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.

Salad Crab

Cuisine: Home Cooking

Time:

Ingredient Type: Seafood

Flavor: Fresh Fragrance

Suitable for Season: Irrespective

Cooking Type: Roasted Simmered

Raw Material:

One crab, three scallion cut into segments, Shaojiu 25 grams of sugar, monosodium glutamate (MSG). Cooked lard, garlic, ginger, fresh soup each moderate amount.

Practice:

1 frying pan on high heat, with oil in our pan, the crab pan frying, cooking into the wine and ginger, covered with a little simmering, add sugar, fresh broth l000 grams, cover and then simmer;

2 crab to eight ripe, put the monosodium glutamate (MSG), boil, pouring people in casserole dishes, put on a micro-fire simmering for 5 minutes and then move into the medium heat about two, three minutes, skimming off the froth, plus MSG, green onions dripping into the cooked lard, the original pot on the table. cooked lard, the original pot on the table can be.

Pepper Crab

Ingredients: crab (2 pcs), garlic (2 tablespoons), ginger (2 tablespoons), onion (1 pc, large), bread oil or oil, black pepper granules (1 handful) or coarse black pepper, 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 has a butter flavor, if you don't like it, you can use oil.

2. The amount of garlic, ginger and pepper can be increased or decreased according to your taste.

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Spicy Crab

Main Ingredients: Meat Crab

Seasoning: green onion, salt, sugar, white wine, dried chili peppers, ginger, cooking wine, vinegar, peppercorns, chicken essence, cooking oil

Practice:

1. . meat crab in a vessel with an appropriate amount of white wine, crab drunk after the gills, stomach, intestines cut into pieces;

2. green onions, ginger clean, green onions cut into segments, ginger cut into slices;

3. sitting pot ignition fire put oil, oil to thirty percent hot, put pepper, dry chili pepper stir-fried hot and spicy flavor, add ginger slices, green onion segments, crab pieces, pouring into the cooking wine, vinegar, sugar, salt stir-fried evenly out of the pot that is to eat.

Features: hemp, fragrant, fresh.

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Crab with butter and garlic

Ingredients:

Crab (two), garlic (1/3 cup), minced green onion (one teaspoon), butter (? ounce), cornstarch (one tablespoon)

Thickening sauce:

Water (1/3 cup), water (1 ounce), water (2/3 cup).

Water (1/4 cup), salt (1/3 teaspoon), sugar (1/3 teaspoon), pepper (a pinch), cornstarch (one teaspoon)

How to make it:

(1) Rinse the crabs, drain them, chop them, and sprinkle with a pinch of salt.

(ii) garlic minced, chopped green onions.

(3) Boil six tablespoons of oil, remove the water from the crab pieces, 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 the chopped green onion on the plate.

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Steamed crabs with ginger and vinegar

Live crabs 200 grams (2) 15 grams of ginger and cilantro 5 grams of soy sauce half a tablespoon of rice vinegar 1 tablespoon of sugar 1 tablespoon

1. Wash the live crabs clean, tie the legs with a rope and put them in a steamer basket. Steam the crab in a steamer basket over high heat and set aside. 2. Scrape the skin off the young ginger and cut it into fine powder and set aside. 3. Take a small bowl and put soy sauce, rice vinegar, sugar and ginger powder into ginger and vinegar sauce and set aside. 4. Remove the tip of the crab legs and tail of the crab, cut it into pieces, neatly stacked in two pots, pour the ginger and vinegar sauce on top and sprinkle with cilantro.

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Crab with ginger and scallion

Raw material:

1000g of crab, 2.5g of salt, 2.5g of monosodium glutamate (MSG), 0.1g of pepper, 15g of cooking wine, 750g of peanut oil, 2.5g of green onion, 2.5g of minced ginger. 2.5g, starch 2.5g, balsamic vinegar 2.5g, oyster sauce 25g.

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 out of the pot can be.

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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.

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Curry Crab

Materials: 1 crab, 200 grams of celery, 50 grams of green onion, 30 grams of chopped parsley; 1 tablespoon of chopped red pepper, 1 tablespoon of chopped 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, stir fry the chopped red chili, chopped red onion and onion, then add curry powder and brown sugar until the curry aroma is released. Pour in the fried crab pieces, celery, green onion and the rest of the seasoning, sauté and serve with chopped parsley.

