crab practice do crab how to do

crabs the simplest, the most homemade, the healthiest way to eat

raw materials: live river crabs 12 ginger 1 big piece (200 grams) vinegar 200 ml

practice:

1) live river crabs after buying back into the clear water buckle the lid soak for 20 minutes, and then repeated with clean water to rinse.

2) Pour water into the steamer, pour the crabs into the steamer (preferably belly up, so as not to flow out of the crab yolk when steaming), and immediately cover with the lid.

3) Boil the water over high heat and continue to steam for 8 minutes.

4) Before handling the crabs, peel and finely chop the ginger and put it into a container, then pour in the vinegar and soak it for 15 minutes before using it to dip the crabs for a better flavor.

Super long-winded:

**It's crab season again haha, from now until the next 2 months, it's the time of thick meat and fat paste.

**There are a lot of ways to do crab, and today we're only introducing the simplest, most homemade, quickest way to do it, and the most original way to eat it. The water boils and then steams for 8 minutes. If the crab is super big, then 10 minutes is enough. Steaming too long, due to the loss of water, the texture of the crab meat is dry, not crisp and tender, and the aroma is not enough.

**Crab sex cold, eat more is not easy, especially pregnant women are not recommended to eat ha.

**Be sure to eat with ginger and vinegar, which can neutralize the coldness of the crab. You can also warm some yellow wine to drink.

**About the choice of vinegar, you can choose according to your regional habits. I am a Beijinger, I like the flavor of the old Beijing Longmen rice vinegar, light flavor, will not cover up the fresh taste of the crab.

**Depending on the region, the sauce with steamed crab is also different and fancy.

**River crabs must not be consumed if they are already dead or if they have just died. The first thing you need to do is to buy the ones that are not as strong as the ones you want to buy. The histaminic acid in the body of dead river crabs will slowly release toxins and cause poisoning, so be especially careful.

**About the gender of the crab, as shown in Figure 2 and Figure 3, it is clear that the one with rounded breasts is a girl. "The one with a sharp corner on the chest is a boy. Female crabs are more expensive than male crabs in the market. You can buy them together and try them all.

How to make big crabs

How to make big crabs

Steamed crabs

Raw materials: crabs, 1000 grams, 20 grams of soy sauce, 15 grams of wine, 15 grams of sesame oil, 30 grams of ginger, 50 grams of balsamic vinegar, sugar, monosodium glutamate each a little.

Practice:

1, with a hand pinch crab two rows of legs at the root of the big cover on both sides (take this place crab how to move can not pinch the hand), and then use a toothbrush to brush all the places that can be brushed, such as the belly on the inside of the seam, if the umbilical cord cover can be lifted to brush brush inside the best. Try to brush clean and then put in the container;

2, the ginger in a small wine bowl, add boiled soy sauce, sugar, monosodium glutamate, yellow wine, sesame oil and stir. Another small bowl, put the vinegar to be used;

3, the crab on the cage, steam with fire 15 to 20 minutes, until the crab shell is bright red, crab meat is ripe, remove. Serve with oil seasoning and vinegar.

Spicy crab

Main ingredients: crab 1000 grams

Seasoning: green onions, salt, sugar, white wine, dried chili peppers, ginger, cooking wine, vinegar, peppercorns, chicken essence, cooking oil

Practice:

1. Meat crabs placed in a vessel to add an appropriate amount of white wine, crab drunkenness, gills, stomach, intestines cut into pieces;

2. Wash the onion, ginger, onion Cut into segments, ginger cut into slices;

3. Sit in a pot on the fire put the oil, oil to 30% hot, into the pepper, dry chili pepper fried spicy flavor, add ginger, scallion segments, crab pieces, pour cooking wine, vinegar, sugar, salt and stir fry evenly out of the pot that is to eat.

Characteristics: hemp, fragrant, fresh.

