21 species of hairy crabs

Selection: first, look at the appearance, the color is bright, the outline is clear, and the bristles are dense, which meets the conditions of blue (back), white belly and golden hair. Secondly, press the crab's feet with your fingers, and the feet are full and full. Finally, tap your fingers near your eyes. Anyone who blinks flexibly and sprays foam repeatedly will taste fresh.

1

Boiling crab method: After washing the crab, put it in a pot full of boiling water, add a piece of ginger and cook it on strong fire. Generally, 2 minutes is more than half a catty, and 15 minutes is less than six ounces.

crab steaming method: when the water boils to a boil, put the crab belly upside down in a steamer, put the washed and dried perilla leaves on it, and steam for 15 to 2 minutes.

Dip: Chop a bowl and a half of vinegar, three bowls and a half of soy sauce, six spoonfuls of sugar and ginger and stew for 2 minutes.

2

Cheat crab

Material: one crab, four ounces of garlic, pepper and Sophora japonica salt

Method

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

2. Get out of the oil pan, fry the crab until golden brown, and take it out for later use

3. Fry the garlic bait in the oil pan until golden brown, and take it out for later use

4. Stir-fry the pepper, then put the crab and garlic bait into the pot, and add the Sophora japonica salt to mix well. Little effort:

1. The mixture of spiced powder and salt when the Sophora japonica salt is used

. But the time should not be too long, otherwise, the meat is too old and the gravy will be lost.

3

Crab with black bean sauce

Material: one crab, half a dozen to one or two pieces of black bean sauce, two pieces of red pepper, two pieces of garlic bait, and two pieces of cream

Seasoning: oyster sauce, sugar and chicken powder

Practice:

1. Clean the crab and cut it into six pieces

2. Add 12 pieces of broth and seasonings and cook for 2 minutes to thicken, and then

4

Baked crab with cheese

Materials: 1 crab, 2 onions, 1 teaspoon of cream, 1 pieces of broth, and 2 to 1 halves of cheese

Practice:

1. Clean the crab and cut it into six pieces

2. Add cheese, cook for 2 minutes, thicken and mix well, and you can get

5

curry crab

Materials: 2 crabs, 1 onion, 1 onion, 1 ginger, 2 lettuce leaves, 1 Liu Ding, 2 red peppers, appropriate starch

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

2. Shredding onion, slicing Liu Ding, cutting red pepper into small diamonds, dipping the crab pickled with ginger with a little white powder, frying in oil pan, and taking it out for later use;

3. Stir-fry shredded onion in an oil pan, then add material B to stir-fry curry fragrance with low fire, then add 1 cup of water to dry it with crabs until the soup is almost dry.

6

Crab winter powder pot

Materials: 1 male crab, 1 handful of winter powder, 2g of white radish and 2g of carrot. 1 tablespoon of wine and 2 tablespoons of sand tea sauce

Practice:

1. Wash the crab, remove the viscera, peel off the crab cover completely, cut the crab belly into large pieces, smash the onion and ginger and put them together with the A material in the crab for pickling; Slice the white and carrot, slice the ginger and slice the onion for later use

2. Dip the pickled crab in a little white powder, fry it in an oil pan, and take it out for later use

3. Stir-fry the ginger slices and onion slices in the oil pan, then add the material B, white and carrot slices, 2 cups of water and the crab to taste, put it in a casserole, add the winter flour and keep rolling until the winter flour boils. . Wrap the crab in noodles and add cheese and milk to it. When cooked, the milk is fragrant. Cut the crisp bread, and the hot air with cheese flavor will come out instantly. Crab meat completely absorbs the fragrance of cheese and milk, and the gap between shells is filled with sauce. When you bite it down, the sauce permeates the crab meat, which is really tempting. The peripheral bread can also be used as a staple food, not oily or greasy.

