After washing the crab, put it in a pot full of boiling water, add a piece of ginger and cook it over high fire. Generally, 20 minutes is more than half a catty, and 15 minutes is less than six ounces.
Steaming crab method: after the water is boiled, pour the crab belly into a steamer, put the washed and dried perilla leaves on it, and steam for/kloc-0.5 to 20 minutes.
Dip: Chop and stew for 20 minutes with one and a half bowls of vinegar, three and a half bowls of soy sauce, six spoonfuls of sugar and ginger.
The second trick of catching crabs in the Great Yangcheng Lake-cheating crabs;
Ingredients: one crab, four liang of garlic, pepper, Sophora japonica salt.
Exercise:
1. First clean the crab and cut it into 4 ~ 6 pieces.
2, from the oil pan, fry the crab until golden brown, and pick it up for use.
3. Put the garlic bait in the oil pan and fry until golden brown, and take it out for later use.
4. Stir-fry the pepper, then put the crab and garlic bait into the pot, add salt and mix well.
Little kung fu:
1, Sophora japonica salt is a mixture of spiced powder and salt.
2, crab meat is quite easy to cook seafood, so let the crabs go through the oil pan first, so that the gravy can be sealed and not lost. But the time should not be too long, otherwise the meat will be too old and the gravy will be gone.
The third practice of Yangcheng Lake hairy crabs-lobster sauce crabs;
Ingredients: a crab, half to one or two pieces of lobster sauce, two pieces of red pepper, two pieces of garlic bait and two pieces of cream. Seasoning: oyster sauce, sugar, chicken powder.
Exercise:
1. Wash the crab and cut it into six pieces.
2. Put the crab in a frying pan and fry until golden brown, and pick it up for later use.
3. Slice the red pepper, add cream and lobster sauce, stir-fry, add twelve soups and seasonings and cook for 2 minutes to thicken.
The fourth method of Yangcheng Lake hairy crabs-baked crabs with cheese;
Ingredients: crab 1 piece, 2 onions, 1 teaspoon cream, 1 soup,1cheese.
Exercise:
1, clean the crab and cut it into six pieces.
2. Take the crab out of the oil for later use.
3. Dice onion, add cream and onion, stir-fry until fragrant, and add stock.
4, put the crab in 3, add cheese and cook for 2 minutes, thicken and mix well.
The fifth method of Yangcheng Lake hairy crabs-curry crabs;
Materials: 2 crabs, 1 root onion, 1 root onion, 1 root ginger, 2 lettuce leaves, 1 root Liu Ding, 2 red peppers, and appropriate starch.
Seasoning: a. 1 tsp salt, a little white pepper, 1 tsp wine B. 2 tsp salt, 1 tsp sugar, 1 tsp wine, 2 tsp curry powder.
Exercise:
1. Wash the crab, gut it, peel off the crab cover completely, cut the crab belly into large pieces, mash the onion and ginger, and put them in the crab filled with material A for pickling;
2. Shred the onion, slice the Liu Ding, cut the red pepper into small squares, dip the crab marinated with ginger in a little white powder, fry it in the oil pan, and remove it for later use;
3. Stir-fry shredded onion in an oil pan, then add material B and stir-fry curry flavor with low fire, then add 1 glass of water and dry it with crabs until the soup is almost dry.
The sixth method of Yangcheng Lake hairy crabs-crab winter powder pot;
Materials: Crab 1 crab, winter flour 1 handful, 20g white radish, 20g carrot, onion 1 root, and ginger 1 root.
Seasoning: a. salt 1/2 tsp, wine 1 tsp, a little white pepper B. salt 1 tsp, sugar, wine 1 tsp, and 2 tsp of sand tea sauce.
Exercise:
1. Wash the crab, gut it, peel off the crab cover completely, cut the crab belly into large pieces, mash the onion and ginger, and marinate it in the crab with material A; Slice radish, carrot, ginger and onion for later use.
2. Dip the salted crab in a little white powder, fry it in the oil pan, and take it out for later use.
3. Stir-fry ginger slices and onion slices in a frying pan, then add material B, white and carrot slices, and 2 cups of water and crabs to taste. Put them in a casserole, add the winter flour, and keep rolling until the winter flour boils.
