How to braise pike crab, how many minutes does it take to make braised pike crab?

Ingredients: 3 servings.

10 pike crabs.

Accessories. Salt to taste.

Light soy sauce to taste. Cooking wine in moderation and more.

Appropriate amount of green onion. Several slices of ginger.

6 cloves of garlic. 1 dried chili.

20 grams of clove powder.

Step 1: A complete list of braised pike crabs.

Clean the entrails of the crab and divide it in half.

Step 2: Preparation of braised pike crab**.

Stir the crab with the flour for about 10 minutes.

Step 3: Braised pike crab is a home-cooked recipe.

Marinate in the cloves for about 8 minutes.

Step 4: A simple way to braise pike crab.

Garlic, ginger, chili, shallots.

Step 5: How to eat braised pike crab.

Stir-fry, fry the pike crab in oil in advance until golden brown, remove and set aside.

Step 6: How to make braised pike crab.

Step 7: How to fry braised pike crab.

Put old wine, light soy sauce, less salt, sprinkle chopped green onions.

Step 8: How to cook braised pike crab.

When cleaning pike crabs, be careful with your hands, otherwise they will be easy to bite.

Finished product drawing. Cooking skills.

I feel good taste and a sense of accomplishment.

Braised pike crab, don't go directly to the pot, do this 1 step more, the meat of the pike crab is fresh and full.

Braised pike crab, don't go directly to the pot, do this 1 step more, the meat of the pike crab is fresh and full.

Living in coastal areas, seafood is indispensable, but there are some seafood cooking methods, not living in coastal areas is not understood, such as braised pike crab, many people do it wrong, are directly under the pot to stir-fry, so that not only the meat is not full, but also the whole shell is empty and not delicious enough.

And now is the forbidden sea period, the pike crab is not fat enough, so the pike crab is not suitable for steaming, at this time the pike crab is most suitable for braised crab, however, the braised want to make the meat is delicious and full, many people do it wrong, so, how to avoid these small problems?Today, the chef will share with you the tips of our braised pike crab in the coastal area, so that the pike crab is delicious, the point is that the meat is very full, if you like it, you might as well take a look.

Braised pike crab].

Ingredients: 5 pike crabs, 1 piece of ginger, 2 green onions, a little rice wine, a little dark soy sauce, a little chicken essence, a little salt, a little cooking oil.

Cooking method: Step 1: Start by preparing all the ingredients.

Step 2: Use a toothbrush to brush off the dirt on the surface of the crab, and then rinse it with water.

Step 3: Cut the crab in half and divide it in two.

Step 4: Peel and wash the ginger and cut it into thin slices, wash and chop the green onion into minced green onions.

Step 5: Pour a little cooking oil into the pot and heat it, put the ginger slices into the pot and stir-fry until fragrant, put the crab incision towards the bottom of the pot, and fry until the meat is solidified.

Step 6: Pour in a little rice wine and stir-fry to bring out the fragrance, pour in an appropriate amount of water, cover and cook over high heat, and then cook for another minute or two after boiling.

Step 7: Pour in a little dark soy sauce, chicken essence, salt to taste, sprinkle with chopped green onion and stir well to turn off the heat.

Step 8: Serve on a plate and serve, and a dish of braised pike crab with a very delicious soup is ready.

Tips: Because the current pike crab meat is not very full, can only be braised in the way, not suitable for steaming, steaming will not have any meat at all, and there is a certain crab incision to fry at the bottom of the pot, so that the meat will be full, do not pour it directly into the pot and stir-fry, if you go directly into the pot and stir-fry, you will make the shell empty and there is no meat, so this detail must be paid attention to.

It can be done in less than 5 minutes. Step 1 of the braised pike crabWash the crab and cut it into 4 pieces.

2.Heat the oil in the pot and put a little salt, a little oh, about 1 gram, and put the crab down vertically. 3.

Fry for about 2-3 minutes, add sugar, light soy sauce, cook the cooking wine until the juice is collected, and sprinkle with shredded green onions. Nutritional value: The meat of the pike crab is delicate and white, rich in protein, fat and a variety of minerals, and has a good nourishing effect on the body.

