Let me teach you how to choose first ~ look at the appearance first. Bright color, clear outline and dense bristles meet the conditions of green (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 finger near your eyes. Anyone who blinks flexibly and sprays foam repeatedly will taste fresh.

Boil the crab. After washing the crab, put it in a pot full of boiling water, add a piece of ginger and cook it over high fire. Generally, 20 minutes is more than half a catty, and 15 minutes is less than six ounces.

Steaming crab method: after the water is boiled, pour the crab belly into a steamer, put the washed and dried perilla leaves on it, and steam for/kloc-0.5 to 20 minutes.

Dip: Chop and stew for 20 minutes with one and a half bowls of vinegar, three and a half bowls of soy sauce, six spoonfuls of sugar and ginger.

Cheat crabs

Ingredients: one crab, four liang of garlic, pepper and Sophora japonica salt.

working methods

1. First clean the crab and cut it into 4 ~ 6 pieces.

2. Remove the oil pan, fry the crab until golden brown, and remove it for later use.

3. Put the garlic bait in the oil pan and fry 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 salt and mix well.

Little kung fu:

1. Sophora japonica salt is a mixture of spiced powder and salt.

2. It is quite easy to make seafood with crab meat. 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 will be too old and the gravy will be gone.

Fried Crabs with Soy Sauce

Ingredients: a crab, half a pound to a pound of lobster sauce, two ounces of red pepper, two ounces of garlic bait and two dollars of cream.

Seasoning: oyster sauce, sugar, chicken powder.

Exercise:

1. Wash the crab and cut it into six pieces.

2. fry the crab in the oil pan until golden brown, and pick it up for use.

3. Slice the red pepper, add cream and lobster sauce, stir-fry, add twelve soups and seasonings and cook for 2 minutes to thicken.

Baked crab with cheese

Ingredients: crab 1 piece, 2 onions, 1 teaspoon cream, 1 soup, 1 cheese, 2 to1cheese.

Exercise:

1. First, wash the crab and cut it into six pieces.

2. Out of the oil pan, the crab is oiled and picked up.

3. Dice onion, add cream and onion, stir-fry until fragrant, and add stock.

4. Put the crab in 3 bowls, add cheese and cook for 2 minutes, thicken and mix well.

Curry crab

Materials: 2 crabs, 1 root onion, 1 root onion, 1 root ginger, 2 lettuce leaves, 1 root Liu Ding, 2 red peppers, and appropriate starch.

Seasoning:

A. 1 tsp salt, a little white pepper and 1 tsp wine.

B 2 tsps salt, 2 tsps sugar 1 tsp wine 1 tsp curry powder.

Exercise:

1. Wash the crab, remove the viscera, completely peel off the crab cover, cut the crab belly into large pieces, mash the onion and ginger, and put them in the crab with material A for pickling.

2. Shred the onion, slice it in Liu Ding, cut the red pepper into small squares, dip the pickled crab with a little white powder, fry it in the oil pan, and take it out for later use.

3. Stir-fry shredded onion in an oil pan, then add material B and stir-fry curry flavor with low fire, then add 1 glass of water and dry it with crabs until the soup is almost dry.

Xiedong rice noodle Guo

Materials: Crab 1 crab, winter flour 1 handful, 20g white radish, 20g carrot, onion 1 root, and ginger 1 root.

Seasoning: a. salt 1/2 tsp, wine 1 tsp, a little white pepper.

B. 1 teaspoon salt, 1 teaspoon sugar, 2 teaspoons wine and 2 teaspoons sand tea sauce.

Exercise:

1. Wash the crab, gut it, peel off the crab cover completely, cut the crab belly into large pieces, mash the onion and ginger, and marinate it with the A material in the crab; Slice radish, ginger and onion for later use. 2. Dip the salted 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 crabs to taste. Put them in a casserole, add the winter flour, and keep rolling until the winter flour boils.

Golden bread crab

Choose the sea crab "Prism Crab", which has thin meat and a gap between the shell and the meat, and is very suitable for making bread? . Wrap the crab in noodles and add cheese and milk. When boiled, milk is fragrant. Cut the crispy bread, and the hot air with cheese flavor will come out in an instant. Crab meat completely absorbed the flavor of cheese and milk, and the gap between shells was filled with sauce. Bite it down, and the sauce permeates the crab meat, which is really attractive. Peripheral bread can also be used as a staple food, not oily or greasy.

Pepper radish crab

According to Compendium of Materia Medica, crabs have the functions of relaxing muscles and tendons, benefiting qi, harmonizing stomach, promoting digestion, dredging meridians, clearing away heat and removing blood stasis, and the fat red crab soup is the most nourishing. First, add radish to the old turkey soup and stew for an hour, then add red crab and pepper and cook until the crab is cooked. Radish is permeated with the sweetness of chicken soup, and occasionally reveals the slightly spicy pepper. All the ingredients complement each other. The red crab paste is soft and thick, which is perfectly matched with radish and pepper to form an autumn throat-moistening and wind-dispelling 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 golden crab carved red wine is a great enjoyment of life!

