How to make hairy crabs delicious?

Release date: 2005-10-19 22: 28: 36.

Selection: first look at the appearance, bright color, clear outline and dense bristles, which meet the conditions of green (back), white belly and golden hair. Secondly, press the crab feet with your fingers, and the crab feet are full and full. Finally, tap your finger near your eyes. Anyone who blinks flexibly and repeatedly sprays foam will taste fresh.

Boil the crab. After washing the crab, put it in a pot filled with boiling water, add a piece of ginger and cook it over high fire. Generally, it takes more than 20 minutes and half a catty, and 15 minutes is less than six ounces.

Steaming crab method: After the water is boiled, pour the crab belly into the steamer, and steam the washed and dried perilla leaves on it 15 to 20 minutes.

Dip: Chop a bowl of vinegar, three bowls of soy sauce, six spoonfuls of sugar and ginger and stew for 20 minutes.

Cheat crabs

Ingredients: one crab, four liang of garlic, pepper and Sophora japonica salt.

working methods

1. First clean the crab and cut it into 4 ~ 6 pieces.

2. Take the oil pan, fry the crabs until golden brown, and remove them for later 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 locust salt and mix well.

Little kung fu:

1. Sophora japonica salt is a mixture of spiced powder and salt.

Crab meat is quite easy to cook seafood, so let crabs pass through the oil pan first, so that the gravy can be sealed without loss. But the time should not be too long, otherwise, the meat will be too old and the gravy will be lost.

Fried Crabs with Soy Sauce

Ingredients: a crab, half a pound to a pound of lobster sauce, two ounces of red pepper, two ounces of garlic bait and two dollars of cream.

Seasoning: oyster sauce, sugar and chicken powder.

Exercise:

1. Clean the crab and cut it into six pieces.

2. Fry the crabs in a frying pan until golden brown, and then pick them up for later use.

3. Slice the red pepper, add cream and lobster sauce, stir-fry until fragrant, add twelve soups and seasonings and cook for 2 minutes to thicken.

Baked crab with cheese

Ingredients: 1 crab, 2 onions, 1 teaspoon cream, 1 soup, 1 cheese, 2 to1cheese.

Exercise:

1. First clean the crab and cut it into six pieces.

2. Leave the oil pan and pick up the crab after oiling it.

3. Dice onion, add cream and onion, stir-fry until fragrant, and add stock.

4. Put the crab in 3, add the cheese and cook for 2 minutes, thicken and mix well.

Curry crab

Ingredients: 2 crabs, 1 onion, 1 onion, 1 ginger, 2 lettuce leaves, 1 Liu Ding, 2 red peppers and appropriate amount of starch.

Seasoning:

A. 1 teaspoon salt, a little white pepper and 1 teaspoon wine.

2 teaspoons salt, 1 teaspoon sugar, 1 teaspoon wine and 2 teaspoons curry powder.

Exercise:

1. Wash the crab, remove the viscera, 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, onion shredding, Liu Ding slice, red pepper cut into small squares, ginger pickled crab dipped in a little white powder, deep-fried in oil pan, take out and set aside.

3. Stir-fry shredded onion in an oil pan, then add material B to stir-fry curry fragrance with low fire, and then add 1 glass of water to dry it with crabs until the soup is almost dry.

Crab dong rice noodles Guo

Ingredients: Crab 1 piece, winter flour 1 stick, 20g radish, 20g carrot, onion 1 piece, and ginger 1 piece.

Seasoning: a. 1/2 teaspoons of salt, 1 teaspoon of wine and a little white pepper.

B 1 teaspoon salt,1teaspoon sugar, 2 teaspoons wine and 2 teaspoons sand tea sauce.

Exercise:

1. Wash the crab, remove the internal organs, peel off the crab cover completely, cut the crab belly into large pieces, smash the onion and ginger and marinate them with the A material in the crab; Slice white and carrot, ginger and onion for later use. 2. Dip the pickled crab in a little white powder, fry it in the oil pan and remove it for later use.

3. Put ginger slices and onion slices into a wok and stir fry, then add material B, white slices and carrot slices, 2 cups of water and crab to taste. Put them in a casserole, add the winter flour, and keep rolling until the winter flour boils.

Golden bread crab

Choose the sea crab "Prism Crab". Its meat is very thin and there is a gap between the shell and the meat, so it is very suitable for making bread? . Wrap the crab in noodles and add cheese and milk to it. After cooking, the milk smells good. 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 gaps between shells were filled with sauce. When you bite it, the sauce penetrates into the crab meat, which is really tempting. Peripheral bread can also be used as a staple food, not oily or greasy.

