materials: cream crab, ginger, Jiang Mo, chopped green onion and soy sauce
Practice 1. Wash the cream crab (refer to a chopstick from Qinxin), put a piece of ginger under your stomach and steam it for 2 minutes on high fire. Adjust the sauce (Jiang Mo, chopped green onion and soy sauce are poured with hot oil)
1 piece of tender tofu, 2 crabs, 1 chive, 2 peppers, 2 teaspoons of Jiang Mo (1g), 1ml of soup, 2 tablespoons of oil (3ml) and 1 teaspoon of salt
Practice
Cut tender tofu into 2cm cubes. Wash and chop capsicum and shallot.
Wash the cream crab, put the whole crab into a steamer, steam it for 15 minutes on high fire, then take it out and let it cool, and then remove the crab roe and crab meat for later use.
Heat the oil in a wok over medium heat. When the heat reaches 6%, add the chopped pepper and Jiang Mo to saute until fragrant, then add the crab roe and crab meat, and stir-fry slowly over medium heat for about 3 minutes.
add tender tofu and soup, turn to low heat to gradually thicken the soup, and finally add salt and sprinkle with chopped chives.
Tip:
When steaming the cream crab, you can put a little balsamic vinegar in the water, which is not only convenient to remove the crab meat, but also can effectively remove the fishy smell.
materials: 1 cream crab (about 75g), 125g sweet potato vermicelli, ginger, satay sauce, refined salt, dried starch, Haitian soy sauce, Shaoxing wine, monosodium glutamate, cooked lard, fragrant leaves, southern ginger and cardamom.
Practice 1. After primary processing, pat a little dry starch on the crab, fry it in oil at 15℃ and take it out; Sweet potato vermicelli is soaked in boiling water for later use;
2. When the casserole is lit, add the above seasonings and spices into clear water and cook for 1 minutes, then add the fried cream crab and vermicelli and cook for 1 minutes before serving.
ingredients: 1 crab with cream is about 15g, 15g of instant noodles (Guangdong egg yolk noodles), 1g of butter and 2g of stock. 5 grams of seasoning salt, 1 grams of monosodium glutamate, 3 grams of sugar, 4 grams of pepper, 5 grams of raw flour and 2 grams of salad oil.
practice 1. soak the pasta in boiling water for 3 minutes until it is cooked, and then take it out for later use.
2. Wash the crab, shell it, chop it into eight pieces, pat the raw powder into a 6% hot oil pan and oil it for 2 minutes.
3. Put butter in the pan, and heat it to 5% until it becomes soup stock. Add salt, monosodium glutamate, sugar and pepper, and cook for 5 minutes until cooked.
4. Put the cream crab meat on the pasta, put the boiled crab shell on the crab meat, and pour the cooked broth on it.
ingredients: 5g of cream crab, appropriate amount of pepper seeds, 2g of butter, 15g of orange juice, appropriate amount of Chili sauce, 1 onion, appropriate amount of green and red pepper, 1 teaspoon of sugar (5g), 1 teaspoon of salt (5g), 1 teaspoon of chicken essence (5g), 1 tablespoon of raw flour (15g) and 3ml
Practice
Wash the crab and cut into pieces.
Dupont TM Teflon is on fire? ? 3 The oil in the non-stick coating pan, when the oil temperature reaches 6% heat, put the prepared crabs in, fry them to golden brown, and take them out to drain the oil.
in DuPont TM teflon? ? 3 in a non-stick coated pot, add butter, onion, green and red peppers and Chili sauce, stir-fry until fragrant, put crab pieces into the pot, pour orange juice and Chili peppers for about 1 minutes, season and take out.
Ingredients: 8g of blue crab,
Seasoning: 16g of ginger, 48g of green onion and 5g of white garlic
Practice 1. Peel the cream crab (blue crab), wash it and chop it into pieces;
2. Peel ginger, wash it, slice it and clean the onion;
3. Soak the crab in boiling oil, then heat the crock, add ginger, onion and garlic and saute until fragrant, add the crab pieces and saute them together, sprinkle some shochu, pour in half a bowl of water, take a spoonful of soy sauce, cover and cook for 12 minutes before serving.
Ingredients: 4g of blue crab,
Seasoning: 1g of green onion, 1g of ginger and 5g of vinegar
Practice 1. Wash the onion and cut it into onion segments; Wash and slice ginger, and then cut half of ginger into Jiang Mo;
2. firstly, slaughter the cream crab, cut off the crab claws, then cut the crab heart into pieces, cut the crab claws into two pieces, and chop the crab cover into small pieces of round vegetables;
3. Build on the dish. When building, first put the crab claws on the bottom of the dish, then arrange the crab hearts around the crab claws one by one to build a circle, and put the crab cover on the top, then put the crab roe in the crab hearts one by one, and then put the rest on each small crab cover;
4. Add raw onion and ginger, and steam in a cage until cooked;
5. discard the ginger and onion, and serve as above with the ginger and Zhejiang vinegar.
materials: 1 big blue crab, 5g ginger slices and shallots, 5g soy sauce, 15g garlic, 5g red Zhejiang vinegar and 5g raw oil.