8 pepper, radish and crab

According to Compendium of Materia Medica, crabs have the functions of relaxing muscles and tendons, benefiting qi, regulating stomach, promoting digestion, dredging meridians, dispelling heat and removing blood stasis, and the fat red crab is the most nourishing soup. First, add radish to the old turkey soup and simmer for an hour, then add red crab and pepper and cook until the crab is cooked. Radish permeates the fresh sweetness of chicken soup, and occasionally reveals the slight spicy taste of pepper. All the ingredients complement each other. The red crab paste is soft and thick, and it is perfectly matched with radish and pepper to form an autumn throat-moistening and wind-removing soup rich in vitamins. In the dry season of autumn wind, it is most suitable for ladies to enjoy. At this time, a glass of carved red wine with golden crab is a great enjoyment of life!

9 Tiger and Crab Eat Two

Guan Zhiquan, the owner of Dahua Restaurant, thinks that it is best to wash your hands and eat them directly, so as to enjoy the original and free taste. Just like fried crab in typhoon shelter, which is a fragrant accompaniment, it always makes people feel the idea of eating it in one breath. Tiger crab is fried in heavy oil first, and then stir-fried with garlic, pepper and lobster sauce. It is a historical delicacy handed down from Hong Kong and is best served with white wine.

1 Grilled Crab Cover with Noodle

Choose a tiger crab crab cover with sweet oil, and put noodles cooked with soup in crab juice, which is as dazzling as uncovering mussels and finding dazzling pearls. The unique fragrance of crab roe is wrapped around the noodles, and then some sprouts are added, which makes it sweet and refreshing and memorable. The amount of pasta is properly dressed according to the size of the crab cover. It is absolutely low in fat and oil, and the greedy lady can enjoy it.

11 Red Crab Steamed with Carved Flowers

It's made of aged carved wine, which can neutralize the coldness of crab meat without masking the sweetness of crab. When serving, the bouquet of carved wine drives the rich meat fragrance to diffuse in the air, which has a strong bouquet but no bitter taste of wine, making people salivate. The red crab is steamed with eggs, and the golden juice is soaked in the dish, as if it is born with it. Chewing the down-to-earth red crab, the smell of old red wine is flowing inadvertently between the lips and teeth.

12 baked red crab pot with Madieli vermicelli

Choose fresh cream crabs, and use the special seasonings of Madieli, vermicelli and chef? Made of. The cream crab is not only fresh and sweet, but also full of game after absorbing the wine aroma from Madieli. This practice is also very innovative, and it is a very bold attempt to match Ma Dieli with the cream crab.

13

Stir-fried lotus crab paste:

Required materials: 1/2 rice bowl (cooked) egg white, 8 ~ 1 tablespoons salad oil, 1/2 tablespoons chopped onion and 1/2 teaspoon pepper; 3/5 teaspoon of salt, 1 teaspoon of monosodium glutamate and a little wine.

Practice steps:

1. After the fresh eggs are steamed, dig out the meat, wash it with clear water and 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, heat it until it is warm, pour in 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 when it is completely coagulated.

Remarks: You can also buy fresh peeled crab meat for steaming or canned crab meat for cooking.

14

Delicious crab with garlic and black bean sauce:

Ingredients: crab 5g [11/8 lb /13 liang] Lee Kum Kee ginger 2 tablespoons Lee Kum Kee garlic 1/2 teaspoon 3 (cut into pieces) cornflour 11/2 teaspoons pepper 1/2 teaspoon sugar 1 tablespoon water? Cup [6ml] 1 teaspoon of cornstarch and 2 tablespoons of water.

Production method:

1. Wash the crab, drain the water, dip the cornstarch in it, soak it in oil until it is half cooked, and drain the oil for later use.

2. add 2 tbsps of oil and saute ginger, garlic and diced pork.

3. add crab and seasoning, stir-fry for about 8 minutes.

4. finally, add the sauce and cook until the juice is thick.

15

Crab with orange:

A traditional dish 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:

2g of clean crab paste, 2 eggs, 1 fresh oranges, 3g of refined salt, 5g of white wine, 5g of ginger, 2g of monosodium glutamate and 1g of pepper.

Method:

1.

2. Cook the fat pork, cut the top, clean the water chestnut and cut it into diced pork, crab meat, fat diced pork and water chestnut, add egg liquid, Jiang Mo, pepper, salt, monosodium glutamate and white wine, mix well, and put them into fresh oranges in 1 portions.

