Fried crab with scallions and ginger Sections All Features Nourishing Yin and clearing heat, activating the blood and removing silt.
Suitable for patients with a deficiency of yin and prone to sores, elderly osteoporosis can also be used. Ingredients 500 grams of male crab, 150 grams of green onions, 25 grams of ginger, 5 grams of garlic, 15 grams of cooking wine, 10 grams of light soy sauce, 10 grams of wet starch, 3 grams of sugar, 2 grams of sesame oil, 750 grams of lard (75 grams of actual consumption), 5 grams of salt, monosodium glutamate, and an appropriate amount of pepper.
Source experience party production process 1. the crab slaughtered, abdomen up on the vegetable pier, with a knife according to the umbilical cord armor of the center line chopped open, uncovered the crab cover, scrape off the gills; and then chopped off the chelae, each chelae are cut into two, and then a knife to shoot through the shells of the crab, and then each half of the body of the crab and then each cut into four, each with a claw, to be used.
2. the frying pan with a hot fire, under the lard, burned to sixty percent of the boil, that is, under the onion block, stir fry, the onion fished out, the oil will be filtered; in the frying pan slightly left the bottom of the oil, on the stove stir-frying ginger, garlic and fried onions, to be out of the flavor, under the crab pieces fried, in turn, stir-frying wine, add broth, salt, sugar, soy sauce, monosodium glutamate, etc., cover the slightly burned to the pot of water will be dry, the next lard (10g) The next lard (10 grams), sesame oil, pepper and other fried, thickened with wet starch, can be out of the pot.
Shredded Sea Crab Cuisine Beijing Cuisine Characteristics Beautiful shape, golden color, crispy crab meat. Ingredients 1500 grams of sea crab, 125 grams of oil, 100 grams of eggs, 10 grams of salt, 10 grams of cooking wine, 4 grams of monosodium glutamate (MSG), 25 grams of green onion, 25 grams of ginger, 5 grams of ginger, starch, vinegar, sesame oil, each food grain.
Production process (1) sea crab washed, remove the chelipeds, cover and other inedible parts, cut into 4 pieces, add wine, green onions, ginger, monosodium glutamate (MSG), salt slightly marinated, pick out the green onions, ginger, sticky starch. (2) pot on the fire, put the oil, will stir the egg sauce with warm oil frying until golden wire-like oil control.
(3) pot to stay in the bottom of the oil burning 6-7% heat, into the crab quickly fried to golden brown out, code plate. (4) will be fried gold sprinkled on the plate can be, on the table is with ginger, vinegar, sesame oil flavor sauce bowl for dipping.
Curry crab Cuisine Zhejiang cuisine Features spicy and fragrant, appetizing and refreshing. Ingredients Curry crab ingredients: 1.
1 crab, 200 grams of celery, 30 grams of green onion, 30 grams of parsley, 2. 1 tablespoon of ground red pepper, 1 tablespoon of ground red onion, 1/2 onion 1.
2 tablespoons of curry powder, 2 tablespoons of brown sugar, 2. 2 tablespoons of language, 1 tablespoon of soy sauce, 3 tablespoons of coconut milk, 1/2 cup of water Preparation process 1.
Soy sauce crabs Process well, good except gills and other inedible parts, wash and cut into pieces and spare, celery remove the leaves, wash and cut diagonally into segments and spare. The onion is also cut into julienne pieces.
2. Start a pot, the crab pieces of jiaojiao on a little flour, into the pot, stir fry until the appearance of the golden brown and then removed from the spare.
Heat a wok, add 2 tablespoons of oil, sauté Ingredient 2, add Seasoning 1 and sauté until the curry aroma comes out, then pour in the fried crab, celery, green onion and Seasoning 2, stir-fry to serve and sprinkle with chopped parsley to finish. Crab in sauce Korean cuisine Characteristics Yellow and white, flavorful and fresh meat, tender and delicious Ingredients 2 crabs (about 500g), 15g green onion, 10g ginger, 50g vinegar, 5g garlic, 75g soy sauce, 3g peppercorns, 3g salt, 15g sugar, 2g monosodium glutamate (MSG), 5g sesame oil Preparation 1: Wash the 2 crabs, tie them securely with a rope and put them in a plate belly up, add a little peppercorns, green onion and ginger.
2, and then the crab body from the center to the left and right one-half of each diagonal knife, that is, into 3 large pieces, each piece and then cut into 4 small pieces, the other crab is also the same method of cutting. 3, when plating, the crab legs in rows is between, thighs in front, calves in the back, crab lumps on the calves and sides, plus the crab roe.
