How to cook various crabs

Selection: first look at the appearance, the color is bright, the outline is clear, the bristles are dense, and they meet the conditions of purple (back), white belly, and golden hair. Secondly, press the crab feet with your fingers to make the feet plump and plump. Finally, tap the area near the eyes with your fingers. If the eyes flash flexibly and foam is sprayed from the mouth again and again, the food will taste fresh.

Crab boiling method: After cleaning the crabs, place them in a pot filled with boiling water, add a piece of ginger, and cook over high heat. Generally, it takes twenty minutes for weights above half a catty and fifteen minutes for weights below six ounces.

Steaming crab method: When the water is boiling, place the crab belly up in a steamer, place washed and dried perilla leaves on top, and steam for fifteen to twenty minutes.

Dipping ingredients: use one and a half bowls of vinegar, three and a half bowls of soy sauce, six spoons of sugar, mince four sections of ginger and simmer in water for twenty minutes.

Secret Crab

Ingredients: One crab, four ounces of garlic, chili pepper, sophora japonica salt

Method

1. Clean the crab first and cut it into 4 to 6 pieces.

2． Heat the oil pan, fry the crabs until golden brown, remove and set aside

3. Put the garlic bait into the oil pan and fry until golden brown, remove and set aside

4. Stir-fry the chili, then put the crab and garlic bait into the pot, add sophora salt and mix well.

A little effort:

1. Sophora salt is a mixture of five-spice powder and salt

2. Crab meat is a very easy-to-cook seafood, so letting the crab pass through the oil pan first can seal the meat juice and prevent it from being lost. But the time cannot be too long, otherwise the meat will be too old and the juice will be lost.

Crab in Black Bean Sauce

Ingredients: One crab, half a tael to one tael of black bean sauce, 2 taels of red pepper, 2 taels of garlic bait, 2 qian of butter

Seasonings: oyster sauce, sugar, appropriate amount of chicken powder

Method:

1. Clean the crab and cut it into six pieces

2. Heat the oil in a pan and fry the crabs until golden brown. Drain and set aside.

3. Slice the red pepper, add cream and tempeh and sauté until fragrant, add 12 stock and seasonings and cook for 2 minutes to thicken it

Cheese Baked Crab

Ingredients: One crab, onion 2 taels, 1 teaspoon of cream, 10 taels of stock, 1 tael to 1 and a half cheeses

Method:

1. First clean the crab and cut it into six pieces

2. Heat the oil pan, drain the crabs and set aside for later use

3. Dice the onion, add the butter and onion, sauté until fragrant, add the stock

4. Put the crab into 3, then add cheese and cook for 2 minutes to thicken and mix thoroughly

Curry Flower Crab

Ingredients: 2 flower crabs, 1 onion, 1 green onion, 1 piece of ginger, 2 lettuce leaves, 1 diced willow, 2 red peppers, appropriate amount of starch

Seasoning: a. 1 tsp salt, a little white pepper, 1 tbsp wine

b. 2 tsp salt, 1 tbsp sugar, 1 tbsp wine, 2 tbsp curry powder

Method:

1. Wash and remove the internal organs of flower crabs , peel off the crab cover completely, cut the crab belly into large pieces, smash the green onions, ginger and ingredients a into the flower crab to marinate;

2. Shred the onions, slice the willow cubes, and cut the red peppers Dip the ginger-pickled flower crabs into small rhombuses with a little starch powder, deep-fry them in the oil pan, take them out and set aside;

3. Heat the oil in the pan and sauté the onion shreds until fragrant, then add ingredient b and stir-fry over low heat After the curry aroma comes out, add 1 cup of water and cook together with the crabs until the soup is almost dry and thicken the gravy.

Crab Winter Noodles Pot

Ingredients: Dasha 1 male crab, 1 handful of winter noodles, 20 grams of white radish, 20 grams of carrot, 1 green onion, 1 piece of ginger

Seasoning: a. 1/2 tsp salt, 1 tbsp wine , a little white pepper

b. 1 tsp salt, sugar, 1 tbsp wine, 2 tbsp sand tea sauce

Method:

1 .Wash the crabs and remove their internal organs. Peel off the crab lids completely. Cut the crab belly into large pieces. Crush the green onions and ginger together with ingredient A and put them into the flower crabs to marinate. Slice the white and carrots, slice the ginger, and cut the green onions into sections for later use< /p>

2. Dip the pickled crabs in a little cornstarch, fry them in oil, and set aside.

3. Heat the oil in the pan and sauté the ginger slices and green onions until fragrant, then add ingredient b , white, carrot slices and 2 cups of water are cooked together with the crabs to taste, put it into a casserole, add the glass noodles and continue to boil, wait for the glass noodles to cook

Black pepper crab

Ingredients : Crabs (2), garlic (2 tablespoons), ginger (2 tablespoons), onion (1 large), bread oil or clear oil, black peppercorns (1 handful) or coarse black pepper, salt.

Method:

1. Wash the crabs, open the cover, remove the gills, and cut into 2 or 4 pieces depending on the size of the crab.

2. Pound the garlic and ginger into puree or mince finely, cut the onion into coarse grains, and pestle the peppercorns into coarse powder.

3. Heat butter or clear oil, add the condiments listed in item 2, sauté until fragrant, then add crabs, appropriate amount of salt, and stir-fry.

4. Add a little water, cover, simmer over slow fire until cooked, then use high heat to evaporate excess water and serve.

Note:

1.

If you use butter, the cooked crab will smell like butter. If you don't like it, you can use clear oil.