3. Put the orange with the sauce on the plate, steam it for 3 minutes and take it out.

16

Steamed crab with carved flowers:

Main course ingredients: 1 crab, 5g of carved flowers wine, 1.75g of white sugar, 1.75g of monosodium glutamate, 1g of salt, 5g of chicken oil and 2 slices of ginger;

Accessories: 1 dried red pepper, 2 shallots, and a little coriander leaves.

Practice: after cleaning the blue crab, put all the raw materials in, steam it on high fire for 1 minutes before serving. Shred the shallots and cut the dried red peppers into sections. Put the shredded shallots in the red peppers and put them on the coriander leaves.

Tips:

This is a high-grade dish with almost no cooking skills. Just be careful not to overdo it. Crab meat is really a bad thing when it is 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.

17

Fried sea crabs:

1 kg of Portunus. 9g of seasoning vegetable oil (actual consumption is about 1g), 1g of sesame oil, 4g of salt, 15g of cooking wine, 8g of Jiang Mo, 1g of rice vinegar and 5g of dry starch.

Production 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 1 minutes.

(2) Heat the frying spoon, heat the vegetable oil to 9% 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 on a plate.

(3) Divide rice vinegar and sesame oil into two bowls, and Jiang Mo will divide them into two dishes, and serve them with the crab.

18

Spicy meat crab:

Material: (two people) 5g fresh meat crab, 1g ground pepper, 15g chili oil, 5g coriander, 1g small red pepper, 3g salt, 5g ginger, 5g white sugar, 1g cooking wine, 5g cooked sesame seeds (two people) and 5g rice flour.

Practice:

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 pieces, wash the ginger and cut it into powder, 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. Add another wok, add Chili oil, and at the same time, mince the pepper, pour in another small pepper slice, stir-fry it 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 the wok can be taken out. 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. As a meat crab, it is not necessarily cost-effective to have a big shell, 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.

19

Chili crab:

Material: 6g crab, 2 green and 2 red peppers, 3 finger peppers, 1 tablespoon ginger and 1 teaspoon garlic;

Seasoning: 1 teaspoon of sauce green, 1 teaspoon of salt in fish sauce, 1 teaspoon of sesame oil and 1 cup of water in pepper; Sauce: half a teaspoon of corn flour and 2 tablespoons of water

Practice:

① Wash the crab and cut it into 4 to 6 pieces, leaving the crab cover intact. Dice green and red peppers.

② Heat the oil to a large boil, pour a little corn flour on the crab pieces, put down the soaked oil, and take out and drain the oil.

③ Add 2 tbsps of oil to saute ginger, garlic, bell 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, remove dampness and cheer up the spirit. It can be used not only as a dish, but also as a dish to add beauty.

2

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, fenshui, chicken essence, sesame oil, pepper oil, refined oil and fresh soup

2. put the pan on high fire, burn the refined oil to 5% oil temperature, then stick dry fine starch on the cut of the crab, and fry it in the oil pan until it is cooked (crab shells are cooked at the same time).

3. add oil to the pot, heat to 4% oil temperature, add dried Chili festival, stir-fry pepper, add fresh soup, cook for a while, add ginger, onion and garlic, sea crab, add refined salt, cooking wine, seafood sauce and chicken essence, cook for about 2 minutes, thicken with water starch, and finally add sesame oil, pepper oil, Chili oil and chicken essence.

flavor characteristics: bright red color, fresh, spicy and strong flavor.

21

Baisha red crab:

[main ingredient] red crab

[auxiliary material] dried onion pepper

[seasoning] edible oil salt monosodium glutamate chicken essence rice wine starch

[method]

1. Wash and cut two red crabs into small pieces, blanch them, and then add salt and monosodium glutamate.

2. Take out the oil pan. When it is 6% hot, first put the crab shells into the oil pan, then pat the pickled red paste crab pieces with starch, put them into the oil pan, fry them until golden brown, and then take them out.

3. stir-fry shallots and dried peppers in a 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.