Ginger and scallion crab

Ingredients: 1000 grams of crab, 2.5 grams of salt, 2.5 grams of monosodium glutamate (MSG), 0.1 grams of pepper, 15 grams of cooking wine, 750 grams of peanut oil, 2.5 grams of green onions, 2.5 grams of ginger, 2.5 grams of starch, 2.5 grams of balsamic vinegar, 25 grams 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 juice to be used

2. Crab into the wang oil pot, slightly fried out of the pot. Pot to stay in the bottom of the oil, under the white segment of the onion burst incense, add the crab cooking wine, quick cover the lid, pour into the adjusted juice, turn out of the pot can be.

How to do crab

Eating method one. Fried crab pieces, the method refers to the second answer to the friend's answer (materials: oil, ginger, garlic cloves, yellow wine, salt, onion a small amount, crab cut two flaps. Pour oil in the pot and burn to ninety percent, put garlic cloves, ginger, stir fry a few times into the crab, after a minute pour a spoonful of yellow wine, a little salt, salt is not too much, too much crab meat is not fresh. Gently fry a few minutes after a couple of minutes to put water, just did not pass on the line, cover the pot for three minutes, put onion MSG can be out of the pot.).

Eating method two. Fried crab sauce, (the thawed crab each cut into 6 - 8 pieces, a little vegetable oil burned to ninety, put onion fry a few into the crab, stir fry until the crab meat and crab yellow stereotypes, take the appropriate amount of Yingkou sauce or Northeast China sauce or adjusted Beijing Huangjiu, stir fry with a little broth, simmer on a small fire for about 5 minutes, no need to add MSG and other condiments)

Eating method three. Crab stewed pumpkin (will be thawed crab each cut into 4 pieces, the pot pour oil to ninety, put the garlic cloves, ginger, stir fry a few into the crab, stir fry until the crab meat and crab yellow stereotypes, put a little sugar. Salt, add a lot of water, open the pot into the cut into small pieces of pumpkin, small fire stew, until the pumpkin has no angle, can add monosodium glutamate parsley ceasefire to eat, mainly soup-based, the longer, the stronger the flavor)

Frozen crabs can also be steamed, but due to the frozen, steamed after the feeling of empty, less meat.

I live in a city by the sea, there are many other ways to eat crabs, may not be enough practice, but the flavor is particularly delicious, if you need to know more, you can use Baidu hi contact.

How to do the crab is the most delicious

Ordinary eating crab method is steamed, because the crab sex cold, so steamed with large pieces of ginger. When you eat, the crab belly grass teeth removed, dipped in ginger vinegar, drinking high liquor, no special method of subtlety. The restaurant a crab, the price to five sixty, in addition to fat is to serve thoughtful.

The crab is disassembled, disassembled eight pieces. The first thing you need to do is to get your hands dirty. Prepare a large handful of chili peppers, ginger, scallions, garlic, peppers

Turn on the fire, put a little more oil is not afraid, I made my own red oil also poured in, and then fried dry chili peppers, peppers, spicy snot and tears streaming, pour into the crabs, scallions, ginger, stir fry, put the wine, put the salt, put a little light soy sauce, sugar, stir-fry well, add water. Cook and cook, the crab is cooked basically good. Finally put some cilantro

flavor.

The taste... that is really good ah, haha, with the domestic one has a spell.... Taste, spicy

"spicy crab" production method: (1) live crab by the chef slaughtered and cleaned, remove the crab shells and internal organs; according to their own needs plus the soup, to enjoy the hot pot of the clear sweet and fresh taste. (2) set the frying pan on a high flame, burn "refined old oil" to fifty percent oil temperature, into the "Chengdu crab village" with a secret recipe prepared by the "old material" and a variety of seasonings from Sichuan, such as the Makuhari Mountain two brand-new strips of sea peppercorns, Pixian County, Hanyuan peppercorns, etc.; (3) stir-frying decomposition of the block of green crab meat, mixed into the fresh broth, a few moments to burn, and then under the onion, ginger, garlic, salt, cooking wine, chicken essence, seafood sauce, etc., burning for about two minutes, the double Chelsea jade meat tender, blocks of red paste fragrant, fresh and spicy delicious spicy crab is made successfully. Spicy crab production, the most important thing is the size of the crab to be uniform, the oil temperature should be moderate. Crab cut into uniform size of the block, into the frying pan frying twenty or thirty seconds, add spicy oil and onion, garlic, chili, bamboo shoots, peanut rice, beer, etc., after the pot on the surface of the parsley, a spicy crab is ready.