2. The amount of garlic, ginger, and pepper can be increased or decreased according to your own taste.

Spicy crab

Butter garlic crab

Ingredients:

Crab (two), garlic (1/3 cup), minced green onions (one teaspoon), butter (half an ounce), cornstarch (one tablespoon)

Gragon juice:

Water (1/4 cup), salt (1/3 teaspoon), sugar (1/3 teaspoon), pepper (a small amount), cornstarch (one teaspoon)

Method:

(1) Crab is good, Rinse, drain, chop into pieces, sprinkle with a little salt and mix well.

(2) Chop the garlic and mince the green onions.

(3) Heat six tablespoons of oil, drain the crab pieces, sprinkle with cornstarch, and mix gently. Put the oil in medium-high heat, soak and fry until it turns red, then flip and cook for a while.

(4) Take out the crab pieces, leave two tablespoons of oil, sauté the minced garlic until fragrant, add butter and stir-fry until fragrant, return the crab pieces to the wok, add the juice and minced garlic and mix well.

(5) Sprinkle with green onion and serve.

Steamed crabs with ginger and vinegar

200 grams of live crabs (2 pieces) 15 grams of ginger, 5 grams of coriander, half a tablespoon of soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of sugar

1 .Wash the live river crabs, tie the crab legs with ropes, put them in a steamer and steam them over high heat until cooked. 2. Peel off the skin of the young ginger, cut into fine pieces and set aside. 3. Take a small bowl and put soy sauce, rice vinegar, sugar and grated ginger to make ginger vinegar sauce. Set aside. 4. Remove the toes and tails of the cooked crabs, cut them into pieces, stack them neatly in two pots, pour the ginger-vinegar sauce on them, and sprinkle with coriander segments.

Ginger and Scallion Crab

Ingredients:

1000g crab, 2.5g salt, 2.5g MSG, 0.1g pepper, 15g cooking wine, 750g peanut oil , 2.5g green onion, 2.5g minced ginger, 2.5g starch, 2.5g balsamic vinegar, 25g oyster sauce.

Method:

① Peel and wash the crabs, cut them into pieces; take a bowl and add clear soup, salt, monosodium glutamate, pepper, onions, ginger, garlic, starch, and sesame oil , oyster sauce, mix into juice and set aside;

② Put the crabs into the oil pan and fry them briefly. Leave some oil in the pot, sauté the green onions until fragrant, add crab cooking wine, quickly cover the pot, pour in the prepared juice, stir well and serve.

Eat crabs in a different way: Curry or salad too?

2004-11-13 12:35:04

Although it is the season for steamed hairy crabs, there are different ways to eat crabs, either full of drunkenness or spicy. It's strong enough, or refreshing and rich, and it has a unique flavor when you make it yourself.

1. Red paste crab

Materials: live white crab or swimming crab.

Seasoning: pepper, salt, monosodium glutamate, sugar, wine, pepper. Method: 1. Bring seasoning to a boil, add rice vinegar after cooling. 2. Tie the green onions into knots and soak them in the cooled water together with the ginger slices. 3. Wash the crabs with cold water and smash the crab claws into pieces. 4. Remove the cover first, remove the gill feathers on the sides, the sand sac in the crab cover, and finally remove a small hexagonal white lump in the middle of the crab's abdominal cavity (this thing is very cold). Cut the crab into quarters. 5. Dip the divided crab pieces into the soup. If there is any red paste, soak it together and eat it after one day.

Note: 1. For every 500 grams of crab, about 100 grams of salt is needed, and the amount of water is required to cover the crab pieces. 2. Since this dish is eaten raw, it is best to accompany it with wine and dip it in ginger vinegar for sterilization and health care. At the same time, do not eat fruits for several hours after eating to avoid poisoning. 3. If you feel any discomfort after eating, you can pound the ginger into juice and take it, or decoct the ginger and perilla leaves and take it for detoxification.

2. Curry crab

Ingredients: 1 crab, 200 grams of celery, 50 grams of green onions, 30 grams of minced coriander; 1 tablespoon of minced red pepper, 1 minced shallot tablespoon, 1/2 onion. Seasoning: 2 tablespoons curry powder, 2 teaspoons brown sugar; 2 tablespoons fish sauce, 1 teaspoon soy sauce, 3 tablespoons coconut milk, 1/2 cup water. Method: 1. Prepare the crabs, remove the inedible parts such as gills, wash them and cut them into pieces for later use; remove the leaves of celery, wash them and cut them diagonally into sections, and cut the onions into shreds for later use. 2. Heat up the oil pan, add a little flour to the crab pieces and fry until golden brown on the outside, then take it out. Add 2 tablespoons of oil to a hot pan, sauté the minced red pepper, shallots and onions until fragrant. Add curry powder and brown sugar until the aroma of curry is released. Pour in the fried crab pieces, celery segments, green onion segments and the remaining seasonings, stir-fry and serve. Sprinkle with minced coriander and serve.

3. Crab Salad

Ingredients: 2-3 meat crabs, 1/2 papaya and honeydew melon, 2 strawberries, 1 lettuce, 2 spoons of salad dressing . Method: 1. Wash the meat crabs and steam them in water. 2. After cooling, remove the meat and keep the crab lids for later use. 3. Peel the papaya, cut the seeds into dices, peel and dice the honeydew melon, soak the strawberries in light salt water for a while, cut off one piece, and put them in the refrigerator at the same time. 4. Wash and drain the lettuce and place on a plate. 5. Stuff papaya dices, honeydew melon dices, and crab meat into the crab shell, and garnish with strawberry pieces. Plate and serve with salad dressing.