Although the pike crab belongs to a kind of crab in the sea, its taste and nutrition are very good, and there are many delicacies that can be made with the pike crab, especially the braised pike crab, most friends love to eat it, so what should I do with the braised pike crab? The following article will tell you how.

1. Ingredients for braised pike crab

First of all, all the materials of the braised pike crab are ready, and the quality of the materials must be very demanding, to choose the right amount of high-quality fresh pike crab, this is the premise of production, but also the key to production, if the selection of pike crab is not fresh enough, then it is not possible to make authentic braised pike crab, in addition to preparing an appropriate amount of condiments, mainly braised soy sauce, light soy sauce, edible salt and a small amount of star anise.

2. The steps of braised pike crab

The first thing to do is to carry out the necessary processing of the pike crab, clean the pike crab and cut it in half, and if you cut it into a dish, it will be more flavorful and burn more thoroughly. Put a small amount of oil in the pot, heat the oil first, then put the cut and washed crab in and stir-fry for a while, then pour in soy sauce, light soy sauce and star anise, and finally pour in a small half bowl of water, cover the pot, and simmer it.

3. Characteristics of braised pike crab

The finished braised pike crab is full of color, flavor and flavor, which can not only make people taste very good food, but also can stimulate our appetite and increase our appetite. So if you usually love to eat pike crab very much, then braised pike crab is not to be missed, because this dish is indeed very delicious, and the effect of supplementing nutrition is also very good, and the way to really make this dish is actually relatively easy.

The taste of this dish is absolutely first-class, among the many pike crab practices, braised pike crab is the most distinctive method, and friends who want to eat can learn from the above methods to make.

Extended reading: Barracuda crab The practice of pike crab.

To make home-style braised pike crab, first clean the pike crab, cut it in half, marinate for 8 minutes, and fry until golden brown. Stir the pot, put the crab, green onion, ginger and garlic, seasoning, stir-fry out of the pot immediately.

The specific production steps are as follows:

1. Clean the internal organs of the crab and divide it into two.

2. Stir the crab with diced flour for about 10 minutes.

3. Marinate in powder for about 8 minutes.

4. Garlic, ginger, chili pepper, shallots.

5. Stir-fry, fry the pike crab in oil in advance until golden brown, remove and set aside.

6. When the fire is burning, add old wine, light soy sauce and less salt.

7. Sprinkle chopped green onions, remove from the pot and serve on a plate.

Notes:

The method of cooking pike crab is as follows:Ingredients: 3 pike crabs for 2 people.

Excipients: 1 garlic, 2 tablespoons of chopped pepper paste, appropriate amount of white pepper powder, appropriate amount of Sichuan pepper powder, a small amount of cumin powder, 1 tablespoon of salt, appropriate amount of cooking wine, appropriate amount of corn oil.

Preparation of spicy pike crab:

1. Prepare the crab, wash it and set aside.

2. Peel 3 cloves of garlic.

3. Prepare the seasoning.

4. Chop the garlic cloves and set aside.

5. Chop 2 pieces of each pike crab and set aside.

6. Put oil in a pot, boil until 7 is hot, and stir minced garlic.

7. Add chopped pepper sauce and continue to stir-fry until fragrant.

8. Pour in the crab pieces, sprinkle pepper, pepper powder, cumin powder, spray an appropriate amount of cooking wine, and bring to a boil over high heat <>

9. After the crab meat is slightly set, start to add salt to taste, stir-fry for 3 minutes, and then put it on a plate to <>

Summary. Take a frying pan, prepare about a pound of coarse salt, spread it on the bottom of the pot, spread it about one centimeter thick, and then stack all the pike crabs on the salt and bake them directly. Turn on the high heat first, wait for the water vapor in the pot, then turn to low heat and continue to roast until the water precipitated in the crab body is dry, and the salt in the pot can be turned off and taken out of the pot.

The "posture" of the crab in the pot is very important, and it must be turned with its back down and belly facing the sky, so that the yellow and juice of the crab will not flow out. The dry-grilled crab does not have the slightest fishy smell, it can be eaten empty, the meat is very fragrant, and the taste is very fresh.

