Crab yellow is edible, and the white one is crab meat, which is very tender.
Not the whiskers on both sides.
Tell you how to eat crabs is the most delicious.
The most suitable crab is steamed.
Emperor crab is the best: eat one crab three times.
The most suitable crab: fragrant frying and raw pickling.
Butter crab is the best: steamed crab in its original shell
Bread crab is the best: fried crab with sugar to avoid the wind
The best for hairy crabs: steamed crabs in cages.
Red crab is the best: hand-torn crab pot with big sauce
Tiger crab is the best: fried crab in typhoon shelter
Blue crab is the best: Chaozhou frozen crab
Red Jiahong is the best: stewed crab with melon.
The most suitable crab: boiled crab with yellow wine.
The best cream crab: steamed crab.
The most suitable meat crab: chili pepper crab with Sichuan pepper
Coffee crab is best: steamed.
The most suitable crab: garlic
The most suitable crab is steamed in a cage and salted.
The most suitable for young crabs: stir-fried ginger and onion
The Best Crab for Tiger Head: Chuanjiao chili pepper Crab.
Snow crab is best: steamed, fried with ginger and onion.
Spider crab is best: fried in typhoon shelter
The most suitable crab with flower cover: raw pickled crab
Iron crab is the best: spicy crab, stir-fried ginger and onion.
Black pepper crab
Ingredients: crab (2), garlic (2 tbsp), ginger (2 tbsp), onion (1 piece, large), bread oil or clear oil, black pepper (1 bar) or coarse black pepper, salt.
Practice:
1。 Wash crabs, open the lid, remove gills and cut into 2 or 4 pieces depending on the size of crabs.
2。 Mash garlic and ginger or chop them finely, cut onion into coarse grains, and mash pepper into coarse powder.
3。 Heat butter or clear oil, add seasoning in item 2, saute until fragrant, then add crab and proper amount of salt, and stir fry.
4。 Add a little water, cover it, simmer until cooked, and then evaporate the excess water with strong fire.
Note:
1。 If you use butter, the boiled crab smells like butter, and you can use clear oil if you don't like it.
2。 The dosage of garlic, ginger and pepper can be increased or decreased according to your own taste.
Sautéed Crab in Hot and Spicy Sauce
Ingredients: meat crab
Seasoning: onion, salt, sugar, white wine, dried pepper, ginger, cooking wine, vinegar, pepper, chicken essence and edible oil.
Practice:
1. Put the meat crab in a vessel and add a proper amount of white wine. When the crab is drunk, remove its cheeks, stomach and intestines and cut them into pieces;
2. Wash the onion and ginger, cut the onion into sections, and cut the ginger into pieces;
3. Set fire to the pan and drain the oil. When the oil reaches 30% heat, add pepper and dried chili to stir-fry until it is spicy and fragrant, add ginger slices, onion segments and crab pieces, pour in cooking wine, vinegar, sugar and salt, stir-fry evenly, and take out the pan to eat.
Features: hemp, fragrant and fresh.
Crab with butter and garlic
Materials:
Crab (two), garlic (1/3 cups), onion (one teaspoon), butter (half an ounce), cornmeal (one tablespoon).
Stuffed juice:
Water (1/4 cups), salt (1/3 teaspoons), sugar (1/3 teaspoons), pepper (small amount) and cornmeal (one teaspoon).
Practice:
(1) The crabs are well treated, washed and drained, chopped and sprinkled with a little salt and mixed well.
(2) Chop garlic and onion.
(3) Heat six tablespoons of oil, drain the crab pieces, sprinkle with cornflour and mix well. Put it in medium-high heat oil, fry it until it turns red, turn it upside down and cook for a while.
(4) Take out the crab pieces, leaving two tablespoons of oil, saute the garlic until fragrant, add butter and saute until fragrant, return the crab pieces to the wok, and add the juice and garlic to mix well.
(5) Sprinkle chopped green onion and serve.
Steamed crab with ginger vinegar
200g (2 live crabs) ginger 1 5g coriander 5g soy sauce and half a tablespoon rice vinegar 1 tablespoon sugar1tablespoon.
