Steamed crab raw materials: hairy crab1000g, rice wine15g, ginger foam 30g, soy sauce 20g, salad oil15g, rice vinegar 50g, and a small amount of white sugar and chicken essence respectively.
way of doing things
1. Put the ginger foam in a small plate, add the soy sauce, white sugar, chicken essence, rice wine and salad oil cooked in advance, and mix them together to make a sauce.
2. Take another small bowl and put it in proper vinegar for reservation.
3. Wash the hairy crabs with cold water (pay attention to brush the gap between the shell and leg claws and the plush on the big claws), put them in the sea bowl in the wok, turn on the fire, steam for 15-20 minutes, and take them off when the crab shells turn from white to red and the crab sticks are mature.
4. Bring sauce and vinegar when serving.
Home-cooked fried crabs
Raw materials: hairy crabs.
Seasoning: onion, ginger, rice wine, vinegar, sugar, soy sauce, salt and bone soup.
Practice 1, wash the hairy crabs, steam them for 5 minutes, and take them off.
2. Open the crab shell, remove the lungs and gills, and cut the hairy crab into two pieces from the middle.
3. Slice the onion, slice the ginger, and put rice wine, vinegar, sugar, soy sauce and a small amount of salt in the bowl.
4. Add oil to the pot. When it is 50% hot, add ginger and garlic and stir-fry until fragrant. Add hairy crabs and stir-fry.
5. Pour in the prepared juice, then add a small amount of bone soup, bring to a boil with high fire, stir-fry for 5 minutes, and stir-fry the sugar color.
1, the hairy crabs are steamed first and then fried because live crabs are not easy to slaughter. The gills and lungs must be cleaned.
2. If it is killed alive, it can be wrapped in powder and fried before frying.
3. If there is no bone soup, you can add water.
4. It is not suitable for drinking when eating crabs. Hairy crabs are cold and should not be eaten more.
Fried crab with ginger and garlic
Raw materials: 500g hairy crabs,
Auxiliary materials: shallot150g, ginger 25g,
Seasoning: 5g of white garlic, 5g of rice wine 1 0g, soy sauce10g, 5g of pea starch, 3g of sugar, 2g of sesame oil, 75g of animal oil, 5g of salt, 5g of chicken essence, and 0g of white pepper1g.
way of doing things
1. Put the belly of the hairy crab on the upper vegetable pier, chop it with a knife according to the center line of the umbilical nail, tear off the crab cover, scrape off the gills and clean it;
2 Chop off the claws, each claw is cut into two sections, then the shell of the claw is broken with a knife, and then each half crab is cut into four pieces, each with a claw for later use;
3. Slice the onion, slice the ginger, chop the garlic and mash the cassava starch into starch and flour, and set aside;
4. Heat the wok with strong fire, add animal oil, and burn it to 60% heat. Learn to put down the onion segments, stir-fry them, and then scoop them up;
5. Leave a little oil bottom in the wok, fry ginger slices, minced garlic and fried shallots in oil on the stove, and stir-fry the crab pieces until they are fragrant;
6. Cover and cook slightly until the water in the pot is almost dry. Add animal oil10g, sesame oil, white pepper, etc. and stir well. Thicken the pot with wet starch.