4, green onions, ginger, garlic, peeled, cleaned, are minced, into a porcelain bowl, add vinegar, soy sauce, monosodium glutamate (MSG), sugar and sesame oil, mixed into juice, poured on the crab, you can Steamed crabs Sections of Shanghai Cuisine Characteristics of Shanghai Cuisine Ingredients Crab, 1000 grams of yellow wine 15 grams of minced ginger 30 grams of 20 grams of soy sauce, sugar, MSG a little bit of sesame oil 15 grams of sesame oil, 50 grams of balsamic vinegar. Production process ① the crab with clean water, put in the container; ② ginger in a small wine bowl, add boiled soy sauce, sugar, monosodium glutamate, yellow wine, sesame oil and stir.
Another small bowl, put the vinegar to be used; ③ the crab on the cage, steam 1520 minutes, until the crab shell is bright red, crab meat is ripe, remove. Serve with oil seasoning and vinegar.
Wafu h crab Sort of cuisine All Features This dish has a strong flavor and aroma Raw materials Ingredients: two crabs (weighing about 600 grams). Seasoning: 5 green onions, 5 pieces of ginger, 1.
5 teaspoons of salt, 2 teaspoons of monosodium glutamate, 0.5 tablespoons of dibasic acid, 1.
5 tablespoons of lard, 1 dish of ginger paste. Preparation (1) Scrub the original crab, cut at the center line of the crab belly (operculum) (but do not cut the material, it should be complete).
(2) with a high fire will be Wafu hot oil, ginger, scallions into the burst incense, into the crab, add two soup, salt, monosodium glutamate, cover with a small fire will be the crab? h about 12 minutes to no juice (cooked) take out the mealybugs cut to remove the clear crab feces, on the plate into the shape of the crab will be completed. When you eat the ginger paste dish together on the table, dipping food.
Crab in casserole Cantonese cuisine Characteristics Ingredients One crab, three green onions cut into sections, 25 grams of wine, sugar, monosodium glutamate, cooked lard, garlic, ginger, fresh soup. Production process ① frying pan on a high flame, with oil we pot, the crab pan frying, cooking into the Shaoxing wine and ginger juice, cover and simmer, add sugar, fresh soup l000 grams, cover and simmer again; ② crab to eight mature, put monosodium glutamate, after boiling, pouring NPC casserole, put on a slight fire simmering for 5 minutes and then moved into the medium heat about two, three minutes, skimming the floating foam, add monosodium glutamate, scallions dripping into the cooked lard, the original pot can be on the table.
Stuffed sea cover Cuisine Korean Characteristics Tender and burnt inside, fresh and flavorful, rich crab flavor Ingredients 1 kilogram of crab, 425 grams of lean pork, 150 grams of canned penny shoots, 150 grams of mushrooms, 25 grams of seaweed, 150 grams of bread, 3 eggs, 7.5 grams of salt, 7. 5 grams of sugar,
5 grams of cornstarch 50 grams of pepper 2 grams of peppercorns, 250 grams of peanut oil, 10 grams of wine, 10 grams of ginger, vinegar, 10 grams of wine, 10 grams of vinegar, 10 grams of ginger, 10 grams of vinegar, 10 grams of wine. grams, 10 grams of ginger, 50 grams of vinegar, 2 egg whites Production process 1, the crab washed, steamed in a cage for about 15 minutes, removed, cooled, uncovered the crab cover, take out the crab meat, to be used 2, and then wash the pork, remove the sinews, chopped, and then mushrooms, bamboo shoots, bread are cut into crushed rice dices; seaweed soaked in water.
How to eat crab
Crab shell open, in the shell is the crab yellow, yellow pile, there is a layer of black membrane wrapped outside, but there is a food capsule in the middle, that is, the crab's stomach, you don't mind if you shave the one, but it seems to be nothing to do with eating it, is to think about it a little bit not very comfortable, remove the shell, the body of the body has a yellow and white, white wisps of something soft, to remove, this thing can not be removed, this thing is not the same, but it's not the same. The first thing you need to do is to remove the shell, this thing can not be eaten, the big cold, if it is a male crab, there will also be like paste like crab paste, that is very tasty oh.
There is a cover under the belly, male small store, female is round, that is the excretory mouth, the cover should be removed, you will see even to the body of the crab has a thin black, this do not have to say you should know is shrimp east it. Anyway, the crab body, out of the shell, there are three places can not be eaten: food sacs, gills (that is, the white or gray a wisp of east and west), there is also a is that he pooped a long, thin, long, from the food sacs have been connected to his excretory mouth, eaten shrimp should know, shrimp also have.
