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How to make crabs delicious?
Xihong black pepper crab materials: crab (2), garlic (2 tablespoons), ginger (2 tablespoons), onion (1, large), bread oil or clear oil, black pepper granules (1) or coarse black pepper, salt. Practice: 1. Wash crabs, open the lid, remove gills, and cut into 2 or 4 pieces according to the size of crabs. 2。 Mash or chop garlic and ginger, cut onion into coarse grains, and mash pepper into coarse powder. 3。 Heat butter or clear oil, add the seasoning in item 2, stir-fry until fragrant, then add crab and proper amount of salt and stir-fry. 4。 Add a little water, cover it, simmer on low heat until it is cooked, and then steam off the excess water with strong fire. Note: 1. If you use butter, the boiled crab tastes like butter. If you don't like it, you can use clear oil. 2。 The dosage of garlic, ginger and pepper can be increased or decreased according to your own taste. Spicy crab ingredients: meat crab seasoning: onion, salt, sugar, white wine, dried pepper, ginger, cooking wine, vinegar, pepper, chicken essence, cooking oil. Practice: 1. Put the meat crab into a vessel and add some white wine. When the crab is drunk, take out its cheeks, stomach and intestines and cut them into pieces. 2. Wash onion and ginger, cut onion and ginger; 3. set fire to the pot and drain the oil. When the oil is 30% hot, add pepper and dried pepper, stir-fry until spicy and fragrant, add ginger slices, onion segments and crab pieces, add cooking wine, vinegar, sugar and salt, stir-fry evenly, and take out. Features: hemp, fragrant and fresh. Crab with butter and garlic Ingredients: crab (two), garlic (1/3 cups), onion (one teaspoon), butter (half an ounce), corn flour (one tablespoon), sauce: water (? 0? 4 cups), salt (1/3 teaspoons), sugar (1/3 teaspoons), and pepper (a small amount). Method: (1) The crab is good, washed, drained, cut, sprinkled with a little salt and mixed well. (2) Chop garlic and onion. (3) Heat six tablespoons of oil, drain the crab pieces, sprinkle with cornstarch and mix well. Put it in medium-high heat oil, fry until it turns red, turn it over and cook for a while. (4) Take out the crab pieces, leave two tablespoons of oil, saute garlic, add butter and saute until fragrant, return the crab pieces to the pot, add juice and garlic and mix well. (5) Sprinkle chopped green onion and serve. Steamed crabs with ginger vinegar 200g (2 crabs) ginger 15g coriander 5g soy sauce and half a tablespoon rice vinegar 1 tablespoon sugar 1. Wash live crabs, tie their feet with ropes, put them in a steamer and steam them over high fire for later use. 2. Peel the tender ginger and cut it into fine powder for later use. 3. Put soy sauce, rice vinegar, sugar and Jiang Mo into a small bowl to make ginger vinegar sauce. 4. Remove the toes and tails of the cooked crabs, cut them into pieces, neatly stacked in two pots, poured with ginger vinegar sauce, and sprinkled with coriander segments. Raw materials of ginger and onion crab: crab 1000g, salt 2.5g, monosodium glutamate 2.5g, pepper 0. 1g, cooking wine 15g, peanut oil 750g, onion 2.5g, Jiang Mo 2.5g, starch 2.5g, balsamic vinegar 2.5g and oyster sauce 25g. Practice: ① The crab is shelled and washed, and the knife is replaced with pieces; Take a bowl of clear soup, salt, monosodium glutamate, pepper, onion, ginger, garlic, starch, sesame oil and oyster sauce, and make juice for later use; (2) Put the crabs in a wok and fry them slightly. Leave the oil in the bottom of the pot, saute the shallots, add the crab cooking wine, quickly cover the lid, pour in the prepared juice and turn well. Eat crabs in another way: curry and salad can also be made? 2004-11-1312: 35: 04 Although it's the "home cooking" season for steamed hairy crabs, the way to eat crabs is different, either full of Zui Xiang, spicy and strong, or refreshing, and it's unique to cook them yourself. First, red paste crab material: live white crab or swimming crab. Seasoning: pepper, salt, monosodium glutamate, sugar, wine, pepper. Practice: 1. Boil the seasoning, cool and add rice vinegar. 2. Knot the onion and soak it in the cooled feed water with the ginger slices. 3. Wash the crabs with cold boiled water and crush them with crab tongs. 4. First remove the cover, remove the cheek feathers on the side and the sand sac in the crab cover, and finally remove a hexagonal white piece in the middle of the crab abdominal cavity. Divide the crab into four parts. 