Ingredients: 2 big crabs, yellow wine 15g, sugar 5g, vinegar 10g.

Exercise:

1. Wash the crab and put it in a basin, and carefully brush the outside of the crab shell with a small brush;

2. Put a proper amount of water into the steamer, put the washed crabs into the steamer and cover the lid;

3. Boil the water in the pot with high fire, and turn off the fire about 15 minutes after the water boils;

4, crab dish, pour a little rice wine, sugar, vinegar to Jiang Mo, crab meat can be dipped in food.

Features: Steamed crabs retain their original flavor and are rich in nutrition.

Crab with scallion oil

Ingredients: 2 big crabs, salt 10g, sugar, monosodium glutamate, ginger, garlic and onion.

Exercise:

1, wash crabs, add ginger slices and onion segments and steam them in a pot;

2. After the crab is steamed, remove the sharp part, then cut the plate, add salt, sugar, monosodium glutamate and soy sauce to the steamed soup, stir well and pour it into the plate, then put Jiang Mo and minced garlic on the crab and sprinkle with chopped green onion;

3. add oil to the pot, turn on the fire, and pour it directly on the onion after the pot smokes.

Features: the aroma of onion is immersed in the fat crab meat, with endless aftertaste.

Boiled crab

Materials: 2 crabs, ginger 1 root, onion 1 root, vinegar 80g, soy sauce 15g, sugar 10g.

Exercise:

1, after washing the crabs, put them into a pot full of boiling water;

2. Add 1 sliced ginger and 1 sliced onion, and cook for 10- 15 minutes; Generally, 20 minutes is more than half a catty, and 15 minutes is less than six ounces.

Dip: according to personal taste, vinegar 80g, soy sauce 15g, sugar 10g.

Crab in lobster sauce with garlic

Ingredients: a crab, 50 grams of lobster sauce, red pepper100g, garlic100g.

Seasoning: oyster sauce, sugar, chicken powder.

Exercise:

1, clean the crab and cut it into six pieces;

2. fry the crab in the oil pan until golden brown, and pick it up for use;

3. Slice the red pepper, stir-fry with lobster sauce, add 500 grams of broth and seasoning and cook for 2 minutes to thicken.

Curry crab

Materials: 2 crabs, 1 root onion, 1 root onion, 1 root ginger, 2 lettuce leaves, 1 root Liu Ding, 2 red peppers and starch.

Suitable seasoning: a, 1 tsp salt, a little white pepper, 1 tsp wine.

B, 2 tablespoons of salt, 1 tablespoon of sugar, 1 tablespoon of wine and 2 tablespoons of curry powder.

Exercise:

1. Wash the crab, gut it, peel off the crab cover completely, cut the crab belly into large pieces, mash the onion and ginger, and put them in the crab filled with material A for pickling;

2. Shred the onion, slice the Liu Ding, cut the red pepper into small squares, dip the crab marinated with ginger in a little white powder, fry it in the oil pan, and remove it for later use; 3. Stir-fry shredded onion in an oil pan, then add material B and stir-fry curry flavor with low fire, then add 1 glass of water and dry it with crabs until the soup is almost dry.

Spicy fried crab

Raw materials: live meat crab, dried Chili festival, pepper, ginger slice, garlic slice, onion festival, refined salt, pepper, cooking wine, dried fine starch, seafood sauce, powdered water, chicken essence, sesame oil, pepper oil, refined oil and fresh soup.

Exercise:

1. Live meat crabs take shells from abdomen and navel, wash viscera and gills, slaughter leg tips and shell edges, wash, cut crabs into eight pieces, add appropriate amount of refined salt, and mix well with cooking wine;

2. Put the pan on the fire, burn the refined oil to 50% oil temperature, then stick the dry fine starch on the cut of the crab block and fry it in the oil pan until it is cooked (crab shells are cooked at the same time);

3. Put oil in the pot, heat it to 40% oil temperature, add dried Chili festival, stir-fry pepper, add fresh soup, cook for a while, then add ginger, onion and garlic, sea crab, and finally add refined salt, cooking wine, seafood sauce and chicken essence, and stew for about 2 minutes;

4. thicken with water starch, and finally add sesame oil, pepper oil, Chili oil and pepper, and mix well to serve.

Features: bright red color, strong fragrance.