Raw materials:
1000g of crab, 2.5g of salt, 2.5g of monosodium glutamate (MSG), 0.1g of pepper, 15g of cooking wine, 750g of peanut oil, 2.5g of scallion, 2.5g of ginger, 2.5g of cornstarch, 2.5g of balsamic vinegar, 25g of oyster sauce.
Practice:
① crab shell clean, cut into pieces; take a bowl of broth, salt, monosodium glutamate, pepper, green onions, ginger, garlic, starch, sesame oil, oyster sauce, mixing into the juice to be used;
② crab into the wang oil pot, slightly fried out of the pot. pot to stay in the bottom oil, under the white segment of the onion burst incense, add the crab cooking wine, quick cover the lid of the pot, pour in the sauce, turn out of the pot can be.
Respondent: WJ369 - Senior Wizard Level 6 12-3 21:47
Salad Crab
Cuisine: Home Cooking
Time:
Ingredient Type: Seafood and River Freshness
Flavor: Fresh and Spicy
Perfect for Season: No Relevance
Cooking Type: Roasted Simmered
Ingredients:
One crab, three green onions cut into pieces, 25 grams of wine, sugar, monosodium glutamate, cooked lard, garlic, ginger, fresh soup.
Practice:
1 frying pan on a high flame, with oil we pot, the crab pan frying, cooking into the wine and ginger, covered slightly simmering, add sugar, fresh broth l000 grams, cover and then simmer;
2 crab to eight ripe, put the monosodium glutamate, boiling, pouring people in casserole dishes, put on a micro-fire simmering for 5 minutes and then move into the medium heat about two, three minutes, skimming off the froth, add monosodium glutamate, green onions dripping into the cooked lard, the original pot to the table. cooked lard, the original pot on the table can be.
References:
Responders: caricatures of fried chestnuts - trial period first class 12-3 21:47
Peppered Crab
Ingredients: crab (2 pcs), garlic (2 tablespoons), ginger (2 tablespoons), onion (1 pc, large), bread oil or light oil, black pepper granules (1 pinch) or coarse black pepper, salt.
How to make:
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 crab 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.
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Spicy Crab
Main Ingredients: Meat Crab
Seasoning: green onion, salt, sugar, white wine, dried chili peppers, ginger, cooking wine, vinegar, peppercorns, chicken essence, cooking oil
Practice:
1. . meat crab in a vessel with an appropriate amount of white wine, crab drunk after the gills, stomach, intestines cut into pieces;
2. green onions, ginger clean, green onions cut into segments, ginger cut into slices;
3. sitting pot ignition fire put oil, oil to thirty percent hot, put pepper, dry chili pepper stir-fried hot and spicy flavor, add ginger slices, green onion segments, crab pieces, pouring into the cooking wine, vinegar, sugar, salt stir-fried evenly out of the pot that is to eat.
Features: hemp, fragrant, fresh.
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Crab with butter and garlic
Ingredients:
Crab (two), garlic (1/3 cup), minced green onion (one teaspoon), butter (? ounce), cornstarch (one tablespoon)
Thickening sauce:
Water (1/3 cup), water (1 ounce), water (2/3 cup).
Water (1/4 cup), salt (1/3 teaspoon), sugar (1/3 teaspoon), pepper (a pinch), cornstarch (one teaspoon)
How to make it:
(1) Rinse the crabs, drain them, chop them, and sprinkle with a pinch of salt.
(ii) garlic minced, chopped green onions.
(3) Boil six tablespoons of oil, remove the water from the crab pieces, sprinkle with cornstarch and mix gently. Put down the oil on medium-high heat and fry until it turns red, then turn around and cook for a few more minutes.
(4) Remove the crab pieces from the wok, add two tablespoons of oil, sauté the garlic, add butter and stir-fry, return the crab pieces to the wok, add the dipping sauce and garlic and mix well.
(5) Sprinkle the chopped green onion on the plate.
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Steamed crabs with ginger and vinegar
Live crabs 200 grams (2) 15 grams of ginger and cilantro 5 grams of soy sauce half a tablespoon of rice vinegar 1 tablespoon of sugar 1 tablespoon
1. Wash the live crabs clean, tie the legs with a rope and put them into a steamer basket. Steam the crab in a steamer basket over high heat and set aside. 2. Scrape the skin off the young ginger and cut it into fine powder and set aside. 3. Take a small bowl and put soy sauce, rice vinegar, sugar and ginger powder into ginger and vinegar sauce and set aside. 4. Remove the tip of the crab legs and tail of the crab, cut it into pieces, neatly stacked in two pots, pour the ginger and vinegar sauce on top and sprinkle with cilantro.
