Ingredients: crab (2 pcs), garlic (2 tablespoons), ginger (2 tablespoons), onion (1 pc, large), bread oil or light oil, black pepper granules (1 handful) or coarse black pepper powder, salt.
How to make:
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. Pestle garlic, ginger or chop finely, chop onion coarsely and pepper coarsely.
3. Heat the 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 will have a butter flavor, if you don't like it, you can use clean oil.
2. The amount of garlic, ginger and pepper can be increased or decreased according to your taste.
Spicy crab
Main ingredient: meat crab
Seasoning: green onion, salt, sugar, white wine, dry chili, ginger, cooking wine, vinegar, pepper, chicken essence, cooking oil
Practice:
1. Meat crabs placed in a vessel with an appropriate amount of white wine, crab drunkenness, remove the gills, stomach, intestines cut into pieces;
2. Ginger cut into slices;
3. Sit in a pot on the fire put oil, oil to 30% hot, put pepper, dry chili pepper fried spicy flavor, add ginger, scallion segments, crab pieces, pour cooking wine, vinegar, sugar, salt stir-fry evenly out of the pot that is eaten.
Features: hemp, fragrant, fresh.
Crab with butter and garlic
Ingredients:
Crab (2), garlic (1/3 cup), green onion (1 teaspoon), butter (? ounce), cornstarch (1 tablespoon)
Thickening sauce:
Water (0.4 cups), salt (1/3 teaspoon), sugar (1/3 teaspoon), pepper (small), cornstarch (1 teaspoon)
Method:
To make the gravy:
Water (?0.4 cups), salt (1/3 teaspoon), sugar (1/3 teaspoon), pepper (small).
(2) Mince the garlic and chop the scallions.
(3) Boil six tablespoons of oil, remove the water from the crab, sprinkle with cornstarch and mix gently. Put down the oil on medium-high heat and fry until it turns red, then turn around and cook for a few more minutes.
(4) 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 dipping sauce and garlic and mix well.
(5) Sprinkle with chopped green onion and serve.
Steamed crabs with ginger and vinegar
Live crabs 200 grams (2) 15 grams of ginger and 5 grams of cilantro Soy sauce half a tablespoon of rice vinegar 1 tablespoon of sugar 1 tablespoon
1. Live crabs are cleaned, tied with a rope to the feet, and put into the steamer to steam with a high flame. 2. Scrape the skin off the young ginger and cut it into fine powder. 3. Take a small bowl and put soy sauce, rice vinegar, sugar and ginger into ginger vinegar sauce. 4. Cooked crab to go to the tip of the crab feet and crab tail, cut into pieces, neatly stacked in two pots, pour ginger vinegar sauce, sprinkle cilantro section can be.
Crab with ginger and scallion
Raw materials:
1000g crab, 2.5g salt, 2.5g monosodium glutamate (MSG), 0.1g pepper, 15g cooking wine, 750g peanut oil, 2.5g green onion, 2.5g ginger, 2.5g cornstarch, 2.5g balsamic vinegar, 25g oyster sauce.
Practice:
① crab shell clean, cut into pieces; take a bowl of broth, salt, monosodium glutamate, pepper, green onions, ginger, garlic, starch, sesame oil, oyster sauce, mixing into the juice to be used;
② crab into the wang oil pot, slightly fried out of the pot. pot to stay in the bottom oil, under the white segment of the onion burst incense, add the crab cooking wine, quick cover the lid of the pot, pour into the sauce, turn well out of the pot can be.
Some other way to eat crab: curry, salad can also do?
2004-11-13 12:35:04
While it is the season for steaming hairy crabs, it is also a good idea to eat them in a different way, or in a drunken way, or in a spicy way, or in a refreshingly rich way, so that you can do it yourself.
One, red paste choke crab
Materials: live white crab or pike crab.
Seasoning: pepper, salt, monosodium glutamate, sugar, wine, pepper. Practice: 1. Seasoned chili boil, cooled with rice vinegar. 2. green onion knots, with ginger soaked in cooled material water. 3. crab with cold boiled water to wash, crab pincers tapped. 4. first to remove the cover, the side of the gills feather, the crab in the cover of the sand capsule removed, and finally the middle of the crab's abdominal cavity of a small piece of the hexagonal white lumps (this thing is very cold) removed. Split the crab into four. 5. Dip the divided crab pieces into the chili, and if there is red paste, dip them in together, and eat them a day later.
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 of the Department 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 decoction can be served to detoxify.
Two, curry crab
Materials: 1 crab, 200 grams of celery, 50 grams of green onion, 30 grams of parsley; 1 tablespoon of ground red pepper, 1 tablespoon of ground 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 pepper, 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, stir fry and serve with chopped parsley.
