How to make pike crab tofu soup, how to make pike crab

1.Clean the crab, cut it into cubes, and roll it in the depowdering. Cut the tofu into cubes.

2.Put oil in the pan and fry the crab for a while and set aside.

3.Leave oil in the pan, add a little tomato paste, stir-fry, then add water (more) to bring to a boil.

4.Add green onions, ginger, salt, pepper (to taste), crab and tofu and cook over medium heat (or transfer to a casserole) for about 10 minutes. 5.Add the chicken essence and sprinkle with chopped green onions.

1.Wash the spinach, blanch it with boiling water, remove it, cool it in cold water, squeeze out the water, and cut it into pieces for later use.

2.Cut the bacon into sections, put some oil in the hot pan, not too much. Add the bacon and fry until the oil is completely cooked. Then add the minced garlic and stir-fry until fragrant, add the spinach and stir-fry a few times.

3.Finally, add some salt to taste and serve on a plate.

Preparation of pike crab tofu soup:

Raw material preparation: three pike crabs, 500 grams of tofu, tomato paste, appropriate amount of green onion, ginger and peppercorns, cornstarch, cooking wine, salt, and chicken essence.

Steps:1The crab is cleaned and cut into pieces, and rolled in the cornstarch. Cut the tofu into cubes.

2.Put oil in the pot, fry the crab for a while, and set aside.

3.Leave oil in the pot, add a little tomato sauce and stir-fry it and then pour water (a little more), and bring to a boil over high heat.

4.Put in green onions, ginger, salt, peppercorns (appropriate amount), crab and tofu over medium heat (or transfer to a casserole and cook) for about 10 minutes. 5.Add chicken essence and sprinkle with some chopped green onions.

Stir-fried crab with ginger and shallots.

Ingredients: 2 pike crabs, 1 piece of ginger, 2 green onions, 1 clove of garlic, salt, sugar, Maggi soy sauce.

Method 1Clean the pike crab, remove the tail and remove the gills, brush it with a brush, cut it from the middle of the crab belly, and then cut it into 6 pieces; The crab claws are slightly smashed with the back of the knife; Shred the ginger, cut the green onion into sections, and slice the garlic.

2.Take an appropriate amount of cornstarch and put it on a plate, evenly dip the two sides of the cut crab with cornstarch (to make the crab meat tender and lock the crab meat), and the tongs and shell do not need to be stained with flour; After putting more oil in the pot and heating it, add the ginger and garlic slices to stir until fragrant, and then put all the pike and crab pieces into the pot together.

3.Stir-fry over high heat until the color turns red, add more rice wine, an appropriate amount of sugar, Maggi fresh soy sauce (you can decide whether you need to add a little more salt according to your personal taste, because the soy sauce itself already contains salt) and stir-fry, you can add a little water to moisten the ingredients, sprinkle the green onion section before leaving the pot and stir-fry twice.

Steamed pike crab.

Ingredients: crab, ginger, balsamic vinegar, sugar.

Method 1Finely chop the ginger.

2.Add balsamic vinegar and sugar to make a dipping sauce.

3.Scrub the crabs clean.

4.After the water in the steamer is boiling, put the crab belly up and steam it over high heat for 15 minutes.

Crab stew with pumpkin.

Ingredients: Two small pike crabs, one pound of pumpkin.

The method is very simple, the pike crab is unshelled, the crab shell is ready for use, and the crab stock is split into 8 large pieces; Cut the pumpkin into cubes.

Heat two spoons of oil, put in the dismantled crab stock and stir-fry until red, add water to boil the soup, put in the pumpkin and stew for 20 minutes after the water is boiled, after the pumpkin is stewed, put the crab shell in and cook it to red, add salt and chicken essence to taste, and put it on a plate.

Braised pike crab.

Ingredients: 2 pike crabs, 25ml of rice wine

Method 1: Wash the crab and put it in the pot.

2. Pour in the rice wine and turn on low heat.

3. Boil the rice wine and simmer for 5 minutes.

Sizzling pike crab.

Ingredients: 750 grams of female pike crab Seasoning: curry oil, refined salt, Shao wine, tomato sauce, rice vinegar, spicy soy sauce, chili oil, sugar, sesame oil, chili oil, monosodium glutamate, ginger slices, green onions, flour.

