Hainan deep-sea crabs originated from the South China Sea deep sea, because of its native in the South China Sea deep sea, eat small fish, shrimp, seaweeds, etc. grew up, only in the deep sea to catch, in order to eat deep-sea crabs, you must take the boat out to sea, to reach a certain distance, the use of special fishing boats and fishing tools to catch, and the breeding of crab has the essence of the difference. As we all know, as a senior foodie, the general practice of crabs but can not attract my attention, dry your mouth, and I tasted these dishes together!
Golden Autumn delicious steamed crab
Raw materials:
12 crabs, 3 spoons of balsamic vinegar, 1 spoon of oil splash hot pepper, 1 ginger, 1 spoon of organic soy sauce, 1 spoon of sesame oil
Practice:
1, select the crab when observing crab shells to be ebony green and shiny, crab belly White; crab feet firm live crabs are quality crabs, crabs must be eaten now. Purchased live crabs, especially those from the river, should be left to soak in water for a period of time to remove impurities, sediment and feces from the digestive tract. Crabs like to huddle at the edge of pools and in their burrows, and have a complex diet, with dead fish and shrimp as their delicacies. The crab's two large claws are covered with downy hair. When cleaning, the silt should be brushed clean, especially the abdomen of the crab should be brushed thoroughly.
2, after washing into the water, let it swim and then fished out, and then rinsed again and again before the pot.
3. Prepare a rope to tie the crab.
4, the crab must be tied to steam, if not tied, as the water temperature rises, the crab because of the heat struggles to steam when the abdomen down, yellow paste out, lost a lot of nutrients. Put a little ginger and onion, perilla and old wine in the water.
5, steamed crab with this to ensure that the water of the crab, not the general steam, steamed crab must be cooked in cold water, otherwise the crab is hot and struggling, eight feet must first fall, the crab yellow must be lost. Steaming time is mastered between 15-20 minutes.
6, steamed crab seasoning is the most critical, eat is the flavor. Choose organic soy sauce to ensure the quality of seasoning. Nutrition is very rich, organic soy sauce is twice as much as ordinary soy sauce, and more importantly, it has a magical anti-cancer function. Prepare two kinds of seasoning, respectively, with adult organic soy sauce and children's organic soy sauce blended out. To meet the requirements of different tastes.
7, seasoning independent blending, if you think the flavor is light, you can add aged vinegar, organic soy sauce and shredded ginger in the seasoning. Crab is cool food. Shredded ginger can be sterilized; it is also delicious. Chen vinegar has the use of digestion, is to eat steamed crab the best dipping sauce; dipped in the seasoning to eat, so that the crab meat eaten more feel sweet.
8, mix in a spoonful of oil splash hot pepper.
9, add a spoonful of sesame oil. In addition, you can also drink wine, which can also play the role of sterilization and stomach warming. After the above method of treatment of the crab, steamed out of a full round, crab meat and crab yellow are all retained in it, and tender meat, sweet taste.
Tips:
1. Eat crab with ginger: usually more afraid of cold, easy to headache people, eat crab can put more ginger. From the taste, crab and ginger vinegar is very good. Matching, and ginger belongs to the hot, spicy flavor, can get rid of cold and warm stomach, ginger juice in ginger and sterilization, deodorization and detoxification effect. If people in the north are not used to eating ginger, put some garlic has the same effect.
Baked Crab with Rosemary
Ingredients:
4 crabs, 2 pounds of coarse salt, rosemary
Method:
1, the crab brushed clean, drained, and dry with kitchen paper, pour 2 pounds of coarse salt in the pot, the amount to be a little bit more, because the salt will be used to cover the crab.
2, cover the pot and heat over medium heat for 10 to 12 minutes, and then hear a popping sound in the pot
3, open the lid, half of the salt with a spatula to the surrounding area, and add fresh rosemary to the pot
4, place the crab on top of the herbs
5, and then put the salt around the crab to cover it completely
6, and then close the lid of the pot, Small fire heating 10 minutes (with the core of the stove minimum fire) turn off the fire, do not open the lid, continue to simmer for 5 minutes
7, five minutes later, open the lid, take out the crab to remove the salt particles can be
Tips:
1, be sure to use coarse particles of salt, can not be used with fine salt, cast iron pot sealing, in the cooking process of the crab itself will be evaporated out of the water locked in the pot, a certain degree of humidity, if the fine salt is used, it is not necessary to use a fine salt, cast iron pot sealed, the moisture will be evaporated to lock the pot. A certain amount of humidity, if you use fine salt, after heating, there will be a part of the melt and lead to the finished product is too salty, can not be imported 2, the use of coarse salt sifted once, but also can be repeatedly used
noodles drag crab
Ingredients:
2 crabs, 2 spoons of flour, 1 egg, 2 spoons of wine, onion and ginger, oil and salt
Methods:
The first step in the process of cooking is to make sure that the water is not evaporated and locked in the pot.