I don't know if you still have an appetite after I finish, hey, in addition, the crab to be refrigerated, it's best to cook the best dead put in the freezer, frozen, eat in the heating thoroughly, if it is a live crab, the freezer has a drawer, you put it in the inside of the loose, a week can not die. In addition, eating crabs to seasoning, I usually use ginger, garlic minced, put soy sauce, sugar, a little salt, in a little water, boil, put some vinegar.
Dipped and eat, ginger and garlic to the cold, after all, the crab is a big cold thing.
How to make crab delicious? How to make delicious crab
Ginger and scallion crab Raw materials: 1000 grams of crab, salt 2.
5 grams, monosodium glutamate (MSG) 2. 5 grams, pepper 0.
1 grams, 15 grams of cooking wine, 750 grams of peanut oil, green onion 2. 5 grams, ginger 2.
5 grams, starch 2. 5 grams, balsamic vinegar 2.
5 grams, oyster sauce 25 grams. Practice: ① crab shell wash, cut into pieces; take a bowl of broth, salt, monosodium glutamate, pepper, green onions, ginger, garlic, starch, sesame oil, oyster sauce, mixing into juice to be used; ② crabs into a pot of oil, frying slightly out of the pot.
pot to stay in the bottom of the oil, under the white segment of the onion burst incense, add the crab cooking wine, speed cover the lid, pour into the adjusted juice, turn out of the pot can be. Spicy crab Main ingredients: meat crab Seasonings: green onions, salt, sugar, white wine, dry chili peppers, ginger, cooking wine, vinegar, peppers, chicken essence, cooking oil Method: 1.
Meat crab in a vessel to add the right amount of white wine, after the crab is drunk, remove the gills, the stomach, the intestines cut into pieces; 2. will be onions, ginger wash, green onions cut into segments, ginger sliced into pieces; 3.
Sit in the pot ignite the fire to release the oil, the oil to 30% of the hot, put the peppercorns, Dry chili pepper stir-fried spicy flavor, add ginger slices, scallion segments, crab pieces, pour cooking wine, vinegar, sugar, salt stir fry evenly out of the pot to eat. Characteristics: hemp, fragrant, fresh.
Steamed Crab with Ginger and Vinegar 200g (2 crabs) 15g ginger and 5g cilantro ? tablespoon soy sauce 1 tablespoon rice vinegar 1 tablespoon sugar 1 tablespoon 1. Wash the live crabs, tie the feet with a rope and put them into a steamer basket and steam them over high heat.
2. Scrape the skin off the young ginger and chop it finely.
3. Take a small bowl and put soy sauce, rice vinegar, sugar and ginger into ginger vinegar sauce.
4. Cut the cooked crab into pieces, neatly stacked in two pots, pour the ginger and vinegar sauce on top, and sprinkle with cilantro.
Black Pepper Crab Ingredients: crab (2 pcs), garlic (2 tablespoons), ginger (2 tablespoons), onion (1 pc, large), bread oil or light oil, black pepper granules (1 handful) or coarse black pepper, salt. Directions: 1.
Wash the crab, open the lid, remove the gills and cut into 2 or 4 pieces depending on the size of the crab. 2.
Pestle garlic, ginger or chop finely, chop onion coarsely and pepper coarsely. 3.
Heat the butter or oil, add the seasonings in item 2, stir fry, then add the crabs and salt to taste. 4.
Add a little water, cover, simmer until cooked, then use high heat to evaporate the excess water. Note: 1.
If you use butter, the cooked crab has a butter flavor, if you don't like it, you can use clear oil. 2.
The amount of garlic, ginger and pepper can be increased or decreased according to your taste. Ingredients: Crab in butter, garlic, garlic paste, crab in garlic sauce. Ingredients: Crab (1/3 cup), garlic (1/3 cup), green onion (1 teaspoon), butter (1/2 ounce), cornstarch (1 teaspoon), water (1/3 cup), pepper (1 teaspoon). Thickening: Water (1/4 cup), salt (1/3 teaspoon), sugar (1/3 teaspoon), pepper (small amount), cornstarch (1 teaspoon) Directions: (a) Crab? Okay. Dried crab. Mix with salt (11). (11) Mix with salt. (2) Mince the garlic. (b) Mince the garlic and chop the scallions.