Method 1: Cut the crab into 8 pieces, pat it with flour, and fry it in 70% hot oil.

2. Heat the iron plate, wrap it with silver paper and set aside.

3. Put the minced green onion and ginger into the oil pan and fry until fragrant, pour in the seasoning and fried crab, fry until cooked, turn it over several times, pour sesame oil, and put it on a plate.

How to make pike crabs. The pike crab is a very delicious scorpion in the crab, and it should be cleared of steaming hands, shoes, and shoes, the best way to do it is also the most delicious, and it keeps the original taste of the wife, which is very delicious.

5. Steamed crab with bean paste with a unique taste.

5. Add some oil to another pot, stir-fry ginger and garlic, and pour it on the pike crab when boiling, the vermicelli soaked in crab juice is very delicious!

Tomato potato and crab pot: 1. Cut the crab into pieces, sprinkle a little starch, or wrap a little more, depending on what everyone likes. The thickness of the soup depends mainly on the potatoes.

2. Stir-fry chives and ginger in cold oil in a hot pan, stir-fry the crab pieces in red and set aside.

3. Peel the potatoes and cut them into pieces, cut the tomatoes into pieces, add the potatoes and tomato pieces in a hot pan and stir-fry them in cold oil, fry the tomatoes until they become soft, add half a pot of water, boil and cook over medium-low heat until the potatoes are soft and can be easily pierced.

4. Add crab pieces and cook for a few minutes over medium heat until flavorful, add salt to taste, and finally the soup is already thicker, grab a handful of small green vegetables, stir well and start the pot.

5. Tomato, potato and crab pot with a slightly sour and delicious taste and a full stomach.

How to make steamed pike crab? Prepare the minced garlic and pour it into hot oil, add salt and stir, pour the crab into the bottom of the vermicelli pad, add the soup and steam it.

Try this crab curry, it's so fresh and the soup goes great with rice.

During the crab season, don't miss out on this super delicious crab curry.

Ingredients: 2 pike crabs.

Excipients: 1 shallot, 5 grams of ginger, 5 grams of garlic, 1 gram of Sichuan pepper, 1 gram of star anise, 8 ml of vinegar, 5 ml of light soy sauce, 2 grams of salt, 3 grams of sugar.

Method: 1. Prepare the required ingredients.

2. Clean the crab and use a knife to remove the lid from the crab's belly.

3. Pour cooking oil into the pot, add the prepared ginger slices, green onions, garlic slices, Sichuan peppercorns, star anise, and stir-fry over high heat.

4. Add light soy sauce, vinegar and water, and pour in the pike crab processed in step 2.

5. Add salt and white sugar to the pot, and reduce the juice on high heat after the crab is cooked.

6. Put it on a plate, and the delicious pike crab is ready.

Cooking skills: 1. Uncover the crab belly, and the inside needs to be cleaned.

2. Adding ginger slices and white vinegar can effectively remove the fishy smell of pike crab.

3. Barracuda crab is not easy to cook for too long, and the meat will stick tightly to the shell if cooked for too long, which will also affect the taste.

Ingredients: 2 crabs, 2 rapeseeds, 150 grams of noodles, 2 slices of ginger, appropriate amount of flour, appropriate amount of refined salt.

1. Prepare the ingredients.

2. Open the shell of the pike crab and remove the crab teeth, gills, stomach and navel.

3. Cut the crab body in pairs, and then dip the cut part in dry flour and prepare to fry in the pan. If you don't put flour, the crab roe will be lost during the preparation.

7. Cook until the noodles are cooked through, add the rape and cook together.

8. Remove from the pot, serve with a boiled egg, and serve.

Method: Prepare the raw materials, cut the tofu into small pieces, soak it in boiling water with a small amount of salt for five minutes, drain the water, put the salted egg yolk into a fresh-keeping bowl, beat it on high heat for one minute, press it into a muddy sand with a spoon while it is hot, add an appropriate amount of water, salt and pepper to the starch, stir evenly into a water starch paste, heat the oil, fry the ginger until fragrant, then put the salted egg yolk in and stir-fry, slowly fry over low heat until it bubbles, then add the minced crab meat and stir-fry together, add an appropriate amount of stock to cook it, add the prepared tofu pieces and cook it together, Finally, add a little water starch, sprinkle with chopped green onions, and then remove from the pot.

