Required materials: 1/2 rice bowl (cooked) protein of crab meat, 8 ~ 1 tablespoons of salad oil, 1/2 tablespoon of chopped onion and 1/2 teaspoon of pepper; 3/5 teaspoon of salt, 1 teaspoon of monosodium glutamate and a little wine.

Practice steps:

1. After the fresh eggs are steamed, dig out the meat, wash it with clear water and oil, and drain the water.

2. Beat the egg whites carefully, add the crab meat and material A, and stir well.

3. Add oil to the wok, heat it until it is warm, pour in crab meat, slowly scoop up the egg juice with medium heat and turn it slightly to make the egg juice coagulate but not hard, and then serve it when it is completely coagulated.

Remarks: You can also buy fresh peeled crab meat for steaming or canned crab meat for cooking.

Delicious crab with garlic and black bean sauce:

Ingredients: crab 5g [11/8 lb /13 liang] Lee Kum Kee ginger 2 tablespoons Lee Kum Kee garlic 1/2 teaspoon 3 (cut) cornmeal 11/2 teaspoon pepper 1/2 teaspoon sugar 1 tablespoon water 1/4 cup [6 ml] cornmeal 1 teaspoon water 2 tablespoons. <

2. add 2 tbsps of oil and saute ginger, garlic and diced pork.

3. add crab and seasoning, stir-fry for about 8 minutes.

4. finally, add the sauce and cook until the juice is thick.

Crab with orange:

A traditional dish in Hangzhou, Zhejiang. Founded in the Southern Song Dynasty, it has been passed down to this day. Stir-fried crab roe and crab meat as main ingredients, and then steamed in oranges. The finished dishes are colorful and beautiful, with orange crab fat, unique flavor and mellow aftertaste.

raw materials:

2g of clean crab paste, 2 eggs, 1 fresh oranges, 3g of refined salt, 5g of white wine, 5g of ginger, 2g of monosodium glutamate and 1g of pepper.

Method:

1.

2. Cook the fat pork, cut the top, clean the water chestnut and cut it into diced pork, crab meat, fat diced pork and water chestnut, add egg liquid, Jiang Mo, pepper, salt, monosodium glutamate and white wine, mix well, and put them into fresh oranges in 1 portions.

3. Put the orange with the sauce on the plate, steam it for 3 minutes and take it out.

Steamed crab with carved flowers:

Main course ingredients: 1 crab, 5g of carved flowers wine, 1.75g of white 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 cleaning the blue crab, put all the raw materials in, steam it on high fire for 1 minutes before serving. Shred the shallots and cut the dried red peppers into sections. Put the shredded shallots in the red peppers and put them on the coriander leaves.

Tips:

This is a high-grade dish with almost no cooking skills. Just 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 carved wine. The fragrance of authentic Shaoxing carved wine can best show the freshness of crabs. Of course, if you are willing, you will get different results if you use this artistic champagne instead of carved wine. Chicken oil is used here to get its fragrance. If it is replaced by other oils, peanut oil is recommended.

Fried sea crab:

1 kg of Portunus trituberculatus. 9g of seasoning vegetable oil (actual consumption is about 1g), 1g of sesame oil, 4g of salt, 15g of cooking wine, 8g of Jiang Mo, 1g of rice vinegar and 5g of dry starch.

Production process

(1) Remove the umbilicus, hard cover, gills and claw tips of sea crabs, cut them in half with a vertical knife, cut them into 8 pieces along the root of crab legs, and marinate them with cooking wine and salt for 1 minutes.

(2) Heat the frying spoon, heat the vegetable oil to 9% heat, dip the cut edge of the crab leg with dry starch, fry it in the oil until golden brown, take it out, and control the oil and put it on a plate.

(3) Divide rice vinegar and sesame oil into two bowls, and Jiang Mo will divide them into two dishes, and serve them with the crab.

Spicy meat crab:

Material: (for two people) 5g fresh meat crab, 1g pepper oil, 5g coriander, 3g small red pepper, 1g salt, 5g ginger, 5g sugar, 5g cooking wine, 5g cooked sesame seeds (for two people) and 5g cornflour.

Practice:

1. After breaking, clean the dirty place in the cavity, then cut the crab body into two knives and four pieces with a knife, and beat the crab pliers, and put them all in the plate.

2. Cut the pepper into small pieces, cut the parsley into pieces, wash the ginger and cut it into powder, then sprinkle it with cooking wine and salt in a meat crab dish, put it in a steamer for 8 minutes, and turn off the heat.

3. Add another wok, add Chili oil, and at the same time, mince the pepper, pour in another small pepper slice, stir-fry it with slow fire, then pour all the steamed crab and steamed soup into the wok, stir-fry it for 4 minutes, hook a sauce, sprinkle with sesame seeds, and then take out the wok. After serving, you can put the crab back to its original state with chopsticks and sprinkle some coriander, which is red, green and green, and looks good.

Remarks:

Choosing crabs should be lively and heavy. As a meat crab, it is not necessarily cost-effective to have a big shell, but it is better to be plump. Be careful when you break the crab shell. Don't break the crab claws too much, just break them slightly.