Selection of 2 1 species of hairy crabs: first, look at the appearance, with bright color, clear outline and dense bristles, which meets the conditions of green (back), white belly and golden hair. Secondly, press the crab's feet with your fingers, and the feet are full and full. Finally, tap your finger near your eyes. Anyone who blinks flexibly and sprays foam repeatedly will taste fresh. 1 Method of boiling crabs: After washing crabs, put them in a pot filled with boiling water, add a piece of ginger and cook them with strong fire. Generally, 20 minutes is more than half a catty, and 15 minutes is less than six ounces. Steaming crab method: after the water is boiled, pour the crab belly into a steamer, put the washed and dried perilla leaves on it, and steam for/kloc-0.5 to 20 minutes. Dip: Chop and stew for 20 minutes with one and a half bowls of vinegar, three and a half bowls of soy sauce, six spoonfuls of sugar and ginger. 2 Cheating crab materials: one crab, four pieces of garlic, 1. First, clean the crabs and cut them into 4 ~ 6 pieces. 2. Take out the oil pan, fry the crab until golden brown, and remove it for later use. 3. Put the garlic bait in the oil pan and fry until golden brown, and take it out for later use. 4. Stir-fry the pepper, then put the crab and garlic bait into the pot, add the Sophora japonica salt and mix well. It takes a little effort: 1. When Sophora japonica salt is a mixture of spiced powder and salt. 2. Crab meat is quite easy to cook. Let the crab pass through the oil pan first, and then you can do it. But the time should not be too long, otherwise the meat will be too old and the gravy will be gone. 3 Soy sauce crab material: one crab, half to one or two lobster sauce, two red peppers, two garlic baits and two butter. Seasoning: oyster sauce, sugar, chicken powder. Appropriate amount: 1. Wash the crab and cut it into six pieces. 2. Fry the crab until golden brown. 3. Slice the red pepper, add the cream and lobster sauce and stir-fry until fragrant. Add 12 pieces of stock and seasoning, cook for 2 minutes, thicken, and get 4 baked crabs with cheese. Ingredients: crab 1 piece, 2 onions, 1 teaspoon cream, 2 stock, 2 to 1 cheese. Practice: 1. Wash the crab and cut it into six pieces. Put the broth in. 4. put the crab on number 3. Add cheese, cook for 2 minutes, thicken and mix well to get 5 curry crabs: 2 crabs, onion 1 root, onion 1 root, ginger 1 root, 2 lettuce leaves, Liu Ding 1 piece, 2 red peppers and a proper amount of starch seasoning. 1 tablespoon wine and 2 tablespoons curry powder. Practice: 1, wash the crab, remove the viscera, peel off the crab cover completely, cut the crab belly into large pieces, and put the onion and ginger together with the material A into the crab 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. 6 Crab winter powder pot material: 1 big sand male crab, 1 winter powder, 20g white radish, 20g carrot, etc. 1 tbsp wine, a little white pepper B. 1 tbsp salt, sugar, 1 tbsp wine, 2 tbsp sand tea sauce. Practice: 1. Wash the crab, completely peel off the crab cover, cut the crab belly into large pieces, and marinate the onion and ginger in the crab with material A; Slice radish, ginger and onion for later use. 2. Dip the salted crab in a little white powder, fry it in the oil pan, and take it out for later use. 3. Stir-fry ginger slices and onion slices in an oil pan, then add material B, radish slices and 2 cups of water and cook with crabs. Put it in the casserole, add the winter flour, and continue to roll. When cooking winter flour, you can choose golden bread crab "rib crab". . Wrap the crab in noodles and add cheese and milk. When