How to make Sauce-flavored Baked Flower Crab. Ingredients?: Two flower crabs, garlic seasoning?: salt, Puning bean paste, sesame oil, a little soup. Method?: 1. Peel the garlic and wash it; Wash the flower crabs and cut them into pieces. 2. Heat the pot. When the oil is hot, add crab pieces and fry briefly. Remove and drain. 3. Leave a little oil in the pot, add garlic and saute until fragrant. Then add crab pieces, bean paste, Sesame oil, a little salt, add a little soup, bake over slow fire to make spicy crab? Ingredients: crab? Seasonings: onion, salt, sugar, white wine, dried chili, ginger, cooking wine, vinegar, Sichuan peppercorns, chicken essence, cooking oil Method: 1. Put meat crabs in a vessel and add appropriate amount of white wine. After the crabs are drunk, remove the gills, stomach and intestines and cut them into pieces; 2. Wash the onions and ginger, cut the onions into sections and cut the ginger into slices; 3. .Sit the pot on the fire and put in oil. When the oil is 30% hot, add Sichuan peppercorns and dried chili peppers and stir-fry until the spicy aroma comes out. Add ginger slices, green onions and crab pieces. Pour in cooking wine, vinegar, sugar and salt, stir-fry evenly and serve immediately. . ? Features: numb, fragrant and fresh. ? Butter garlic crab? Ingredients: ? crab (two)?, minced garlic (1/3? cup)?, minced green onion (1 teaspoon)?, butter (half an ounce), cornstarch (1 tablespoon) Gorgon juice: Water (14; cup), salt (1/3 teaspoon), sugar (1/3 teaspoon), pepper (a small amount), cornstarch (1 teaspoon). Method: ? 1. Chop the crabs, rinse, drain, cut into pieces, sprinkle with a little salt and mix well. ? 2?. Chop the garlic and mince the green onion. ? 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. ? Ginger and green onion 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, 25 grams of 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, sesame oil, and oyster sauce, and mix into juice for later use; 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.
[Edit this paragraph] Cooking instructions 1. When cooking crabs, it is advisable to add some perilla leaves and fresh ginger to detoxify the crabs and reduce their cold nature. Crabs can be steamed, boiled, fried or made into snack fillings; 2. When steaming crabs, the crabs should be tied to prevent legs from falling off and becoming yellow after steaming. When shelling raw crabs, blanch them in boiling water for 3 minutes first, so that the crab meat is easy to remove and no waste is produced; 3. Do not rinse the crabs with water after buying them, put them into a clean jar or jar, and add two pieces of brown rice. Crack the eggs into the shell, then sprinkle two handfuls of black sesame seeds to cover the crab lid, and then cover the mouth of the tank with cotton cloth to allow air to circulate, but not to allow the crab to see the sun. After raising it for about 3 days, take it out, because the crab has absorbed The nutrients in rice and eggs make the crab belly strong and plump, its weight increases significantly, and it tastes fat, delicious and delicious. 4. Crabs are prone to wind, so they are not easy to eat cold. In addition, do not eat dead crabs.
[Edit this paragraph] Suitable for consumption and contraindications: Suitable for consumption by the general population 1. Suitable for bruises, broken muscles and broken bones, blood stasis, swelling and pain, residual placenta of parturient, pregnant women with weak contractions during labor, and fetuses People who are lingering about eating, especially crab claws are better to eat; 2. People who usually suffer from weak spleen and stomach, loose stools, vague abdominal pain, unresolved colds, chronic wind diseases, and stubborn skin itching should not eat it; 3. ?Menorrhagia, dysmenorrhea, and pregnant women should not eat crabs, especially crab claws.
[Edit this paragraph] Food incompatibility: crabs cannot be eaten with sweet potatoes, pumpkins, honey, oranges, pears, pomegranates, tomatoes, cantaloupe, peanuts, snails, celery, persimmons, rabbit meat, schizonepeta, and soft-shell turtles , can cause food poisoning; do not drink cold drinks after eating crabs, as it can cause diarrhea.
[Edit this paragraph] Therapeutic effects of crabs: Crab is cold in nature and salty in taste, and returns to the liver and stomach meridian; It has the functions of nourishing liver yin and replenishing gastric juice; it has certain therapeutic effects on congestion, jaundice, waist and leg pain, and rheumatoid arthritis.
[Edit this paragraph] Therapeutic value: The meat or whole body of the Chinese mitten crab, a member of the family Crabidae. Crabs are also known as river crabs, hairy crabs, rice crabs, hengxingjieshi, and intestineless masters. It is distributed in the Bohai Sea, Yellow Sea and East China Sea in my country; it is abundant in the Yangtze River Basin from Chongming to Hubei along the river. After obtaining, remove the stomach, intestines, gills and small claws, wash them and use them fresh. [Performance] It tastes salty and is slightly cold in nature. It can rejuvenate muscles and bones, activate blood circulation and remove blood stasis, remove dampness and reduce yellowing, and detoxify lacquer. [Reference] Meat and offal contain protein, fat, vitamins A, B1, B2 and niacin, calcium, phosphorus, iron, glutamic acid, glycine, proline, histidine, arginine and other amino acids in trace amounts of cholesterol. Crab shells contain calcium carbonate, crab erythrin, crab rostrogen, chitin, protein, etc. [Application] Used for bruises, broken muscles and bones, blood stasis, swelling and pain; postpartum blood stasis and abdominal pain in women; damp-heat jaundice, etc. [Usage] Soak in wine, fry, decoct, make into pills, powder, etc.
