First, steamed hairy crabs with beer
Ingredients: 4 hairy crabs, beer 1 can, black vinegar 1 soup, spoon sugar 1 spoon, Jiang Mo 1 spoon.
Steps:
1. Brush the crab's abdomen and joints with a toothbrush and brush off the sediment. Tie up the flowers. Use the rope wrapped around the zongzi to make two turns left and right, up and down, and then tie a knot and tie it up. If you have time, you can also raise crabs and soak them in beer first. It is easier to deal with them by getting drunk first.
2. Black vinegar+sugar+Jiang Mo, mixed into sauce, dipped in crab meat.
3. Half a can of beer is poured into the pot and boiled. Hairy crabs with their backs down, put them in a pot and steam for 10 minutes, then take them out of the pot.
4. Crab heart can't be eaten. Where is it? How to deal with it?
After opening the crab shell, there is a hexagonal thing in the middle of the abdomen, which is the crab heart. Crab heart is very cold, don't eat it, just pick it off.
Second, papaya stewed hairy crabs
Ingredients: hairy crab 250g, papaya 1 00g, ginger10g, clear soup 500g, salt 5g, chicken essence 3g, sugar1g..
Steps:
1. Slaughter hairy crabs, wash them, cut papaya into diamond pieces, and shred ginger for later use.
2. Set fire to the clean pot, add clear soup, hairy crabs, shredded ginger and papaya, boil over high fire and stew over medium heat 15 minutes for seasoning.
Third, the aged carved hairy crabs
Ingredients: hairy crabs, aged carved wine, ginger slices, perilla, crab vinegar and shredded ginger.
Steps:
1. The navel of the female crab is round and that of the male crab is pointed. Before eating, add half of the crab's light salt water to the basin and raise it for half an hour. It will spit bubbles and make it spit some dirty things. . Brush it with a clean toothbrush, and don't untie the rope.
2. Cut off the clean crab ring, and mix one-third of the carved flowers with two-thirds of water to make a bowl of wine juice. Pour the wine juice into the pot and add a few slices of ginger.
3. After the water boils, put in the crab with the shell facing down. The one above is perilla bag, so you don't need it if you don't have it.
4. Reduce the heat to a low heat, cover and cook for about 12 minutes until the wine is completely evaporated.
5. Put the live crabs that you don't eat for the time being in the original box, cover them with wringed wet towels, and put them in the refrigerator for three days.
Fourth, steamed hairy crabs with ginger wine
Ingredients: ginger slices, only hairy crabs, one spoon of rice wine No.4.
Steps:
1. Wash the positive and negative crabs with a toothbrush.
2. Prepare the steamer and pour the water, and put the crab with the rope on the steamer.
3. Pour ginger and rice wine into the crab.
4. Turn on the big fire, turn the water to medium heat and steam for 20 minutes.