boiled, milk is fragrant. Cut the crispy bread, and the hot air with cheese flavor will come out in an instant. Crab meat completely absorbed the flavor of cheese and milk, and the gap between shells was filled with sauce. Bite it down, and the sauce permeates the crab meat, which is really attractive. Peripheral bread can also be used as a staple food, not oily or greasy. According to Compendium of Materia Medica, crabs have the functions of relaxing muscles and tendons, benefiting qi, harmonizing stomach, promoting digestion, dredging meridians, clearing heat and removing blood stasis, and the fat red crab soup is the most nourishing. First, add radish to the old turkey soup and stew for an hour, then add red crab and pepper and cook until the crab is cooked. Radish is permeated with the sweetness of chicken soup, and occasionally reveals the slightly spicy pepper. All the ingredients complement each other. The red crab paste is soft and thick, which is perfectly matched with radish and pepper to form an autumn throat-moistening and wind-dispelling soup rich in vitamins. In the dry season of autumn wind, it is most suitable for ladies to enjoy. At this time, a glass of golden crab carved red wine is a great enjoyment of life! Guan Zhiquan, the owner of Dahua Restaurant, believes that it is best to wash your hands and eat them directly in order to enjoy the original and free taste. Just like the fried crab in the typhoon shelter, it is a delicious accompaniment, which always makes people want to eat it in one breath. Tiger and crab are deep-fried first, and then fried with garlic, pepper and lobster sauce. This is a historical food handed down from Hong Kong, and it is best served with white wine. 10 Grilled Crab Cover for Spaghetti Choose a sweet and oily Tiger crab crab cover with spaghetti cooked in crab sauce, which is as dazzling as finding a dazzling pearl by uncovering a clam shell. The unique flavor of crab roe is wrapped around the noodles, and with some sprouts, it is sweet and refreshing, with endless aftertaste. The amount of pasta is properly matched according to the size of the crab cover. It is absolutely low in fat and oil, and greedy ladies can enjoy it. 1 1 Carved steamed red crab uses aged carved wine, which can neutralize the coldness of crab meat without masking the sweetness of crab. When serving, the wine aroma of carved wine drives the rich meat aroma to diffuse in the air, but the wine aroma is rich but not bitter, which makes people salivate. The red crab is steamed with eggs, and the golden juice is soaked in the dish, as if it were born. Chewing the down-to-earth red crab, the smell of old red wine flows inadvertently between the lips and teeth. 12 baked red crab pot with Madili vermicelli is made of fresh cream crabs with Madili, vermicelli and chef's special seasonings? Made of. The cream crab is not only fresh and sweet, but also full of game after absorbing the aroma of Madaili. This practice is also very innovative. It is a very bold attempt to match Madieli with cream crab. 13 fried lotus crab paste: required materials: crab meat12 rice bowl (cooked) protein 8 (egg yolk can be used as ornaments) salad oil 8 ~ 10 tablespoons onion slices12 tablespoons pepper12 tablespoons; Salt 3/5 teaspoon monosodium glutamate and a little wine 1 teaspoon. Practice steps: 1. After the fresh eggs are steamed, dig out the meat 1, wash it with clear water and drain it. 2. Beat the egg whites carefully, add the crab meat and material A, and stir well. 3. Add oil to the wok until it is warm, pour in the crab meat, slowly scoop up the egg liquid with medium heat, turn it slightly, so that the egg liquid is solidified but not hard, and it can be eaten after the egg liquid is completely solidified. Remarks: You can also buy steamed fresh peeled crab meat, or buy canned crab meat for cooking. 