Slaughter, wash, chop up the crab, put it in a dish neatly, add the ginger onion, pour in the egg liquid steam and heat it for 5 minutes, take it out and remove the ginger onion, pour in hot oil, and keep up with the soy sauce and red Zhejiang vinegar (add garlic) to serve.
materials: 1 crab (about 45g), 5 eggs, 2 slices of ginger, 2 onions
seasoning: 1 tbsp of wine, 2/3 tbsp of salt
Method 1. First, cut one onion into long pieces and ginger into large pieces; Take a container, put five eggs into it and break them up, then add a little salt and white powder water and mix well for later use
2. After the crab is well placed and cleaned, open the crab cover to remove the lung leaves inside, then cut the crab body into blocks, cut the tip of the crab foot into two pieces, and then crack the hard shell for later use
3. Heat 3 tablespoons of oil in the pot, saute the shallots and ginger slices first, and then put them in. And cover the pot, and cook for about 2-3 minutes on medium fire until the crabs are cooked, and when there is 1/3 cup of soup left, take out the crabs first, then remove the onions and ginger slices, filter the soup, pour it into the egg juice and stir it evenly for later use
4. Heat 3 tablespoons of oil in the pot, and when the egg juice is cooked to 5 minutes, add the crabs and stir-fry until the egg juice is cooked, and then complete this dish today.
2. the oil in the pot is hot.
3. Put the crab upside down in the pot, add half a bowl of water, and cover the pot with medium heat to make it stuffy.
4. Open the lid, pour in half a bowl of rice wine, and simmer over medium heat until the wine is dry.
ingredients: 2 blue crabs (7g), glutinous rice (165g), diced ham (45g), kai yang (2g), ginkgo (45g), peanuts (75g), diced mushrooms, diced bamboo shoots, scallions, ginger slices, yellow rice wine, salt and clear soup (3g). Ginkgo and peanuts are shelled, undressed and steamed together.
2. Mix glutinous rice, ginkgo, peanuts, diced mushrooms, sliced bamboo shoots, diced ham, kai yang, lard (about 45g), salt and wine, and put them in a bowl.
3. Shell the crab, remove the calf, and each piece will be 6 pieces. Cover it with glutinous rice, add onion and ginger, and cover it with a shell button. Then steam the crab meat in a cage, remove the onion and ginger, and pour the hot clear soup.
materials: 6g of blue crab, 1g of fresh galangal and 5g of pepper. 5 grams of flavoring Huadiao wine, 5 grams of salt, 5 grams of monosodium glutamate, 5 grams of minced garlic, 3 grams of sugar, 5 grams of shredded onion, 1 grams of minced coriander and 1 grams of salad oil.
Practice 1. Wash the crab, put it on the chopping board, peel off the crab shell forcibly, and split the crab shell in two; The crab leg is chopped off and divided into four; The crab is divided into four parts.
2. put 1g of salad oil into the pot, and when it is 7% hot, add pepper and simmer for 5 minutes to make pepper oil.
3. Put 9g of salad oil into the pot, and when it is 7% hot, put the crab in low fire for 1 minute and then take it out of the pot for later use.
4. put the casserole on the fire, heat it, add the boiled pepper oil, add fresh galangal, shredded onion and minced garlic when it is 7% hot, stir-fry the crab with strong fire, add the carved wine, salt, monosodium glutamate and sugar for seasoning, add the minced coriander and take it out of the pot, and arrange it neatly according to the appearance of the raw crab.
ingredients: 1g of blue crab (or white crab), 3 eggs, a little ginger slices in onion, 5g of flour, 1g of crude oil, 25g of yellow wine, 1g of refined salt, 2g of monosodium glutamate and 2g of water starch.
Practice (1) Wash the crab, remove the claw tip and umbilical cap, peel off the crab shell, dig out the stomach sac and the water weeds on both sides, wash and drain, cut into pieces, pat the big claws loose with the back of a knife and sprinkle with flour for later use.
(2) Heat the pot over a strong fire. After the pot is greased, put 5g of oil in the pot to heat it, then stir-fry the onion and ginger slices to make it fragrant, then push in the crab pieces, stir-fry until the crab shell becomes discolored, that is, add rice wine, white soup (25g), salt and monosodium glutamate, and cook for 3min.
materials: 2 blue crabs, 6 eggs, 8 pairs of water, 1 pieces of onion, appropriate amount of white powder water, 1/2 spoon of salt, 1/2 spoon of monosodium glutamate, 8 pairs of broth, 1 spoon of chicken powder and 2 tablespoons of chicken oil
Practice 1. Wash the blue crabs and cut them into pieces for later use.
2. Stir the eggs, the flavor, salt and water evenly, then put them in a steamer and steam for about 15 minutes until they are hibiscus.
3. Place the blue crab of the first method on the egg hibiscus of the second method, then put it back in the steamer and steam it for about 12 minutes, then take it out, and put the onion pieces next to the blue crab.
4. Take a pot, add the broth, chicken powder and chicken oil, boil them together, then slowly pour in the white powder water to make the sauce, and pour it on the finished product of Method 3.