First look at the appearance, the present color is distinct, clear outline, bristles dense, in line with the conditions of the green purple (back), white belly, golden hair. Secondly, use your fingers to press the crab foot, foot thick body is full. Finally, use your fingers to tap near the eyes, where the eyes flashing flexible, again and again mouth spray foam, the taste will be fresh.
Methods/Steps
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1 Cook crab method
Wash the crab, placed in a pot full of boiling water, add a piece of ginger, fierce fire to cook. Generally more than half a catty of twenty minutes, less than six taels of fifteen minutes.
Steaming crab method: When the water boils to a big roll, put the crab belly to the sky into the steamer, put on the top of the washed and wiped dry shiso leaves, and steam for 15 to 20 minutes.
Dipping: Use one and a half bowls of vinegar, three and a half bowls of soy sauce, six spoons of sugar, four sections of ginger and minced mushrooms to simmer in water for 20 minutes.
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2 Secret Crab
Ingredients: one crab, four taels of garlic, chili pepper, locust salt
Practice
(1). First, clean the crab, cut into 4 to 6 pieces.
(2). In a frying pan, deep fry the crab until golden brown, remove and set aside.
(3). Fry the garlic bait in a frying pan until golden brown, remove and set aside.
(4). Stir fry the chili peppers, then add the crab and garlic bait into the pan, add locust salt and mix well.
Small efforts:
(1). Sophora salt is a mixture of five-spice powder and salt
(2). Crab meat is a fairly easy-to-cook seafood, so by letting the crab go through the frying pan first, you can seal in the meat juices and not lose them. However, the time should not be too long, otherwise, the meat will be too old and the meat juice will be lost instead.
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3 Crab in Black Bean Sauce
Ingredients: one crab, ? tael to one tael of black bean sauce, 2 tael of red chili pepper, 2 tael of garlic bait, 2 cents of cream
Seasoning: oyster sauce, sugar, chicken essence powder in moderation
Practice:
(1). Clean the crab and cut it into six pieces.
(2). Fry the crab in a frying pan until golden brown.
(3). Slice the red chili, add cream and black beans, add 10 taels of stock and seasonings and cook for 2 minutes to thicken the sauce.
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4 Baked Crab with Cheese
Ingredients: one crab, 2 taels of onion, 1 teaspoon of cream, 10 taels of stock, 1 taels to 1.5 taels of cheese
Practice:
(1). First, clean and cut the crab into six pieces.
(2). Heat a frying pan and remove the crab from the oil and set aside.
(3). Dice the onion and add the cream and onion, add the stock.
(4). Add the crab to 3, then add the cheese and cook for 2 minutes to thicken and blend well.
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5 Curry Flower Crab
Ingredients: 2 flower crabs, 1 onion, 1 green onion, 1 ginger, 2 lettuce leaves, 1 diced willow, 2 red chili peppers, and cornstarch in moderation
Seasoning:
a. 1 tsp salt, a pinch of white pepper powder, 1 tbsp wine
b, 2 tbsp curry powder
How to make:
1. Wash and devein flower crabs, peel the crab cover completely, cut the crab belly into big pieces, put green onion and ginger into the flower crabs to marinate together with a ingredients.
2, onion shredded, diced willow sliced, red pepper cut small diamond, ginger marinated flower crab dipped in a little too white powder, into the frying pan deep-fried, remove and spare.
3, frying pan sautéed onion silk, then add the b material to a small fire frying curry flavor, to 1 cup of water and crab with dry burning, burned to the soup is almost dry when thickened thin thickening.
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6 Crab and Winter Vermicelli in Casserole
Ingredients:
1 large sand crab, 1 handful of winter vermicelli, 20g of white radish, 20g of carrot, 1 green onion, 1 piece of ginger
Seasoning:
a. 1/2 tsp salt, 1 tbsp wine, a pinch of white pepper
b. 1 tsp salt, 1 tbsp sugar, 1 tbsp wine, 2 tbsp salsa verde.
Method:
(1). Wash the crab and remove the internal organs, peel the crab cover completely, cut the crab belly into large pieces, marinate the scallion, ginger and a ingredients together in the crab; slice the white and red radish, ginger, scallion and spare
(2). Dust the marinated crab with a little white powder, deep fry in a frying pan, remove and set aside.
