Ingredients: 2500g of freshwater crab, 50g of soft sugar150g, 50g of chopped green onion and 50g of Jiang Mo, 20g of balsamic vinegar100g of soy sauce and 20g of sesame oil.
Practice: Tie the crab pliers and crab feet firmly with a string. Mix chopped green onion, Jiang Mo, vinegar and sugar as dipping sauce, and pack ten small dishes. Steam the crab in a cage, take it out, untie the string and put it in a plate.
There is another practice of 2 1 species of hairy crabs.
Selection: 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.
1 Boiling crab method: After washing the crab, put it in a pot full of boiling water, add a piece of ginger and cook it over high heat. Generally, 20 minutes is more than half a catty, and 15 minutes is less than six ounces.
Steaming crab 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 20 minutes.
Dip: use a bowl and a half of vinegar, three bowls and a half of soy sauce, six spoonfuls of sugar and ginger to chop and stew for 20 minutes.
2 cheats crab
Ingredients: one crab, four liang of garlic, pepper and Sophora japonica salt.
method of work
1.Clean the crab first and cut it into 4 ~ 6 pieces.
2. Take the oil pan, fry the crabs until golden brown, and take them 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, add the Sophora japonica salt and mix well.
Little kung fu:
1.Sophora japonica salt is a mixture of spiced powder and salt.
2. Crab meat is quite easy to cook seafood, so let the crab pass through the oil pan first, so that the gravy can be sealed and not lost. But the time should not be too long, otherwise, the meat is too old and the gravy will be lost.
3 crab in soy sauce
Ingredients: a crab, half a pound to one pound of lobster sauce, two ounces of red pepper, two ounces of garlic bait and two dollars of cream.
Seasoning: oyster sauce, sugar and chicken powder.
Practice:
1.Clean the crab and cut it into six pieces.
2. fry the crabs in a frying pan until golden brown, and take them out for later use.
3. Slice the red pepper, add the cream and lobster sauce, saute until fragrant, add twelve soups and seasonings and cook for 2 minutes to thicken.
4 Baked crab with cheese
Ingredients: one crab, two onions, cream 1 teaspoon, stock 10, cheese 1 2 to 1 2 halves.
Practice:
1.Clean the crab first and cut it into six pieces.
2. Get out of the oil pan, and take the crabs out of the oil for later use.
3. Dice onion, add cream and onion, saute until fragrant, and add stock.
4. Put the crab in 3, add the cheese and cook for 2 minutes, thicken and mix well.
5 curry crab
Ingredients: 2 crabs, onion 1 piece, onion 1 root, ginger 1 piece, 2 lettuce leaves, Liu Ding 1 piece, 2 red peppers, and appropriate amount of starch.
Seasoning: a. salt 1 tsp, a little white pepper, wine 1 tsp.
B 2 tsps of salt, 2 tsps of sugar 1 tbsp of wine 1 tbsp of curry powder.
Practice:
1, wash the crab, remove the viscera, peel off the crab cover completely, cut the crab belly into large pieces, smash the onion and ginger and put them in the crab with the material A for pickling;
2. Shred onion, slice Liu Ding, cut red pepper into small diamonds, dip the crab pickled with ginger in a little white powder, fry it in oil pan, and take it out for later use;
3. Stir-fry shredded onion in a frying pan, then add material B to stir-fry curry fragrance with low fire, then add 1 glass of water to dry it with crabs until the soup is almost dry.
6 crab winter rice noodle pot
Ingredients: Crab 1 individual, winter flour 1 handle, 20g white radish, 20g carrot, onion 1 root and ginger 1 piece.
Seasoning: a. salt 1/2 tsp, wine 1 tbsp, a little white pepper.
B. Salt 1 tsp, sugar, wine 1 tsp, and 2 tsp of sand tea sauce.
Practice:
1. Wash and gut the crab, peel off the crab cover completely, cut the crab belly into large pieces, smash the onion and ginger, and put them together with the material A in the crab for pickling; Slice white radish, carrot, ginger and onion for later use.