Seven practices of hairy crabs in Yangcheng Lake-Golden Bread Crab;
Choose the sea crab "Prism Crab", which has thin meat and a gap between the shell and the meat, and is very suitable for making bread? . Wrap the crab in noodles and add cheese and milk. When boiled, milk is fragrant. Cut the crispy bread, and the hot air with cheese flavor will come out in an instant. Crab meat completely absorbed the flavor of cheese and milk, and the gap between shells was filled with sauce. Bite it down, and the sauce permeates the crab meat, which is really attractive. Peripheral bread can also be used as a staple food, which is neither oily nor greasy.
Eight practices of hairy crabs in Yangcheng Lake-pepper, radish and crab;
According to Compendium of Materia Medica, crabs have the functions of relaxing muscles and tendons, benefiting qi, harmonizing stomach, promoting digestion, dredging meridians, clearing away heat and removing blood stasis, and the fat red crab soup is the most nourishing. First, add radish to the old turkey soup and stew for an hour, then add red crab and pepper and cook until the crab is cooked. Radish is permeated with the sweetness of chicken soup, and occasionally reveals the slightly spicy pepper. All the ingredients complement each other. The red crab paste is soft and thick, which is perfectly matched with radish and pepper to form an autumn throat-moistening and wind-dispelling soup rich in vitamins. In the dry season of autumn wind, it is most suitable for ladies to enjoy. At this time, a glass of golden crab carved red wine is a great enjoyment of life!
The ninth practice of Yangcheng Lake hairy crabs-eat two crabs;
Guan Zhiquan, the owner of Dahua Restaurant, thinks that in order to enjoy the original and free taste, it is best to wash your hands and eat directly. Just like the fried crab in the typhoon shelter, it is a delicious accompaniment, which always makes people want to eat it in one breath. Tiger and crab are deep-fried first, and then fried with garlic, pepper and lobster sauce. This is a historical food handed down from Hong Kong, and it is best served with white wine.
Ten practices of Yangcheng Lake hairy crabs-peeling crab cover;
Choose a tiger and crab cover coated with sweet ointment, which is filled with noodle soup boiled with crab juice, just as dazzling as uncovering clam shells and finding dazzling pearls. The unique flavor of crab roe is wrapped around the noodles, and with some sprouts, it is sweet and refreshing, with endless aftertaste. The amount of pasta is properly matched according to the size of the crab cover. It is absolutely low in fat and oil, and greedy ladies can enjoy it.
The eleventh practice of Yangcheng Lake hairy crabs-carved steamed red crabs;
Brewed from aged carved wine, it can neutralize the coldness of crab meat without covering up the sweetness of crab. When serving, the wine aroma of carved wine drives the rich meat aroma to diffuse in the air, but the wine aroma is rich but not bitter, which makes people salivate. The red crab is steamed with eggs, and the golden juice is soaked in the dish, as if it were born. Chewing the down-to-earth red crab, the smell of old red wine flows inadvertently between the lips and teeth.
The twelfth practice of Yangcheng Lake hairy crabs-Ma Deli vermicelli baked red crab pot;
Choose fresh cream crab, and use the special seasoning of Mattelli, vermicelli and chef? Made of. The cream crab is not only fresh and sweet, but also full of game after absorbing the aroma of Madaili. This practice is also very innovative. It is a very bold attempt to match Madieli with cream crab.
The thirteenth practice of Yangcheng Lake hairy crabs-fried lotus root crab paste;
Ingredients: crab meat 1/2 rice bowl (cooked) protein 8 (egg yolk can be used as an ornament), salad oil 8 ~ 10 tablespoon onion slices 1/2 tablespoons pepper 1/2 tablespoons; Salt 3/5 teaspoon monosodium glutamate and a little wine 1 teaspoon.
Exercise:
1. After the fresh eggs are steamed, dig out the meat 1, wash with clear water and drain.
2. Beat the egg whites carefully, add the crab meat and material A, and stir well.
3. Add oil to the wok until it is warm, pour in the crab meat, slowly scoop up the egg liquid with medium heat, turn it slightly, so that the egg liquid is solidified but not hard, and it can be eaten after the egg liquid is completely solidified.
Remarks: You can also buy steamed fresh peeled crab meat, or buy canned crab meat for cooking.
Yangcheng Lake Hairy Crab Practice14-Beautiful Crab with Garlic and Douchi;
Ingredients: 500g of crab [1 1/8 lbs/13 Liang], 2 tablespoons of Lee Kum Kee ginger, 3 slices of Lee Kum Kee garlic1/.