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Crab Cap Salad

Ingredients: 2-3 meat crabs, 1/2 each of papaya and honeydew melon, 2 strawberries, 1 lettuce, 2 spoons of salad dressing. 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.

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Golden Bread Crab

Choose the sea crab "pronghorn crab", the meat of this crab is thin, shell and meat between the space left, ideal for with bread.

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Pepper Radish Ling Crab

According to the Compendium of Materia Medica, crab has the effect of soothing the tendons and benefiting the qi, regulating the stomach and eliminating food, opening up the meridians and collaterals, dispersing all kinds of heat, and dispersing the stasis of blood, and it is the most nourishing thing to choose to use the plump red crab to make the soup. 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 flower carving red wine, accompanied by golden meat crab, is a great enjoyment in life!

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Tiger Crab

The owner of Dahua Restaurant, Guan Zhiquan, believes that in order to eat the true flavor of the crab, it is best to wash your hands and eat it directly by grabbing it, so that you can enjoy the taste of primitive freedom. 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 and then stir-fried with garlic, pepper and black beans, making it a historic dish that has been passed down from Hong Kong and is best served with white wine.

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Imien with Crab Roe

The tiger crab roe, with its sweet and savory oil, holds the noodle, which is boiled in crab broth, and is as dazzling as uncovering a mussel to find a 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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Steamed Red Crab with Hua Diao Wine

Made with aged Hua Diao Wine, it can neutralize the coldness of the crab meat without masking the sweet aroma 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 on the down-to-earth red crab, the flavor of aged red wine inadvertently wafted between the lips and teeth.

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Baked Red Crab Casserole with Vermicelli in Martell

Fresh paste crabs are used, 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. This is also a very innovative approach, and the pairing of martini and crab paste is a very bold experiment.

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Egg yolk crab

Raw materials: 2 crabs, cooking wine, ginger, garlic, green onion and other appropriate amount, 6 salted duck eggs. Practice: ① crab shell washed, salted duck eggs peeled white, with a spoon will be crushed yolk to be used; ② pot of oil hot, under the white segment of the onion, ginger, garlic burst incense, add the crab, cooking wine, a little frying out of the pan; ③ pan bottom oil, salted egg yolks poured into the thoroughly scrambled, and then add the crab stir-frying to see that the yolks are more uniformly wrapped in the crab on the can be. Need to pay attention to the place: fried egg yolks do not too much oil.

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Fried Cooked Crab

Main ingredient: crab

Supplement: egg white, green garlic

Seasoning: salt, cooking wine, pepper, chicken essence, vinegar, chicken broth, sesame oil, flour, green onion, ginger, garlic, Cooking oil

Practice:

1, wash the crab, from the abdomen under the knife, each cut into four pieces, put into the container, sprinkle salt pepper, cooking wine marinade to taste;

2, put the egg white into the vessel to add flour, the right amount of water into the egg white paste, green onion, ginger, washed and cut into julienne, garlic into slices, green garlic, washed and cut into inch segments, and then chicken broth, cooking wine, salt, vinegar, chicken essence Onion and ginger, garlic slices, green garlic into a vessel and stir into the juice to be used;

3, sit in a pot on the fire into the oil, oil temperature 6 - 7% heat, will be dipped in egg white crab pieces one by one batter, into the pot and fry until golden brown fish out;

4, sit in a pot on the fire into the oil, oil temperature of 40% heat into the deep-fried pieces of crab, cooking into the sauce, turn over evenly and drizzled with sesame oil on the plate to be used.

Features: flavorful meat tender, slightly sour taste.

Tips for every day: crabs must be eaten fresh and live.

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Crab Cream

Information: Seasoning:

Two crabs,

Onion,

Fresh mushrooms. 6 tbsp light condensed milk,

one tsp salt, one tsp sugar,

one tbsp wine, a little monosodium glutamate (MSG),

half tbsp pepper,

10 cloves garlic.

Method:

1) Wash the crab and chop it into pieces, crack the crab pincers, add the wine and salt, and marinate for 10 minutes.

