A seaside foodie said that when she was a child, she grew up eating baked crabs with salt, onion and oil made by her mother. Compared with steaming, it is not only delicious, but also more delicious, and there is no need for Jiang Mo vinegar.
Roasted Portunus crab with scallion oil
Ingredients: 3 swimming crabs, 8 shallots, ginger 1 small pieces, 6 tablespoons of carved wine, and salt 1 tablespoon.
Practice: 1. Wash and chop shallots, and shred ginger for later use.
2. Cut the tied rubber band with big pliers and brush all the crab shells with a small brush.
3. Add some oil to the pot, simmer on low heat, heat, add onion and ginger to stir fry, and then add carved wine.
4. Then add the swimming crab, belly up, sprinkle with some salt, cover and stew for 10 minutes on medium heat.
5. After all the swimming crabs turn red, put them evenly, then cover them and simmer for 5 minutes on low heat until you can smell the fresh fragrance.
Tip: You don't need water. If you are afraid of griddle, add more carved wine. Fresh crabs also produce some water during the ripening process.
Two. Swimming crab sausage _ rice
It will be ready in ten minutes, put the pot on the table, remove the red crab and eat crab-flavored rice while it is hot. The taste is rich and mellow, and eating crabs is not lost at all.
The soul of this pot of rice is the juice of swimming crab, which is not delicious unless it is fresh. Add the oil fried with homemade sausage, and mix the rice with the roasted juice to make it thick and delicious.
Swimming crab sausage _ rice
Ingredients: 3 swimming crabs, 2 homemade sausages and 3 small bowls of rice.
Ingredients: ginger 1, 4 tbsp soy sauce, 2 shallots.
Practice: 1. Steam the rice in advance. It's okay to use leftovers, but when steaming rice, put less water, preferably dry and non-sticky.
2. Insert a chopstick into the crab heart in the middle of the swimming crab, and then the crab will not move. After cleaning, cut it in half.
Brush the bottom of the pot with a thin layer of oil, spread the cut sausage evenly, and then spread a few slices of ginger. Spread the raw sausage on the bottom layer for easy frying until it is oily.
4. Spread three small bowls of rice evenly on the sausage and ginger slices.
5. Then spread the swimming crab on the rice, cut it off and let the juice flow out to the bottom of the pot.
6. Put the pot on the fire, cover it and bake it to SAIC. You can hear a slight sausage making oil inside, and then turn down the fire for about 6 minutes. When you can smell the crab, it means it is ripe.
7. Then open the lid, pour soy sauce along the edge of the pot, sprinkle with chopped green onion, cover and bake for 2 minutes, then serve.
Tips;
Don't buy too big swimming crabs. The small one is very familiar. It is best to cast an iron pot with a large shallow bottom, so that the ingredients can be spread out on the whole bottom of the pot as far as possible, and the heating area is large and uniform. But don't bake it for too long, just 10 minutes to prevent the bottom from burning.
3. Fried crab with garlic
On the basis of maintaining the original flavor, adding Jiang Mo garlic to stir-fry crab can not only bring more endless fresh fat enjoyment to the taste, but also play a role in relieving fishy smell, dispelling cold and enhancing freshness.
Fried crab with garlic
Materials: 2 sea crabs.
Ingredients: 3 tbsp flour, onion 1 segment, 3 slices ginger, garlic 1 head; 2 tbsps of wine, 1 tbsps of salt, 2 tbsps of soy sauce, 2 tbsps of sugar, 2 tbsps of rice vinegar, 0 tbsps of white wine, 0 tbsps of butter 1 0g.
Exercise:
1. Brush all crabs with a small brush and break off the navel at the bottom of the crab shell.
2. Cut a little along the bottom edge of the crab navel with scissors, and then you can easily break the crab shell.
3. Cut off the crab's cheeks, heart and stomach, and then cut the crab in half from the middle.
4. Crab yellow is soaked in dry flour.
5. Cut the onion and ginger into sections respectively, and clip the garlic into garlic paste with a garlic clip.
6. Heat oil in the pot, add onion, ginger and minced garlic and stir fry.
7. Fry the crab roe wrapped in flour, and feel it can be shaped.
8. Then put the crab cover in and stir fry a few times until the crab turns red. Add a bowl of warm water, cooking wine, salt, soy sauce, sugar, rice vinegar, white wine and butter. Bring to a boil, cover the pot, and simmer over medium heat until the soup is concentrated.