The common way to eat crabs is steaming. Because crabs are extremely cold, large pieces of ginger should be put in the steaming. When eating, remove the grass from the crab's belly, dip it in ginger vinegar and drink soju. There is no special secret way. A crab in a restaurant costs 5 cents to 6 cents, except for its hypertrophy, which means it is well served.

untie the crab and cut it into eight pieces. Leave what you can eat. Get ready to fire a lot of peppers, ginger, green onions, garlic and pepper

. I'm not afraid to put more oil. I also pour in the red oil I made myself, and then fry the peppers, pepper and spicy nose. When tears flow, pour in crabs, green onions, ginger, stir fry, put wine, salt, light soy sauce, sugar, stir fry well and add water. . Boil it, and the crab will basically be fine when it is cooked. Finally, add some coriander

flavor. . . That's really good, haha, it's as good as that in China. . . Delicious and spicy

The production method of "spicy crab" is as follows: (1) The live crab is slaughtered and washed by the chef, and the crab shell and internal organs are removed; According to your own needs, add broth and enjoy the sweet and delicious hot pot. (2) Put the wok on a strong fire, burn the "refined old oil" to 5% oil temperature, and put in the "old material" prepared by the secret recipe of "Chengdu Crab Village" and various seasonings from Sichuan, such as Mumashan Erzhantiao sea pepper, Pixian watercress, Hanyuan pepper, etc. (3) Stir-fry and decompose into tender pieces of green crab, add fresh soup, cook for a while, then add onion, ginger, garlic, refined salt, cooking wine, chicken essence, seafood sauce, etc., and cook for about two minutes, and the delicious spicy crab with tender meat and fragrant red paste will be made successfully. The most important thing in the production of spicy crab is that the size of crab pieces should be uniform and the oil temperature should be moderate. Cut the crab into blocks with uniform size, fry in an oil pan for 2 or 3 seconds, add spicy oil, onion, garlic, pepper, bamboo shoots, peanuts, beer, etc. After taking out the pan, put coriander on the surface and serve with spicy crab.

frying method:

roast the steam in the dry pan, pour in the clear oil and heat it. First, stir-fry the pepper and pepper, stir-fry the shredded ginger and garlic, and fry the crab for a while. Then, pour in clear water (not more than half of the crab), add the refined salt and cooking wine, cover and cook for 2 minutes, and bake for all the water. -well, it smells good! Eat it slowly.

Personally, I think:

Crabs don't have to be big. Smaller crabs are more tasty and delicious, and of course they are cheaper. Anyway, at home, we don't pay attention to form, what matters is the taste of content.

If you want to put less/no pepper, you can put some sugar instead. Qinji spicy crab is the kind that doesn't put pepper and is sweet.

It's delicious. Every year, from August of the lunar calendar, I often buy crabs to stir-fry and eat. After work, I'm going to buy 1-2 Jin of crabs and go home to make spicy crabs. It makes my mouth water when I think about it. What about you?

Spicy Crab

Ingredients: 2 crabs (I don't know what crabs are), green pepper, red pepper, fermented soybean (I use spicy beans instead), pepper, star anise, onion, ginger, garlic, salt, sugar, chicken essence, soy sauce, cooking wine and raw flour.

Practice: 1. Wash the crab clean, remove the shell and remove the respiratory organs.

Slice green pepper, onion and ginger and garlic.

2. add oil to the pan, stir-fry with black beans at 8% heat, and then add pepper, star anise, onion, ginger and garlic to stir-fry until fragrant.

add crab, stir-fry with cooking wine for two or three minutes, add green and red pepper slices, add salt, sugar, chicken essence and soy sauce and continue to stir-fry.

at this time, if the pot is dry, you can melt some raw powder water. Stir-fry for another five minutes.

another thing: spicy beans are the finished products I bought in the supermarket. There are peanuts, soybeans, dried peppers, sesame seeds and, it seems, pepper. These are the samples that were exploded with oil.

the key to frying spicy crabs is frying red oil. It is said that some stores also take out this kind of red oil, which is as high as 1 yuan a catty, which can be said to have done the business to the extreme.

generally speaking, to fry red oil, you should choose the best bell pepper, first boil it in water for about ten minutes, then take it out, use a crusher to make it into powder, then add the prepared stock, and blend it according to the ratio of 1: 1. Finally, add salad oil to the wok, and when the oil temperature reaches 3%, pour in ginger, aniseed, pepper, southern ginger, white cardamom, fragrant leaves and green onions.

Don't forget to add some Chili oil when copying

Crab-eating furniture: hardwood hammer anvil, so as to hammer the crab's feet; Silver chopsticks and silver spoons are used to test whether there is crab poison; After eating, put water in a small basin and put tea leaves and chrysanthemum petals in it to wash away the fishy smell on your hands. Only this set is worth 5 cents, so how can the price of crabs be considered expensive! Crabs are divided into males and females by the tips of umbilicus. The umbilical cord is small, but it is full of purple oil and yellow fat, so anyone who buys crabs is willing to have the umbilical cord. In fact, although there is little purple oil in the shell of the pointed navel, there is a lot of yellow fat, and the claws are very substantial. The beauty of the crab is in the meat, so why bother to focus on the umbilical cord!

family crab, cooked with pepper and salt water, not only has a deep taste, but also is easy to carry when traveling. In the countryside, there is a way to eat crabs. Put them in an iron pot and sprinkle them with pepper and salt water, not too much. When the crabs are cooked, the taste is especially fragrant.

In autumn, restaurants often cook steamed crab meat, such as steamed dumplings and instant noodles dumplings, which are naturally delicious. There is a "seven-star crab" in Zhuang cuisine, which uses chicken eggs and crab meat as a soup, puts seven pinch of crab roe on it, and buckles a crab shell with lanterns. When eating, the crab shell is removed, and the rare food is presented.

In Beijing, besides eating big river crabs, there are others who make "drunken crabs" out of "lanterns". That is, wash the crab and put it in an urn, sprinkle it with soju, cooking wine, pepper and salt water, and spices. Once you are drunk, take it as a wine and eat it. There is a "drunken group navel crab" for sale in Yannian South Cargo Village. The crab used is slightly larger than the lantern, and it is no longer Beijing flavor.

methods of selecting various crabs

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.

crab cooking method: after washing the crabs, put them in a pot full of boiling water, add a piece of ginger and cook them on high heat. 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.

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.

Crab with black bean sauce

Material: one crab, half 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. Fry the crab in an oil pan. Add twelve bouillon and seasonings and cook for 2 minutes to thicken the crab with cheese.

Ingredients: one crab, two onions, 1 teaspoon of cream, 1 bouillon, and two to one halves of cheese.

Practice:

1. Clean the crab and cut it into six pieces.

2. Remove the oil pan. Add cheese, cook for 2 minutes, thicken and mix well.

Curry crab

Ingredients: 2 crabs, 1 onion, 1 onion, 1 ginger, 2 lettuce leaves, 1 Liu Ding, 2 red peppers, appropriate amount of starch

Seasoning: a. 1 tsp salt, a little white pepper, 1 tbsp 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 an oil pan, and taking 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.