14 delicious crab with garlic and black bean sauce: Ingredients: 500g crab [1 1/8 lbs/13 Liang] 2 tablespoons of Lee Kum Kee ginger, 1/2 teaspoons of Lee Kum Kee garlic, 3 trees (cut into sections),/ Cup [60ml] corn starch 1 teaspoon water, 2 tablespoons. Production method: 1. Wash crabs, drain, dip them in corn starch, soak them in oil until they are half cooked, and drain for later use. 2. Add 2 tbsp oil and saute ginger, garlic and diced meat. 3. Add crabs and seasonings and stir fry for about 8 minutes. 4. Finally, add the sauce and cook until the juice is thick. 15 orange crab: a traditional dish in Hangzhou, Zhejiang. Founded in the Southern Song Dynasty, it has been handed down to this day. Stir-fried crab roe and crab meat are the main ingredients, and then steamed in oranges. The finished dishes are colorful and beautiful, with crab fat orange, unique flavor and mellow aftertaste. Ingredients: 200 grams of clean crab paste, 2 eggs, fresh orange 10, 25 grams of pork fat, 25 grams of clean water chestnut, 3 grams of refined salt, 5 grams of white wine and ginger, 2 grams of monosodium glutamate, and pepper 1 g. Methods: 1. 2. Cook the fat pork, cut off the top, wash the water chestnut and cut it into cubes. Add the crab meat, diced water chestnut and diced water chestnut into the egg liquid, Jiang Mo, pepper, refined salt, monosodium glutamate and white wine, mix well and put them into 10 portion of fresh orange. 3. Put the orange dipped in the sauce on a plate and steam it for 30 minutes. 16 steamed crab: main course materials: 1 blue crab, 50g of carved wine, 1.75g of sugar, 1.75g of monosodium glutamate, 1g of salt, 5g of chicken oil and 2 slices of ginger; Accessories: 1 dried red pepper, 2 shallots and a little coriander leaves. Practice: After washing the blue crab, put all the raw materials into it and steam it for 10 minutes before eating. Shred shallots, cut dried red peppers into sections, put shredded shallots in red peppers, and top with fragrant leaves. Tip: This is an upscale dish with little cooking skill. Be careful not to overdo it. Crab meat is really a bad thing when it is old. The key to decide whether this dish is delicious or not is carving wine. The aroma of authentic Shaoxing carved wine can best reflect the freshness of crabs. Of course, if you are willing to use this artistic champagne instead of carved wine, you will get different results. Chicken oil is used here to get its fragrance. If you switch to other oils, peanut oil is recommended. 17 fried sea crab: raw material Portunus 1 kg. 900g of seasoning vegetable oil (the actual dosage is about 100g), sesame oil 10g, salt 4g, cooking wine 15g, Jiang Mo 8g, rice vinegar 100g and dried starch 50g. The production process (1) removes the navel, hard shell, gills and claw tips of the sea crab, cuts them in half with a vertical knife, cuts them into 8 pieces along the root of the crab leg, and marinates them with cooking wine and salt 10 minute. (2) Heat the frying spoon, heat the vegetable oil to 90% heat, dip the cut edges of crab legs in dry starch, fry them in oil until golden brown, take them out, and control the oil and put them in a plate. (3) Divide rice vinegar and sesame oil into two bowls, and Jiang Mo will divide them into two plates and serve them with crabs. 