Take a frying pan, prepare about a pound of coarse salt, spread it on the bottom of the pot, spread it about one centimeter thick, and then stack all the pike crabs on the salt and bake them directly. Turn on the high heat first, wait for the water vapor in the pot, then turn to low heat and continue to roast until the water precipitated in the crab body is dry, and the salt in the pot can be turned off and taken out of the pot. The "posture" of the crab in the pot is very important, and it must be turned with its back down and belly facing the sky, so that the yellow and juice of the crab will not flow out.

The dry-grilled crab does not have the slightest fishy smell, it can be eaten empty, the meat is very fragrant, and the taste is very fresh.

In the first step, brush the crab, cut off the crab legs and pat them flat. Lift the upper shell, cut the shell in half, remove the gills, and then cut the body into pieces. The second step is to put the onion, ginger and garlic in the pot and stir-fry until fragrant, put in the crab and stir-fry twice, wait until the crab is a little juiced, pour in the egg liquid, wait for the egg liquid to solidify slightly and then turn it over, and finally turn off the heat and use the residual temperature to cook the eggs.

Chef Zhang said that the key step in this dish is to wait until the crab comes out of the water before pouring in the egg liquid. He said that this would allow the eggs to absorb the umami of the crab. Hangzhou people like to eat rice with braised crabs, and the eggs in the scrambled eggs of this pike crab are used for bibimbap as a hidden way to eat.

The rice absorbs both the aroma of eggs and the fresh crab, which is amazing.

Here are the practices of 2 chefs, I hope it can help you.

If you feel complicated. Then steaming is the easiest, in fact, the simplest way can taste the most delicious feeling of the ingredients.

How to eat. Stir-fry.

Seasoning: refined oil, flour, salt, dark soy sauce, green onion and ginger, cooking wine;

Cooking method: 1 Wash the crabs and cut each into two pieces;

2 Seal the cut edge of the crab with flour;

3 Heat the oil in the pan, heat the oil 5, and touch the knife edge of the pike crab with the oil downward;

4 Fry it, add cooking wine, salt, sugar, dark soy sauce, green onion and ginger, water;

5 Cover over medium heat for 6-7 minutes (depending on the size of the crab) and serve.

Iron. Ingredients: female pike crab (about 750 grams).

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;

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

2 Heat an iron platter, wrap it in silver paper, and set aside.

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

The key to production: the iron plate should be heated to make the dish more aromatic.

Korean-style. Ingredients: pike crab;

Ingredients: Korean kimchi, shredded green onion;

Seasoning: monosodium glutamate, cooking wine.

Cooking method:1The pike crab is slaughtered and washed, cut into pieces, and the kimchi is cut into slices;

2.Put the pike crab and kimchi together on a plate, add a little water, salt, monosodium glutamate and cooking wine;

3.Cover the crab with plastic wrap, take it out in the microwave, sprinkle with shredded green onions, and drizzle with hot oil.

Dish features: Kimchi is slightly spicy, and the crab is fresh and tender.

Fried rice cake feast with tempeh crab.

Ingredients: 3 fresh crabs, 150 grams of rice cakes, appropriate amount of green onion and ginger, 1 teaspoon of tempeh, 1 teaspoon of light soy sauce, 1 2 teaspoons of salt, 1 2 teaspoons of sugar, 1 2 teaspoons of liquor, 1 2 teaspoons of oil.

Method: 1. Select fresh crabs, wash them in water, untie the navel, then uncover the crab cover, tear off the gills of the crab, and then chop the cleaned crab in half;

2. Add 1 2 teaspoons of salt and 1 2 teaspoons of white wine to the crab and marinate, and soak the rice cake in water for 10 minutes;

3. Put a large spoon of oil in the pot, after the oil is hot, stir-fry the chopped green onion and ginger in the pot, put the marinated crab into the pot and stir-fry, add 1 teaspoon of light soy sauce to taste, add 1 teaspoon of tempeh and stir-fry evenly;

4. Add a bowl of water to the pot, put the rice cake into the pot and cook it with the crab, wait until the rice cake is soft and the soup is thick, add 1 2 teaspoons of sugar, stir-fry evenly and then get out of the pot.