Tigers and crabs eat twice.

Guan Zhiquan, the owner of Dahua Restaurant, thinks that in order to enjoy the original and free taste, it is best to wash your hands and eat directly. Just like the fried crab in the typhoon shelter, it is a delicious accompaniment, which always makes people want to eat it in one breath. Tiger and crab are deep-fried first, and then fried with garlic, pepper and lobster sauce. This is a historical food handed down from Hong Kong, and it is best served with white wine.

Braised crab with instant noodles

Choose a tiger and crab cover coated with sweet ointment, which is filled with noodle soup boiled with crab juice, just as dazzling as uncovering clam shells and finding dazzling pearls. The unique flavor of crab roe is wrapped around the noodles, and with some sprouts, it is sweet and refreshing, with endless aftertaste. The amount of pasta is properly matched according to the size of the crab cover. It is absolutely low in fat and oil, and greedy ladies can enjoy it.

Steamed red crab with carved flowers

Brewed from aged carved wine, it can neutralize the coldness of crab meat without covering up the sweetness of crab. When serving, the wine aroma of carved wine drives the rich meat aroma to diffuse in the air, but the wine aroma is rich but not bitter, which makes people salivate. The red crab is steamed with eggs, and the golden juice is soaked in the dish, as if it were born. Chewing the down-to-earth red crab, the smell of old red wine flows inadvertently between the lips and teeth.

Braised vermicelli in red crab pot in wheat field

Cream hairy crabs are made from Ma Deli, vermicelli and chef's special seasoning. The cream crab is not only fresh and sweet, but also full of game after absorbing the aroma of Madaili. This practice is also very innovative. It is a very bold attempt to match Madieli with cream crab.

Stir-fried with lotus crab sauce

Required materials: crab meat 1/2 rice bowl (cooked), 8 egg whites (egg yolk can be used as ornaments), 8 ~ 10 tbsp salad oil, 0/2 tbsp chopped green onion12 tbsp pepper12 tsp salt, a little monosodium glutamate.

Practice steps

1. After the fresh eggs are steamed, dig out the meat 1, wash with clear water and drain.

2. Beat the egg whites carefully, add the crab meat and material A, and stir well.

3. Add oil to the wok until it is warm, pour in the crab meat, slowly scoop up the egg liquid with medium heat, turn it slightly, so that the egg liquid is solidified but not hard, and it can be eaten after the egg liquid is completely solidified.

Remarks: You can also buy steamed fresh peeled crab meat, or buy canned crab meat for cooking.

Delicious crab in lobster sauce with garlic

Ingredients: 500g of crab [11/8lb/13], 2 tablespoons of Lee Kum Kee ginger, 2 teaspoons of Lee Kum Kee garlic 1/2 teaspoons, Jiang Mo, 2 tablespoons of raw rice flour 1/2, and 65438 pepper.

Production method:

1. Wash crabs, drain them, dip them in raw flour, soak them in oil until they are half cooked, and drain them for later use.

2. Add 2 tbsp oil and saute ginger, garlic and diced meat.

3. Add crabs and seasonings and stir fry for about 8 minutes.

4. Finally, add the sauce and cook until the juice is thick.

Crab inlaid with orange

Traditional dishes in Hangzhou, Zhejiang. Founded in the Southern Song Dynasty, it has been handed down to this day. Stir-fried crab roe and crab meat are the main ingredients, and then steamed in oranges. The finished dishes are colorful and beautiful, with crab fat orange, unique flavor and mellow aftertaste.

Raw materials: 200g clean crab paste, 2 eggs, fresh orange 10, 3g refined salt of pig fat, 20g clean water chestnut, 5g white wine, 5g ginger, 2g monosodium glutamate and pepper1g.

Method:

1. Cut a piece on the top of each fresh orange, keep the top, dig out the pulp of the orange, leave some orange meat, and chop the ginger;

2. Cook the fat pork, cut off the top, wash the water chestnut and cut it into cubes. Add the crab meat, diced water chestnut and diced water chestnut into the egg liquid, Jiang Mo, pepper, refined salt, monosodium glutamate and white wine, mix well and put them into 10 portion of fresh orange.

3. Put the orange dipped in the sauce on a plate and steam it for 30 minutes.

Steamed crab with carved flowers

Main course ingredients: crab 1 piece, carved wine 50g, sugar 1.75g, monosodium glutamate 1.75g, salt 1g, chicken oil 5g and ginger 2 pieces.