18 spicy meat crab: materials: (for two people) 500g fresh meat crab, pepper oil 10g, coriander 15g, small red pepper 5g, three or four grains of salt, ginger 10g, sugar 5g, cooking wine 5g and cooked sesame/kloc-. After breaking, clean up the internal organs of the cavity, then cut the crab body into two knives and four pieces with a knife, beat the crab pliers and put them all into the plate. 2. Cut the pepper into small pieces, cut the coriander into sections, wash the ginger and cut into pieces, then sprinkle cooking wine and salt on the meat crab dish, steam it in a steamer for 8 minutes, and turn off the heat. 3. Take another wok, add Chili oil, chop the peppers at the same time, pour in another small pepper slice, stir-fry with low fire for fragrance, then pour all the steamed crabs and steamed soup into the wok, stir-fry for 4 minutes, thicken, sprinkle with sesame seeds, and then take off. After serving, you can beat the crab back to its original state with chopsticks and sprinkle some coriander, which is red, green and beautiful. Remarks: Crabs should be lively and heavy. As a meat crab, the shell is not necessarily cost-effective, but it is best to be full. Be careful when you break the crab shell. Don't break the crab claws too much, just a little. 19 Chili crab: material: crab 600g, 2 green peppers, 3 finger peppers, 3 ginger grains, 1 tablespoon garlic, 1 teaspoon; Seasoning: sauce green, fish sauce each 1 teaspoon salt, sesame oil and pepper each with a little water and a half cup; Sauce: half a teaspoon of corn flour and 2 tablespoons of water. Practice: ① Wash the crab and cut it into 4 to 6 pieces, keeping the crab cover intact. Dice green pepper and red pepper. (2) Boil the oil, pour a little corn flour on the crab pieces, put down the soaked oil, and take out the drained oil. ③ Add 2 tablespoons of oil and saute ginger, minced garlic, finger pepper and green pepper. Put crabs in a pot, add seasonings and bring to a boil. Bury the sauce and serve. Remarks Pepper is rich in vitamins, which can dispel cold and dehumidify and cheer up. It can be used as a dish or as a side dish to add beauty. Spicy fried crab: raw materials: live meat crab, dried Chili festival, pepper, ginger slices, garlic slices, onion festival, refined salt, pepper, cooking wine, dried fine starch, seafood sauce, lake powder, chicken essence, sesame oil, pepper oil, Chili oil, refined oil and fresh soup. Production process: 1. Take out live meat crabs from the abdomen and navel. 2. Put the pan on the fire, heat 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 the oil in the pot, heat it to 40% oil temperature, add the dried chili festival, stir-fry the chili, add the fresh soup, cook for a while, then add the ginger, onion and garlic, sea crab, finally add the refined salt, cooking wine, seafood sauce and chicken essence, cook for about 2 minutes, thicken with water starch, and finally add sesame oil, pepper oil, pepper oil and pepper. Flavor characteristics: red and bright color, fresh and spicy, rich flavor. 2 1 Baisha red crab: [main ingredient] red crab [auxiliary material] dried onion pepper [seasoning] edible oil salt monosodium glutamate chicken essence rice wine starch [method] 1. Wash and cut two red crabs into small pieces, blanch them, and then add salt, monosodium glutamate, chicken essence and rice wine for pickling. 2. Take the oil pan. When it is 60% hot, first put the crab shells into the oil pan, then pat the pickled red paste crab pieces with starch, put them into the oil pan, fry them until golden brown, and take them out. 3. Stir-fry the onion and dried pepper in the pot, pour in the fried salt and the fried crab, stir-fry for a while and serve. [Features] The combination of red and white, just like a crab walking in white sand, has a particularly crisp taste.

