River crabs need 20 minutes if you steam them.

How to make river crabs:

1, steamed crabs

First of all, buy back the crabs with water for about an hour, so that the river water is soaked clean. Then clean the crab, available toothbrush to scrub the surface of the crab, wash away the sediment, and then open the crab triangular cover, remove the inside of the dirt, and then remove the crab gills, stomach and other parts.

Then placed in the plate, the bottom of the plate put on the green onion and ginger, and then put the clean crab on the top in the cage drawer steam, steaming about 20 minutes can be. Steaming crabs, you can namely retain the original fresh flavor of the crab, and will not destroy the vitamins in the crab, nutrients will not be lost.

2, braised crab

First of all, the crab washed and cut in half, sliced onion and garlic, ginger cut into silk, a little dry chili spare. Pan under the oil, oil heat into the pepper seasoning dry chili pepper fried incense, then handle the cut crab into the pot, together with ginger, onion and garlic slices fried to. Wait until the crab fried to color, and then put some cooking wine fragrance, vinegar to fishy, add some water, under a little sugar, soy sauce to cook until the water boiled juice out of the pot.

The meat of the braised crab is juicy, and the crab yolk is fresh and flavorful. The crab meat is also rich in nutrients, which allows you to absorb the nutrients of the crab.

3, scallion oil crab

Crab wash, add ginger and scallion on the pot steamed, take out the crab cut into pieces on the plate, and then pour the soup after steaming the crab into a small bowl, add salt, sugar, monosodium glutamate and steamed fish soy sauce, stirring drizzle into the plate, and then cut some shredded scallions and ginger, garlic sprinkled on the crab.

Next the last procedure, the pot of boiling oil, turn on the heat, when the oil is hot, directly dripping on the onion and ginger, onion oil crab on the production is complete, onion, ginger and garlic mixture of aroma immersed in the crab meat, the taste of light think about it, the mouth watering.

4, spicy crab

The first thing to do is to put the crab in a pot with a small amount of white wine soak halo, and then remove both sides of the gills after the crab is drunk, and then chopped into a few pieces, will be cut into segments of green onion, ginger cut into slices, garlic chopped spare. Start the pot pour oil, oil is hot, put pepper, dry chili pepper fried flavor when, add ginger, scallion segments, crab pieces, and then pour into the cooking wine, vinegar, sugar, soy sauce fried can be.

Spicy crab belongs to the Szechuan cuisine cuisine, fresh spicy is its main feature, spicy crab flavor and spicy, nutritious and extremely rich, is a lot of restaurants and hotels a plate of signature dishes. Has been loved by many people.

5, drunken crab

Drunken crab is a local dish in Shanghai, the practice is actually not complicated, chopped green onions, ginger and garlic, with salt, sugar, pepper, star anise together into the water on the fire, after cooling, add yellow wine, white wine evenly modulated into drunken brine.

Crab clean and dry water, will be adjusted to the drunken brine poured into the container with crab on the container, and sprinkle the right amount of salt, the crab up and down, so that each crab are evenly dipped in seasoning, cover the lid, marinate for 24 hours on it. The taste belongs to salty and fresh. Characterized by aromatic and non-fishy, crab flavor.