Method:
1, the crab with a brush under running water rinse clean, with a knife from the center into two halves;
2, remove the crab umbilical cord and other inedible impurities;
3, flour in the egg and the right amount of water, mixing into a batter;
4, the crab pieces of the cut in the batter dipped in a little bit, will be the crab meat and the yolk of the crab in the shell sealed;
5, hot pan, add oil to 7% heat, will be coated with flour crab face vertical into the oil frying; to be solidified after the flour stereotypes removed, all the pieces of crab into the pan frying until the color turns red, drain excess oil;
6, the pan left the bottom of the oil, heat over medium heat, put the minced onion and minced ginger sautéed to taste;
7, put the fried crab pieces and stir-frying 1 minute, then add Shaoxing Huangshi Huangshi. 11, arranged in the plate.
12, look at the crab completely blocked, can not help but saliva.
Tips:
1. the production of noodles drag crab when you need to use small and fresh crabs, in the peak of summer Yangcheng Lake produced June yellow is a good material for the production of noodles drag crab; 2. pay attention to the frying must be used in batter (also directly flour) sealing, sealing side down first fried to the stereotypes in order to block the fresh flavor; 3. Shanghai-style noodles drag crab practice, the taste is more intense, will add soy sauce and sugar; 3. the Shanghai-style noodles drag crab practice, will add soy sauce and sugar, will add soy sauce and sugar, will add soy sauce and sugar. The Shanghai style of noodle crab has a stronger flavor and adds soy sauce and sugar, while the Soviet style of noodle crab is simmered in salted batter water and then fried until evenly distributed. 4. Some Shanghainese people skip the final frying process when making noodle crab at home, and just coat the crab pieces in batter, then fry them until they are golden brown and crispy, and dip them in pepper salt or sauce for serving, which is also tasty.
Shandong spicy crab
Ingredients:
4 green crab, celery 2, onion, ginger and garlic 10g, pepper 2g, oil, 3 dry chili peppers, water, 10g of soybean paste, 10g of flour, Pixian soybean paste 20g
Practice:
1, prepare the materials, celery, wash and cut the section, the celery, the celery, the celery, the celery, the celery, the celery, the celery, the celery. Wash and cut, wash the crab, the place to remove removed
2, the crab cut pieces
3, the crab incision with a bit of flour wrapped in oil to deep fry the crab until red
4, the pan into the oil burst onion, ginger and garlic, pepper, dried chili peppers
5, put Pixi County soybean paste stir fry red oil, and then into the bean paste to stir fry
6, put celery frying
Ingredients:
Two crabs, 100 grams of minced garlic, 100 grams of breadcrumbs, cornstarch, salt, sugar, ginger, white wine, chili peppers, green onions
Methods:
1, carefully clean the crabs, separating the chelae, head, cut into medium-sized pieces, and then cut into small pieces. to make it appear cracks can be.
2, garlic minced.
3, the pot of oil heated to 40% hot, turn to medium heat, will be wrapped in powdered crab meat into the pot, fried until the shell began to change color crispy appearance, and finally fished out of the excess oil with absorbent paper to absorb the oil.
4, under the previously fried crab, add a spoonful of salt, a small spoonful of sugar to taste, and continue to stir fry until wrapped in the crab can be, at this time should be full of flavor.
Tips:
Marinate seafood in high white wine ? This way the seafood is very fresh and sweet ? with a strong flavor.
Curry Breaded Crab
Ingredients:
1 golden crab, 35g of curry cubes, 20g of coconut milk, 100g of potatoes, 60g of onion, 1 garlic clove, 4g of ginger, 1 egg, 10g of vinegar, 20g of cooking wine, 30g of soya sauce, 8g of butter, moderate amount of olive oil, 300g of water
.Practice
1, wash the crab peeled open to remove the gills, with the back of the knife to crack the crab pincers, garlic cloves, ginger, onions cut into pieces, potatoes cut into small pieces.
2, pour vinegar, cooking wine, soy sauce will crab marinade for 15 minutes;
3, marinated after fishing, pour into the egg mixture mixed a little bit, the marinade ingredients do not pour off;
4, pan hot pour into the appropriate amount of olive oil, heating, pour into the ginger, garlic and onion, sautéed flavor and pour into a bowl for spare;
5, pan pour into the butter and olive oil, heating until butter completely melted;
5, pan pour butter and olive oil. Heat until the butter is completely melted;
6, pour in the crab mixed with egg mixture, stir fry until the egg mixture is solidified, then put it into a bowl and set aside;
7, pour in the pot of water and the previous seasoning for marinating the crab and bring to a boil, put in the sautéed ginger, garlic, onion, and curry cubes, and use chopsticks to stir until the curry is completely melted;
8, pour in the crab and potatoes, and then put a lid on the pot and simmer until the soup is thickened;
8, pour in the crab and potato, and then put a lid on the pot and simmer until the soup is thickened;
9, add the crab and onions, and then put a lid on the pot. The soup thickens;
9, pour in the coconut milk, cook until you like the consistency can be out of the pot.
10, finished; super appetizing oh!
Tips:
The salt is already in the marinade and in the curry cubes, and the crab itself contains salt, so you don't need to add salt throughout. The crab shells are very hard, so crack them beforehand.