You have already evaluated the answer! Good: 0 You have already evaluated it! General: 0 You have already rated it! Bad: 0 You have already evaluated it! Original: 0 You have already evaluated it! Non-original: 0 Solitary sword answer adoption rate: 24.9% 2009-11-0608:10 Satisfied answer favorable rate: 0% The common way to eat crabs is steaming. Because crabs are extremely cold, it is necessary to steam ginger in larger pieces. When eating, remove the grass from the crab's stomach, dip it in ginger vinegar and drink soju. There is no special secret passage. A crab in a restaurant costs 50 to 60 cents. Besides being fat, it is good service.

Break down the crab and cut it into eight pieces. Leave what you can eat. Prepare a lot of peppers, ginger, onions, garlic and peppers.

I'm not afraid to add fuel to the fire. I also poured my own red oil, and then fried Chili, Chili and spicy nose. When tears came down, I poured crabs, green onions, ginger, stir fry, put wine, salt, some soy sauce, sugar, stir fry and add water. . Boil it, and the crab will be fine when it is cooked. Finally, add some coriander.

Taste. . . That's really good, haha, as good as domestic ones. . . Delicious and spicy

Production method of "Spicy Crab": (1) Live crabs are slaughtered and washed by chefs to remove crab shells and internal organs; According to your own needs, add broth and enjoy the sweetness and delicacy of hot pot. (2) Put the wok on a strong fire, heat the "refined old oil" to 50% oil temperature, and add the "old oil" prepared by the secret recipe of "Chengdu Crab Farm" and various seasonings from Sichuan, such as Mumashan Erzhantiao sea pepper, Pixian watercress and Hanyuan pepper. (3) Stir-fry and decompose the crab into tender pieces, add fresh soup, cook for a while, and then add onion, ginger, garlic, refined salt, cooking wine, chicken essence, seafood sauce, etc. Boil for about two minutes, and the spicy crab with tender meat and fragrant sauce will be successful. The most important thing to make spicy crab is that the size of crab pieces should be uniform and the oil temperature should be moderate. Cut the crab into blocks with uniform size, fry in an oil pan for 20 or 30 seconds, and add spicy oil, onion, garlic, pepper, bamboo shoots, peanuts, beer, etc. Put coriander on the surface after cooking, and serve with spicy crab.

Frying method:

Bake out steam in a dry pan, pour in clear oil and heat. Stir-fry pepper and pepper, stir-fry shredded ginger and garlic, add crab, stir-fry, pour water (not more than half of crab), add salt and cooking wine, cover and cook for 20 minutes, bake until the water is completely drained, and then pour into a plate. -Mmm, it smells good! Eat slowly.

Personally, I think:

Crabs don't have to be big. Smaller crabs are more delicious and of course cheaper. Anyway, in China, we don't pay attention to form, what matters is the taste of content.

If you want to put less/no pepper, you can put some sugar instead. Ji Qin chilli crab is a kind of sweet crab without pepper.

Very delicious. Every year from August of the lunar calendar, I often buy crabs and stir-fry them. After work, I'm going to buy 1-2 Jin of crabs and go home to make spicy crabs. I drool at the thought of it. What about you?

Stir-fried crab with Chili sauce

Ingredients: 2 crabs (I don't know what crabs they are), green pepper, red pepper, lobster sauce (I use spicy beans instead), pepper, star anise, onion, ginger, garlic, salt, sugar, chicken essence, soy sauce, cooking wine and raw flour.

Practice: 1. Wash the crabs first, shell them and remove the respiratory organs.

Slice green pepper, onion, ginger and garlic.

2. Put oil in the pot, stir-fry with black bean sauce until it is 80% hot, then add pepper, star anise, onion, ginger and garlic and saute until fragrant.

Add crabs, stir-fry with cooking wine for two or three minutes, add green and red pepper slices, add salt, sugar, chicken essence and soy sauce and continue to stir-fry.

At this time, if the pot is dry, you can melt some raw powder water. Stir-fry for another five minutes.

Another thing: Chili beans are the finished products I bought in the supermarket. There are peanuts, soybeans, dried peppers, sesame seeds, and it seems that there are peppers. These are fried samples.

The key to stir-frying spicy crab is to stir-fry red oil. It is said that some stores also offer this kind of red oil, which is as high as 10 yuan a catty, which can be said to be the ultimate in business.

Generally speaking, to stir-fry red oil, you should choose the best persimmon pepper, first boil it in water for about ten minutes, then take it out, crush it into powder with a pulverizer, then add the prepared broth and blend it according to the ratio of 1: 1. Finally, add salad oil to the wok, and when the oil temperature reaches 30%, pour ginger, aniseed, pepper, Nanjiang and Stemona.

Don't forget to add some Chili oil when copying.

Crab furniture: hardwood anvil to hammer crab feet; Silver chopsticks and silver spoons are used to test whether there is crab poison; After eating, put water in a small pot, put tea leaves and chrysanthemum petals in it, and wash off the fishy smell on your hands. Only this set is worth fifty cents. How can the price of crabs be expensive? Crabs are divided into male crabs and female crabs by navel tip. Although the umbilical cord is small, it is full of purple oil and yellow grease, so people who buy crabs are willing to have the umbilical cord. In fact, although there is little purple oil in the shell of the pointed navel, there is a lot of yellow fat and the claws are very substantial. The beauty of crabs lies in meat, so why focus on umbilical cord!