2. Dip the pickled crab in a little white powder, fry it in the oil pan and take it out for later use.
3. Stir-fry ginger slices and onion slices in a frying pan, then add material B, white and carrot slices, and 2 cups of water and crab to taste. Put them in a casserole, add the winter flour and keep rolling until the winter flour boils.
7 golden bread crab
Choose the sea crab "Prism Crab", which is thin in meat and has a gap between the shell and the meat, so it is very suitable for bread? . Wrap the crab in noodles and add cheese and milk to it. When cooked, the milk is fragrant. Cut the crisp bread, and the hot air with cheese flavor will come out instantly. Crab meat completely absorbs the fragrance of cheese and milk, and the gap between shells is filled with sauce. When you bite it down, the sauce permeates the crab meat, which is really tempting. The peripheral bread can also be used as a staple food, not oily or greasy.
8 pepper radish ling crab
According to Compendium of Materia Medica, crabs have the functions of relaxing muscles and tendons, benefiting qi, regulating stomach, promoting digestion, dredging meridians, dissipating heat and blood stasis, and the fat red crab soup is the most nourishing. First, add radish to the old turkey soup and simmer for an hour, then add red crab and pepper and cook until the crab is cooked. Radish permeates the fresh sweetness of chicken soup, and occasionally reveals the slight spicy taste of pepper. All the ingredients complement each other. The red crab paste is soft and thick, and it is perfectly matched with radish and pepper to form an autumn throat-moistening and wind-removing soup rich in vitamins. In the dry season of autumn wind, it is most suitable for ladies to enjoy. At this time, a glass of carved red wine with golden crab is a great enjoyment of life!
9 Tiger and Crab Erchi
To eat the true taste of crabs, it is best to wash your hands and eat them directly, so as to enjoy the original and free taste. Just like fried crab in typhoon shelter, which is a fragrant accompaniment, it always makes people feel the idea of eating it in one breath. Tiger crab is fried in heavy oil first, and then stir-fried with garlic, pepper and lobster sauce. It is a historical delicacy handed down from Hong Kong and is best served with white wine.
10 Braised Crab Cover with Noodles
Choosing a tiger crab cover with sweet ointment and filling it with spaghetti cooked in soup with crab juice is as dazzling as uncovering mussels and finding dazzling pearls. The unique fragrance of crab roe is wrapped around the noodles, and then some sprouts are added, which makes it sweet and refreshing and memorable. The amount of pasta is properly dressed according to the size of the crab cover. It is absolutely low in fat and oil, and the greedy lady can enjoy it.
1 1 steamed red crab with carved flowers
It's made of aged carved wine, which can neutralize the coldness of crab meat without masking the sweetness of crab. When serving, the bouquet of carved wine drives the rich meat fragrance to diffuse in the air, which has a strong bouquet but no bitter taste of wine, making people salivate. The red crab is steamed with eggs, and the golden juice is soaked in the dish, as if it is born with it. Chewing the down-to-earth red crab, the smell of old red wine is flowing inadvertently between the lips and teeth.
12 Baked red crab pot with Madieli vermicelli
Choose fresh cream crabs, and use the special seasonings of Martelli, fans and chefs? Made of. The cream crab is not only fresh and sweet, but also full of game after absorbing the wine aroma from Madieli. This practice is also very innovative, and it is a very bold attempt to match Ma Dieli with the cream crab.
13 stir-fried lotus crab paste:
Required materials: crab meat 1/2 rice bowl (cooked) protein 8 (egg yolk can be used as an ornament), salad oil 8 ~10 tablespoons chopped onion 1/2 tablespoons pepper 1/2 teaspoons; Salt 3/5 teaspoon monosodium glutamate and a little wine 1 teaspoon.
Practice steps:
1, after the fresh eggs are steamed, dig out the meat 1, wash it with clear water oil, and drain the water.
2. Beat the egg whites carefully, add the crab meat and material A, and stir well.
3. Add oil to the wok, add it to a warm temperature, pour in the crab meat, slowly scoop up the egg juice with medium heat and turn it slightly to make the egg juice coagulate but not hard, and then serve it after the egg juice is completely coagulated.