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Crab with ginger and scallion
Raw material:
1000g of crab, 2.5g of salt, 2.5g of monosodium glutamate (MSG), 0.1g of pepper, 15g of cooking wine, 750g of peanut oil, 2.5g of green onion, 2.5g of minced ginger. 2.5g, starch 2.5g, balsamic vinegar 2.5g, oyster sauce 25g.
Practice:
① crab shell clean, cut into pieces; take a bowl of broth, salt, monosodium glutamate, pepper, green onions, ginger, garlic, starch, sesame oil, oyster sauce, mixing into the juice to be used;
② crab into the wang oil pot, slightly fried out of the pot. The pot to stay in the bottom oil, under the white segment of the onion burst incense, add the crab cooking wine, quick cover the lid of the pot, pour into the sauce, turn out of the pot can be.
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Red Paste Choke Crab
Materials: live white crab or pike crab.
Seasoning: pepper, salt, monosodium glutamate, sugar, wine, pepper. Practice: 1. Seasoned chili boil, cooled with rice vinegar. 2. green onion knots, with ginger soaked in cooled material water. 3. crab with cold boiled water to wash, crab pincers tapped. 4. first to remove the cover, the side of the gills feather, the crab in the cover of the sand capsule removed, and finally the middle of the crab's abdominal cavity of a small piece of the hexagonal white lumps (this thing is very cold) removed. Split the crab into four. 5. Dip the divided crab pieces into the chili, and if there is red paste, dip them in together, and eat them a day later.
Note: 1. crab every 500 grams, about 100 grams of salt, the amount of water to cover the crab lumps shall prevail. 2. this dish because of the Department of raw food, eating the best wine, and dipped in ginger and vinegar juice sterilization health care. At the same time, do not eat fruit a few hours after eating, so as to avoid poisoning.3. If you find discomfort after eating, you can pound the ginger into juice to serve, or ginger and perilla leaves decoction can be served to detoxify.
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Curry Crab
Materials: 1 crab, 200 grams of celery, 50 grams of green onion, 30 grams of chopped parsley; 1 tablespoon of chopped red pepper, 1 tablespoon of chopped red onion, 1/2 onion. Seasoning: 2 tbsp curry powder, 2 tsp brown sugar; 2 tbsp fish sauce, 1 tsp soy sauce, 3 tbsp coconut milk, 1/2 cup water. Directions: 1. Wash and cut crab into pieces, remove gills and other inedible parts. 2. Heat oil in a frying pan and stir-fry crab pieces with a little flour until golden brown on the outside. Heat 2 tablespoons of oil in a hot pan, sauté the chopped red chili, chopped red onion and onion, then add curry powder and brown sugar until the curry aroma comes out. Pour in the fried crab pieces, celery, green onion and the remaining seasoning, stir fry and serve with chopped parsley.
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Crab Cap Salad
Ingredients: 2-3 meat crabs, 1/2 each of papaya and honeydew melon, 2 strawberries, 1 lettuce, 2 spoons of salad dressing. Practice: 1. meat crab wash and brush clean steamed in water. 2. after cooling, remove the meat, the crab cover to stay. 3. papaya peeled, seeded and diced, honeydew melon peeled and diced, strawberries with a few moments of light salt water soak to take a cut corner of the above at the same time in the refrigerator freezer. 4. lettuce washed and drained to spread the plate. 5. papaya, honeydew melon particles, crabmeat stuffed with the shells of the crab, decorated with strawberry blocks. Serve on a plate and toss with salad dressing.
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Golden Bread Crab
Choose the sea crab "pronghorn crab", the meat of this crab is thinner, the shell and the meat between the space left, ideal for with the bread.
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Pepper Radish Ling Crab
According to the Compendium of Materia Medica, crab has the effect of soothing the tendons and vital energy, regulating the stomach and eliminating food, opening up the meridians and collaterals, dispersing all kinds of heat, and dispersing stasis of blood, and it is most nourishing to use the fat red crab to make soup. First, add radish to the old chicken soup and simmer for an hour, then add red crab and pepper and cook until the crab is cooked. The radish is infused with the sweetness of the chicken broth, while the pepper is occasionally slightly spicy. All the ingredients complement each other, and the red crab, with its soft paste and thick flesh, pairs perfectly with the radish and pepper to form a vitamin-rich autumn lubricating and wind-relieving old-fire soup, which is perfect for ladies to enjoy during the dry season of autumn winds. At this time, a glass of flower carving red wine, accompanied by golden meat crab, is a great enjoyment in life!
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Tiger Crab
The owner of Dahua Restaurant, Guan Zhiquan, believes that in order to eat the true flavor of the crab, it is best to wash your hands and eat it directly by grabbing it, so that you can enjoy the taste of primitive freedom. As in the case of fried crab in the typhoon shelter, a richly flavored dish that accompanies wine, it is always tempting to eat it all in one sitting. The tiger crab is deep-fried in oil and then stir-fried with garlic, pepper and black beans, making it a historic dish that has been passed down from Hong Kong and is best served with white wine.
