Steaming is a kind of fast food method, can be originally very complex ingredients simplified, not only to do simple, eating is also very delicious, the taste can be adjusted according to their own preferences, is a kind of everyone is suitable for consumption. Steamed flower crab is also the same, and the use of steaming method, but also very good to retain the original flavor and nutrition of the flower crab. Here's how to make steamed crabs.
Steamed pike crabs
1, the pike crab is clean, and then placed on the steam plate, and put the green onion and ginger.
2. Boil water in the steamer, then put the steamer plate with the crabs into it and pour in a little cooking wine.
3, large fire steam about 20 minutes time can be out of the pot, serving can be dipped in ginger vinegar, more flavorful.
II. Braised pike crab
Braised pike crab is a traditional dish in Wenzhou, Zhejiang Province, braised pike crab is not worried about "killing" suspicion, although the name "pike", its meat is beautiful
Pike crab because the head and chest armor in the shape of a pike, so the name. Braised pike crab meat is fat and flavorful, with high nutritional and economic value.
How to make braised pike crab
Open the umbilical cover of the pike crab's abdomen and squeeze the inside out, then wash the crab with a brush and open it into two. Put it in a small pot with the cut side up and set aside. Cut off the green garlic.
Heat the oil in a hot pan (you can put more oil in it), first pour the crab meat (the crab cover is put in last, so that the paste will not be lost) into the pan, and fry it on a flat surface, make sure that each piece of crab is fried to the oil,
each piece of crab is fried to the oil, turn to medium-low heat, put the lid on and smother it for 6 minutes,
crab turn over the other side of the face, put the lid on and continue to smother it for 3 minutes,
turn off the heat and put the excess oil out, leaving moderate amount of oil. Pour out, leave a moderate amount, put on the crab cover, with all the seasoning, stir fry,
Pour in the green garlic, moderate amount of water (water is not too much, as long as the green garlic cooked can be,), cover the lid, the water to collect the dry plate can be.
Three. Choke pike crab
Raw choking pike crab is a Wenzhou's traditional dishes, Wenzhou has a method of eating crab in raw form, the foreigners did not see in person, rumored to be strange. This special raw crab, locally known as raw choking pike crab.
Choking pike crab practice
1.
The pike crab
wash, lift the lid off, cut into two to three petals, into the porcelain pot.
2. Put in the appropriate amount of salt. Ginger sugar evenly mixed, so that the material into the crab meat
3. Pour a high number of white wine 50 ml, inverted a large bowl thrown 2 minutes, like to drink shochu. Can be appropriate to put more.
4. 30-40 minutes after the opening of the plate with 3 - 5 drops of vinegar, a little monosodium glutamate, if you think it is too light can add a little salt, mix well.
Four. Pike crab fried rice cake
Pike crab fried rice cake is a pike crab, rice cake, fine scallions, etc. as ingredients, yellow wine, soy sauce, water, sugar as a seasoning for the production of food, sweet and salty taste. Fresh crabs are combined with soft rice cake, one mouthful of rice cake and one mouthful of crabs is a delicious taste on earth.
Pike crab fried rice cake practice
1. pike crab clean up, remove the crab cover and other excess things, chopped into several large pieces, crab pincers to use a knife to shoot a few times
2, rice cakes boiled in water, over cold water, standby
3, start the oil pan, add ginger stir fry, put the crab pieces, stir fry for a few minutes, sheng out
4, and then start the oil pan Stir fry rice cakes, stir fry until the surface is slightly burnt, add the crab, add wine, sugar, soy sauce seasoning, generally do not put salt, because it will cover the fresh taste of pike crab
5, stir fry for a few moments, add fine scallion section of the pockets can be [1]
Five. The scallion oil pike crab
Scallion oil pike crab is a dish, the main raw material is pike crab.
How to make pike crab with scallion oil
Wash the pike crab and remove the inedible parts such as gills and stomach.
Drizzle with old wine to deodorize.
Put some ginger slices on the surface of the crab.
Steam the pan with cold water to boil on the steam, put the plate, and steam for ten minutes.
Mix the soy sauce, vinegar and salt, then pour in the steamed crab juice and mix well, remove the crab shell and pour the juice on the surface of the crab.
Sprinkle chopped green onion on the surface of crab.
7. Drizzle the hot oil evenly.