Fried river crabs with onion and ginger

Material:

2 river crabs, 15g ginger, 1g onion segments, half a spoonful of salt, 1 tablespoon of soy sauce, 1 tablespoon of cooking wine, half a spoonful of sugar and 2 tablespoons of vegetable oil

Practice:

1. Shred onion and ginger, wash the river crabs, and cut them in half from the middle of the stomach.

2. Heat the wok, pour in the vegetable oil, when the oil temperature is 7% hot, add the onion and shredded ginger and stir fry.

3. put the crab in the pot, add cooking wine and stir-fry for about 1 seconds, add soy sauce, salt and sugar, pour in 3 spoonfuls of boiling water, cover the pot with low heat and stew for 5 minutes.

Spicy Crab

Material:

Frozen Crab 5g green pepper 5g dried red pepper 5g chopped green onion 2 tablespoons (3g) Jiang Mo 2 tablespoons (3g) chopped garlic 2 tablespoons (3g) green bamboo shoots 1 lotus root 1 koji wine 2 tablespoons (3ml) Chili sauce 4 tablespoons (6ml) soy sauce 1 teaspoon (5ml) sugar. Peel the green bamboo shoots, wash and cut into pieces. Peel lotus root, wash and cut into pieces.

2) add oil to the pot, and when it is slightly warm, add green pepper and dried red pepper, stir-fry until fragrant, and then add onion, ginger and minced garlic to saute until fragrant.

3) pour in crab pieces and stir-fry until the crab legs turn red, then pour in green bamboo shoots and lotus root pieces and stir-fry.

4) Add Chili sauce, soy sauce, sugar and salt, pour in proper amount of water (1/3 of the food in the pot), cover and stew for 2 minutes on medium fire, then open the lid and collect the soup with high fire.

super? Wordy:

** Frozen seafood should be thawed naturally at room temperature as far as possible. Do not soak it in water, otherwise it will lose some umami flavor.

** Qu wine for marinating seafood is better than cooking wine, which not only removes fishy smell, but also has the function of body fragrance. But the curing time should not be too long, 1 minutes is enough.

** Green pepper is a unique pepper in Sichuan, spicy and delicious. If not, you can use ordinary pepper, but the hemp taste is not so strong.

** Chili sauce, optional. Laoganma hot sauce is also a good choice.

** This practice is also applicable to other raw materials, whether meat, seafood or vegetables. Feel free to play it.

** But a warm reminder, it's dry in spring, and eating too much spicy food is easy to get angry.

Onion-flavored crab tofu

Ingredients:

3g of crab (selected from the young crab, which is an unmated blue crab), 25g of tofu, 1g of ginger slices, 1g of onion segments, a little of rice wine, oyster sauce, shrimp seeds and peanuts, and appropriate amounts of salt, pepper, peanut oil and sesame oil.

Practice:

Recommendation: Gourmet Zhuangchen

Slaughter and wash crabs, and season them with salt and pepper for later use; Add oil to the wok, saute ginger slices and scallions, stir-fry the crabs over high fire, then save a little rice wine, add tofu, a little shrimp seeds, peanuts and oyster sauce, stir-fry carefully until the crabs are cooked, and finally season, thicken and add a little sesame oil.