How to cook crab - - Black Pepper Crab Ingredients: crab (2 pcs), garlic (2 tablespoons), ginger (2 tablespoons), onion (1 pc, big one), bread oil or light 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. 2: Puree or finely chop the garlic and ginger, coarsely chop the onion, and coarsely grind the peppercorns. 3: Heat butter or oil, add the seasonings in item 2, stir-fry, then add the crab and salt to taste. 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, if you don't like it, you can use light oil. 2. 2. The amount of garlic, ginger and pepper can be increased or decreased according to your taste. Spicy crab Main Ingredients: meat crab Seasonings: green onions, salt, sugar, white wine, dry chili peppers, ginger, cooking wine, vinegar, peppercorns, chicken essence, cooking oil Methods: 1. Put meat crab in a vessel to add the appropriate amount of white wine, crab drunkenness, remove the gills, stomach, intestines cut into pieces; 2. will be onion, ginger wash, green onion cut into segments, ginger slices; 3. sit in a pot and ignite the fire to put the oil, the oil to 30% of the heat, into the peppercorns, dry chili pepper stir fry the spicy flavor, add the ginger, When the oil is 30% hot, add peppercorns, dried chili peppers to stir fry the spicy flavor, add ginger slices, green onions, crab pieces, pour cooking wine, vinegar, sugar, salt and stir fry evenly to eat. Characteristics: numb, fragrant, fresh. Ingredients: Crab (2 pcs), minced garlic (1/3 cup), minced green onion (1 teaspoon), butter (? ounce), cornstarch (1 tablespoon) Thickening: Water (1/4 cup), salt (1/3 teaspoon), sugar (1/3 teaspoon), pepper (small amount), cornstarch (1 teaspoon) Directions: (1) Rinse and drain the crab, then chop the crab into pieces, sprinkle with a little salt. (b) Mince garlic and chop green onion. (c) Heat 6 tablespoons of oil, remove water from crab pieces, sprinkle with cornstarch and mix gently. Put the crab into the oil over medium-high heat and sauté until it turns red, then turn and cook for a few more minutes. (d) Remove the crab pieces from the wok, add two tablespoons of oil, sauté the garlic, add butter and stir-fry, return the crab pieces to the wok, add the confectioner's sauce and garlic. (e) Sprinkle with chopped green onion and serve. Steamed Crab with Ginger and Vinegar 200g (2 crabs) 15g ginger 5g cilantro ? tablespoon soy sauce 1 tablespoon rice vinegar 1 tablespoon sugar 1 tablespoon 1. Wash the crabs, tie the legs with a string and steam in a steamer basket over high heat. 2. Scrape the skin off the young ginger and chop it finely. 3. Take a small bowl and put soy sauce, rice vinegar, sugar and ginger into ginger vinegar sauce. 4. Cooked crab to remove the tip of the crab feet and crab tail, cut into pieces, neatly stacked in two pots, pour ginger vinegar sauce, sprinkle cilantro sections can be. Ingredients: 1000g of crab, 2.5g of salt, 2.5g of monosodium glutamate (MSG), 0.1g of pepper, 15g of cooking wine, 750g of peanut oil, 2.5g of green onion, 2.5g of ginger, 2.5g of cornstarch, 2.5g of balsamic vinegar, 25g of oyster sauce. Practice: ① crab shell clean, cut into pieces; take a bowl of broth, salt, monosodium glutamate, pepper, green onion, ginger, garlic, starch, sesame oil, oyster sauce, mix into juice to be used; ② the crab into a pot of oil, slightly deep-fried out of the pot. pot to stay in the bottom of the oil, under the white segment of the onion burst incense, add crab cooking wine, quick cover the lid of the pot, pour into the sauce, turn out of the pot can be. A different way to eat crab: curry, salad can also do? 2004-11-13 12:35:04 Although to the steamed hairy crab "home" season, but a different kind of crab for a different way to eat, or drunken incense, or spicy enough, or refreshingly strong, do it yourself is also a different flavor. A, red cream choking crab Material: live white crab or pike crab. Seasonings: pepper, salt, monosodium glutamate, sugar, wine, pepper. Practice: 1. Seasoned chili boiled, cooled with rice vinegar. 2. green onion knots, with ginger soaked in cooled water. 3. crab with cold boiled water to wash, crab pincers broken. 4. first to cover, the side of the gills feather, crab cover in the sand capsule removed, and finally the middle of the crab's abdominal cavity of a small piece of hexagonal white lumps (this thing is very cold) removed. Split the crab into four. 5. Dip the divided crab pieces into the chili, if there is any red paste can be dipped into the same, and eat after one day. Note: 1. Crab every 500 grams, about 100 grams of salt, the amount of water to cover the crab lumps shall prevail. 2. This dish because the system of raw food, eating the best wine, and dipped in ginger and vinegar juice sterilization health care. At the same time, do not eat fruit a few hours after eating, so as to avoid poisoning. 3. If you find discomfort after eating, you can pound the ginger into juice to serve, or ginger and perilla leaves can be detoxified after decoction to serve. Second, curry crab Ingredients: 1 crab, 200 grams of celery, 50 grams of green onion, 30 grams of parsley; 1 tablespoon of red pepper, 1 tablespoon of red onion, 1/2 onion. Seasoning: 2 tbsp curry powder, 2 tsp brown sugar; 2 tbsp fish sauce, 1 tsp soy sauce, 3 tbsp coconut milk, 1/2 cup water. Directions: 1. Wash and cut crab into pieces, remove gills and other inedible parts. 2. Heat oil in a frying pan and stir-fry crab pieces with a little flour until golden brown on the outside. Heat 2 tablespoons of oil in a hot pan, sauté the chopped red chili, chopped red onion and onion, then add curry powder and brown sugar until the curry aroma comes out. Pour in the fried crab pieces, celery, green onion and the rest of the seasoning, sautéed plate sprinkled with parsley is ready. Third, crab cap salad Ingredients: meat crab 2-3, papaya, honeydew melon 1/2 each, 2 strawberries, lettuce 1, 2 spoons of salad dressing. Practice: 1. meat crab wash and brush clean steamed in water. 2. after cooling, remove the meat, crab cover to stay. 3. papaya peeled, seeds cut into granules, honeydew melon peeled and cut into granules, strawberries with lightly salted water to soak for a few moments to take a cut corner of the above at the same time in the refrigerator freezer. 4. lettuce rinsed and drained to spread the plate. 5. papaya, honeydew melon granules, crabmeat stuffed with the shells, decorated with strawberry blocks. Serve on a plate and toss with salad dressing. Wash crabs: No matter how you cook them, you have to wash them first. You can soak the crabs in water in the sink for a while first. Then use a brush (you can use an old toothbrush) to brush the mud and sand off the crabs. Be sure not to let the crab bite! Steam/boil the crabs: Once you've washed the crabs, it's time to steam/boil them. You have to boil the water first, then put the crabs in the pot. Make the sauce: while you are steaming/boiling the crabs, you can make the sauce for dipping the crabs. Start by getting a fresh piece of ginger. Wash the ginger and cut it into thin julienne strips. Put the shredded ginger in a bowl and pour some vinegar (Zhenjiang balsamic vinegar is the best) into the bowl, followed by some sugar. Mix the juice well with chopsticks/spoon spoon. After mixing the sauce, you can see if the crabs are steamed/boiled properly. If the green crab turns red, it's almost ready.

References:

/ CookerWC/ShowArticle.asp?ArticleID=18079