Spicy crabs: Autumn is here, and it’s a good time to eat crabs every year. The crabs in autumn are big, fat, and have a lot of roe. Especially female crabs have a lot of roe. Usually we eat hairy crabs. Crab has a good effect on hyperlipidemia, cerebral thrombosis, etc. Crab clears away heat and detoxifies and is cool in nature. People with colds, fever, spleen and stomach deficiency, and hepatitis should eat less or not at all. Most people can still eat it, especially those who like spicy seafood. Making spicy crab is a good choice! My friend who sells seafood sent me crabs today, which made my niece very happy. She also said that I love her the most and if she wants to eat, I will give them all to her. Yes, they were all eaten by my niece and her family. There are many ways to prepare crabs. Let’s take a look at how to make them delicious.
The first method: spicy crab
1: Preparation materials: swimming crab, spicy hot pot base, green onions, garlic, ginger, dried chili peppers, Sichuan peppercorns, bay leaves, fennel Seeds, sugar, cooking wine, MSG, starch, vegetable oil, white sesame seeds, coriander, sesame oil. 1: Peel, remove the beards from the green onions, wash and cut into sections, peel the ginger, wash and slice into sections, peel, wash and smash the garlic, rinse the peppers and cut into sections. 2: After buying the swimming crabs, add salt water, add some white wine, and let the crabs vomit for 30 minutes. After soaking, scrub them clean with a brush. Remove the sharp corners on the crab belly, break open the crab shell, remove the crab gills, and clean them. 3: Clean the crabs, cut them in half from the middle, and remove the rubber bands. 4: Find a plate and wipe it dry, pour in dry starch, put the cut crabs into the starch and coat them evenly with starch, and set aside.
5: Fry the crabs, prepare the wok, scrub and dry it and put it on the stove. Add an appropriate amount of vegetable oil and heat it to 70% heat. Shake the crabs coated in starch to shake off the excess starch. Add the oil to the pan and fry for about 1 minute. When it turns brown, flip and fry the other side. 6: After the crabs are fried one by one, leave an appropriate amount of oil in the pot and stir-fry the dried chili peppers, garlic, green onion segments, ginger slices, bay leaves, and fennel seeds until fragrant. When the fragrance becomes fragrant, add the spicy pot base ingredients and stir-fry briefly. 7: Add the fried crabs and stir-fry over low heat for about 2 minutes. Add an appropriate amount of MSG and white sugar and stir well. Add cooking wine and sesame oil. When done, take it out and put it on a plate. Finally, sprinkle with coriander and sesame seeds, and you’re done. Let’s eat. It’s beautiful and delicious, with all the color, flavor and flavor!
The second method: steamed crabs
1: Preparation materials: crab, ginger, vinegar, light soy sauce, salt, sesame oil. (Crabs are cold in nature. Adding shredded ginger and vinegar can neutralize the coldness, but don’t eat too much.) 2: Handling crabs: Prepare a basin and put water in it, add salt, stir with chopsticks, and when the salt is completely dissolved, add crabs Soak for about an hour to allow the crabs to spit out impurities. 3: Clean the crab: Use a brush to clean the hairy areas under the crab's belly, claws, and mouth. 4: Find a pot and add enough water. Do not open the pot during the steaming process. Turn on the heat. After the water boils, put the crabs on the lid of the steamer. Cover the pot and steam over high heat for 15 minutes. Be sure not to exceed the steaming time. Crab roe, crab Meat doesn't taste good when it's old.
5: Prepare the seasoning: The crabs are steaming at this time. It is just the time to prepare the ingredients. Peel the ginger, wash it and cut it into thin strips. Find a seasoning bowl and add an appropriate amount of light soy sauce, vinegar, and shredded ginger. Sesame oil, stir well and set aside. 6: After the crabs are steamed, find a plate, use chopsticks to pick up the crabs on the plate, dip them in the seasoning and eat.