Pepper radish crab

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, dissipating 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 permeates the sweetness of chicken soup, occasionally revealing the slightly spicy taste of 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!

Tigers and crabs eat twice.

Guan Zhiquan, the owner of Dahua Restaurant, believes that in order to enjoy the original flavor 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 fragrant side dish, which always makes people want to eat it in one breath. Tiger-headed crabs are fried in heavy oil first, and then stir-fried with garlic, pepper and lobster sauce. It is a historical food handed down from Hong Kong, and it is best served with white wine.

Braised crab with instant noodles

Choosing a tiger's mouth crab cover coated with sweet ointment and filling it with spaghetti boiled with crab juice is as dazzling as uncovering mussels and finding dazzling pearls. The unique flavor of crab roe wraps noodles, and then some bean sprouts are added to make them sweet and refreshing, which makes people memorable. The amount of pasta is properly seasoned according to the size of the crab cover. It is absolutely low in fat and oil, and greedy ladies can enjoy it.

Steamed red crab with carved flowers

It is made of aged carved wine, which can neutralize the cold of crab meat without masking the sweetness of crab. When serving, the bouquet of Huadiao wine drives the rich meat fragrance to diffuse in the air, and the bouquet is rich without the bitterness of wine, which makes people drool. Red crabs are steamed with eggs, and golden juice is soaked in vegetables, which seems to be natural. Chewing the down-to-earth red crab, the fragrance of old red wine flows inadvertently between the lips and teeth.

Red crab pot vermicelli

Selected fresh cream crabs, refined with special seasonings from Madieri, vermicelli and chef. The cream crab is not only fresh and sweet, but also full of game after absorbing the wine aroma of Madieri. This practice is also very innovative. It is a very bold attempt to match Madieli with cream crab.

Stir-fried with lotus crab sauce

Required materials: crab meat 1/2 rice bowls (cooked), 8 egg whites (egg yolk can be used as decoration), 8 ~ 10 tablespoons salad oil, 1/2 tablespoons chopped onion, 1/2 teaspoons pepper, 3/5 teaspoons salt, a little monosodium glutamate and 650.

Practice steps

1. After the fresh eggs are steamed, dig out the meat 1, wash it with clear water and drain the water.

2. Carefully break the egg white, add the crab meat and material A, and stir well.

3. Add oil to the wok, heat it to a warm temperature, pour in the crab meat, slowly scoop up the egg liquid with medium heat, gently turn it over to make the egg liquid solidify but not harden, and serve it after the egg liquid is completely solidified.

Remarks: You can also buy fresh peeled crab meat for steaming or canning crab meat for cooking.

Delicious lobster sauce crab with garlic.

Ingredients: 500g of crab, 2 tablespoons of Lee Kum Kee ginger, 2 teaspoons of Lee Kum Kee garlic 1/2 teaspoons, Jiang Mo, raw flour1/2 tablespoons, and 65438 pepper.

Production method:

1. Wash crabs, drain them, dip them in cornflour, 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 pork.

3. Add crabs and seasonings and stir fry for about 8 minutes.

4. Finally, add the sauce and cook until the juice is thick.

Crab inlaid with oranges

Traditional dishes in Hangzhou, Zhejiang. Founded in the Southern Song Dynasty, it has been handed down to this day. Stir-fried crab roe and crab meat are the main ingredients, and then steamed in oranges. The finished dishes are gorgeous in color, beautiful, orange in crab fat, unique in flavor and mellow in aftertaste.

Ingredients: 200g of clean crab paste, 2 eggs, fresh oranges 10, 3g of refined salt of pig fat, 20g of clean water chestnut, 5g of white wine, 5g of ginger, 2g of monosodium glutamate, and 0g of pepper 1 g..

Method:

1. Cut a piece of top in the upper quarter of each fresh orange, keep the top, dig out the pulp of the orange, leave a part of the orange meat, and chop the ginger;

2. Cook the fat pork, cut off the top, wash the water chestnut and cut it into cubes. Add egg liquid, Jiang Mo, pepper, salt, monosodium glutamate and white wine to crab meat, fat diced water chestnut and diced water chestnut, mix well, and add fresh orange 10.

3. Put the orange with the sauce on the plate and steam it for 30 minutes to take it out.

Steamed crab with carved flowers

Main course ingredients: crab 1 piece, 50 g of carved wine, 75 g of sugar 1.75 g of monosodium glutamate 1.75 g, salt 1 g, 5 g of chicken oil and 2 slices of ginger.

