1 material:

main ingredient: crabs.

practice:

2 minutes before cooking, put a little salt in the water to make it spit out the mud, and change the water several times. When grasping the crab with your hands, remember to grasp both sides of the crab's back with two fingers, so that it can't catch you.

The crab's feet are folded along the joints, and the thread is prepared. First, it is tied horizontally around a cross, and the cut ginger pieces are tied.

put the hairy crabs on a plate, add cooking wine and put them in a steamer. Cut Jiang Mo, put it on a plate, add salt, chicken essence and vinegar. Those who like to use soy sauce can put soy sauce, but I think putting soy sauce will mask the fragrance of hairy crabs, which is really not delicious. Put the dish made of ginger vinegar on the hairy crabs, and if it is steamed, cold water and fire are not too big, the crab's back is red. About 2 minutes.

Eriocheir sinensis

1 Crab is a kind of high-grade nutritious food recognized by human beings. Among them, every 5g crab contains 49.6g of protein, 9.3g of fat, 27.2g of carbohydrate, and the contents of phosphorus, iron, calcium and vitamin A are higher than those of fish. In addition, the therapeutic value of crabs is very high. Chinese medicine believes that crabs are sweet and cold in nature, and have many functions such as nourishing yin and replenishing marrow, clearing away heat and resolving phlegm, nourishing tendons and promoting blood circulation, destroying lactation and resisting tuberculosis. This dish is made by cutting the medium-sized crab in half, frying it in oil and stewing it with seasoning. After the dish is finished, the color is red, the meat is fresh and tender, and the taste is rich. Suitable for patients with traumatic injury and broken bones and muscles.

materials:

5 medium-sized river crabs (75g), 75g dry flour, 15g cooking wine, 2g soy sauce, 1g monosodium glutamate, 25g fresh soup, 5g chopped green onion, 4g Jiang Mo and 1g salad oil.

Practice:

1. Wash the crab with clean water, put it on the chopping board one by one, cut it in half from the middle of the crab's belly with a knife, remove the crab's umbilical cord, claw tip and intestines and stomach, dip dry flour in the knife edge to prevent the crab's yellow from losing, and put it in a basin for later use. Mix the remaining flour with timely water to make batter.

2. Wash the pan and put it on medium fire. When the salad oil is heated to 4%, put the crab into the oil pan and fry it, first at the edge dipped in flour, and then at other parts. When the crab turns red, cover the cooking wine and stew it slightly to remove the fishy smell. Then add soy sauce, Jiang Mo and fresh soup, bring to a boil with high fire, then turn to low heat and continue to cook for about 5 minutes. When the crab is cooked, add monosodium glutamate, pour in wet flour paste and push it evenly, sprinkle with chopped green onion, pour in salad oil and push it around, so that the batter tightly wraps the crab, and then take it out of the pot and dish it. Garnish with cucumber slices, carved carrots and coriander.

Tip:

1. Be sure to choose live crabs. Dead crabs are inedible.

2. Crabs with cold nature and spleen and stomach deficiency should also be eaten as little as possible to avoid abdominal pain and diarrhea. When eating, they can be dipped in Jiang Mo vinegar juice to get rid of the cold.