Fried to do method:

Bake dry pot of water, pour clean oil hot, first into the chili pepper, pepper sautéed aroma, into the ginger, garlic, stir fry, out of taste, into the river crab, fry, pour water (not over half of the river crab), put salt, cooking wine, cover and cook for 20 minutes, bake all the water, spicy flavor out of the pot into the dish. --It's so delicious! Slowly eat it.

Personally, I think:

The crab does not have to be big, the smaller crab is more flavorful, more delicious, and of course, cheaper. Anyway, at home not pay attention to the form, heavy is the content of the flavor.

If you want to put less/no pepper, put some sugar instead, Qin Ji spicy crab is not put pepper, sweet kind.

Very tasty also, every year from the eighth month of the lunar calendar, I often buy river crabs fried to eat, after work, I have to go to buy 1-2 pounds of river crabs, home to do spicy crab. I'm going to buy 1-2 pounds of river crabs after work and go home to make spicy crabs.

Spicy crab

Ingredients: 2 crabs (what crab I do not know), green pepper, red pepper, black beans (I use spicy beans instead), pepper, star anise, green onion, ginger, garlic, salt, sugar, chicken essence, soy sauce, cooking wine, cornstarch.

Directions: 1, first brush the crab clean, shell uncovered to remove the respiratory organs.

Green and red peppers sliced, green onions cut into segments, ginger and garlic sliced spare.

2, the pan under the oil, eighty percent of the heat plus edamame stir-fried, and then add pepper, star anise, green onions, ginger, garlic burst incense.

Then put the crab, add wine and stir fry for two or three minutes, put the green and red pepper slices, add salt, sugar, chicken essence, soy sauce and continue to stir fry.

At this time, if the pan is relatively dry, you can melt a little powder water. Stir fry for another five minutes to start.

Another: spicy beans is a finished product I bought in the supermarket. There are peanuts, soybeans, dried chili peppers, sesame seeds, as if there are peppercorns. It is these kinds of oil popped out.

The most crucial part of frying spicy crab is to fry red oil. It is said that some stores also sell this red oil, up to ten dollars a catty, can be said to buy and sell to the extreme.

Fried red oil, generally speaking, to choose a good lantern pepper, first boiled in water for about ten minutes, and then fished out, with a smasher into powder, and then add a good stock, according to the ratio of 1:1 and finally add salad oil in the frying pan, the oil temperature is burned to three percent hot, pour ginger, dashi, pepper, ginger, white kou, sesame, scallions and so on, fried to the thick incense can be overflowed.

Don't forget to add some chili oil when copying

Crab eating furniture: hardwood hammer anvil, in order to hammer through the crab chelipeds; silver chopsticks, silver fork, silver spoon, in order to test out the crab venom; after eating a small pot to pocket the water, inside the tea, chrysanthemum petals, in order to wash off the hands of the fishy smell. Only this set, already worth 50 cents, crab price and how can be considered expensive it! Crab to the umbilical cord of the group tip of the male and female. Group umbilical body is small, but within the more purple oil yellow fat, so all buy crabs are willing to group umbilical. In fact, although the tip of the umbilical cord of the shell less purple oil, but a lot of yellow fat, and chelipeds are very full, crab beauty in the meat, and why focus on the group umbilical cord it!

Family food crab, useful pepper brine cooked, not only taste deep, and easy to travel with. There is a way to eat in the countryside, the crab into the iron pot, only on the dusting pepper brine, do not have to be too much, the crab cooked soup, flavor, especially fragrant Yue.