Family crab, cooked with pepper and salt water, not only tastes deep, but also is convenient to carry when traveling. In the countryside, there is a way to eat crabs. Put it in an iron pan and sprinkle with pepper and salt water, not too much. The crab is cooked and tastes very fragrant.

Restaurants often cook steamed crab meat in autumn, such as steamed dumplings and instant noodles jiaozi, which are naturally delicious. There is a "seven-star crab" in Zhuang cuisine, which makes soup with eggs and crab meat, puts seven pinch of crab roe on it and buckles a crab shell with lanterns. Remove the crab shell when eating, and exotic food will appear.

In addition to eating river crabs, there are also "lantern-shaped" crabs made into "drunken crabs" in Beijing. Is to wash crabs and put them in an urn, and sprinkle them with soju, cooking wine, pepper, salt water and spices. Once drunk, drink it as wine and eat it. There is a "drunken navel crab" for sale in Yannian Nanhuo Village. The crab used is slightly bigger than the lantern, and it is no longer Beijing flavor.

Reminder: Eating crabs in autumn may not be suitable for you.

Source: Hangzhou Daily Time: September 22, 2004

Autumn is the best time for people to taste crabs. Crab, with tender meat and delicious taste, is rich in protein, which is several times higher than pork and fish, and the contents of calcium, phosphorus, iron and vitamin A are also higher. But if you eat improperly, it may damage your health.

■ Eating dead crabs will lead to poisoning.

When the crab is dying or dying, the oxygen acid in the crab will decompose to produce histamine. Histamine is a toxic substance. With the extension of death time, more and more histamine is accumulated in crabs, and more and more toxic gases are produced. Even if the crab is cooked, this toxin is not easy to be destroyed. So, never eat dead crabs.

If you want to buy fresh crabs, you should "look at five things": look at the color; Second, look at the individual; Third, look at the navel; Fourth, look at crab hair; Fifth, look at the action. The color of crab should be green back and white belly, golden claws and yellow hair; Individuals should be big, old and healthy; The navel should protrude outward; Crab feet should be hairy; Stay agile and active.

■ Eat steamed crabs.

The safest crabs grow in rivers and lakes and like to eat small creatures, aquatic plants and rotting animals. The body surface, gills and gastrointestinal tract of crabs are covered with pathogenic microorganisms such as bacteria and viruses. Eating, pickling or drinking crabs raw may cause paragonimiasis.

It was found that the infection rate and degree of metacercaria of Paragonimus larvae in live crabs were very high. Paragonimus parasitizes in the lungs, which stimulates or destroys lung tissue and can cause cough and even hemoptysis. If it invades the brain, it will lead to paralysis. According to the investigation of experts, the infection rate of paragonimiasis is 20% after eating crabs slightly heated, 55% after eating pickled crabs and drunken crabs, and 7 1% after eating raw crabs. Paragonimus metacercariae is very resistant, and it can be killed in water at 55℃ for 30 minutes or in 20% salt water for 48 hours. If you eat crabs raw, you may be infected with Vibrio parahaemolyticus. When Vibrio parahaemolyticus invades the human body in large quantities, infectious poisoning will occur, showing symptoms such as intestinal inflammation, edema and congestion.

Therefore, eating steamed crabs is the most hygienic and safe. When cooking crabs, it should be noted that the water should be boiled for at least 20 minutes, and the bacteria on the crab meat can be killed after thorough cooking.

■ Eating crabs is not suitable for everyone.

Crabs are cold, and those with deficiency of spleen and stomach should eat as little as possible. When eating, you can dip it in Jiang Mo vinegar juice to drive away the cold.

In addition, people with colds, fever, stomach problems and diarrhea should not eat crabs, otherwise it will aggravate their illness. People with hypertension, coronary heart disease and arteriosclerosis should eat crab roe as little as possible to avoid increasing cholesterol. In addition, crabs should not eat with tea and persimmons, because tannic acid in tea and persimmons will solidify into indigestible lumps after meeting with protein of crabs, causing abdominal pain, vomiting and other symptoms, which is often called "stomach persimmon group disease".