material
3 hairy crabs, ginger 1 small pieces, 3 cloves of garlic, shallots 1 tree, light soy sauce 15ml, balsamic vinegar 15ml and sesame oil15ml.
method of work
1. Wash the hairy crabs clean, and the rope that binds the hairy crabs need not be untied.
2. Put a proper amount of hot water into the steamer. After the fire boils, put the hairy crabs with their bellies up into the steamer, cover the lid and steam for about 15 minutes.
3. Wash ginger, peel and chop, smash garlic and chop shallots.
4. Put the light soy sauce, balsamic vinegar, sesame oil, onion, ginger and minced garlic into a bowl, and mix them evenly to make a dip for later use.
5. Take out the steamed crab, untie the rope and put it on a plate. Dip the sauce when eating.
Practice 2, stir-fry crabs at home.
material
Ingredients: crab
Ingredients: onion, ginger, cooking wine, vinegar, sugar, soy sauce, salt, broth.
method of work
1, wash crabs, steam for 5 minutes, and take them out.
2. Open the crab shell, remove the lungs and gills, and split the crab in half from the middle.
3. Cut the onion into sections and slice the ginger. Add cooking wine, vinegar, sugar, soy sauce and a little salt into the bowl and mix well for later use.
4. Add oil to the pan. When it is 50% hot, add onion and ginger to stir fry, and add crab to stir fry.
5. Pour in the prepared juice, add a little stock, boil over high heat, stir fry for 5 minutes, and collect the juice.
Tips
1, the crab is steamed first and then fried because live crabs are not easy to slaughter. The gills and lungs must be cleaned.
2. If it is killed alive, it can be wrapped in dry powder and fried before frying.
3. If there is no stock, you can drain the water.
4. It is not advisable to drink beer when eating crabs. Crabs are cold and should not be eaten more.
Practice 3: Steamed crab.
material
Ingredients: crab seasoning: balsamic vinegar, ginger and pepper.
method of work
1.Wash and cut ginger into powder, put it in a vessel, pour in balsamic vinegar and mix well for later use;
2. Wash the river crab with water, put it in a steamer, add a few prickly ash, steam for 7-8 minutes, take it out, put it in a plate and dip it in ginger vinegar.
Practice 4, drunken river crabs
material
500 grams of live river crabs. The marinade contains star anise 1 0g, fragrant leaves 5g, cinnamon 1 0g, onion1tree and ginger1block. 200g of seasoning soy sauce, 20g of monosodium glutamate15g, 20g of sugar, 0g of chicken powder15g, 0g of pepper100g of high-alcohol liquor100g.
method of work
1.Put the river crab in clean water to spit out the dirt, then brush off the sediment with a brush and take it out for later use.
2. Ignition in a pan, add 400 grams of water, add marinade package, soy sauce monosodium glutamate, white sugar, chicken powder and pepper to boil, turn off the fire and cool, then add white wine and mix well to make drunk marinade for later use.
3. Put the crab in the cold marinade for about 18 hours, take it out, put it on the plate, then immerse it in the original juice, sprinkle some parsley pieces, ginger slices, garlic slices, shallots, red pepper rings, etc., and serve.
Cooking encyclopedia
1.Eriocheir sinensis is a favorite aquatic product with rich nutrition and delicious taste. Especially the clear water hairy crabs produced in Yangcheng Lake. It is famous for its "clear back and white belly, golden claws and yellow hair" and can be said to be one of the most delicious foods in the world.
2. Before marinating, it is best to keep the crab in clean water for 10 hour, so that it can spit out the impurities in its body.