Crab is also known as Wuchang Gongzi, Hanhuang Bo, Guo Suo, Yongjian, Zhihuo, Peng Yue, etc. Because of their rampant behavior, they are also collectively known as crabs. Crabs are divided into two categories: seawater and freshwater. Steamed crabs use freshwater crabs, that is, river crabs. This crab can only be eaten alive. Its meat is delicious. When eating, the intestines, stomach, gills and navel of the crab need to be removed. Traditional Chinese medicine believes that crabs have the effects of dispersing phlegm and blood, unblocking meridians, rejuvenating tendons and bones, and detoxifying lacquer. But crabs and persimmons cannot be eaten together because they can easily cause diarrhea. Crabs are cold in nature. When eating them, you need to dip them in ginger, vinegar or drink alcohol to warm the stomach, remove cold, and sterilize. The Mid-Autumn Festival is coming soon, so here are 9 ways to make delicious crabs at home. :) Ingredients for delicious crab with garlic and black bean sauce: 500 grams of crab [11/8 pounds/13 taels] 2 tablespoons of Lee Kum Kee ginger paste 1/2 teaspoon of Lee Kum Kee garlic paste 3 stalks (cut into sections) 11/2 tablespoons of cornstarch 1/2 pepper tsp sugar 1 tbsp water *frac14; cup [60 ml] 1 tsp cornstarch 2 tbsp water Preparation method: 1. Wash the crab, drain the water, dip it in cornstarch, soak in oil until half cooked, drain the oil and set aside. 2. Add 2 tablespoons of oil and sauté minced ginger, minced garlic and segments until fragrant. 3. Add crab and seasonings, stir-fry for about 8 minutes. 4. Finally add the gravy and cook until the sauce is thick. Ingredients for Spicy Fried Crab: Live meat crab, dried chili sections, Sichuan peppercorns, ginger slices, garlic slices, green onion sections, refined salt, pepper, cooking wine, dry fine starch, seafood sauce, Shuidianfen, chicken essence, sesame oil, Sichuan peppercorn oil, The production process of chili oil, refined oil and fresh soup: 1. Take the shell of the live meat crab from the belly button, remove the internal organs and gill leaves, kill the leg tips and shell edge, wash it, chop the crab into eight pieces, add Add appropriate amount of refined salt and cooking wine and mix well. 2. Put the pot on a high fire, heat the refined oil to 50% temperature, then coat the cut ends of the crab pieces with dry fine starch, dip them in the oil pot and fry until cooked (the crab shells will mature at the same time). 3. Add additional oil to the pot, heat to 40% oil temperature, add dried chili knots, stir-fry Sichuan peppercorns until fragrant, add fresh soup, cook for a while, then add ginger, onion, garlic, sea crab, and finally add refined salt, cooking wine, and seafood After the sauce and chicken essence are cooked for about 2 minutes, thin the gravy with water starch. Finally, add sesame oil, pepper oil, chili oil, and pepper, mix well, and serve on a plate. Flavor characteristics: bright red color, spicy and spicy taste, strong taste. Ingredients required for stir-fried hibiscus and crab meat: 1/2 rice bowl of crab meat (cooked) 8 egg whites (egg yolks can be used as decoration) 8*10 tablespoons of salad oil 1/2 tablespoon of green onion shavings 1/2 tablespoon of pepper 1/2 teaspoon of salt 3/5 1 teaspoon MSG, 1 teaspoon wine. Steps: 1. After steaming the fresh eggs, scoop out the meat 1, wash it with water and oil, pick it up and drain it. 2. Beat the egg whites carefully, add crab meat and ingredient A, and stir evenly. 3. Add oil to the wok, heat until warm, pour in the crab meat, slowly scoop up the egg juice over medium heat and stir slightly to make the egg juice coagulate but not hard. When the egg juice has completely coagulated, serve it up. Food. Note: You can also buy ready-to-pee fresh crab meat for steaming, or canned crab meat for cooking. Fried sea crab Ingredients: 1 kg swimming crab. Seasoning: 900 grams of vegetable oil (actual consumption is about 100 grams), 10 grams of sesame oil, 4 grams of salt, 15 grams of cooking wine, 8 grams of minced ginger, 100 grams of rice vinegar, and 50 grams of dry starch. Production process (1) Remove the navel, hard cover, gills and claw tips of the sea crab, cut it in half with a vertical knife, chop it into 8 pieces along the roots of the crab legs, and marinate with cooking wine and salt for 10 minutes. (2) Turn the frying spoon on high heat and heat the vegetable oil until it is 90% hot. Dip the edges of the crab legs with dry starch and fry them in the oil until golden brown. Remove them from the oil and put them on a plate. (3) Divide the rice vinegar and sesame oil into 2 bowls, and divide the minced ginger into 2 plates, and serve together with the crabs. Crab with orange is a traditional famous dish in Hangzhou, Zhejiang. It was created in the Southern Song Dynasty and has been passed down to this day. It is made with crab roe and crab meat as the main ingredients, stir-fried and then put into oranges and steamed. The finished dish is bright in color and shape, with orange-flavored crab fat, unique flavor and a mellow aftertaste. Ingredients: 200 grams of clean crab meat, 2 eggs, 10 fresh oranges, 25 grams each of pork fat and clean water chestnuts, 3 grams of refined salt, 5 grams each of white wine and ginger, 2 grams of MSG, 1 gram of pepper. Method: 1 . Cut off the top quarter of each fresh orange and keep the top for use. Scoop out the orange pulp, leave a part of the orange flesh, and mince the ginger; 2. Cook the pork fat for a short time, cut off the top, and cut the water chestnuts into pieces. Add small dices, crab meat, fat dices, and water chestnut dices, add egg liquid, minced ginger, pepper, refined salt, monosodium glutamate, and white wine, mix well, divide into 10 portions into fresh oranges, and cover with the original orange slices; 3. Place the inlaid oranges on a plate, steam for 30 minutes and take out.