You can also make crab roe eggs: Ingredients: eggs, ginger, cooking wine, vinegar.

Method: Put the eggs in a bowl and beat them, I added a little extra egg liquid to make biscuits, minced ginger, the more broken the better, put the ginger into the egg liquid, add an appropriate amount of cooking wine, an appropriate amount of salt and vinegar, here the rice vinegar is better, because it will not affect the color of the eggs after they are scrambled, heat the pan, add oil, when the oil is hot for 7 minutes, pour the eggs into the pot, quickly stir-fry and break up, until tender yellow.

Method: Stir-fried rice cake with pike crab, steamed pike crab, steamed tofu crab, braised pike crab, stir-fried pike crab with ginger and shallots, fried pike crab, etc.

Here's how to make fried rice cakes with pike crab.

Ingredients: 2 pike crabs, appropriate amount of rice cakes.

Seasoning: Appropriate amount of salad oil, 1 small piece of ginger, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, half a spoon of sugar, 5 shallots.

Preparation of fried rice cake with pike crab:

1.Prepare the green onion and ginger.

2.Ginger cut into shreds.

3.Rice cake slices, this one of mine is vacuum-packed rice cake slices, and they have been cut.

4.After the water is boiled, put the rice cakes in the pot and cook for about two minutes.

5.Take out the rice cake.

6.Put it in cold water, cool the rice cake and then discard the water.

7.Use a knife to lift up at the lower end of the triangle.

8.The crab lid was opened.

9.A lot of crab roe means that the crab is very fat, and I took out this crab roe to make another dish.

10.Remove beards from both sides.

11.Place the crab on a cutting board and chop it in half.

12.Chop off two pliers and use a knife to break their backs.

13.Chop the minced crab meat in half again, so that the whole crab is disassembled.

14.After heating the pan, add an appropriate amount of salad oil.

15.Add shredded ginger and stir-fry until fragrant.

16.Add the crab and stir-fry.

17.Add the blanched rice cakes.

18.Put cooking wine.

19.Add light soy sauce and dark soy sauce.

20.Add half a teaspoon of sugar and continue stir-frying.

21.Add an appropriate amount of water and cook over high heat for about a minute, and finally thicken and sprinkle with green onions.

The simplest and tastiest way to make pike crab is boiled.

Put green onion and ginger in water, add a small amount of ingredients, salt, monosodium glutamate, boil an appropriate amount of water, put in shrimp, shrimp red, and remove it.

It's ready to eat.

Ingredients: Barracuda crab and Japanese pumpkin.

Method: 1. Wash the shell of the pike crab.

2. Take a crab and start processing.

3. Turn over the crab body.

4. Peel off the crab navel.

5. Turn it over, peel off the crab cover to remove the crab stomach, and keep the crab roe.

6. Peel off the crab gills and cut off the front half of the large crab legs and the front ends of all crab legs for easy eating. 7. Cut the crab in half, and remember to be quick and ruthless.

8. Prepare a small bowl, fill it with cornstarch, dip the cut surface of the crab pieces one by one, and put it together with the crab shell filled with crab roe and set aside. In this way, the crab roe will not be wasted at all.

9. Then take a pumpkin, wash it and put it on the cutting board.

10. Cut in half.

11. Remove the melon seeds.

12. After the two halves of the pumpkin are processed, cut them into pieces of the same size.

13. Remove the roots of the green onion, peel the ginger, wash and cut into segments and slices.

14. Heat the pot, add the oil, add the green onion and ginger slices and stir-fry until fragrant. Place the crab pieces one by one, taking care to cut them face down.

15. After cutting the noodles and frying until fragrant, put the crab pieces flat and fry both sides. Then cook some cooking wine and cook it, and when the alcohol evaporates, the crab pieces are served. 16. Heat the pot, heat the oil again, add the cut pumpkin pieces and stir-fry until fragrant.