Exercise:
1. Wash crabs, drain them, dip them in raw flour, soak them in oil until they are half cooked, and drain them for later use.
2. Add 2 tbsp oil and saute ginger, garlic and diced meat.
3. Add crabs and seasonings and stir fry for about 8 minutes.
4. Finally, add the sauce and cook until the juice is thick.
The 15th Hairy Crab in Yangcheng Lake —— Crab inlaid with orange
Ingredients: 200 grams of clean crab paste, 2 eggs, fresh oranges 10, 25 grams of pig fat and clean water chestnut, 3 grams of refined salt, 5 grams of white wine and ginger, 2 grams of monosodium glutamate, and pepper 1 g.
Exercise:
1. Cut a slice of the top of each fresh orange, keep the top, dig out the pulp of the orange, leave a part of the orange meat, and cut the ginger into powder;
2. Cook the fat pork, cut off the top, wash the water chestnut and cut it into cubes. Add the crab meat, diced water chestnut and diced water chestnut into the egg liquid, Jiang Mo, pepper, refined salt, monosodium glutamate and white wine, mix well and put them into 10 portion of fresh orange.
3. Put the orange with sauce on the plate and steam for 30 minutes.
The 16th Lane of Yangcheng Lake Hairy Crab-Steamed Crab with Carved Flowers
Main course ingredients: crab 1 piece, carved wine 50g, sugar 1.75g, monosodium glutamate 1.75g, salt 1g, chicken oil 5g and ginger 2 pieces;
Accessories: 1 dried red pepper, 2 shallots and a little coriander leaves.
Practice: After washing the blue crabs, put all the raw materials in and steam for 10 minute. Shredded onion and dried red pepper. Shredded shallots pass through the red pepper and put in the chives.
Tip: This is an upscale dish with little cooking skill. Be careful not to overdo it. Crab meat is really a bad thing if it is kept for a long time. The key to decide whether this dish is delicious or not is carving wine. The aroma of authentic Shaoxing carved wine can best reflect the freshness of crabs. Of course, if you are willing to use this artistic champagne instead of carved wine, you will get different results. Chicken oil is used here to get its fragrance. If you switch to other oils, peanut oil is recommended.
The 17th Lane of Yangcheng Lake Hairy Crab-Fried Sea Crab
Raw material: Portunus trituberculatus 1 kg. 900g of seasoning vegetable oil (the actual dosage is about 100g), sesame oil 10g, salt 4g, cooking wine 15g, Jiang Mo 8g, rice vinegar 100g and dried starch 50g.
Production process:
1. Remove navel, hard shell, gill and claw tip of sea crab, cut it in half with a vertical knife, cut it into 8 pieces along the root of crab leg, and marinate it with cooking wine and salt 10 minute.
2, stir-fry with a spoon, the vegetable oil is burned to 90% heat, the dry starch is dipped in the knife edge of the crab leg, fried in oil until golden brown, fished out, and the oil is placed in a plate.
3. Divide rice vinegar and sesame oil into two bowls, and Jiang Mo subcontracts two dishes and serves them with crabs.
The 18th Practice of Yangcheng Lake Hairy Crab-Spicy Meat Crab
Ingredients: (for two) 500g of fresh crab, 0/0g of pepper powder/kloc-,5g of coriander/kloc-,5g of small red pepper, 34 handfuls of salt, 5g of ginger/kloc-,5g of sugar, 5g of cooking wine and 0g of cooked sesame/kloc-(for two)
Exercise:
1. Wash the meat crab with a brush, remove the feet and pliers of the meat crab and break the crab shell. Note: it breaks from the end without pliers to the end with pliers. After breaking, clean up the internal organs of the cavity, then cut the crab body into two knives and four pieces with a knife, beat the crab pliers and put them all into the plate.
2. Cut the pepper into small pieces, cut into sections, wash the ginger and cut into sections, then sprinkle cooking wine and salt on the meat crab dish, steam it in a steamer for 8 minutes, and turn off the heat.
3. Take another wok, add chili oil, crush the chili at the same time, pour another small chili slice, stir-fry it with slow fire, then pour all steamed crabs and steamed soup into the wok, stir-fry for 4 minutes, hook a sauce, sprinkle with sesame seeds, and then take off. After serving, you can beat the crab back to its original state with chopsticks and sprinkle some coriander, which is red, green and beautiful.