White Sand Red Crab The color matching of dishes is definitely an important part of culinary art, and this "White Sand Red Crab" is an excellent example. "White sand" refers to fried salt, and some chefs use fried salt to bury shrimps and the like. "Red crab" refers to red crabs, one red and one white, one main and one auxiliary, contrasting with each other, and the color is very bright. Burying fried crab pieces in white fried salt makes them look like red crabs waddling on the white beach. What an interesting idea! As for the taste, it tastes crispy and fragrant, the crab meat is fresh and tender, and has a unique flavor. 〖Main Ingredients〗Red Crab 〖Accessories〗Onion Dried Chili Pepper 〖Seasoning〗Edible Oil Salt MSG Chicken Essence Rice Wine Starch 〖Method〗 1. Wash and cut 2 red crabs into small pieces, blanch them, then add salt, monosodium glutamate, chicken essence, and rice wine to marinate them. 2． Heat the oil pan and when it is 60% hot, first put the crab shells into the oil pan, then pat the pickled red crab pieces with starch and put them into the oil pan, fry until golden brown and take them out. 3． Add the green onions and dried chili peppers to the pot and stir-fry until fragrant. Pour in the fried salt cubes and fried crab pieces. Stir-fry for a while and serve. 〖Features〗 Red and white are suitable, just like crabs walking on white sand, and the taste is extra crispy and fragrant. Ingredients for chilli crab: 600 grams of crab, 2 green and red peppers each, 3 chilli padi padi, 3 slices of ginger, 1 tablespoon of minced garlic, 1 teaspoon of seasonings: 1 teaspoon each of green soy sauce and fish sauce, half a teaspoon of salt, a little each of sesame oil and pepper, half a cup of water. Ingredients for gravy: ? teaspoon of corn flour, 2 tablespoons of water. Method: ① Wash the crabs, cut into 4 to 6 pieces, and keep the crab lids as they are. Dice green and red peppers. ② Heat the oil until it boils, sprinkle some corn flour on the crab pieces, put down the soaked oil, take it out and drain the oil. ③ Add 2 tablespoons of oil and sauté the ginger, minced garlic, chilli padi and green and red pepper until fragrant. Return the crab to the wok and mix well. Add seasonings and bring to a boil. Cover with gravy and serve. Tips: Chili peppers are rich in vitamins, which can dispel cold and dampness and boost the spirit. In addition to being used as dishes, they can also be used to add beauty to dishes. Ingredients for the main dish of Huadiao Steamed Crab: 1 blue crab, 50 grams of Huadiao wine, 1.75 grams of white sugar, 1.75 grams of MSG, 1 gram of salt, 5 grams of chicken fat, 2 slices of ginger. Garnishing ingredients: 1 dried red pepper, green onions. 2 sticks, a few coriander leaves. Method: clean the blue crabs, add all the ingredients, steam over high heat for 10 minutes and then plate. Shred the green onion and cut the dry red pepper into sections. Thread the green onion into the red pepper sections and put them on the coriander leaves. Warm reminder: This is a dish that is both high-end and requires almost no cooking skills. Just be careful not to overdo it. Crab It’s really a waste of food when the meat is old. The key to determining whether this dish is delicious or not is Huadiao wine. The aroma of authentic Shaoxing Huadiao can best bring out the freshness of the crab. Chicken fat is used here for its fragrance. If other oil is used instead, peanut oil is recommended. Introducing the above methods, you can choose from them