Nowadays, many people like to eat some foods in life, but they don’t know how to eat them, such as small river crabs. Small river crabs are relatively small, but they taste very good and can be used for pickling. It is also very good to eat it directly after making it, or you can make Huadiao wine. There are many ways to eat crab, but the main thing is to find the right one and the taste you like to make it more delicious.
Drunken crab
Ingredients: 500 grams of live river crab Seasoning: Huadiao wine, Daqu wine, salt, white sugar, onion knots, ginger, Sichuan pepper, appropriate amount of tangerine peel
Features: Fragrant without fishy smell, delicious crab flavor
Operation: Add salt, sugar, and pepper to water and bring to a boil. After cooling, add Huadiao wine and Daqu wine and mix thoroughly to make drunken marinade. Wash the live river crabs and drain them. Take a clean container of appropriate size, put onion knots, ginger and tangerine peel on the bottom first, put in live river crabs, then put onion, ginger and tangerine peel on top, press it with a heavy object and add drunk brine to seal it, put it in the refrigerator for 4 days. edible. When eating, cut it into pieces and pour in a little marinade.
Fried crab
Ingredients: crab
Accessories: egg white, green garlic
Seasoning: salt, cooking wine, pepper, Chicken essence, vinegar, chicken soup, sesame oil, flour, onions, ginger, garlic, cooking oil
Method:
1. Wash the crabs, cut each one into four quarters from the abdomen pieces, put them in a container, sprinkle with salt, pepper, and cooking wine to marinate to taste;
2. Put the egg whites into a container, add flour and an appropriate amount of water to make an egg white paste, wash the green onions and ginger and cut into pieces Shred the garlic, cut it into slices, wash the green garlic and cut it into inch sections, then put the chicken broth, cooking wine, salt, vinegar, chicken essence, shredded onion and ginger, garlic slices, and green garlic segments into a vessel, stir well and mix into juice and set aside;
3. Set the pot on fire and put in oil. When the oil temperature is 60-70% hot, dip the crab pieces into the egg white batter one by one, put them in the pot and fry until golden brown and take them out;
4. Set the pot on fire and add oil. When the oil is 40% hot, pour in the fried crab pieces, cook in the prepared juice, toss evenly, drizzle with sesame oil and put it on the plate.
Fried Hairy Crab
Ingredients: 500 grams of river crab, 25 grams of edamame, 15 grams of red soy sauce, appropriate amounts of ginger, green onions, Shaoxing wine, white sugar, and MSG, 25 grams of dry flour, and 300 grams of white soup.
Preparation method;
1. Wash the crabs, cut them in half (should be cut so that the crab roe is not lost and the crab meat is not broken), and cut off the claw tips.
2. After heating the oil in the pot, add 5 grams of cooking oil, and heat it until it is 70% hot. Put the crab steaks into the pot and fry them until they turn yellow. Hold the pot and turn it over a few times to cook the crabs. Heat evenly and fry until the shell is red. Add Shaoxing wine, soy sauce, sugar, minced ginger, monosodium glutamate, edamame seeds, and white soup and bring to a boil. Turn to low heat, cover and simmer until cooked (the shell is red in color), turn to high heat, and bring to a boil. Pour in the wet starch and mix evenly, sprinkle with minced green onion, turn the pot a few times to coat the crab with marinade, and remove from the pot