Home-made recipes for cream crabs

Glaze crabs

As the saying goes: "July is the right time for crabs to be creamed, and in August the crab roe will be fat." Crabs are large, and the most common ones are about 1 pound. The scientific name of the crab is Scylla serrata. The meat is delicious, rich in nutrients, and has the effect of nourishing and strengthening the body. Especially female crabs, which are regarded as "cream crabs" by southern Chinese, are female crabs with full ovaries and are a type of edible crab. It is named because of its large amount of ointment.

1. Brush the crabs clean with a brush and divide them into two. Remove the lid from the crab belly and the sandbags inside the crab. Sandbags are dirty and must be removed.

2. Wash the shrimps and cut off the shrimp legs and shrimp lines. My shrimps were relatively small, so I didn’t devein them. If you buy larger shrimps, it is recommended to remove the shrimp lines

3. Wash the rice. Some people say to use Northeast rice, but I use ordinary Chongming rice. Add enough water and two tablespoons of olive oil. The black truffle olive oil used is very fragrant. Remember to add enough water at a time. If you find that the water is not enough later, you can add some boiling water. After the fire boils, open the lid and continue cooking for 40 minutes. Stir constantly while cooking to avoid sticking to the bottom.

4. Olive oil. It's ok if you don't add other oil. I feel that adding oil is the key to making the porridge creamy and white.

5. At this time, you can add crabs and shrimps, cook over medium-low heat for 6 minutes, add minced ginger and cook for two to three minutes. Season with sea salt and a pinch of white pepper before turning off the heat. If you have some green onions, sprinkle with chopped green onions.

River crabs are also called crabs, hairy crabs, clear water crabs, hairy crabs, etc. River crab contains protein, fat, carbohydrates, calcium, phosphorus, vitamin A, vitamin B1, vitamin B2, niacin and other nutrients. River crab muscles contain more than ten kinds of free amino acids, of which glutamic acid, glycine, arginine, cystine, alanine, proline and histidine are in large amounts. In addition, the iron content is more than 5 to 10 times higher than that of ordinary fish, and it has high medicinal value.

Therapeutic effects

◆River crab has the functions of replenishing yin and replenishing marrow, clearing away heat and dissipating stasis, unblocking meridians, detoxifying lacquer, rejuvenating tendons and bones, inducing labor and preventing tuberculosis, etc. It can be used It is used for injuries caused by bruises, broken muscles and bones, congestion, swelling and pain, lacquer poisoning, fetal death, retained placenta, weak labor contractions, and delayed fetal delivery. Special reminder from Ling

◆Those with crab-eating poisoning can take perilla, wax gourd, reed root, and garlic juice to relieve the symptoms.

Steamed Crabs with Rice Wine

Ingredients: A few crabs and an appropriate amount of rice wine.

Seasoning: appropriate amounts of refined salt and ginger.

How to steam crabs with rice wine:

1. Rinse the crabs, put them into a bowl, add salt and ginger, put them in a cage and steam them over high heat.

2. When cooked, pour 2 tablespoons of rice wine and continue steaming.

Features: The crab meat is tender and the soup is fragrant.

Tips for pairing rice wine steamed crab ingredients

Crabs and melons cannot be eaten together: cantaloupe is melon, which is sweet, cold and smooth in nature and can remove heat and relieve constipation. Eating it with crabs is harmful to the gastrointestinal tract and can easily cause diarrhea.

Crabs and cantaloupe cannot be eaten together: cantaloupe is melon, which is sweet, cold and slippery in nature and can remove heat and relieve constipation. Eating it with crabs is harmful to the gastrointestinal tract and can easily cause diarrhea.

1. Fried Spicy Crab

Ingredients: 1 crab, about 3 dried chili peppers, about 40 Sichuan peppercorns, 15 grams of tempeh, 1 tea of ??salt, 1 teaspoon of dark soy sauce , 6 cloves of garlic, 3 slices of green onion, 1/2 teaspoon of sugar, 20ml of high-strength white wine, 1 teaspoon of dry starch, 1/2 tablespoon of Pixian bean paste, 1 teaspoon of water starch.

How to make deep-fried spicy crabs:

1. After cleaning the crabs, pour white wine into the mouths of the crabs and wait 20 minutes before opening them.

2. Grasp the crab shell, press the crab claw on one side with a knife, then hold the crab shell diagonally with your hand, and break it hard to open the crab shell. Remove the crab gills, chop into large pieces, and use the back of the knife to crush them gently with the pliers.

3. After cleaning the crab, pat some dry starch on it. When the oil is 60% hot, add the crabs and fry for about 1 and a half minutes. Remove the crabs when they turn red and set aside.

4. Leave a little oil in the pot and heat it over high heat. When the oil is 40% hot, add the garlic cloves, change to medium-low heat, stir-fry the garlic until it turns slightly yellow, then add Pixian bean paste in turn. Stir-fry tempeh, Sichuan peppercorns, dried chili peppers, green onions, and ginger until the aroma is released, then pour in the fried crabs, then add water (about 200ml), salt, dark soy sauce, and sugar for about 1 minute, then turn to high heat and add Green and red peppers, when 1/3 of the soup is left in the pot, pour in water and starch and take out.

Steamed

★Steamed

★Ingredients

4 crabs

1 chive< /p>

Ginger·1 piece

Condiment

Sesame oil·1 tsp

Soy sauce·2 tsp

Fragrance Vinegar · 1 tsp

White sugar · tsp

★Method

1. Tie the crab claws and legs firmly with string; wash and mince the onion and ginger ;

2. Mix minced green onions, minced ginger, balsamic vinegar, sugar, soy sauce and sesame oil into dipping sauce,

Place on a plate;

3. Put crabs Put it in a steamer and steam it, take it out, remove the string and put it on a plate.

★Chef’s Tips

Be sure to watch the time when steaming crabs, it takes about 8 to 10 minutes.

★Features:

Authentic and nutritious.

This is the most classic way to cook crabs. This method mainly highlights the original flavor of crabs and can maintain the color, aroma and taste of hairy crabs to the maximum extent. Open the bottom cover and peel off the crab's back as well. The golden paste in the crab's back will be revealed in front of you. Carefully peel off the paste, pour vinegar on it, put it in your mouth, taste it carefully, and slowly Chewing slowly, it turned out to be "crab meat with a light taste".