Three, crab cap salad
Materials: meat crab 2-3, papaya, honeydew melon 1/2 each, 2 strawberries, lettuce 1, salad dressing 2 spoons. Practice: 1. meat crab wash and brush clean steamed in water. 2. after cooling, remove the meat, the crab cover to stay. 3. papaya peeled, seeded and diced, honeydew melon peeled and diced, strawberries with a few moments of light salt water soak to take a cut corner of the above at the same time in the refrigerator freezer. 4. lettuce washed and drained to spread the plate. 5. papaya, honeydew melon particles, crabmeat stuffed with the shells of the crab, decorated with strawberry blocks. Serve on a plate and toss with salad dressing.
Golden Breaded Crab
Choose the sea crab "prismatic crab", this crab meat is thin, shell and meat between the space left, ideal for bread together. The bread is wrapped around the crab, and then cheese and milk are added to it. creamy flavor when cooked. When you cut through the crispy bread, it instantly bubbles up with hot, cheese-scented heat. The crab meat completely absorbed the flavor of cheese and milk, and the gap between the shells was filled with sauce, and when you bit into it, the sauce penetrated the crab meat, which was really tempting. The bread on the outside can also be enjoyed as a main course without being oily or greasy.
Pepper and radish crab
According to the Compendium of Materia Medica, crab has the ability to soothe the muscles and vital energy, regulate the stomach and eliminate food, pass through the meridians and collaterals, dissipate all the heat, and dissipate the blood stasis, and the choice of the fat red crab in soup is the most nourishing. First, add radish to the old chicken soup and simmer for an hour, then add red crab and pepper and cook until the crab is cooked. The radish is infused with the sweetness of the chicken broth, while the pepper is occasionally slightly spicy. All the ingredients complement each other, and the red crab, with its soft paste and thick flesh, pairs perfectly with the radish and pepper to form a vitamin-rich autumn lubricating and wind-relieving old-fire soup, which is perfect for ladies to enjoy during the dry season of autumn winds. A glass of red wine, accompanied by golden meat crabs, is one of life's great pleasures!
Tiger crab two eat
Dahua restaurant owner Guan Zhiquan believes that to eat the true flavor of the crab, it is best to wash their hands and eat directly grasping, so as to enjoy the original free flavor. As in the case of fried crab in the typhoon shelter, a richly flavored dish that accompanies wine, it is always tempting to eat it all in one sitting. The tiger crab is deep-fried in oil, then stir-fried with garlic, pepper and edamame in a potpourri of flavors, making it a historic dish that has been passed down from Hong Kong, and is best paired with white wine.
Imian noodles with crab roe
The tiger crab roe, with its sweet and fragrant paste and oil, is filled with imian noodles cooked with crab juice in the soup, which is like uncovering a mussel to find an eye-catching pearl. The unique aroma of the crab roe wraps around the noodles, and the addition of sprouts makes them sweet and refreshing to the palate. The portion of I-myeon is just right according to the size of the crab cap, and it is absolutely low-fat and low-oil, so ladies who are greedy for beauty can enjoy it to their heart's content.
Steamed Red Crab with Hua Diao Wine
Made with aged Hua Diao Wine, the steamed red crab can neutralize the coldness of the crab meat without masking the sweetness of the crab. When served, the aroma of Hua Diao wine drives the rich meat flavor to spread in the air, with a very strong wine flavor without the bitter taste of wine, making people mouth-watering. The red crab is padded with egg and steamed together, and the golden juice in the dish makes the red crab moistened as if it is inherently compatible with each other. Chewing on the down-to-earth red crab, the flavor of aged red wine inadvertently wafts between the lips and teeth.
Baked Red Crab Casserole with Vermicelli in Martell
Fresh paste crabs are used in the casserole, which are seasoned with Martell, vermicelli and the chef's special seasoning? made. The crab is not only sweet and tasty, but also full of wild flavor after absorbing the wine flavor of the Martell. It's also a very innovative dish, and the pairing of the satay with the crab is a very bold experiment.
Persimmon Crab Soup
Ingredients: two crabs (about half a catty), two tomatoes, two slices of ginger, a little cilantro.
Practice:
1. When the oil is hot, add ginger and stir-fry for a few minutes, then pour in the tomatoes and cut the crab and stir-fry until the crab turns red.
2. Add broth (note: it is best to add enough broth at one time and not to add it halfway), boil over high heat and then cook over moderate heat for 15 to 20 minutes.
3. Drop in a little cooking wine, sesame oil, add the right amount of refined salt, sprinkle parsley can be.
Effects: strengthen the spleen and stomach, moisten the lungs to remove fire, blood nourishing. This soup is rich in vitamins, high protein, but also a low-fat, men and women of all ages, sour and fresh delicious summer soup.