Accessories: 1 dried red pepper, 2 shallots and a little coriander leaves.

Practice: After washing the blue crabs, put all the raw materials in and steam for 10 minute. Shredded onion and dried red pepper. Shredded shallots pass through the red pepper and put in the chives.

Tips:

This is a high-quality dish with little cooking skill. Be careful not to overdo it. Crab meat is really a bad thing if it is kept for a long time. The key to decide whether this dish is delicious or not is carving wine. The aroma of authentic Shaoxing carved wine can best reflect the freshness of crabs. Of course, if you are willing to use this artistic champagne instead of carved wine, you will get different results. Chicken oil is used here to get its fragrance. If you switch to other oils, peanut oil is recommended.

Fried sea crab

raw material

Main ingredients Portunus trituberculatus 1 kg.

900g of seasoning vegetable oil (the actual dosage is about 100g), sesame oil 10g, salt 4g, cooking wine 15g, Jiang Mo 8g, rice vinegar 100g and dried starch 50g.

manufacturing process

(1) Remove navel, hard shell, gill and claw tip of sea crab, cut it in half with a vertical knife, cut it into 8 pieces along the root of crab leg, and marinate it with cooking wine and salt 10 minute.

(2) Heat the frying spoon, heat the vegetable oil to 90% heat, dip the cut edges of crab legs in dry starch, fry them in oil until golden brown, take them out, and control the oil and put them in a plate.

(3) Divide rice vinegar and sesame oil into two bowls, and Jiang Mo will divide them into two plates and serve them with crabs.

Spicy meat crab

Ingredients: 500g fresh crab, pepper powder 10g, chili oil 15g, coriander 5g, three or four small red peppers, salt 10g, ginger 5g, sugar 5g, cooking wine 10g and cooked sesame 5g.

Exercise:

1. Wash the meat crab with a brush, remove the feet and pliers of the meat crab and break the crab shell. Note that it is broken from the end without pliers to the end with pliers. After breaking, clean up the internal organs of the cavity, then cut the crab body into two knives and four pieces with a knife, beat the crab pliers and put them all into the plate.

2. Cut the pepper into small pieces, cut the coriander into sections, wash the ginger and cut into pieces, then sprinkle cooking wine and salt on the meat crab dish, steam it in a steamer for 8 minutes, and turn off the heat.

3. Take another wok, add Chili oil, chop the peppers at the same time, pour in another small pepper slice, stir-fry with low fire for fragrance, then pour all the steamed crabs and steamed soup into the wok, stir-fry for 4 minutes, thicken, sprinkle with sesame seeds, and then take off. After serving, you can beat the crab back to its original state with chopsticks and sprinkle some coriander, which is red, green and beautiful.

Remarks:

Choose crabs lively and heavy. Since it is a meat crab, it is not necessarily cost-effective to clip a big shell, but it is best to be plump. Be careful when you break the crab shell. Don't break the crab claws too much, just a little.

Hot pepper crab

Ingredients: 600g crab, 2 green peppers, 2 red peppers, 3 finger peppers, ginger 1 spoon, 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.

working methods

① Wash the crab, cut it into 4 to 6 pieces, and keep the crab cover intact. Dice green pepper and red pepper.

(2) Boil the oil, pour a little corn flour on the crab pieces, put down the soaked oil, and take out the drained oil.

③ Add 2 tablespoons of oil and saute ginger, minced garlic, finger pepper and green pepper. Put crabs in a pot, add seasonings and bring to a boil. Bury the sauce and serve.

comment

Pepper is rich in vitamins, which can dispel cold and dampness and cheer up the spirit. It can be used as a dish or as a side dish to add beauty.

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, powdered water, chicken essence, sesame oil, pepper oil, refined oil and fresh soup.

Production process:

65438+

2. Put the pan on the fire, heat the refined oil to 50% oil temperature, then stick the dry fine starch on the cut of the crab block and fry it in the oil pan until it is cooked (crab shells are cooked at the same time).

3. Put the oil in the pot, heat it to 40% oil temperature, add the dried chili festival, stir-fry the chili, add the fresh soup, cook for a while, then add the ginger, onion and garlic, sea crab, finally add the refined salt, cooking wine, seafood sauce and chicken essence, cook for about 2 minutes, thicken with water starch, and finally add sesame oil, pepper oil, pepper oil and pepper.

Flavor characteristics: red and bright color, fresh and spicy, rich flavor.

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. When it is 60% hot, first put the crab shells into the oil pan, then pat the pickled red paste crab pieces with starch, put them into the oil pan, fry them until golden brown, and take them out.

3. Stir-fry the onion and dried pepper in the pot, pour in the fried salt and the fried crab, stir-fry for a while and serve.

[Features] The combination of red and white, just like a crab walking in white sand, has a particularly crisp taste.