②Wash and shred the onions and fresh mushrooms.

3) Remove the garlic from the membrane and slice, add light condensed milk, high heat for 3 minutes to burst incense.

④ Add onion, fresh shiitake mushrooms, crab, monosodium glutamate (MSG), pepper, sugar and popped garlic with light condensed milk in a vessel and cover with a lid for 8 minutes on high heat.

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Beer Crab

Information: Seasoning:

Pike crab 600 grams,

Egg white three. Beer a cup,

starch, parsley a little;

(A) half a spoon of refined salt, a little pepper.

Method:

①Wash the crab after opening the belly, keep the crab cover intact, and chop the crab meat into several pieces to wash and drain.

②Toss the crab pieces with a little cornstarch.

③Mix egg white with seasoning (A), add beer and mix well.

④Place the crab pieces in a deep pot, add the crab lid on top and drizzle with the egg white and beer mixture.

⑤ Cover and cook on high for 6 to 8 minutes, sprinkle with parsley.

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I. Spicy shrimp

Raw materials: live shrimp (1 catty 2 two or so)

Accessories: potatoes, asparagus, celery, green onions

Seasonings: crab sauce, crab oil, MSG, chicken essence , white sugar, dried chili peppers.

Making process:

First step: Peel and cut potatoes, asparagus, celery, scallions, a little bit of each, put aside.

The second step: the live shrimp should be cleaned, and then in the back of each shrimp to open a knife, in order to later production into the flavor.

The third step: support the frying pan, under the appropriate amount of crab oil, and then add a little dry chili pepper, stir fry two, shrimp and potato pieces, asparagus pieces, celery strips, scallions into the pan together, stir fry back and forth.

Step 4: After stir-frying for a few times, the ingredients are almost cooked, put down the crab sauce, and then put down a little monosodium glutamate (MSG), chicken essence and sugar, and continue to stir-fry.

Step 5: Stir-fry until the shrimp body curls, the color becomes orange-red, that is, the shrimp has broken raw, you can put out of the pot.

The taste of the dish: this dish sauce flavor, fresh and spicy, shrimp soft and delicious.

Course features: this dish is authentic Sichuan cuisine practices, prawns contain high protein, can meet the body's needs, but also contains a lot of calcium, can supplement the body's calcium, fall and winter consumption can enhance the ability to resist the cold.

Note: First of all, the crab sauce can not be fried paste, and the crab sauce is the store's secret, so if individuals want to do, you can use a mixture of sweet noodle sauce and seafood sauce instead, try to make a spicy shrimp it!

Two: Spicy shrimp smothered in oil

Ingredients:

500g fresh shrimp

5 dried chili peppers

1 tablespoon minced garlic

2 tablespoons julienned ginger

1 tablespoon julienned scallion

2 tablespoons oil

30ml

2 tablespoons cooking wine

2 tablespoons cooking wine

Soy sauce 1 tablespoon (15ml)

Sugar 2 tablespoons (30g)

Salt 1 teaspoon (5g)

Preparation:

1. Cut the shrimp from the back, remove the threads and rinse.

2. Heat the oil in the pan on medium heat, to be burned into seven when the dried chili pepper, garlic, ginger and green onion shredded into the incense, then into the marinated shrimp stir-fry for a few moments, and then adjusted to sugar, salt and soy sauce stir-fry to even, and then cover to a small fire mulled 5 minutes.

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Seafood porridge!

Materials: A shrimp, crab, sandworm, car snail, small shrimp, oysters, fish (if there is a scallop, it can improve the flavor), ginger, coriander Xi

B salt, chicken essence, cooking wine, white pepper, sesame oil, cooked congee

Practice: 1. Cook a pot of congee, and then pour the material A and all of the congee into the congee, because it is easy to cook seafood, the first to cook the congee with a large fire, now change to a medium-low fire to cook, and at the same time mix the spoon. And at the same time with a spoon mixing to prevent staining the bottom.

