Required materials: crab meat 1/2 rice bowl (cooked) protein 8 (egg yolk can be used as an ornament), salad oil 8 ~10 tablespoons chopped onion 1/2 tablespoons pepper 1/2 teaspoons; Salt 3/5 teaspoon monosodium glutamate and a little wine 1 teaspoon.
Practice steps:
1, after the fresh eggs are steamed, dig out the meat 1, wash it with clear water oil, and drain the water.
2. Beat the egg whites carefully, add the crab meat and material A, and stir well.
3. Add oil to the wok, add it to a warm temperature, pour in the crab meat, slowly scoop up the egg juice with medium heat and turn it slightly to make the egg juice coagulate but not hard, and then serve it after the egg juice is completely coagulated.
Remarks: You can also buy fresh peeled crab meat for steaming or canned crab meat for cooking.
Delicious crab with garlic and lobster sauce:
Ingredients: 500g of crab [1 1/8lb/13liang], 2 tablespoons of Lee Kum Kee ginger, 2 teaspoons of Lee Kum Kee garlic 1/2 teaspoons of 3 (cut into pieces) cornflour 1/2 tablespoons of pepper.
Production method:
1. Wash the crab, drain the water, dip it in cornflour, soak it in oil until it is half cooked, and drain it for later use.
2. Add 2 tablespoons of oil and saute ginger, garlic and diced pork.
3. Add crab and seasoning and stir-fry for about 8 minutes.
4. Finally, add the sauce and cook until the juice is thick.
Crab with orange:
Traditional dishes in Hangzhou, Zhejiang. Founded in the Southern Song Dynasty, it has been passed down to this day. Stir-fried crab roe and crab meat as main ingredients, and then steamed in oranges. The finished dishes are colorful and beautiful, with orange crab fat, unique flavor and mellow aftertaste.
Raw materials:
200 grams of clean crab paste, 2 eggs, fresh oranges 10, 25 grams of pig fat meat and clean water chestnuts, 3 grams of refined salt, 5 grams of white wine and ginger, 2 grams of monosodium glutamate and pepper 1 g. 。
Method:
1. Cut a piece of top of each fresh orange at the upper quarter, keep the top, dig out the pulp of the orange, leave a part of the orange meat, and cut the ginger into powder;
2. Boil the fat pork, cut the top, clean the water chestnut and cut it into cubes. Add egg liquid, Jiang Mo, pepper, salt, monosodium glutamate and white wine to crab meat, fat diced water chestnut, and mix well, and divide into 10 portions.
3. Put the orange with the sauce on the plate and steam it for 30 minutes to take it out.
Steamed crab with carved flowers:
Main course ingredients: crab 1 piece, 50 grams of carved wine, 75 grams of white sugar 1.75 grams of monosodium glutamate 1.75 grams, salt 1 gram, 5 grams of chicken oil and 2 slices of ginger;
Accessories: dried red pepper 1 piece, 2 shallots and a little coriander leaves.
Practice: after cleaning the blue crabs, put all the raw materials in, steam them on high fire for 10 minutes and then put them on the plate. Shredded shallots and dried red peppers. Shredded shallots pass through the red peppers and put on coriander leaves.
Tips:
This is a high-quality dish with almost no cooking skills. Just be careful not to overdo it. Crab meat is really a bad thing when it gets old. The key to decide whether this dish is delicious or not is carved wine. The fragrance of authentic Shaoxing carved wine can best show the freshness of crabs. Of course, if you are willing, you will get different results if you use this artistic champagne instead of carved wine. Chicken oil is used here to get its fragrance. If it is replaced by other oils, peanut oil is recommended.
Fried sea crabs:
Raw materials: Portunus trituberculatus 1 kg. Seasoning vegetable oil 900g (actual consumption is about100g), sesame oil10g, salt 4g, cooking wine15g, Jiang Mo 8g, rice vinegar100g and dried starch 50g.
manufacturing process
(1) Remove the umbilicus, hard cover, gills and claw tips of sea crabs, cut them in half with a vertical knife, cut them into 8 pieces along the root of crab legs, and marinate them with cooking wine and salt for 10 minute.
(2) Heat the frying spoon, heat the vegetable oil to 90% heat, dip the cut edge of the crab leg with dry starch, fry it in the oil until golden brown, take it out, and control the oil and put it in a plate.
(3) Divide the rice vinegar and sesame oil into two bowls, and Jiang Mo will divide them into two dishes and serve them with the crab.
