How to fry the pike crab deliciously, and how long to fry the pike crab

Stir-fried crab with ginger and shallots.

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

Method. 1.Clean 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.

After many friends buy crab roe from me, they will ask me how to eat pike crabs. Barracuda crabs are generally steamed and boiled to eat, and the rest are porridge, stir-fried, fried rice cakes and so on. First of all, wash the crab roe with water, then remove the rubber band, put half of the water foamed into the crab roe in the pot, put the navel of the crab roe up, cover the pot and boil over high heat, turn to low heat and cook for 5-10 minutes, turn off the heat, the steaming process is similar to cooking!

To prepare stir-fried pike crab with green onion and ginger (very easy).

Materials. Barracuda crab (small) 1 catty.

5-10 slices of ginger.

5 green onions. Salt is thrown away.

A small amount of light soy sauce (very fresh or steamed fish soy sauce).

1 tablespoon of starch. 3-8 dried chili peppers (the spiciness is your own).

Oil to taste. To prepare stir-fried pike crab with green onion and ginger (very easy).

Wash the crab, cut it in half and drain the water.

Dip in starch. The incision can be dipped in starch, not all in the starch.

Fried crab in oil, pan-fried crab without oil.

Fried crab, take out and set aside, 9 minutes or fully cooked.

To prepare green onions, ginger and chili, you should be willing to put green onions and ginger, and they are very fragrant after being put in the oil pot.

Add half of the ginger and green onion white, and fry it dry over low heat, the purpose is to force out the fragrance and spicy taste of the green onion and ginger.

The oil from the fried crab can be reused and not wasted.

Pour in the remaining green onions, ginger and chili peppers and stir-fry until fragrant, leaving some green onion leaves, which will be used later.

Stir-fry the crab with pike, add salt and light soy sauce (very fresh or steamed fish soy sauce is also OK).

Barracuda crab, just stir-fry it so simply, the thief is delicious, and my husband said I didn't eat enough!

Now this season is a good time to eat crabs, go to the vegetable market to take a turn, aquatic product area, every family has crabs of different sizes, ** is really not cheap, for this kind of ingredients, to be honest, our family is rarely bought to eat, one to die expensive, two to the cold, and can not eat more, eat a few and not enjoyable, so simply do not buy to eat, Mid-Autumn Festival, brother-in-law's little partner sent them a few pike crabs, brother-in-law is really capable, the crab is processed, I took a few semi-finished products, try fresh, I only need to do a second process, and it's relatively simple.

Stir-fry these pike crabs with some accessories, add a little taste, spicy and delicious, in the words of my Northeast husband: the thief is delicious, he eats clean alone, I ** at night, I don't eat these things, he is happy, slow, eat very carefully, there is no one left, and said that he didn't eat enough, he really served him, in fact, like this kind of crab, when we were children, we often caught them by the river, caught home, my mother just fried them with chili peppers for us to eat, the taste is still very good, Not as particular as hairy crabs.

Stir-fried pike crab with green pepper].

Ingredients: Barracuda crab, green pepper, millet pepper, ginger, garlic, steamed fish soy sauce, salt, cooking oil.

Method: 1. Wash the crab with a brush and remove the internal organs. Cut it in half in the middle, marinate it with ginger, cooking wine, and salt, then coat it with starch and put it in an oil pan to fry.

2. Clean the green pepper and millet pepper, cut it into rings, and cut the ginger and garlic together for later use.

3. Heat the pan with cold oil, put ginger and garlic to stir-fry until fragrant, then pour in green peppers, millet peppers, and salt and stir-fry a few times together for one minute.

4. Pour in the fried pike crab and quickly stir-fry a few times over high heat, you don't need to fry it for too long, it is already fried.

5. Then pour in a spoonful of steamed fish soy sauce to taste, stir-fry a few times, and feel that it can be out of the pot when it is fried evenly.

The fried rice cake with pike crab is delicious.

