Materials:
600g of crab (about 1 kg), 0/5g of ginger/kloc (about 4 RMB), 30g of onion (about 8 RMB), 4 grains of garlic, 0//2 teaspoons of pepper 1 granule, 200ml of beer and salt/kloc.
Cooking steps:
(1) Wash the crab and chop it into pieces (
(2) Peel and slice ginger.
(3) Wash and cut the onion.
(4) The garlic is stripped and chopped.
(5) Mix all the ingredients well, add oil 1 tablespoon, put them on the container, cover with plastic wrap, leave an opening to ventilate, and cook at high heat for 4 minutes.
Second, the practice of Thai curry crab
Ingredients: crab
Accessories: pineapple, vermicelli
Seasoning: onion, ginger, garlic, red pepper, curry powder, coconut paste, milk, butter, salt, chicken essence, sugar, sand tea sauce and edible oil.
Practice:
1, wash the crab, soak the vermicelli in warm water, and cut the pineapple, red pepper, onion, ginger and garlic into cubes;
2. Pour cooking oil and proper amount of butter into the casserole, stir-fry onion, garlic, ginger, red pepper and pineapple, add curry powder, stir-fry, pour crab pieces, add proper amount of coconut paste, milk, salt, chicken essence, sugar and a small amount of water, then pour the soaked vermicelli into the pot, burn for 5 minutes, and take off the pot after collecting juice.
Features: Strong aroma, fresh crab flavor and soft vermicelli.
Third, the practice of ginger and onion crab pot
Ingredients: 2 meat crabs weigh 640g, about 250g onion, about180g ginger, and a little dried onion.
Stuffed juice: brown sugar powder, cornstarch 1 teaspoon each, salt 1/2 teaspoons, water 5 tablespoons. (HaoChi 123.com)
Operation: 1, wash the crab, chop and drain.
2. Wash the onion and cut it; Peel the ginger and cut it into thick pieces.
3. Soak the crab pieces in oil until they are 80% mature and pick them up. 4. Heat half a cup of oil, saute ginger pieces, dried shallots and half a portion of scallions, add crab pieces, cover and cook for 3 minutes, pour wine, add sauce, cover and cook for 8 minutes, and then soak the remaining scallions evenly.
Fourth, the practice of spicy crabs
Ingredients: meat crab
Seasoning: onion, salt, sugar, white wine, dried pepper, ginger, cooking wine, vinegar, pepper, chicken essence and edible oil.
Practice:
1. Put the meat crab in a vessel and add a proper amount of white wine. When the crab is drunk, remove its cheeks, stomach and intestines and cut them into pieces;
2. Wash the onion and ginger, cut the onion into sections, and cut the ginger into pieces;
3. Set fire to the pan and drain the oil. When the oil reaches 30% heat, add pepper and dried chili to stir-fry until it is spicy and fragrant, add ginger slices, onion segments and crab pieces, pour in cooking wine, vinegar, sugar and salt, stir-fry evenly, and take out the pan to eat.
Features: hemp, fragrant and fresh.
Tip every day: The edible parts of crab are muscle, crab roe, testis and ovary. The inedible parts are stomach, intestine and cheeks. Don't eat fruits and drink raw water immediately after eating.
Five, crab vermicelli pot practice
Raw materials: 3 hairy crabs, 350g of water-soaked vermicelli, 250g of Chinese cabbage, 3 small red peppers, 50g of seafood sauce, and appropriate amounts of dry flour, garlic paste, ginger, shallots, soy sauce, refined salt, sugar, monosodium glutamate and yellow wine.
Make (1) crabs, wash and remove impurities, cut each crab into 8 pieces, and dip the cut surface with dry flour; Chinese cabbage is cut into crab pieces. (2) Add oil to the wok10g, saute garlic, Jiang Mo and diced pepper until fragrant, add seafood sauce and saute until fragrant, push the vermicelli and Chinese cabbage into the wok, and put them in a pot. (3) Add 20 grams of oil to the wok, saute the ginger slices and onion segments until fragrant, and fry the pink-stained surface of the crab until golden red. After frying, simmer the wine and cover it with cabbage and vermicelli. (4) Add 250 grams of fresh soup to the pot, bring it to a boil over high heat, pour a little wine to taste, change to medium heat and boil for about 5 minutes, and sprinkle with chopped green onion.
Features fresh and spicy, tender crab meat and cool vermicelli.
Six, Shanghai drunk crab
Ingredients: 500g live crab.
Seasoning: Huadiao wine, Daqu wine, salt, white sugar, onion, ginger, pepper and dried tangerine peel.
Production: add salt, sugar and pepper to clean water, boil, cool, add carved wine and Daqu wine and mix well to make drunk brine. Wash live crabs and drain. Take a clean container of moderate size 1 container, put the onion knot, ginger and dried tangerine peel at the bottom, put the live crab on it, put the onion, ginger and dried tangerine peel on it, press on a heavy object, add drunk brine and seal it, and put it in the refrigerator for 4 days before eating. When eating, cut it into pieces and pile it up, and pour a little drunk brine.
Features: fragrant and fishy, delicious crab flavor.
Seven, Tunxi drunk crab
Ingredients: 4 live crabs (weighing about 600g), 300g soy sauce, 200g Huizhou sealed wine, 0/5g ginger/kloc-,20g refined salt, 4 garlic cloves, 25g rock sugar, 20g sorghum wine and 4 Chinese prickly ash.
Making:
Wash and drain the live crabs, and pat the ginger loose; Take crab 1, just open the umbilical cover, squeeze out the dirt at the umbilical bottom, add 5g of salt and l granules of pepper, close the umbilical cover, then break off the tips of crab claws 1, and stick them in from the upper part of the umbilical cover to nail the umbilical benefits so that they cannot be opened. This can be done one by one to install the jar, and two small bamboo pieces are stuck in the jar in a cross shape to press the crab body; Then pour the soy sauce into the jar (300g in September of the lunar calendar, 200g in cold weather), add Weizhou sealed wine, ginger, garlic cloves (slightly patted) and rock sugar, and finally pour sorghum wine. Wrap the jar mouth tightly with oil paper and seal it tightly. After one week, you can open the jar for eating.