(c)? The first is to make the food more flavorful, and the second is to make the food more flavorful. Fang? ?Q moisture, ? (11) The water is not too hot, and the water is not too cold, but the water is not too hot. 郏?p light mix? The 7-side rounds of tiki grains? caries? (iv) ? (12) fang? Goblet? The sub-stop? The door of the rancid wood? What's the best way to get to the center of the room? What are you doing? Add the sauce with garlic. What's your name? (5)? (11) rate [Rong can be served on the plate.
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What are the delicious practices of crab
Crab practices recommended A, fried crab Ingredients: crab 3, onion 2, 3 slices of ginger, garlic 2, soy sauce, salt and sugar flour a little Practice: 1.
Rinse the crab, live I do not dare to cut directly, water over a little. 2.
In a pot of water to boil, put the crab, the color becomes red, fish out, to be cool, peel off the crab, shell removed, and then cut the crab into two halves. 3.
After the crab is peeled, wrap the crab in flour. 4.
Start a pot on high heat, pour oil, oil is hot, cut garlic ginger, ginger, chili poured into the stir fry, add a little soy sauce, and then pour the crab into the pot, fry for two or three minutes (the crab is already boiled, so do not have to stir fry for a long time), add soy sauce (soy sauce with a bit of water to mix it), salt, sugar, adjusted to a small fire, and wait for it to close the juice on the ok. Second, the raw roll crab porridge Practice: 1.
Selection: rice to pick round grain of the Northeast rice, cooked out of the porridge sticky thick. Crab should be freshly processed clean, cooked out of the porridge will be fresh and delicious.
2. with: put some ginger can drive away the crab cold 3.
process: porridge cooking with a spoon to stir to prevent sticky pot paste off, affecting the flavor of the porridge, out of the pot to eat while hot, cool fishy will be heavy .
How to eat crabs?
Teasing the crab four tricks zt-------------------------------------------------------------------------------- eating crab "tricks" a, eating Crab legs to eat crab is to pay attention to slow work, the best always stay in the end.
The first to eat is the crab legs, crab legs have eight, the meat in the legs is delicious, but not good to take, eating crab legs, you can first eat two joints, and then the legs of the meat sucked out. Second, eat crab pincer crab pincer meat is more, eat up relatively easy.
According to the previous method, eating crab pincers need to use a small hammer to knock open, and then use a small stick to pick and eat, modern people have not been that reserved, the two chelae left and right to separate, snow-white crab meat is presented in front of the eyes. Third, eat crab yolk when eating crab yolk is to eat crab ***.
Lift the crab shell, pay attention to open the lid from the top of the head, go to the crab lungs, crab heart, crab stomach and crab intestines, the crab body to both sides of the flexion, the crab paste squeeze out to eat, if it is a female crab, you can eat the flavor of the crab yolk, if it is a male crab you can eat the white crab paste. Fourth, eat crab meat next is to eat crab meat, meat is a petal a petal, silk, you need to half of the crab hit the horizontal entrance, petal by petal to bite open the crab shell, so that the large petal of the crab meat smoothly sucked into the mouth.
Do you love crabs? The first thing you need to do is to eat the crabs. Crab taste is beautiful, but if you do not eat it properly, it will be a waste. So knowing how to eat crabs is a must before you start, and of course, the most important thing you should never forget is to wash your hands before eating crabs.
The order: first eat the pincers, claws, and then eat the yellow crab is very concerned about eating appearance and eating skills. People who do not eat crab, is even shell with meat bite down, and then chew a few times and then spit out the shell with meat, in this way, a crab always trample off three or four percent of the meat.
Some people eat crab, is the first to lift the crab shell sucking crab paste, and then the crab identity into two sides, eat one side and one side, and finally eat crab pincers, crab claws. The first thing that you need to do is to get your hands on a new pair of shoes or boots.
Zheng Yang Lou chef Zhai Jianyong told reporters that the best way to eat crab is to eat pincers, claws, when the crab cover is not uncovered, will not go off the heat. After eating the claws, pincers, and then lift the crab cover, enjoy the crab paste, eat all the crab meat, no waste.
Apparatus: the late Qing Dynasty crab eight "weapons" as early as the late Qing Dynasty, Suzhou people have produced a set of specialized to eat crab gadgets: crab eight pieces. Crab eight pieces including a small square table, waist round hammer, long-handled axe, long-handled fork, round-head scissors, tweezers, brazier, small spoon, respectively, pads, knocking, chopping, forks, scissors, clip, pick, and a variety of functions.