Barracuda crabs, in terms of animal classification, belong to the class Crustacea of the phylum Arthropods. There are nine serrations on the left and right sides of the front edge of the cephalothorax, the last tooth is the longest, and the transverse side protrudes, so that the middle part of the cephalothorax is wide and the two sides are thin, resembling a shuttle for weaving, hence the name. Barracuda crabs are mainly found in Japan, Korea, the Malay Archipelago, the Red Sea and most of the coasts of Chinese mainland.

The body color of the pike crab varies depending on the surrounding environment. Individuals living on the sandy bottom have a light grayish-green cephalothorax, a round white spot in the anterior gill region, a purplish-red chelicerae with white spots, and a part or all of the ventral surface white.

If you have to fry it, you can fry it fresh and eat it directly, or it is spicy stir-fry, both of which are good, and the pike crab is delicious no matter how you do it.

If the crab is fried over high heat, it will take about 7-8 minutes to fry, and if the crab is larger, it can be extended appropriately, but don't fry it for too long, otherwise the meat will be old, and it will be almost cooked when the crab changes color.

The fishing flood of the pike crab has spring and autumn twice a year, the fishing period is long, the yield is high, the body is large and the meat is many, the taste is delicious, the nutrition is rich, the ovaries can be used as the best condiment, the meat can be made in addition to fresh food, can also be made canned, and sells well at home and abroad.

The pike crab has a lot of meat, fat cream, delicious taste, and rich nutrition. Each 100 grams of crab contains 14 grams of protein and grams of fat. Fresh food is mainly steamed, and it can also be salted to process "choking crab" and crab paste, and crab eggs are rinsed and dried to become crab roe.

The pike crab is the most robust in the winter wandering season, generally weighing about 250 grams, and the maximum can reach 500 grams.

Here's how: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.

Steps: 1. Prepare the ingredients.

2. Cut the chives into sections, prepare ginger slices, garlic slices, and uncover the crab.

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

4. Add light soy sauce, vinegar and water, pour in the crab and heat it.

5. Add salt, sugar, and reduce the juice over high heat.

6. The finished product is as follows.

Barracuda crab is a very delicious sea crab, with a lot of meat, fat cream, delicious taste, rich in nutrients, rich in protein, it is a delicious taste suitable for all ages, and the methods are also very diverse. Stir-frying, stir-frying rice cakes, steaming, stewing soup, and various cooking methods can be made into different flavors.

Ingredients: 2 pike crabs.

Excipients: 3-5 garlic seeds, 4 green and red peppers, 1 garlic leaf, a pinch of Sichuan pepper, a pinch of salt, a pinch of chicken essence, a pinch of light soy sauce, an appropriate amount of oyster sauce.

The specific steps are as follows:

1. Unload the pike crab into eight pieces, this step is not easy to deal with when you take it home, you can let the vegetable vendor uncle help cut it when you buy it, and wash it at home.

2. Prepare the excipients. Garlic, garlic sprouts or chopped green onion or coriander, green and red peppers, ginger. These materials are prepared in advance so that you don't have to rush to do them.

3. Heat an appropriate amount of vegetable oil in a pot.

4. Add the garlic and ginger slices and burst the fragrance in the pot. If you want to taste more delicious, you can add a little peppercorn at the same time.

5. Add the crab pieces and stir-fry evenly until the color gradually turns red.

6. Add an appropriate amount of salt and stir-fry evenly.

7. Add the seasoning in turn. Light soy sauce, oil consumption, cooking wine.

8. Add green and red chili peppers and stir-fry evenly.

9. Boil for a while to make it more flavorful. When the soup is reduced, sprinkle with chopped green onions, garlic, coriander, add a little chicken essence, and you can get out of the pot.

10. Finally, take out and put on a plate, that is, complete the production.

Notes:

1. The pike crab should be cleaned up, and the crab should be fried over low heat when frying, so that it gradually becomes cooked.

