One, braised pike crab practice
1. Pike crab peeled gill wash, crab meat cut into 8 parts to be used.
2. Wash the lotus root, cut into slices.
3. frying pan is hot, put the lotus root slices into the water to cook into soup, lotus root slices out for another use.
4. Put the pike crab, lotus root slices, ginger, garlic in the plate. Lotus root soup and salt, monosodium glutamate, shaoxing wine into a pot of juice, poured crab, into the cage on high heat steaming day about 10 minutes, take out edible.
Two, ginger and green onion fried pike crab practice
1. pike crab clean, remove the tail to remove the crab gills, with a brush brush clean, by the middle of the crab belly split, and then cut into 6 pieces; crab pincers with the back of the knife slightly smashed; ginger shredded, green onion cut into segments, garlic sliced;
2. take the appropriate amount of cornstarch into the plate, the cut crab evenly dipped in both sides of the cornstarch (so that the crab meat is tender and lock the crab meat) The pincers and shells do not need to be dipped in powder; put more oil in the pan and heat it up, put in the ginger and garlic slices and stir-fry, then put all the pike crab pieces into the pan;
3. Stir-fry on high heat until the color changes to red, mix in more yellow wine, moderate sugar, and Meiji-Fresh Soy Sauce (you can decide whether you need to add a little bit of salt according to your personal taste because the soy sauce itself already contains salt), stir-fry, and add a little bit of water to make the ingredients moist. The first thing you need to do is to add a little water to moisten the ingredients, and then sprinkle on the scallions and stir-fry for two more times before removing from the pan.
Three, egg package pike crab practice
1. handle the pike crab chopped in half, add salt, white pepper, cooking wine marinade for 10 minutes;
2. in the breaks sealed with dry starch, to better lock the crab meat fresh flavor;
3. pan hot, pour oil, put the crab carefully put the pan to deep-fry;
4. Deep bowl, crack the egg, add salt;
5. Use chopsticks to quickly break the egg, the more foam the better;
6. After frying the crab, put the minced garlic, ginger and green onion into the pan and stir-fry to get the flavor, pour in a high degree of white wine to enhance the aroma, and a little bit of soy sauce into the taste;
7. Turn the heat to high and pour in the egg mixture;
8. Rotate the pan, so that the egg mixture will quickly wrap up the crab, and quickly turn it over. Crab wrapped up, quickly turn over to remove from the pan, sprinkle with chopped green onion.