Add boiling water to cover the pumpkin, cover, bring to a boil and simmer over low heat. 17. After the pumpkin is stewed until it is half cooked, add the crab pieces to continue to simmer, and add an appropriate amount of salt to taste. 18. Then it has been stewed, and when the crab and pumpkin are fully cooked and the soup is thickened, you can turn off the heat.

A home-cooked recipe for scallion oil pike crab.

During the crab season, don't miss out on this super delicious crab curry.

October 10, 2012 04:34

The simplest and most delicious way to make pike crab is to blanch water and put green onion and ginger, add a small amount of ingredients, salt, monosodium glutamate, an appropriate amount of water to boil, put in shrimp, shrimp red, take it out and eat.

The best way to eat pike crab is to eat it as it is. Add water to the steamer and bring to a boil, put the crab belly facing up in the steaming drawer, sprinkle salt and steam for 4-5 minutes.

The same is to eat paste and yellow, if it is a male crab, it mainly eats meat. The outside is covered with flour and fried twice, and it is delicious. If the crab is very large, it is a bit wasteful to eat it like this, and it is best to eat it directly after steaming and dipping it in ginger vinegar.

The preparation of the pike crab tofu pot is as follows:Ingredients: 2 pike crabs, 1 box of southern tofu, a few slices of ham, a little ginger, an appropriate amount of green onions, and an appropriate amount of Weida Mei's best cooking wine.

1. Ingredients preparation: pike crab.

2. South tofu (old tofu).

3. Wash the crab and cut it into pieces.

4. Heat a wok and add an appropriate amount of cooking oil to add green onions, ginger and ham slices.

5. Stir-fry for a while.

6. Add the crab.

7. Stir-fry for a while, then pour a circle of Weida Mei Fine Cooking Wine along the edge of the pot.

8. Add an appropriate amount of boiling water. (The soup is thick and delicious when boiled with boiling water).

9. Add the torn tofu. Cover and simmer for two or three minutes.

10. Sprinkle with green onions.

11. Put the roasted crab tofu in a pot. (Heat the casserole beforehand). Delicious and delicious, the delicious pike crab tofu pot is here.

<> "Crab Tofu Soup.

Prepare the ingredients. Two pike crabs, bent filial piety, tofu, and chopped green onions.

Method. 1. Remove the cover of the crab, remove the gills, cut into pieces, and cut the feet in half.

2. Put the crab in hot oil and stir-fry, add two spoons of cooking wine after changing color, add water to bury the crab.

3. After boiling, add tofu, a spoonful of light soy sauce and a spoonful of salt.

4. Bring to a boil and add a spoonful of monosodium glutamate and chopped green onions.

Homemade recipe for crab tofu soup:

Ingredients: 6 crabs, 500 grams of tofu, 100 grams of enoki mushrooms.

Excipients: 5 grams of tomatoes, 4 grams of oyster sauce, 3 grams of salt, 3 grams of chicken essence, 5 grams of sugar.

Steps: 1. Prepare the required ingredients first, and use a brush to fully brush the shell and stomach and other parts of the crab roe, and then rinse it repeatedly with water until there is no sediment.

2. The tofu is made of northern tofu, because northern tofu is more resistant to cooking, cut it into small pieces, the size of a section similar to a finger, too big to taste, too small and easy to break, if you use inner fat tofu or Japanese tofu, do not put it in the pot at the beginning to cook.

3. Cut off the bottom of enoki mushrooms, then tear them apart by hand, and rinse them with water.

4. Next, put the tomato paste, oyster sauce, salt, chicken essence and sugar in a bowl, then add half a bowl of water and stir well.

5. First put the tofu into the kettle of the desugaring rice cooker, then put the enoki mushrooms, and finally put the crab roe on top, pour in the evenly stirred sauce, if you feel that the soup is less, you can add an appropriate amount of water, and the crab roe can be covered with flowers.

6. Cover the lid of the pot, turn on the power to select the nutrient steaming function, and start the countdown after observing its steaming, which is displayed as 30 minutes, and the flower cover tofu soup does not need to be boiled for so long, and the power can be turned off in about 8 minutes.

7. Done.