(3). Start a frying pan and stir fry ginger, scallion, then add b ingredients, white, carrot slices and 2 cups of water and crab with the flavor, into the casserole, into the winter noodle continued to roll, until the winter noodle can be boiled.
7 Golden Bread Crab
Select the sea crab "prismatic crab", this crab meat is thin, shell and meat between the space left, very suitable for bread with. The bread is wrapped around the crab, and then cheese and milk are added to it, giving it a creamy flavor when cooked. When you cut the crispy bread, it instantly bubbles with hot, cheesy flavor. The crab meat completely absorbs the flavor of cheese and milk, and the gap between the shells is filled with sauce, and when you bite into it, the sauce penetrates the crab meat, which is really very tempting. The bread on the periphery can also be enjoyed as a main meal, not greasy.
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8 Pepper radish Ling crab
According to the "Compendium of Materia Medica": crab has the effect of soothing the tendons and qi, stomach and food, through the meridians and collaterals, dispersal of all the heat, dissipation of blood stasis, the selection of fat red crab 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. At this time, a glass of red wine, accompanied by golden meat crabs, is a great enjoyment of life!
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9 Tiger Crab Two Eat
To eat the true flavor of the crab, it is best to wash your hands and eat it directly by grasping it, so that you can enjoy the taste of the original freedom. Like the fried crab in the typhoon shelter, this flavorful dish is a great accompaniment to a drink, and it always makes you want to eat it all in one sitting. Tiger crabs are deep-fried in oil, then stir-fried with garlic, pepper and black beans, which is a historical dish that has been passed down from Hong Kong, and is best paired with white wine.
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10 E-fu Noodles with Crab Roe
The tiger crab roe, with its sweet flavor and oil, is served with E-fu noodles cooked in crab broth, 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 the noodles 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.
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11 Steamed Red Crab with Hua Diao Wine
Made from aged Hua Diao Wine, it 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. Red crabs padded with eggs steamed together, the golden juice in the dish to let the red crabs infiltrated, as if with the inherent proportionality. Chewing the down-to-earth red crab, the flavor of aged red wine inadvertently wafted between the lips and teeth.
12 Baked Red Crab Casserole with Vermicelli in Martell
Fresh pasty crabs are selected and refined with Martell, Vermicelli and chef's special seasoning. The crab is not only sweet and tasty, but also full of wild flavor after absorbing the wine flavor of the Martell. This is also a very innovative approach, and the pairing of martini with the crab is a very bold experiment.
13 Fried Hibiscus Crab Mushroom
Required Ingredients: 1/2 bowl of cooked crab meat, 8 egg whites (yolks can be used as ornaments), 8-10 tbsp salad oil, 1/2 tbsp finely chopped green onion, 1/2 tsp pepper, 3/5 tsp salt, a pinch of monosodium glutamate (MSG), 1 tsp wine
Precipient Steps：
(1) Steam the eggs and then remove the meat from the egg, clean the egg and remove the meat from the egg. The meat washed with water and oil, and then dried.
(2) Beat egg white carefully, add crab meat and Ingredient A, mix well.
(3) frying pan into the oil, add until warm, pour in the crab meat, slowly shovel the egg sauce with medium heat and turn slightly, so that the egg sauce condensed but not hard, until the egg sauce is all condensed can be served.
Remarks: You can also buy freshly peeled crab meat to steam, or canned crab meat to do.
14 Tasty Crab with Garlic and Black Bean Paste
Ingredients: 500g of crab [11/8lb/13tbsp], 2 tablespoons of Lee Kum Kee Ginger Paste, 1/2 teaspoon of Lee Kum Kee Garlic Paste, finely minced ginger, 11/2 tablespoons of cornstarch, 1/2 teaspoon of pepper, 1 tablespoon of sugar, 1/4 cup of water (60ml), 1 teaspoon of cornstarch, 2 tablespoons of water
Prepare:
(1) Steamed crab meat can also be bought freshly peeled or canned.
(1). Wash the crab, drain the water, dip it in cornstarch, soak in oil until half-cooked, drain the oil and set aside.
(2). Add 2 tablespoons of oil and sauté the ginger, garlic, and segments.
(3). Add crab and seasoning, stir fry for about 8 minutes.
(4). Finally add the gravy and cook until the sauce thickens.