[Attached Recipe] 1. Raw crabs invaded by wine: 250g of fresh river crabs, mash them, simmer with rice wine, soak in warm water for about 20 minutes, take the juice and drink it many times, and use the residue to apply to the affected area. Originated from "Tang Yao Experience Prescription". This recipe takes the whole crab and uses it to rejuvenate the tendons and activate blood circulation. Rice wine is used to promote blood circulation and enhance the efficacy of the medicine. It can also be used externally and has a good effect on "joint dislocation" (dislocation). The original prescription said, "Within half a day, the bones will be ready if there is a sound of grains in the bones." This shows the experience of the recipe maker. 2. Hegu powder: 30~50g of river crab, roasted and ground into powder. 10g each time, take with white wine. Derived from "Quanzhou Materia Medica". This prescription uses river crabs to rejuvenate tendons and bones, activate blood circulation and remove blood stasis, and still uses wine to enhance the efficacy of the medicine. It is used for bruises, fractures, broken tendons, blood stasis, swelling and pain. 3. Crab and hawthorn powder: 30g each of crab and hawthorn. Bake dry and grind into fine powder. Take 15~20g each time with white wine. "Southern Yunnan Materia Medica" treats children's pillow pain caused by blood stasis after childbirth. Grind crabs into powder and drink it with hot liquor. It is said to be very effective. It is more appropriate to add hawthorn to activate blood circulation and remove blood stasis. 4. Crab balls: 500g of crabs, roasted and pulverized, mixed with rice wine to make small balls. Take 2 times a day, 30g each time, with warm water. Originated from "Binhu Collection of Simple Prescriptions". Crab is a folk experience in treating damp-heat jaundice and can be used as an auxiliary treatment. It is said that thousands of years ago, a creature with two pincers and eight legs lived in the rivers, lakes and rivers, a shelled beetle with two pincers and eight legs that appeared to be of ferocious appearance. Not only does it eat rice, it also bites people with its pincers, so it is called a mangling insect. Later, Dayu went to the south of the Yangtze River to control floods and sent the warrior Ba Jie to supervise the work. However, the infestation of man-macing insects seriously hindered the project. Ba Jie came up with a plan to dig a ditch beside the city and fill it with boiling water. When the mangling insects came over, they fell into the ditch and were scalded to death. The scalded mangling insect is completely red and emits an attractive and delicious fragrance. Ba Jie opened the carapace out of curiosity and smelled the scent which became even stronger. He took a bold bite and discovered that the taste was fresh and tastier than anything else. The feared pest suddenly became a well-known delicacy. In order to express their gratitude to Ba Jie, who dared to be the first in the world, everyone added the word "worm" under the word "jie" and called the mangling insect "crab", which means that Ba Jie conquered the mangling insect and became the best crab-eater in the world. ? This is a legend and has no origin. ? At present, the earliest clear record that we can find about "the first in the world to eat crabs" is only "Hanwu Dongming Ji" written by Guo Xian of the Eastern Han Dynasty, referred to as "Dongming Ji". The third volume of the book contains: "Shanyuan Kingdom tasted tribute to a crab. It was nine feet long, with one hundred legs and four claws, so it was called centipede crab. The boiled shell is better than yellow glue, so it is also called claw glue, which is better than the glue of phoenix beak." "Dongming Ji" records strange things, and the content is mostly nonsense, but its words are beautiful, and some of the materials also have certain academic value, and future generations of literati are happy to pick up and quote them. Shanyuan Kingdom is one of the countries in the Western Regions. According to the "Lingnan Foreign Objects Chronicles" cited in "Taiping Yulan", it says: "There is a person who is traveling on the sea to Dezhou Zhu. The trees are very dense. The boat is climbed to the cliff and tied to the water. Half of the When cooking, the forest is submerged in the water, and the cable is suddenly broken, so it must be removed. If you look closely, it looks like a big crab." From this we can see that the crabs that the Chinese first ate were probably sea crabs. The centipede crab may be the literary image of sea crab. As for whether Emperor Wu of the Han Dynasty was the first person in China to eat crabs, I am just saying it, so you may as well listen to it. ?Answer 2:?There is a story about this question. It is said that there was a crab disaster in Shaoxing one year. People tried many ways to solve it, but no solution was found. Later, a master gave everyone a way to make a broken tank and then go there. Pour salt water into the tank and wait for the crabs to crawl in and let the salt water sting them to death. In the end, all the crabs were killed. When people couldn't deal with these crabs, who was the master who stood up first and stood up in front of everyone? After eating crabs and then praising the taste of the crabs, "the first person to eat crabs" is described as a brave person, and the Shaoxing master became famous.
[Edit this paragraph] Medical value Nature and taste: salty, cold, slightly poisonous. Meridian tropism: enters liver and stomach. Efficacy: Nourishing muscles and replenishing qi, regulating stomach and digestion, dissipating heat, dredging meridians, resolving knots and dispersing blood. Indications: The whole crab can cure evil spirits in the chest, stagnation and blood stasis, muscle and bone injuries, and swollen slopes; cooked with wine and food to treat postpartum abdominal pain and lochia; crab shells can cure lacquer sores.
Eat crabs, talk about crabs, eat healthily, eat deliciously, and drink