Spicy meat crab:
Ingredients: (for two people) 500g of fresh crab, one pepper powder10g of Chili oil15g of coriander, 5g of small red pepper, three or four salt10g of ginger, 5g of white sugar, 5g of cooking wine10g of cooked sesame seeds (for two people) and 5g of rice flour.
Practice:
1. Wash the meat crab with a brush first, remove the feet and pincers of the meat crab, and break the crab shell. Note that it is broken from the end without pincers to the end with tongs. After breaking, clean the dirty place in the cavity, then cut the crab body into two knives and four pieces with a knife, and beat the crab pliers, and put them all in the plate.
2. Cut the pepper into small pieces, cut the parsley into sections, wash the ginger and cut it into pieces, then sprinkle it with cooking wine and salt in a meat crab dish, put it in a steamer for 8 minutes, and turn off the heat.
3. Take another wok, add Chili oil, and at the same time, mince the pepper, pour in another small pepper slice, stir-fry the aroma with slow fire, then pour all the steamed crabs and steamed soup into the wok, stir-fry for 4 minutes, hook a sauce, sprinkle with sesame seeds, and then take out the wok. After serving, you can put the crab back to its original state with chopsticks and sprinkle some coriander, which is red, green and green, and looks good.
Remarks:
Choosing crabs should be lively and heavy. Since they are meat crabs, it is not necessarily cost-effective to clamp big shells, but it is better to be plump. Be careful when you break the crab shell. Don't break the crab claws too much, just break them slightly.
Chili crab:
Ingredients: 600g crab, 2 green peppers, 2 red peppers, 3 ginger grains 1 tablespoon garlic 1 teaspoon;
Seasoning: sauce green, fish sauce each 1 teaspoon salt, sesame oil and pepper each with a little water and a half cup; Sauce: half a teaspoon of corn flour and 2 tablespoons of water.
Practice:
① Wash the crab, cut it into 4 to 6 pieces, and keep the crab cover intact. Dice green and red peppers.
(2) Boil the oil until it boils, pour a little corn flour on the crab pieces, put down the soaking oil, and take out and drain the oil.
③ Add 2 tablespoons of oil to saute ginger, minced garlic, finger pepper and green and red pepper. Return the crab to a wok, add seasoning and bring to a boil. Bury the sauce and serve.
remarks
Pepper is rich in vitamins, which can drive away cold and dampness and cheer up the spirit. It can be used not only as a dish, but also as a companion dish to add beauty.
Spicy fried crab:
Raw materials: live meat crab, dried Chili festival, pepper, ginger slice, garlic slice, onion festival, refined salt, pepper, cooking wine, dried fine starch, seafood sauce, Shuidianfen, chicken essence, sesame oil, pepper oil, refined oil and fresh soup.
Production process:
1. The live meat crab takes its shell from its belly and navel, cleans its internal organs and gills, slaughters the tips of its legs and the edges of its shell, washes it, cuts the crab into eight pieces, adds a proper amount of refined salt, and mixes well with cooking wine.
2. Put the pan on a high fire, burn the refined oil to 50% oil temperature, then stick dry fine starch on the cut of the crab block, and fry it in the oil pan until it is cooked (the crab shell is ripe at the same time).
3. Add oil to the pot, heat it to 40% oil temperature, put in dried Chili festival, stir-fry pepper, add fresh soup, cook for a while, then add ginger, onion and garlic, sea crab, finally add refined salt, cooking wine, seafood sauce and chicken essence, cook for about 2 minutes, thicken it with water starch, and finally add sesame oil, pepper oil, Chili oil and pepper, and stir well.
Flavor characteristics: red and bright color, fresh and spicy, strong flavor.
Baisha red crab:
[Ingredients] Red Crab
[Accessories] Dried Chili with Onion
[Seasoning] Edible oil salt monosodium glutamate chicken essence yellow rice wine starch
[practice]
1.Wash two red crabs, cut them into small pieces, blanch them, and then add salt, monosodium glutamate, chicken essence and yellow wine for pickling.
2. Take the oil pan, and when it is 60% hot, first put the crab shells into the oil pan, then pat the pickled red paste crab pieces with starch and put them into the oil pan, fry them until golden brown, and then take them out.
3. Stir-fry the onion and dried pepper in the pot, pour in the fried salt and fried crab, stir-fry for a while and then serve.
[Features] Red and white are suitable, just like crabs walking in white sand, and the taste is particularly crisp and fragrant.