15 Crab with Orange
Traditional dish of Hangzhou, Zhejiang Province. Created in the Southern Song Dynasty, it has been handed down to the present day. Crab meat and crab meat as the main ingredients stir-fried and set into the orange steamed and made. The dish is colorful and beautiful, orange and crab fat, unique flavor, aftertaste mellow and strong.
Raw materials: 200 grams of net crab paste meat, 2 eggs, 10 fresh oranges, pork fat, net water chestnuts 25 grams of refined salt 3 grams of white wine, ginger 5 grams of each, 2 grams of monosodium glutamate, 1 gram of pepper
Method:
(1). Each fresh orange in the upper quarter of the cut a piece of top, top to stay, the orange flesh scooped out, leaving part of the orange flesh, ginger minced;
(2). Pork fat boiled, cut top, net water chestnut cut into small dices, crab meat, fat dices, water chestnut dices plus egg liquid, ginger, pepper, salt, monosodium glutamate, white wine mix well, divided into 10 portions loaded into a fresh orange, will be the original cut up orange slices cover top;
(3). Sauce stuffed orange on a plate, steamed for 30 minutes to remove.
16 flower carving steamed crab
Main dish ingredients: 1 green crab, 50 grams of flower carving wine, 1.75 grams of sugar, 1.75 grams of monosodium glutamate (MSG), 1 gram of salt, 5 grams of chicken oil, 2 slices of ginger
Accessory ingredients: 1 dry red pepper, 2 small green onions, coriander leaves a little.
How to do: clean the green crab, put all the ingredients, steam over high heat for 10 minutes to plate. Small green onion shredded, dry red pepper cut into sections, green onion threaded in the red pepper section, put the cilantro leaves on the ready.
Warm tips:
This is a both class and almost no cooking skills of the dish, just pay attention to do not overcooked, crab meat is really old is a very defeat the food pleasure of a thing. The key to this dish is the Huadiao wine, the authentic Shaoxing Huadiao's aroma can best set off the tenderness of the crab, of course, if you're willing to use this artistic champagne instead of Huadiao, you will have a different harvest. The use of chicken oil here is to take its fragrance, if you use other oil instead, it is recommended to use peanut oil.
17 Deep Fried Sea Crab
Main ingredient: 1 kilogram of pike crab.
Seasoning Vegetable oil 900 grams (about 100 grams of actual consumption), 10 grams of sesame oil, 4 grams of salt, 15 grams of cooking wine, 8 grams of ginger, 100 grams of rice vinegar, 50 grams of dry starch
Making of the process
(1) remove the umbilical cord of the sea crab, the hard cover, the gills and the tip of the claw, cut in half by a vertical knife, and then chopped into 8 pieces along the root of the legs of the crab, and then marinated in cooking wine and salt for 10 minutes.
(2) frying spoon on a high flame, the vegetable oil burned to 9% heat, the sea crab legs dipped in dry starch into the oil and fried until golden brown when removed, the oil control into the dish.
(3) rice vinegar, sesame oil into 2 bowls, minced ginger in 2 dishes, with the crab on the table can be.
18 spicy meat crab
Materials: (two people) 500 grams of fresh meat crab, a pepper crushed 10 grams, 15 grams of chili oil, 5 grams of coriander, small red chili three or four, 10 grams of salt, 5 grams of ginger, 5 grams of sugar, 10 grams of cooking wine, 5 grams of cooked sesame seeds (two people), 5 grams of powder
Practice:
(1). Wash the meat crab with a brush, remove the legs and pincers of the meat crab, and break open the crab shell, paying attention to the fact that it is broken open from the end of the crab without pincers toward the end with large pincers. After breaking open, wash the cavity of the dirty place, and then use a knife to cut the crab body into two cuts four pieces, and the crab pincers pat broken, all of the above into the plate.
(2). Cut the small pepper into small slices, coriander cut into segments, ginger cleaned and cut into pieces, and then sprinkle with cooking wine, salt together in the meat crab plate, put into the steamer for 8 minutes, turn off the fire.
(3). In a separate wok, put in chili oil, and at the same time, the crushed peppercorns, another small chili pepper flakes into the slow fire stir fry aroma, and then the steamed crab and steamed soup into the wok, stir fry for 4 minutes, hook a thickening, sprinkle sesame seeds, you can get out of the wok. After serving, use chopsticks to arrange the crabs back into their original shape and sprinkle with coriander for a nice red and green look.