Remarks: You can also buy fresh peeled crab meat for steaming or canned crab meat for cooking.
14 delicious crab with garlic and lobster sauce:
Ingredients: 500g of crab [1 1/8 lbs/13 Liang], 2 tablespoons of Lee Kum Kee ginger, 2 teaspoons of Lee Kum Kee garlic 1/2 teaspoons of 3 (cut) cornflour 1/2 tablespoons of pepper.
Production method:
1. Wash the crab, drain the water, dip it in cornflour, soak it in oil until it is half cooked, and drain it for later use.
2. Add 2 tablespoons of oil and saute ginger, garlic and diced pork.
3. Add crab and seasoning and stir-fry for about 8 minutes.
4. Finally, add the sauce and cook until the juice is thick.
15 crab with orange:
Traditional dishes in Hangzhou, Zhejiang. Founded in the Southern Song Dynasty, it has been passed down to this day. Stir-fried crab roe and crab meat as main ingredients, and then steamed in oranges. The finished dishes are colorful and beautiful, with orange crab fat, unique flavor and mellow aftertaste.
Raw materials:
200 grams of clean crab paste, 2 eggs, fresh oranges 10, 25 grams of pig fat meat and clean water chestnuts, 3 grams of refined salt, 5 grams of white wine and ginger, 2 grams of monosodium glutamate and pepper 1 g. 。
Method:
1. Cut a piece of top of each fresh orange at the upper quarter, keep the top, dig out the pulp of the orange, leave a part of the orange meat, and cut the ginger into powder;
2. Boil the fat pork, cut the top, clean the water chestnut and cut it into cubes. Add egg liquid, Jiang Mo, pepper, salt, monosodium glutamate and white wine to crab meat, fat diced water chestnut, and mix well, and divide into 10 portions.
3. Put the orange with the sauce on the plate and steam it for 30 minutes to take it out.
16 steamed crab with carved flowers:
Main course ingredients: crab 1 piece, 50 grams of carved wine, 75 grams of white sugar 1.75 grams of monosodium glutamate 1.75 grams, salt 1 gram, 5 grams of chicken oil and 2 slices of ginger;
Accessories: dried red pepper 1 piece, 2 shallots and a little coriander leaves.
Practice: after cleaning the blue crabs, put all the raw materials in, steam them on high fire for 10 minutes and then put them on the plate. Shredded shallots and dried red peppers. Shredded shallots pass through the red peppers and put on coriander leaves.
Tips:
This is a high-quality dish with almost no cooking skills. Just be careful not to overdo it. Crab meat is really a bad thing when it gets old. The key to decide whether this dish is delicious or not is carved wine. The fragrance of authentic Shaoxing carved wine can best show the freshness of crabs. Of course, if you are willing, you will get different results if you use this artistic champagne instead of carved wine. Chicken oil is used here to get its fragrance. If it is replaced by other oils, peanut oil is recommended.
17 fried sea crabs:
Raw materials: Portunus trituberculatus 1 kg. Seasoning vegetable oil 900g (actual consumption is about100g), sesame oil10g, salt 4g, cooking wine15g, Jiang Mo 8g, rice vinegar100g and dried starch 50g.
manufacturing process
(1) Remove the umbilicus, hard cover, gills and claw tips of sea crabs, cut them in half with a vertical knife, cut them into 8 pieces along the root of crab legs, and marinate them with cooking wine and salt for 10 minute.
(2) Heat the frying spoon, heat the vegetable oil to 90% heat, dip the cut edge of the crab leg with dry starch, fry it in the oil until golden brown, take it out, and control the oil and put it in a plate.
(3) Divide the rice vinegar and sesame oil into two bowls, and Jiang Mo will divide them into two dishes and serve them with the crab.
18 spicy meat crab:
Ingredients: (for two people) 500g of fresh crab, one pepper powder10g of Chili oil15g of coriander, 5g of small red pepper, three or four salt10g of ginger, 5g of white sugar, 5g of cooking wine10g of cooked sesame seeds (for two people) and 5g of rice flour.