5. Dip the divided crab pieces into the wok. If there is red paste, dip them together and eat them one day later. Note: 1. Every 500g crab needs about100g salt, and the amount of water is subject to the covered crab pieces. Because this dish is eaten raw, it's best to mix it with wine and dip it in ginger vinegar juice for sterilization and health care. At the same time, don't eat fruit within a few hours after meals to avoid poisoning. 3. If you feel unwell after eating, you can pound ginger into juice, or take it after frying ginger and perilla leaves to detoxify. Second, curry crab material: 1 crab, 200g celery, 50g onion and 30g coriander powder; 1 tablespoon chopped red pepper, 1 tablespoon chopped red onion and 1/2 onions. Seasoning: 2 tablespoons curry powder, brown sugar 2 teaspoon; 2 tablespoons fish sauce, 1 teaspoon soy sauce, 3 teaspoons coconut milk and 1/2 cups of water. Practice: 1. Handle crabs, remove inedible parts such as gills, wash and cut into pieces for later use; Remove leaves from celery, wash, cut into sections obliquely, and shred onion for later use. 2. Take the oil pan, pour a little flour on the crab pieces, fry until the appearance is golden, and remove. Add 2 tablespoons of oil to a hot pot, stir-fry chopped red pepper, chopped red onion and onion until fragrant, then add curry powder and brown sugar until the curry fragrance dissipates. Pour in the fried crab pieces, celery pieces, onion pieces and the rest of the seasoning, stir-fry and serve with minced coriander. Third, the crab cover salad materials: 2-3 meat crabs, papaya and honeydew melon 1/2, 2 strawberries, lettuce 1 each, and 2 spoonfuls of salad dressing. Practice: 1. Wash the meat crabs and steam them in water. 2. Take out the meat after cooling and keep the crab cover. 3. Peel papaya, remove seeds, peel honeydew melon and cut into pieces, soak strawberries in light salt water for a while, take one piece and put it in the refrigerator for freezing. 4. Wash the lettuce, drain the water and spread the plate. 5. Papaya, honeydew melon and crab meat are stuffed into crab shells and decorated with strawberry pieces. Serve with salad dressing. Golden Bread Crab is a sea crab "Rib Crab", with thin meat and a gap between the shell and the meat, which is very suitable for making bread. Wrap crabs in noodles, then add cheese and milk. When it is cooked, it smells like milk. 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, not oily or greasy. According to Compendium of Materia Medica, crabs have the functions of relaxing muscles and tendons, benefiting qi, harmonizing stomach, promoting digestion, dredging channels and collaterals, and clearing away heat and removing blood stasis. Fat red crabs are the most nourishing soup. 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! Guan Zhiquan, the owner of Dahua Restaurant, believes that if you want to taste the real taste of crabs, it is best to wash your hands and eat them directly, so that you can enjoy the original free taste. 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. The crab cover of spaghetti is made of tiger crab and sweet cream oil. The spaghetti cooked with crab juice is as dazzling as uncovering mussel 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. Carved steamed red crab adopts aged carved wine, which 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. Ma Deli vermicelli baked red crab pot is made of Ma Deli, vermicelli, chef, fresh cream crab and special seasoning. 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. Persimmon crab soup ingredients: two crabs (about half a catty), two tomatoes, two slices of ginger and a little parsley. Practice: 1. Stir-fry ginger for a while after the oil is hot, then pour in tomatoes and cut crabs and stir-fry until the crabs turn red. 2. Add clear soup (note: it is best to add enough clear soup at one time, not in the middle). After the fire boils, simmer 15 ~ 20 minutes. 3. Drop a little cooking wine and sesame oil, add a proper amount of refined salt, and sprinkle with coriander when you start the pot. Efficacy: invigorating spleen and appetizing, moistening lung and removing fire, enriching blood and nourishing face. This soup is not only rich in vitamins and high protein, but also a low-fat, sour and delicious summer soup suitable for all ages.