1. Thaw with salt water
If it is too late to put it in the refrigerator, the crab can be completely thawed in salt water.
This is because salt water can accelerate the melting of ice without breeding bacteria, while tap water is not suitable for thawing frozen meat.
Step 2 thaw with vinegar
You can also dip a fork into the meat with vinegar, or you can speed up the thawing, so that the thawed swimming crab is fresher and more delicious.
Stir-fried swimming crab with onion and ginger. Materials:
Three swimming crabs, onion ginger, cooking wine, corn flour, salty, monosodium glutamate, pepper,
Practice: Step 1
Shell the swimming crab and cut it into 4 pieces, clean it, stick corn starch on it, and slice the onion and ginger for later use.
Step 2
Pour a proper amount of soybean oil into the pot, heat it to 50% hot oil, add the powdered Portunus trituberculatus, and fry until the skin is crisp, then take it out of the pot (don't leave it for a long time or the crab meat will get old).
Step 3
Pour a proper amount of oil into the pot, add onion, ginger, cooking wine, salt and salt, add the fried Portunus, stir-fry for a while, and serve.
Spicy Portunus trituberculatus materials:
Three Portunus, chives, ginger, Sichuan chili sauce and pepper. Chili segments, monosodium glutamate, steamed fish and soy sauce, spicy girl.
Practice: Step 1
Shell the swimming crab, clean it, cut it into four and a half pieces, and pat the corn starch for later use (pat the fried swimming crab with powder to protect the crab meat from losing its delicate flavor and make it more tender).
Step 2
Add some oil to the pot, heat it, add Portunus trituberculatus, and fry until the skin is red and bright.
Step 3
Pour a proper amount of oil into the pot, Sichuan Chili sauce, stir-fry chives and ginger with Chili pepper, and add the crab meat. Seasoning, stir-frying and serving.