Remarks: Crabs should be lively and heavy. As a meat crab, the shell is not necessarily cost-effective, but it is best to be full. Be careful when you break the crab shell. Don't break the crab claws too much, just a little.
The nineteenth practice of Yangcheng Lake hairy crabs-Chili crabs;
Ingredients: 600g crab, 2 green peppers, 3 finger peppers, 3 ginger grains, 1 tablespoon garlic, 1 teaspoon;
Seasoning: sauce green, fish sauce each 1 teaspoon salt, sesame oil and pepper each with a little water and a half cup; Sauce: half a teaspoon of corn flour and 2 tablespoons of water.
Exercise:
1, wash the crab, cut it into 4 to 6 pieces, and keep the crab cover intact. Dice green pepper and red pepper.
2. Heat the oil to a boil, pour a little corn flour on the crab pieces, put down the soaked oil, and take out the drained oil.
3. Add 2 tbsp oil and saute ginger, garlic, sweet pepper and green pepper. Put the crab in a pot, add seasoning and boil it. Bury the sauce and serve.
Remarks: Pepper is rich in vitamins, which can dispel cold and dampness and cheer up the spirit. It can be used as a dish or as a side dish to add beauty.
The twentieth practice of Yangcheng Lake hairy crabs-spicy fried crabs;
Raw materials: live meat crab, dried Chili festival, pepper, ginger slice, garlic slice, onion festival, refined salt, pepper, cooking wine, dried fine starch, seafood sauce, powdered water, chicken essence, sesame oil, pepper oil, refined oil and fresh soup.
Exercise:
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2. Put the pan on the fire, heat the refined oil to 50% oil temperature, then stick the dry fine starch on the cut of the crab block and fry it in the oil pan until it is cooked (crab shells are cooked at the same time).
3. Put the oil in the pot, heat it to 40% oil temperature, add the dried chili festival, stir-fry the chili, add the fresh soup, cook for a while, then add the ginger, onion and garlic, sea crab, finally add the refined salt, cooking wine, seafood sauce and chicken essence, cook for about 2 minutes, thicken with water starch, and finally add sesame oil, pepper oil, pepper oil and pepper.
Flavor characteristics: red and bright color, fresh and spicy, rich flavor.
Yangcheng Lake Hairy Crab No.21Training-Baisha Red Crab;
Ingredients: Red Crab Accessories: Dried Onions, Pepper Seasonings: Edible oil salt, monosodium glutamate, chicken essence, yellow rice wine starch.
Exercise:
1. Wash two red crabs, cut them into small pieces, blanch them, and then add salt, monosodium glutamate, chicken essence and yellow wine for pickling.
2. Take the oil pan. When it is 60% hot, first put the crab shells into the oil pan, then pat the pickled red paste crab pieces with starch, put them into the oil pan, fry them until golden brown, and take them out.
3. Stir-fry the onion and dried Chili in the pot, pour in the fried salt and crab, stir-fry for a while, and serve.
Features: Red and white match, just like a crab walking in white sand, with a particularly crisp taste.
How people in Jiangsu and Zhejiang eat:
In the practice of Yangcheng Lake hairy crabs, the most important thing is to use "eight pieces of crabs", that is, tools used in making Yangcheng Lake hairy crabs, including knives, pliers, tweezers, hammers and so on. The advanced "Eight Crabs" are made of pure silver. After Yangcheng Lake hairy crabs are served on the table, open the bottom cover and peel back the crab skin together. The golden cream on the crab's back is displayed in front of you, even if you just look at it or not, it is a kind of beautiful enjoyment. Carefully peel off the cream with chopsticks, dip it in the prepared seasoning, put it in your mouth, savor it carefully and chew it slowly. Eating crab seasoning is also very particular. Eat the cream on the crab's back first, and then eat the crab meat. First break the hairy crab in half and taste the meat on the crab in turn. You can gently pick it off with chopsticks or a clean toothpick. Don't dip the whole crab in seasoning. This is tantamount to drinking the first-class Longjing. Ten crab feet are also worth pondering. Don't treat crab feet like chicken ribs. In fact, the meat inside the crab's feet is the best. The most difficult thing to deal with is two big claws, whose teeth are hard enough to bite, but it is best to knock gently with a special small hammer to break the shell, but don't break the meat in the claws. Be smart, peel off the shell and the meat in your claws will be complete. Of course, it will take several years. Learn the above practices of Yangcheng Lake hairy crabs, and try it quickly! I hope the above hairy crabs will help your cooking.