How to do the best crab

Crab practice one: steamed crab

Do hairy crabs are best steamed. Wash the crabs: put the crabs in the sink and soak them in fresh water for a while first. Then use an old toothbrush to brush the mud and sand off the crab. Be sure not to cut the straw rope that ties the crabs, and never let the crabs bite! Prepare a steamer, boil half a pot of water, put a few dried perilla leaves in the water, then put the crabs into the steamer and steam them under water. Start with the crab belly up and steam for at least 15 minutes (depending on the size of the crab you can extend the steaming time).

Meanwhile, you can make crab dip. Take a piece of fresh ginger, wash it, cut it into thin shreds, put it in a small bowl, then pour half a bowl of Zhenjiang balsamic vinegar into the bowl, then put a small spoonful of brown sugar, mix it well, then you can.

If you like hot dip, you can put the tuned ginger vinegar into the steamer that is steaming the crab, and steam it for 3-5 minutes, so that the ginger juice is fully dissolved into the vinegar, and the taste is more fragrant.

After making the dipping sauce, look to see if the crab is steamed. If the crab shell turns red, it is almost ready. Steam it for another 5 minutes and it's ready to be chewed.

Crab practice two, curry crab

1, meat crab chopped clean, chopped into pieces, crab pincers slightly pat broken, are Na bowl, sprinkled with a little dry starch mix, and then into the seventy percent of the hot frying pan deep-fried, poured out of the oil.

2, net pot on the fire, put the butter hot, into the green and red pepper blocks, onion blocks, ginger, scallion, Indian curry paste fried flavor, into the crab, cooking into the yellow wine, mixed into the broth, with refined salt, monosodium glutamate, chicken powder, sugar seasoning, and then cover the pot? About 2 minutes, to be crab pieces to taste, with wet starch hook thin thickening, and finally dripping a little coconut milk, red oil from the pot, plate that is complete.

Meat crabs and flower crabs are moderately priced and have soft and smooth meat, making them more suitable for crab curry.

Crab practice three, spicy crab

Main ingredients: meat crab

Seasonings: green onions, salt, sugar, white wine, dried chili peppers, ginger, cooking wine, vinegar, peppercorns, chicken essence, cooking oil

Practice:

1. Meat crabs placed in a vessel with an appropriate amount of white wine, crab drunkenness, remove the gills, the stomach, the intestines cut into pieces;

2. Wash, scallion cut into segments, ginger cut into slices;

3. Sit in a pot on the fire put the oil, oil to 30% hot, put pepper, dry chili pepper fried spicy flavor, add ginger, scallion segments, crab pieces, pour wine, vinegar, sugar, salt stir-fry evenly out of the pot that is to eat.

Crab practice four, ginger and scallion crab

Ingredients:

1000 grams of crab, 2.5 grams of salt, 2.5 grams of monosodium glutamate (MSG), 0.1 grams of pepper, 15 grams of cooking wine, 750 grams of peanut oil, 2.5 grams of green onions, 2.5 grams of ginger, 2.5 grams of starch, 2.5 grams of balsamic vinegar, 25 grams of oyster sauce.

Practice:

① crab shell wash, 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, pour into the sauce, turn out of the pot can be.

Crab recipe five, black pepper crab

Ingredients: crab (2), garlic (2 tablespoons), ginger (2 tablespoons), onion (1, large), bread oil or oil, black pepper granules (1 handful) or coarse black pepper, salt.

Directions:

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 it finely, chop onion coarsely and pepper coarsely.

3. Heat the bread oil (butter) or oil, add the seasonings in item 2, stir-fry, then add the crab and salt, stir-fry.

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, do not like the available oil.