2. Add salt, cooking wine and chicken broth and mix well

3. Add white pepper, sesame oil and coriander to taste

How to Make Fresh Mushroom and Seafood Congee

Ingredients: 2 tablespoons of rice, 1 tablespoon of glutinous rice, 1 slice of fruit peel, 150 grams of mud, 50 grams of mushrooms, 100 grams of shrimp (2.5 grams). 100g (about 2? taels) Seasoning for rice: ? teaspoon salt, ? tablespoon oil. Seasoning for shrimp: 1/8 teaspoon salt, a pinch of pepper.

Preparation:

(1) Mix sticky rice and glutinous rice, rinse, soak in hot water for 1 hour, drain, and marinate with seasoning for about 15 minutes.

(2) Soak the skin of the fruit and wash it.

(3) Wash shrimp and marinate with seasoning for a while.

(4) Wash Nai Mong and season with a little pepper.

(5) Put the rice in a pot or a deep container, heat 1000 ml of water and the rind, cover with a dry lid, leaving an opening to ventilate, and cook on high heat for 10 minutes, then on medium heat for 20 minutes.

(6) Wash and cut mushroom into pieces.

(7) Add the mushrooms, straw mushrooms, mud and shrimp into the congee, and continue to cook for 10 minutes on medium heat.

Shrimp congee

Ingredients: half a catty of shrimp, half a catty of Chrysanthemum coronarium, two stalks of celery, 5 or 6 stalks of parsley (coriander), rice, soya sauce

1. Wash the rice, then put it into a pot with cold water to start the congee.

2, first remove the leaves of celery, and then chopped; parsley washed and also chopped.

3, porridge with the fire cooked nearly 40 minutes, has basically good, then you can add what we have prepared. First of all, the chopped celery add in, and then put a small spoon of salt, stir.

4, celery cook about 5 minutes or so, and then put the parsley in half, and then pour a little cooking oil or sesame oil.

5, then pour in the fresh shrimp, stirring slightly, and put in the coriander. Then finally put the remaining half of the cilantro also put in, appropriate to add a little soy sauce, about two to three small spoons

All of the above materials into the, do not cover the lid, and then cook for about three to five minutes. To keep stirring. To prevent sticking to the bottom.

Seafood Congee

Ingredients

Snapper Fillet .... .30g

Shrimp ...... 20g

Scallion and ginger .... A little

Har gow (shell) . .40g

Rice ...... .1/4 cup

How to make it

1. Remove the mud and intestines from the shrimp, wash and slice from it. Cut snapper into small slices, soak har gow and spit out sand, finely chop green onion and ginger.

2. Shrimp, fish slices boiling water Kawakami spare.

3. Rice washed, add the right amount of water to cook into porridge, add seafood ingredients and seasoning to continue to cook for 2 minutes, to be Hargow full open after adding green onions, ginger and mix can be.

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Seafood Risotto

Ingredients:

Shrimp, mussels, chicken, rabbit, squid, cuttlefish, clams, rice, green beans, white kidney beans, tomatoes, olive oil, saffron powder, onion powder, red pepper powder, salt. powder, red pepper powder, salt.

Practice:

1. Wash the main ingredients, chicken, rabbit, squid, cuttlefish diced, tomatoes diced.

2. Put olive oil in the pot, add chicken, rabbit, squid, cuttlefish, clams and stir-fry for a few moments, then add water and put raw rice, green beans, white kidney beans, saffron powder, red pepper powder, onion powder and salt to cook with.

3. Cook for 15 minutes, then add shrimp and mussels and cook for a few more minutes, then serve.

4. Bake the cooked rice in 150℃ oven for 5 minutes.

Seafood can be chosen independently, pop the pan with green onion, then put the ham and various colors of seafood into the pan and stir fry. Stir-fry for a while, then pour in the rice and a bunch of vegetables and stir-fry them together. Season with salt and black pepper to taste and remove from the pan. Serve the rice neatly in a glass bowl, lay the shredded cheese slices flat on top of the rice, cover and microwave for 2 minutes. The delicious home version of seafood risotto is complete!

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There are many kinds of seafood soups, as long as they are edible with seafood, such as; seaweed, nori, grouper, kelp, clams, oysters, abalone and so on.

The one at McDonald's is actually a very common nori seafood soup.

Scallion and ginger popping pot, add water and seaweed, open pot, seasoning, thickening, add egg on the line. You can add a little bit of bok choy at any time.