1. Wash live river crabs, tie their feet with ropes, put them in a steamer and steam them over high heat for later use. 2. Peel the tender ginger and cut it into fine powder for later use. 3. Put soy sauce, rice vinegar, white sugar and Jiang Mo in a small bowl to make ginger vinegar sauce. 4. Remove the toe and tail of the cooked crab, cut into pieces, neatly stacked in two pots, poured with ginger vinegar sauce and sprinkled with coriander segments.
Ginger crab
Raw materials:
Crab1000g, salt 2.5g, monosodium glutamate 2.5g, pepper 0. 1 g, cooking wine15g, peanut oil 750g, onion 2.5g, Jiang Mo 2.5g, starch 2.5g, balsamic vinegar 2.5g and oyster sauce 25g.
Practice:
(1) the crab is shelled and washed, and the knife is changed into pieces; Take a bowl of clear soup, salt, monosodium glutamate, pepper, onion, ginger, garlic, starch, sesame oil and oyster sauce, and make juice for later use;
(2) put the crab into the wok and fry it a little. Leave the oil at the bottom of the pan, saute the scallion until fragrant, add the crab to cook the wine, quickly cover the lid, pour in the prepared juice, and turn it evenly.
Eat crabs in another way: curry and salad can also be made?
2004- 1 1- 13 12:35:04
Although it's the "home-cooked" season for steamed hairy crabs, it's different to eat crabs in different ways, or Zui Xiang is full, or spicy enough, or refreshing and rich, and it's also unique to make them by yourself.
First, the red paste crab
Material: live white crab or swimming crab.
Seasoning: pepper, salt, monosodium glutamate, sugar, wine and pepper. Practice: 1. Boil the seasoning and add rice vinegar after cooling. 2. Knot the onion and soak it with the ginger slices in the cooled feed water. 3. Wash the crab with cold boiled water and smash it with crab tongs. 4. First remove the cover, remove the cheek feathers on the side and the sand sac in the crab cover, and finally remove a small hexagonal white block in the middle of the crab's abdominal cavity. Divide the crab into four. 5. Dip the divided crab pieces into the wok, and if there is any red paste, dip them together and eat them one day later.
Note: 1. For every 500g of crab, about100g of salt is needed, and the amount of water shall be subject to covering the crab pieces. 2. Because this dish is eaten raw, it is best to accompany it with wine and dip it in ginger vinegar juice for sterilization and health care. At the same time, don't eat fruit for a few hours after eating to avoid poisoning. 3. If you feel unwell after eating, you can mash ginger into juice and take it, or take it after frying ginger and perilla leaves to detoxify.
Second, curry crab
Ingredients: crab 1 crab, 200g celery, 50g onion, 30g coriander powder; Red pepper powder 1 tablespoon, red onion powder 1 tablespoon, onion 1/2. Seasoning: 2 tablespoons curry powder, brown sugar 2 teaspoon; 2 tablespoons fish sauce, 1 tablespoon soy sauce 1 small spoon, 3 tablespoons coconut milk, 2 cups water1/. Practice: 1. Deal with crabs, remove inedible parts such as gills, wash them and cut them into pieces for later use; Remove the leaves from the celery, wash it, cut it into sections obliquely, and shred the onion for later use. 2. Take the oil pan, pour a little flour on the crab pieces, fry until the appearance is golden, and then remove. Add 2 tablespoons of oil to the hot pot, stir-fry the minced red pepper, chopped red onion and onion until fragrant, and then add curry powder and brown sugar until the curry fragrance is dispersed. Pour in the fried crab pieces, celery pieces, onion pieces and the rest of the seasoning, stir-fry and serve with minced coriander.
Third, the crab cover salad
Ingredients: 2-3 meat crabs, papaya and honeydew melon each 1 2, 2 strawberries, lettuce1tree, 2 spoonfuls of salad dressing. Practice: 1. Wash the meat crabs and steam them in water. 2. Remove the meat after cooling, and keep the crab cover. 3. Peel the papaya, dice the seeds, peel and dice the honeydew melon, soak the strawberry in light salt water for a while, take a slice, and freeze it in the refrigerator at the same time. 4. Wash the lettuce, drain it and spread the dish. 5. Papaya, honeydew melon and crab meat are stuffed into crab shells and decorated with strawberry pieces. Serve with salad dressing.