Accessories: 1 dried red pepper, 2 shallots and a little coriander leaves.

Practice: After cleaning 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 are placed on the coriander leaves.

Tips:

This is a high-quality dish with almost no cooking skills. Be careful not to overdo it. Crab meat is really a bad thing when it is old. The key to decide whether this dish is delicious or not is carved wine. The aroma of authentic Shaoxing Huadiao wine can best express the freshness of crabs. Of course, if you like, if you use this artistic champagne instead of carved wine, you will get different results. Chicken oil is used here to get its fragrance. If other oils are used instead, peanut oil is recommended.

Fried sea crab

raw material

Main ingredients Portunus trituberculatus 1 kg.

900g of seasoning vegetable oil (the actual consumption is about100g), 4g of sesame oil10g, 4g of salt, 0g of cooking wine15g, 8g of Jiang Mo, 0g of rice vinegar100g and 50g of dry starch.

manufacturing process

(1) Remove the navel, hard shell, gill and claw tip of the sea crab, cut it in half with a vertical knife, cut it into 8 pieces along the root of the crab leg, and marinate it with cooking wine and salt 10 minute.

(2) Heat the frying spoon, heat the vegetable oil to 90% heat, dip the cut edges of crab legs in dry starch, fry them in oil until golden brown, take them out, control the oil and put them on a plate.

(3) Divide rice vinegar and sesame oil into two bowls, and Jiang Mo will divide them into two dishes and serve them with crabs.

Spicy meat crab

Ingredients: (for two people) 500g of fresh crab, 5g of pepper powder10g, 5g of pepper oil15g, 5g of coriander, three or four small red peppers, 0g of salt10g, 5g of ginger, 5g of sugar, 0g of cooking wine10g, and cooked.

Exercise:

1. Wash the meat crab with a brush, remove its feet and pliers, and break its shell. Note that it breaks from the end without pliers to the end with pliers. After breaking, clean the internal organs of the cavity, then cut the crab body into two knives and four pieces with a knife, then beat the crab pliers and put them all into the plate.

2. Cut the pepper into small pieces, cut the coriander into sections, wash the ginger and cut into pieces, 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 and add Chili oil. At the same time, chop up the Chili, pour another small Chili slice, stir-fry with slow fire, then pour all the steamed crabs and steamed soup into the wok, stir-fry for 4 minutes, hook a sauce, sprinkle with sesame seeds, and then take out the wok. After serving, you can restore the crab to its original state with chopsticks and sprinkle some coriander. The coriander is red and green, which looks very good.

Remarks:

Choosing crabs should be lively and heavy. Since it is a meat crab, it is not necessarily cost-effective to clip a big shell, but it is best to be plump. Be careful when you break the crab shell. Don't break the crab claws too much, just a little.

Hot pepper crab

Ingredients: 600g crab, 2 green peppers and 2 red peppers, 3 finger peppers, 1 tablespoon ginger and 1 teaspoon garlic.

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 cornmeal and 2 tablespoons of water.

working methods

① Wash the crab and cut it into 4 to 6 pieces, keeping the crab cover intact. Dice green pepper and red pepper.

(2) Boil the oil, pour a little corn flour on the crab pieces, put down the infused oils, and take out and drain the oil.

③ Add 2 tablespoons oil-fried ginger, minced garlic, finger pepper and green pepper. Put crabs in a pot, add seasonings and bring to a boil. Bury the sauce and serve it.

comment

Pepper is rich in vitamins, which can dispel cold and dampness and cheer up the spirit. It can be used not only as a dish, but also as a side dish to add beauty.

Spicy fried crab:

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, water and electricity powder, chicken essence, sesame oil, pepper oil, refined oil and fresh soup.

Production process:

65438+

2. Put the pan on a high 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 ripe at the same time).

3. Add oil to the pot, heat it to 40% oil temperature, add dried Chili, stir-fry Chili, add fresh soup, cook for a while, then add ginger, onion, garlic, sea crab, finally add 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 stir well.

Flavor characteristics: red and bright color, fresh and spicy, rich flavor.

Baisha red crab:

[Ingredients] Red Crab

[Accessories] Onions and dried peppers

[Seasoning] 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 curing.

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 and put them into the oil pan, fry them until golden brown, and then take them out.

3. Stir-fry the onion and dried pepper in the pot, pour in the fried salt and fried crab, stir-fry for a while and serve.