Ingredients: 4 hairy crabs, 2 tablespoons vinegar, 1/2 teaspoons brown sugar, 10g ginger.
Practice: 1, wash crabs for use, and cut ginger into powder;
2. Stir the vinegar, brown sugar and Jiang Mo together as a sauce for later use;
3. After the boiler water is boiled, add crabs and steam for about 15 minutes (adjust the time according to the size and firepower of crabs);
4. Steamed crabs are just prepared. Crabs are cold and must be eaten with ginger vinegar.
Second, 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, 1 tsp wine. 2 teaspoons of salt, sugar 1 teaspoon, wine 1 teaspoon, 2 teaspoons of curry powder.
Practice: 1. Cleaning the crab, eviscerating, peeling off the crab cover completely, cutting the crab belly into large pieces, mashing the onion and ginger, and putting them into the crab for pickling together with the material A;
2. Shred the onion, slice the Liu Ding, cut the red pepper into small squares, dip the crab marinated with ginger in a little white powder, fry it in the oil pan, and remove it 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.
Third, the crab winter powder pot
Ingredients: male crab 1 piece, winter flour 1 handful, 20g white radish, 20g carrot, onion 1 root, ginger 1 root.
Seasoning: a. salt 1/2 tsp, wine 1 tsp, a little b of white pepper. 1 tsp salt, 1 tsp sugar, 2 tsp wine, 2 tsp sand tea sauce.
Practice: 1. Cleaning the crab, eviscerating, peeling off the crab cover completely, cutting the crab belly into large pieces, mashing the onion and ginger, and pickling in the crab filled with material A; 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.