Calories of ingredients recipe: 155 (calories)
condiments
Shovel crab 6
Methods/steps
Wash crabs with a toothbrush and tie their feet with cotton ropes.
Add water to the steamer, add 4 slices of ginger, and then put the crab on the steamer.
Steam over high fire 1 5min, and simmer over low fire1min.
Pour Zhejiang vinegar into a small bowl, chop up the remaining ginger slices, and add white sugar as a dip in ginger vinegar.
Eat while it's hot.
end
Matters needing attention
You must choose fresh crabs, but you can't eat dead crabs.
Crabs are cold and contain a lot of protein and cholesterol. People with weak constitution and deficiency of spleen and stomach should eat less.
Persimmons and crabs cannot be eaten together.
Fried crab with onion and ginger
All the cuisines they belong to
It is characterized by nourishing yin and clearing heat, promoting blood circulation and removing blood stasis. It is suitable for those who are prone to sores due to yin deficiency, and can also be commonly used for senile osteoporosis.
raw material
Male crab 500g, onion 150g, shredded ginger 25g, garlic paste 5g, cooking wine 15g, soy sauce 10g, wet starch 10g, sugar 3g, sesame oil 2g, lard 750g (75g actually eaten), salt and monosodium glutamate. Source empirical formula
manufacturing process
1. After the crab is slaughtered, put the belly up on the pier, chop it with a knife according to the umbilical nail midline, remove the crab cover and scrape off the cheeks; Chop off the claws, cut each claw into two pieces, then smash the crab shell with a knife, and then cut each half-length crab into four pieces, each with a claw for use. 2. Heat the wok on high fire, add lard, heat it to 60% boiling, and then add the onion. Stir-fry, take out onion, and filter oil; Leave a little oil in the wok, stir-fry shredded ginger, garlic, onion and crab, stir-fry cooking wine in turn, and add soup, salt, sugar, soy sauce and monosodium glutamate. Cover the pan and cook for a while. Add lard (10g), sesame oil and pepper until the water in the pan is almost dry.
Golden sea crab
Its cuisine is Beijing cuisine.
Features beautiful appearance, golden color and crisp crab meat.
raw material
Sea crab1500g, oil125g, egg100g, salt10g, cooking wine10g, monosodium glutamate 4g, sliced onion and ginger 20g each, and Jiang Mo 5g, and each food is.
manufacturing process
(1) Wash the sea crab, remove the inedible parts such as claws and lids, cut into 4 pieces, marinate with cooking wine, onion, ginger, monosodium glutamate and salt, pick out the onion and ginger, and stick them with starch. (2) Put the pan on fire, drain the oil, and fry the evenly stirred egg juice with warm oil until the oil is golden yellow. (3) Leave oil at the bottom of the pot and heat it to 60% to 70% heat. Add crabs and fry until golden brown. Take it out and put it on a plate. (4) Spread the fried gold thread on a plate, put it in a bowl and season it with Jiang Mo, vinegar and sesame oil.
Curry crab
Its cuisine is Zhejiang cuisine.
Features spicy and delicious, appetizing and refreshing.
raw material
Curry crab material: 1. Crab 1, celery 200g, onion 30g, coriander powder 30g, 2. Chili powder 1 tablespoon, onion powder 1/2 1. Curry powder.
manufacturing process
1. Treat the crab into a sauce, remove the inedible parts such as gills, cut into pieces after washing, remove the leaves from celery, cut into pieces obliquely after washing, and shred the onion for later use. 2. Take out the pot, cover the crab pieces with a little flour, put them in the pot, fry until golden brown, and take them out for later use. Heat the pan, add 2 tablespoons of oil and stir-fry material 2 until cooked.
Squeezed crab
Its dishes are Korean.
Features yellow and white, delicious meat, tender and delicious.
raw material
2 hairy crabs (about 500g), scallion 15g, ginger 10g, vinegar 50g, garlic 5g, soy sauce 75g, pepper 3g, refined salt 3g, sugar 15g, monosodium glutamate 2g and sesame oil 5g.
manufacturing process
1. Wash two big crabs, tie them tightly with ropes, put them on a plate with their bellies up, add a little pepper, onion and ginger, put them in a cage, steam them on high fire for about 1 hour, take them out, untie the ropes, peel off the navel, cover the shell, dig out the crab legs and cut off the claw tips. 2. Tilt the crab body from the middle to the left and right halves, that is, cut it into three large pieces, and then cut each piece into four small pieces. The other crab was cut in the same way. 3. When loading the plate, put the crab leg in the middle, the thigh in front and the calf in the back. Put crab pieces on the calves and sides, and add crab roe. 4. Peel onion, ginger and garlic, wash them, cut them into pieces, put them in a porcelain bowl, add vinegar, soy sauce, monosodium glutamate, sugar and sesame oil, make juice and pour it on crabs.
Steamed crab
Shanghai food
Special Shanghai cuisine
raw material
Crab1000g, yellow rice wine15g, Jiang Mo 30g, soy sauce 20g, a little sugar and monosodium glutamate each, sesame oil15g and balsamic vinegar 50g.
manufacturing process
① Wash crabs with clear water and put them into a container; (2) Put Jiang Mo into a small wine bowl, add cooked soy sauce, sugar, monosodium glutamate, yellow wine and sesame oil and stir.
Take another small bowl and put vinegar for later use; ③ Cage the crabs, steam them for 1520 minutes until the crab shells are bright red and the crab meat is cooked, and then take them out. Bring oil and vinegar when serving.
Baked crab with tile
All the cuisines they belong to
Features This dish is delicious and pleasant.
raw material
Materials: Two crabs (weighing about 600g). Seasoning: 5 shallots, 5 ginger, 0.5 teaspoon of 65438+ refined salt, 2 teaspoons of monosodium glutamate, 0.5 tablespoons of second soup, 0.5 tablespoons of lard/kloc-0, and Jiang Mo 1 dish.
manufacturing process
(1) Wash the original crab, and cut the knife at the center line of the crab belly (but do not cut the material, it should be complete). (2) Heat the earthen wok with strong fire, add oil, stir-fry ginger slices and shallots, add crabs, add soup, refined salt and monosodium glutamate twice, cover the lid, roast the crabs with low fire for about 12 minutes until there is no juice (cooked), cut the clams, remove the crab droppings, and put them on a plate to build a crab shape. When eating, ginger and vegetables are served together and dipped in it.
Casserole crab
Its cuisine is Cantonese.
trait
raw material
One crab, three onions, 25g of sugar, monosodium glutamate, cooked lard, garlic, ginger and fresh soup.
manufacturing process
(1) wok: fry the crab in an oil pan until it is cooked, add Shaoxing wine and ginger juice, cover and stew, add l000 sugar and fresh soup, cover and stew; (2) When the crab is ripe, add monosodium glutamate, boil it, pour it into a big casserole, simmer for 5 minutes on low fire, then move it to medium fire for about 2 or 3 minutes, skim the floating foam, add monosodium glutamate, and pour the onion into the cooked lard. The original pot can be eaten.