Remarks
Crab should be lively and heavy. It is better to choose meat crabs with big pincers and thick shells than fat ones. When you break the crab shell, be careful to get your hands, shoot the crab pincer is not too broken, slightly broken can be.
19 chili crab
Materials: 600 grams of crab green, red pepper 2 each, 3 finger peppers, 1 tablespoon of ginger, 1 teaspoon of minced garlic
Seasoning: soy sauce, fish sauce, 1 teaspoon each of salt half a teaspoon of sesame oil, pepper, a little bit of water half a cup of water; gravy material, half a teaspoon of corn flour, 2 tablespoons of water
Methods:
(1) Wash crab, chopped into 4 to 6 pieces, and cut into 2 pieces, then cut into 4 to 6 pieces. clean, chop into 4 to 6 pieces, keep the crab cover intact. Dice green and red bell peppers.
(2) Boil oil to a large roll, the crab lumps puffed on a little cornstarch, put down the oil, remove the drain oil.
(3) 2 tablespoons of oil, stir fry ginger, garlic, finger chili, and green and red pepper, crab back to the wok, add seasonings to cook, buried thickening can be served on the plate.
Remarks
Chili peppers are rich in vitamins, can drive away cold and dampness and invigorate the spirit, in addition to being a dish, can also be used to accompany the dish to add beauty.
Chili crab ingredients: 600 grams of crab green, red pepper 2 each, 3 finger chili, 1 tablespoon of ginger, 1 teaspoon of minced garlic Seasoning: soy sauce, fish sauce, 1 teaspoon of salt ? teaspoon of sesame oil, pepper, each a little bit of water half a cup of water; thickening sauce material, half a teaspoon of corn starch, 2 tablespoons of water practice: (1) the crab was cleaned, chopped into 4 to 6, the crab cover to keep the original shape. Dice green and red bell peppers. (2) Boil oil to a large roll, the crab lumps pounced on a little corn flour, put down the soaking oil, remove and drain the oil. (3) 2 tablespoons of oil to burst incense ginger, garlic, finger peppers and green, red pepper particles, crab back to the wok pocket, add seasonings to cook roll, buried gravy can be served on the plate. Remarks chili pepper is rich in vitamins, can drive away cold and dampness and invigorate the spirit, in addition to the dishes, can also be used to accompany the dish to add beauty. 20 spicy fried crab ingredients: live meat crab, dried chili pepper, pepper, ginger, garlic, green onion, salt, pepper, cooking wine, dry fine starch, seafood sauce, water starch Fen, chicken broth, sesame oil, pepper oil, chili oil, refined oil, fresh soup production process: (1). Live meat crab from the navel to take the shell, remove the internal organs and gill leaves, slaughter the leg tip and shell edge, wash, chop the crab into eight pieces, add the appropriate amount of refined salt, cooking wine and mix well. (2). Pot on a high flame, burn refined oil to fifty percent oil temperature, and then the crab chopping mouth sticky wrapped in dry fine starch, into the frying pan into the immersion frying until cooked (crab shells ripe at the same time). (3). Another oil in the pot, burned to 40% oil temperature, into the dried chili pepper section, pepper stir-fried, mixed into the soup, slightly burned for a few moments, and then under the ginger, onion and garlic, sea crab, and finally into the salt, cooking wine, seafood sauce, chicken broth burned for about 2 minutes, water starch to collect a thin thickening, and finally added sesame oil, pepper oil, chili oil, pepper, and then can be served. Flavor characteristics: red color, fresh and spicy, taste thick.
21 white sand red crab
Main ingredient red crab
Accessories scallions and dried chili peppers
Seasoning Cooking oil salt monosodium glutamate MSG chicken essence yellow wine starch
Practice
(1). Wash and cut 2 red paste crabs into small pieces, blanch them, then add salt, MSG, chicken essence and yellow wine to marinate.
(2). Start a frying pan, burn to 60% hot, the first crab shells into the frying pan, and then the marinated red paste crab pieces patted on the starch into the frying pan, deep-fried golden brown and then fish out.
(3). Put green onion and dried chili pepper into the pan and stir-fry, pour in the fried salt and fried crab, stir-fry for a few moments to serve.
Features The red and white color is as if the crab is walking in the white sand, and the taste is extra crispy and fragrant.