slices of ginger
Accessory ingredients: 1 dry red pepper, 2 small green onions, coriander leaves a little.
How to do: clean the green crab, put all the ingredients, steam over high heat for 10 minutes to plate. Small green onion shredded, dry red pepper cut into sections, green onion threaded in the red pepper section, put the coriander leaves that is completed.