The pike crab is very sweet to eat, and it is even more original when it is steamed. In addition, the three warts pike crab nutritious, rich in protein, fat and trace elements, has a very good nourishing effect. It is understood that Zhoushan eat pike crab is very light, usually steamed in water, with onion, ginger and garlic. After steaming for ten minutes, without any dipping sauce, eat directly. Zhoushan people pay attention to the freshness of seafood, dipping will waste the freshness.
But for some people who don't eat seafood often, they may feel the fishy flavor is heavier, so you can consider the more conventional way of steaming.
Ingredients:3 pike crabs, ginger and scallions, cooking wine, soy sauce, pepper and sugar.
Practice:
1. When you buy the pike crabs, clean the shells with a brush.
2. Put a suitable amount of water in a pot, add cooking wine, ginger and scallions, and boil over high heat.
3. Add the pike and steam for 12 minutes.
4. Dip the pike with grated ginger, soy sauce, sugar and pepper.
Tips:Isn't the above quite simple? Steaming pike crabs can retain the original flavor of pike crabs to a greater extent, and is also suitable for pairing with wine and eating alone. However, people with allergies, deficiency cold, hypercholesterolemia, hepatitis patients, pregnant women, cardiovascular patients and so on. Should pay attention to the amount of food, not too much.
Jiangsu's version of "boiled pike crab"
Boiled pike crab tastes a bit like steamed crab, but cooked in a slightly different way. Two pike crabs are stuffed into a pot and placed in the water to boil. Add ginger slices, green onion knots and cooking wine, bring to a boil over high heat, then turn down the heat to low for 5 minutes, and dip the pot in vinegar and ginger to serve.
Ingredients:300g of crab, soy sauce, ginger and vinegar.
Exercises:
1. After buying crabs, make sure to keep them in water so that they can fully crawl and breathe until they vomit out the dirt in their stomachs.
2. Then, using a brush, carefully brush the front and back of the crab. Wash them well and put them in a pot to cook.
3. Wait until the crab shells turn red, then cook for about ten minutes. Eat it with some soy sauce with ginger and rice vinegar.
The most classic "backward crab"
In Taizhou, there is a classic way to burn crabs: first clean the crab with a toothbrush, then put a large kitchen knife in the middle of the crab, then hit the back of the knife with the other hand, and the crab is sliced in half. Cut off the rubber bands from the crab feet and drain. Start a wok over high heat, add the ginger and salt, then invert the crab halves and place them in the wok, feet side up, to create a "knife edge" so the meat doesn't leak out. Pour half a kilogram of rice wine into the pot, using only wine, not water. Cover the pot with a lid and cook over medium heat for ten minutes. Turn off the heat and simmer for a while. When it comes out of the pot, it is the classic "backward crab".
This kind of steamed crab is characterized by: mellow wine aroma, fresh crab flavor. The "backward crab" on the table is to pour the crab, steamed out of the full and fat, without losing the fresh flavor at all. It is said that some diners don't even let go of the steaming juice. See if saliva flows from here?
Ingredients:pike crab, carving wine, ginger.
Practice:
1. Wash and brush the pike crabs first.
2. Marinate the crab pieces with fine wine, salt and ginger for 15 minutes.
3. Put the marinated crab pieces into a steaming bowl, cut side down, and pour in the chopped yellow wine and salt.
4. Boil the water in the pot, then put the crabs on the plate to steam and brown.
Ningbo old practice:braised fried rice cake.
Ningbo people recommend braised and fried rice cakes. Braised pike crabs are usually washed, cut into four large pieces, marinated in cooking wine for half an hour and mixed with a little fennel powder. After marinating, put the crab into a skillet and stir-fry, see the crab shells redden, add ginger, cooking wine, a little salt, soy sauce and sugar, and remove from the pan. And stir-fried rice cake with pike crab has only one more step than braised rice cake. That is, after the braised pike crabs are cooked, stir-fry the rice cakes in a frying pan again, then put the braised pike crabs together and stir-fry evenly. It is best to sprinkle a little chopped green onion before serving.
In fact, the practice of pike crabs around Jiangsu and Zhejiang has been passed down in Shanghai, and can often be experienced in daily taste, especially in Ningbo, has almost become the most common dish in Shanghai.
Braised pike crab
Materials: about 600 grams of pike crab, 20 grams of cooking wine, 30 grams of soy sauce, a little bit of vinegar, 5 grams of sugar, 1 gram of refined salt, 2 green onions, 4 ginger, 3 chicken essence, 3 dried chili peppers, 5 cloves of garlic, a little bit of pepper, 75 grams of cooking oil.
Exercise:
1. Peel the back shell of the three warthog pike crab, remove the dirt, wash with water and drain, cut in half horizontally.
2. Heat a frying pan, pour in 75 grams of oil, and when it is 70% to 80% hot, put in green onions, ginger, garlic and dried chili peppers and stir-fry, turn the three-warp pike crabs broken side down, and stir-fry them until the crab legs turn slightly red. When the water content is almost the same, put some cooking wine and white vinegar on top, cover and simmer a little, then add the seasoned soup (soy sauce, cooking wine, vinegar, pepper, pepper)
3. Directly start to eat, the flavor is called a great!
Steamed rice cake with crab meat
Ingredients: pike crab, rice cake, scallions.
Practice:
1. Clean the pike crab, remove the crab cover and other excess, chopped into several large pieces, with a knife to slap the crab pincers a few times.
2. Boil the rice cake with water, pass it through the cold and set aside.
3. Remove from the wok, stir-fry with shredded ginger, add the crab pieces, and stir-fry for a few minutes.
4. Stir fry the rice cakes in the frying pan again. When the surface is slightly charred, add the crab and season with cooking wine, sugar and soy sauce. Generally do not add salt as it will mask the fresh flavor of the pike crabs.
5. Stir-fry for a few minutes, add the scallions and mix well.
Shanghai classic: noodle dragging pike crab.
This is a very common dish in Shanghai. My mom used to buy a bunch of little crabs for dinner. I got used to the flavor. Now it's time to buy a good pike crab. I still can't help but cook and eat it. The so-called "ramen" is actually a kind of "stir-fry". The method is to evenly coat the crab with a layer of glue and deep-fry it, similar to "tempura" in Japanese cuisine. I love eating noodles and crab, not because the crab itself is delicious, but because I love the batter on the crab. The freshness of the crab permeates the batter and gives it a different flavor. I sucked the juice off my fingers every time I ate it.
Practice:
1. Wash and chop the crab, add flour and water to make a batter and set aside.
2. Take a frying pan, put in ginger and onion and stir fry, put in crab and stir fry, put in soy sauce and monosodium glutamate, cooking wine, turn to low heat.
3. Cover the pan with a lid and simmer over low heat until broken, then pour in the batter, turn up the heat and stir-fry until the batter is even.
4. Wrap it around the crab pieces and sprinkle with chopped green onion when serving.
How to pick a pike crab?
The bigger the crab, the better it tastes. The key is to be strong and fat. First, always choose a live crab. Pick it up, belly up, its feet flailing to show its vigor. Then press the belly with your hand. If you're experienced, you'll know the meat in the crab isn't empty when you pinch it.
A good pike crab has a hard green back and a full, thick belly. You can also look closely at the lower legs of the crab. The legs are hard and difficult to pinch. It is the fattest.
Look at the navel: good crab, navel is generally light red, the more red navel the more sturdy, the fatter the crab.
Look at the crab cover: whether there are yellow or red things on the tip of the crab cover on both sides. The more proof there is, the more yellow the cream is. Of course, this is only for female crabs.