How to make hairy crabs delicious
Oil sauce hairy crabs
Flavor: salty and fresh flavor process: burning oil sauce hairy crabs of the preparation of the material: main ingredients: crab 600 grams
Accessories: hairy beans 15 grams, 20 grams of wheat flour, starch (fava beans) 5 grams
Seasoning: 15 grams of yellow wine, 25 grams of soy sauce, 10 grams of sugar, 2 grams of monosodium glutamate, 2 grams of ginger, 2 grams of ginger, 2 grams of soybean oil. 2 grams of green onions, 10 grams of ginger, lard (refined) 50 grams of oil sauce hairy crabs features: this dish color bright red, marinade thick oil red sauce, tightly wrapped hairy crabs, tender meat, flavor and aroma.
1, the river crab washed with water, removed in a container, the crab one by one on the cutting board, crab belly up, back toward the cutting board, with a knife in the crab belly in the middle of the cut in half, remove the crab umbilical cord and claw tip, remove its stomach and intestines, in the cutter dipped in flour, emissions in the plate.
2, frying pan with high heat, slip the pan, put the oil, burned to seventy percent of the heat, the crab into the pan frying, frying first dipped in flour, and then turn over to fry the other parts.
3, fried to the hairy crab was bright red, cooking yellow wine with a lid slightly simmer for a few moments, to solve the fishy flavor.
4, and then add soy sauce, sugar, ginger, soybeans, meat broth, high-fire boil, move to a small fire and then burn 7 to 8 minutes or so, until the crab meat is mature.
5, and then tighten the soup with high fire, and then add monosodium glutamate, thickened with wet starch and pushed evenly, sprinkled with scallions, poured with lard.
6, and then pick up the frying pan, suspended in the pot turned over, so that the marinade tightly wrapped crab body.
7, out of the pan on the plate, the crab belly down, crab back up, neatly stacked on the plate is complete.
Hairy crab practice guide
1, if you are cooking crabs, it is advisable to add some perilla leaves and fresh ginger to detoxify the crab and reduce its coldness when cooking the crab. Crab can be used for steaming, boiling, deep-frying or making snack stuffing.
2. When steaming crabs, they should be tied down to prevent the legs from falling off and the yolk from flowing after steaming. When shelling raw crabs, scald them in boiling water for 3 minutes so that the crab meat is easy to remove and not wasted.
3, buy back the crab after not rinsing, into a clean cylinder, altar, brown rice with two broken shell eggs, and then sprinkle two black sesame will be submerged in the crab cover, and then cover the mouth of the cylinder with a cotton cloth, so that the air can circulate, but can not make the crab to see the sunlight, so that about 3 days to take out the crab, because the crab absorbs the rice, egg nutrients in the crab belly that is strong and plump, and repeat the increase in the obvious, and eat up the fat and fresh! The flavor and beauty of eating fat.
4, the crab is easy to move the wind, so it is not easy to cold food; in addition, do not eat dead crab.
Eating taboos
Crab should not be eaten by people who are cold.
Crab should not be eaten by people with sensitive skin.
Crab should not be eaten by people with high cholesterol.
Pregnant women should not eat crab.
Crab should not be eaten raw.
Do not eat the heart of the crab. Between the gills of the crab there is a hexagonal white crab heart, extremely cold, cold people should not. In addition, all the internal organs should not be eaten, because the internal organs accumulate heavy metals, easy to eat poisoning.
Persimmon crab with eating, fixed to see Hades crab meat is rich in protein, persimmon tannin, eat at the same time cause protein coagulation, resulting in intestinal cramps.
Do not send crab with beer.
Cannot eat with cold food.
Commonly known as "crabs