Crab on the table, crab eaters put the crab on a small square table, with round-headed scissors cut off one by one large chelae and crab legs, the waist round hammer against the crab shell around the gently knock a circle, and then a long-handled axe to split open the back of the shell and navel, and after that take the brazier, tweezers, forks, hammers, or picking or clamping or forks or knocking, a piece of the tool to take turns to use. Nowadays, eating crab has long been no such elegance, zhengyanglou crab eating tools only three: tripod, sign, hammer, are made of copper, tripod is a copper round platform, the following three legs, knocking crab need to be operated on this; copper hammer used to knock the crab shells; copper sign used to pick the meat to eat, the sign of the end of the tip, one end of the head is a curved small spoon.
Accompanying food: ginger tea and yellow wine a can't be missing today's people eat crab are generally accompanied by ginger vinegar. First find a piece of fresh ginger washed and shredded, then add some vinegar (Zhenjiang vinegar is the best), you can also put some sugar, so you can remove the fishy crab.
Eat paste and drink ginger tea, with the brazier that a little white moist congealed fat picked out of the mouth, fishy abnormal, sip a small mouthful of ginger tea, can be turned into a mouthful of fragrance. After eating crab, such as gastrointestinal discomfort, ginger can be used to boil water, drink while hot, have a warm stomach effect.
Eating crab with yellow wine, wine and chelsea has always been the image of the literati wild and unrestrained. Eating crab with yellow wine, you can use the wine to pour out the cold of the crab.
Persimmon, crab can not be eaten together, crab and persimmon are cold things, eating too much at the same time is easy to cause discomfort. Make people appear abdominal pain, vomiting and other symptoms, which is often referred to as the "stomach persimmon group syndrome.
Identification: look at the crab legs to identify male and female picky people love male crabs, because male crab paste is not as much as female crabs, but the entrance to the young smooth mouth, more oil slippery, really enjoy. To distinguish between male and female is very easy, the crab belly was triangular for male, rounded for female.
But the real insiders look at the legs will be able to recognize, female crabs on the two chelipeds have a gray-black mass of downy hair, but only this hair only, the remaining legs clean; and the male of the eight legs there are arranged as a brush of fine hair. Crab whether fresh is very important, if the live crab is always to spit bubbles, but do cooked crab is not good to identify, connoisseurs say, you can watch its crab meat, if it is very surly and very surface, the meat is not tight, is a dead crab.
Crab three eat -------------------------------------------------------------------------------- "Autumn wind, crab feet itch." In the golden autumn season, crab yellow full, tender meat flavor.
As the saying goes: "Chelsea sealed tender jade double full, shell convex red fat block fragrance." Crab is a famous delicacy, tender meat, delicious flavor.
When I was a kid, I ate crabs, which are usually caught in my own river pond. My hometown is located in the south of the Yangtze River, ditches and canals, river ponds are densely packed, in that a river pond with abundant water and grass, "shrimp soldiers and crabs" everywhere "rampant".
Every summer and fall, we these "small water ghosts" day and night in the river ponds around, touch the river, bamboo pole fishing, purse seizing, every day you can catch more than a dozen teeth and claws of the big crabs. The first thing you need to do is to get your hands on some of the best products and services in the world, and you'll be able to do that in a very short time.
Hometown generally have stewed, noodle drag, live cooking three, according to the characteristics of the crab cooking a variety of different unique flavors. Summer crabs, not yet mature, shell tender, belly thin, claw empty, known as the "water through", should not be boiled and peeled whole meat for food.
Therefore, people use the section of the stew more palatable. Farmers to "water through the crab" after washing, cut in half, put soy sauce, yellow wine, ginger, brown sugar and other condiments, put into the pot of water stew, crab can also put some just picked fresh green beans.
The crab through the fire stew, crab in the fresh flavor all dissolved into the green beans in the middle of the stewed crab section of red and yellow shiny, grain green beans turquoise, it looks not only very eye-catching, but also excellent flavor. Especially the crab in the green hairy beans, eating is more delicious.
There is also a way to eat called "noodle dragging crab" in my hometown. It is the soft-shell crab wash, remove the dirt under the umbilicus, cut the crab into two sections, the flour and water into a paste, and then cut a section of the crab into the batter to impregnate it, fishing into the boiling hot frying pan for a quarter of an hour, such as mixing in the crab at the batter frying into the yellowish, and then take out of the pot, add salt, monosodium glutamate (MSG), ginger, green onions, and boiled yellow wine, boiled until cooked through.
Those who like to eat spicy, but also in the "noodles drag crab.