2. Adjust the amount of soybean paste according to your own taste, or add a little less salt.

The home-cooked recipe for stir-frying pike crab:Ingredients: crab, green onion, ginger, salt, starch light soy sauce, dried chili pepper to taste.

1. First wash the pike crab, cut it apart and divide it in two.

2. Drain the water and dip it in starch and set aside for later use.

3. Heat the oil, put in the starched crab and fry it until it is 9 minutes cooked or fully cooked, and then remove it for later use.

4. Cut the green onion into sections, shred the ginger, cut the dried chili pepper into sections, and set aside.

5. Put the hot oil in the pot, stir-fry it until fragrant, then pour in the crab and stir-fry, add a little salt and light soy sauce to taste.

Ingredients: 2 pike crabs.

Excipients: 3 shallots, 1 2 pieces of ginger, 1 tablespoon light soy sauce, 1 tablespoon cooking wine, 1 teaspoon Sichuan peppercorns, 1 teaspoon starch, 2 tablespoons vegetable oil, 1 tablespoon oyster sauce.

1. Lift the shell of the crab, take a knife and knock it from the tail, don't use too much force, and then break it open with your hands, dig out the crab legs and crab meat with a spoon, and set aside.

2. Cut the shallots into sections, shred the ginger, and set aside for later use.

3. Mix the pepper powder, cooking wine and starch well for later use.

4. When the oil 5 is hot, add the ginger shreds.

5. Then put in the crab, stir-fry it quickly over high heat, the time is about 1 minute, and the crab meat will be old after a long time.

6. Put in the green onion and oyster sauce and put it on a plate.

The homely preparation of stir-fried pike crab is as follows:1. Clean the crabs.

2. Break open the back shell of the crab and remove the gills and things that cannot be eaten.

3. Prepare the starch and dip the cut surface of the crab in the starch.

4. Clean the green onions, ginger and garlic.

5. Heat the oil pan for seven minutes, and fry the starch side of the crab in turn.

6. Add green onions, ginger and garlic and stir-fry until fragrant, pour in cooking wine and continue stir-frying.

7. Add soy sauce and boiling water, the water is submerged in the crab, stir well, cover the pot and cook, and then reduce the juice.

8. Sprinkle with chopped green onions and enjoy, this delicious, healthy and nutritious stir-fried pike crab is complete.

This is relatively simple, first clean the crab, open the lid, and then remove the unwanted ones, divide them in half, and control the water. Heat up the oil pot, add the green onion and ginger to stir up the fragrance and put the crab down, stir-fry and change color, add cooking wine, salt, light soy sauce for food consumption, throw away sugar, put in a small half bowl of water, and simmer for five or six minutes. It's time to get off the pot.

1. Barracuda crab.

2. Wash and cut into pieces.

4. Add the crab and stir-fry.

5. Add rice wine and stir-fry.

6. Add salt and stir-fry evenly.

7. Add water, add green onion and ginger and cook for 5 minutes.

8. Add light soy sauce to adjust the freshness, stir-fry for 2 minutes, remove from the pot and put on the plate".

Stir-fry with only some oil and ginger slices.

<>1. Ingredients: 300 grams of pike crab, 50 grams of ginger, 50 grams of green onion, 50 grams of garlic, 10 grams of salt, 10 grams of light soy sauce, 20 grams of sugar, 20 grams of corn starch.

2. Clean the pike crab, remove the tail and remove the crab 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.

3. Evenly dip the two sides of the cut crab with cornstarch (make the crab meat tender and lock the crab meat), and the tongs and shell do not need to be stained with powder;

4. After putting more oil in the pot and heating it, first add the ginger and garlic slices to stir fragrant, and then put the crab pieces into the pot together; Stir-fry on high heat until the color turns red, then add more rice wine; Add an appropriate amount of sugar;

5. Add Maggi fresh soy sauce and stir-fry.

6. Add a little water to moisten the ingredients, 7. Sprinkle the green onion segments and stir-fry twice before cooking.