Practice:
1. Wash the meat crab with a brush first, remove the feet and pincers of the meat crab, and break the crab shell. Note that it is broken from the end without pincers to the end with tongs. After breaking, clean the dirty place in the cavity, then cut the crab body into two knives and four pieces with a knife, and beat the crab pliers, and put them all in the plate.
2. Cut the pepper into small pieces, cut the parsley into sections, wash the ginger and cut it into pieces, then sprinkle it with cooking wine and salt in a meat crab dish, put it in a steamer for 8 minutes, and turn off the heat.
3. Take another wok, add Chili oil, and at the same time, mince the pepper, pour in another small pepper slice, stir-fry the aroma with slow fire, then pour all the steamed crabs and steamed soup into the wok, stir-fry for 4 minutes, hook a sauce, sprinkle with sesame seeds, and then take out the wok. After serving, you can put the crab back to its original state with chopsticks and sprinkle some coriander, which is red, green and green, and looks good.
Remarks:
Choosing crabs should be lively and heavy. Since they are meat crabs, it is not necessarily cost-effective to clamp big shells, but it is better to be plump. Be careful when you break the crab shell. Don't break the crab claws too much, just break them slightly.
19 Chili crab:
Ingredients: 600g crab, 2 green peppers, 2 red peppers, 3 ginger grains 1 tablespoon garlic 1 teaspoon;
Seasoning: sauce green, fish sauce each 1 teaspoon salt, sesame oil and pepper each with a little water and a half cup; Sauce: half a teaspoon of corn flour and 2 tablespoons of water.
Practice:
① Wash the crab, cut it into 4 to 6 pieces, and keep the crab cover intact. Dice green and red peppers.
(2) Boil the oil until it boils, pour a little corn flour on the crab pieces, put down the soaking oil, and take out and drain the oil.
③ Add 2 tablespoons of oil to saute ginger, minced garlic, finger pepper and green and red pepper. Return the crab to a wok, add seasoning and bring to a boil. Bury the sauce and serve.
remarks
Pepper is rich in vitamins, which can drive away cold and dampness and cheer up the spirit. It can be used not only as a dish, but also as a companion dish to add beauty.
20 spicy fried crab:
Raw materials: live meat crab, dried Chili festival, pepper, ginger slice, garlic slice, onion festival, refined salt, pepper, cooking wine, dried fine starch, seafood sauce, Shuidianfen, chicken essence, sesame oil, pepper oil, refined oil and fresh soup.
Production process:
1. The live meat crab takes its shell from its belly and navel, cleans its internal organs and gills, slaughters the tips of its legs and the edges of its shell, washes it, cuts the crab into eight pieces, adds a proper amount of refined salt, and mixes well with cooking wine.
2. Put the pan on a high fire, burn the refined oil to 50% oil temperature, then stick dry fine starch on the cut of the crab block, and fry it in the oil pan until it is cooked (the crab shell is ripe at the same time).
3. Add oil to the pot, heat it to 40% oil temperature, put in dried Chili festival, stir-fry pepper, add fresh soup, cook for a while, then add ginger, onion and garlic, sea crab, finally add refined salt, cooking wine, seafood sauce and chicken essence, cook for about 2 minutes, thicken it with water starch, and finally add sesame oil, pepper oil, Chili oil and pepper, and stir well.
Flavor characteristics: red and bright color, fresh and spicy, strong flavor.
2 1 Baisha red crab:
[Ingredients] Red Crab
[Accessories] Dried Chili with Onion
[Seasoning] Edible oil salt monosodium glutamate chicken essence yellow rice wine starch
[practice]
1.Wash two red crabs, cut them into small pieces, blanch them, and then add salt, monosodium glutamate, chicken essence and yellow wine for pickling.
2. Take the oil pan, and when it is 60% hot, first put the crab shells into the oil pan, then pat the pickled red paste crab pieces with starch and put them into the oil pan, fry them until golden brown, and then take them out.
3. Stir-fry the onion and dried pepper in the pot, pour in the fried salt and fried crab, stir-fry for a while and then serve.
[Features] Red and white are suitable, just like crabs walking in white sand, and the taste is particularly crisp and fragrant.