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Imien with Crab Roe
The tiger crab roe, with its sweet and savory oil, holds the noodle, which is boiled in crab broth, and is as dazzling as uncovering a mussel to find a pearl. The unique aroma of the crab roe wraps around the noodles, and the addition of sprouts makes them sweet and refreshing to the palate. The portion of the noodles is just right according to the size of the crab cap, and it is absolutely low-fat and low-oil, so ladies who are greedy for beauty can enjoy it to their heart's content.
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Steamed Red Crab with Hua Diao Wine
Made with aged Hua Diao Wine, it can neutralize the coldness of the crab meat without masking the sweet aroma of the crab. When served, the aroma of Hua Diao wine drives the rich meat flavor to spread in the air, with a very strong wine flavor without the bitter taste of wine, making people mouth-watering. The red crab is padded with egg and steamed together, and the golden juice in the dish makes the red crab moistened, as if it is inherently commensurate. Chewing on the down-to-earth red crab, the flavor of aged red wine inadvertently wafted between the lips and teeth.
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Baked Red Crab Casserole with Vermicelli in Martell
Fresh paste crabs are used, seasoned with Martell, Vermicelli and the chef's special seasoning? made. The crab is not only sweet and delicious, but also full of wild flavors after absorbing the wine flavor of the Martell. This is also a very innovative approach, and the pairing of martini and crab paste is a very bold experiment.
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Egg yolk crab
Raw materials: 2 crabs, cooking wine, ginger, garlic, green onion and other appropriate amount, 6 salted duck eggs. Practice: ① crab shell cleaned, salted duck eggs peeled white, with a spoon will be crushed yolk to be used; ② pot of oil hot, under the white segment of the onion, ginger, garlic burst incense, add the crab, cooking wine, a little frying out of the pan; ③ pan bottom oil, salted egg yolks poured into the thoroughly scrambled, and then add the crab stir-frying to see that the yolks are more uniformly wrapped in the crab on the can be. Need to pay attention to the place: fried egg yolks do not too much oil.
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Fried Cooked Crab
Main ingredient: crab
Supplement: egg white, green garlic
Seasoning: salt, cooking wine, pepper, chicken essence, vinegar, chicken broth, sesame oil, flour, green onion, ginger, garlic, Cooking oil
Practice:
1, wash the crab, from the abdomen under the knife, each cut into four pieces, put into the container, sprinkle salt pepper, cooking wine marinade to taste;
2, put the egg white into the vessel to add flour, the right amount of water into the egg white paste, green onion, ginger, washed and cut into julienne, garlic into slices, green garlic, washed and cut into inch segments, and then chicken broth, cooking wine, salt, vinegar, chicken essence Onion and ginger, garlic slices, green garlic into a vessel and stir into the juice to be used;
3, sit in a pot on the fire into the oil, oil temperature 6 - 7% heat, will be dipped in egg white crab pieces one by one batter, into the pot and fry until golden brown fish out;
4, sit in a pot on the fire into the oil, oil temperature of 40% heat into the deep-fried pieces of crab, cooking into the sauce, turn over evenly and drizzled with sesame oil on the plate to be used.
Features: flavorful meat tender, slightly sour taste.
Tips for every day: crabs must be eaten fresh and live.
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Crab Cream
Information: Seasoning:
Two crabs,
Onion,
Fresh mushrooms. 6 tbsp light condensed milk,
one tsp salt, one tsp sugar,
one tbsp wine, a little monosodium glutamate (MSG),
half tbsp pepper,
10 cloves garlic.
Method:
1) Wash the crab and chop it into pieces, crack the crab pincers, add the wine and salt, and marinate for 10 minutes.
②Wash and shred the onions and fresh mushrooms.
3) Remove the garlic from the membrane and slice, add light condensed milk, high heat for 3 minutes to burst incense.
④ Add onion, fresh shiitake mushrooms, crab, monosodium glutamate (MSG), pepper, sugar and popped garlic with light condensed milk in a vessel and cover with a lid for 8 minutes on high heat.
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Beer Crab
Information: Seasoning:
Pike crab 600 grams,
Egg white three. Beer a cup,
starch, parsley a little;
(A) half a spoon of refined salt, a little pepper.
Method:
①Wash the crab after opening the belly, keep the crab cover intact, and chop the crab meat into several pieces to wash and drain.
②Toss the crab pieces with a little cornstarch.
③Mix egg white with seasoning (A), add beer and mix well.
④Place crab lumps in a deep pot, add crab lid on top and drizzle with egg white and beer mixture.
⑤ Cover with lid and cook on high for 6 to 8 minutes, sprinkle with parsley to serve
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