2. The amount of garlic, ginger and pepper can be increased or decreased according to your taste.

Crab practice six, ginger vinegar steamed crab

200 grams of live crab (2) 15 grams of cilantro cilantro 5 grams of soy sauce half a tablespoon of rice vinegar 1 tablespoon of sugar 1 tablespoon

1. live river crab clean, with a rope to the feet of the crab tied, put into the steamer basket with a high fire steam standby. 2. Scrape the skin off the young ginger, cut into fine powder spare. 3. Take a small bowl and put soy sauce, rice vinegar, sugar and ginger into ginger vinegar sauce. 4. Cooked crab to go to the tip of the crab feet and crab tail, cut into pieces, neatly stacked in two pots, pour ginger vinegar sauce, sprinkle cilantro section can be.

How to make crab

This look at it!

Ingredients:

2 pounds of small crabs, green onions, garlic, ginger, dried chili peppers, peppercorns, green peppercorns moderate, a little Huadiao wine.

Methods:

1, crab bought back in the water spit bubble, and then brush clean;

2, onion, garlic, ginger minced spare;

3, green pepper hob cut pieces;

4, the pot of oil is hot, the next onion, garlic, ginger, dry chili peppers, peppercorns, burst incense, and then poured into the crab, stir fry until it is no longer struggling to join a few Huadiao wine, seasoned with salt, chicken essence, continue to stir-fry until the color turns red after adding water to cover the surface, cover the pot and cook on medium heat for about 10 minutes;

5, ten minutes later, the juice on high heat, add green peppers and stir-fry can be out of the pot.

Crab practice and eating

Steamed crab steamed crab steamed crab is the key to bundle, tilted back to steam, legs do not fall, yellow does not flow. Buy back the crab to eat the same day to flavor, put two days, the crab hungry thin, not delicious.

The most classic way to eat hairy crabs is actually steamed, the other, are spoiled, boiled crabs are not good. Steam before cleaning, can be placed in a water basin or under flowing water, with a brush to scrub the whole body of the crab, the edges and corners are scrubbed clean. Must be careful Oh, do not be crab "eat" off, so as I do, so five flowers tied to brush the crab it, although more laborious, but safe.

After the crab is cleaned up, put enough water in the steamer to boil over high heat, and then put the crab to steam.

Crab according to the size, 8-10 minutes can be, the largest crab 15 minutes also cooked, or steamed for a long time, the meat is old and the yellow will also "fly out";

- the core, crab

The most important thing is that the crab should be tied and steamed on its back, so that the legs don't fall off and the yellow won't flow out!

How to make the best crab?

Ginger and scallion crab

Ingredients:

1000 grams of crab, 2.5 grams of salt, 2.5 grams of monosodium glutamate (MSG), 0.1 grams of pepper, 15 grams of cooking wine, 750 grams of peanut oil, 2.5 grams of scallion, 2.5 grams of ginger, 2.5 grams of cornstarch, 2.5 grams of balsamic vinegar, 25 grams of oyster sauce.

Practice:

① crab shell wash, 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, pour into the adjusted juice, turn out of the pot can be.

Fresh crab how to do?

There are many ways to eat crabs, can be fried, pan-fried, stir-fried, grilled, burned, etc., but the most classic or steamed, because it can reflect the original flavor of the crab.

When eating, some people are even shell with meat bite down; some people are first lifted the crab shell sucking crab paste, and then break open the crab body, divided into two sides, and finally eat crab pincers, crab claws. These two ways of eating are not quite right.

The best way to eat crabs is to eat the pincers and claws first, and don't open the crab cover too early to make the heat spread. When eating crab claws, it is best to break open the two joints and suck out the meat in the legs.

The shell of the crab pincer is thicker, so you need to crack the pincer and use a small stick to pick out the crab meat to eat. Finally, lift the crab shell, remove the gills, heart, stomach and intestines, and break the crab body to the sides.

If it is a female crab, you can eat the flavorful crab yolk; if it is a male crab, you can eat the white crab paste. You can eat the crab meat with ginger and vinegar, and you can also add a little brown sugar to get rid of the fishy smell of the crab.

In addition, yellow wine can get rid of the coldness of the crab.