The practice of drunk crabs in Dazong Lake, how to make delicious lake crabs delicious lake crabs

1. The lake crab is steamed and delicious.

2. Ingredients: lake crab, vinegar, ginger. Method: First put the lake crab in the water for a while, let it spit out the dirt in the stomach. Change the water from time to time until it becomes clear.

3. Catch out the lake crabs that are swallowing clouds and spitting fog in the clear water and brush them clean with a brush. In order not to get pinched, you must be careful and careful.

4. Tie the legs of the lake crab (to avoid the legs falling off after steaming), put them on a plate, and then steam them for about 15 minutes. The specific time depends on the size of the crab and the heat, and it will turn yellow after a long time. After steaming, you can take it out and serve it on the table, and when you eat it, dip it in ginger vinegar to ward off the cold.

Ingredients: 6 hairy crabs.

1 bottle of high liquor.

1 bottle of Huadiao rice wine.

Dark soy sauce. Light soy sauce.

Sichuan pepper A small handful.

2 cloves of garlic.

Star anise bay leaf.

Cinnamon ginger.

Cayenne pepper rock sugar.

Salt 300 grams.

The practice of drunken hairy crabs.

Use a toothbrush to clean the crab legs and umbilicus. Put it in a basin and add high liquor, and the basin is covered with a heavy object so that the crabs do not crawl out. The purpose of this step is to make the crab spit mud and get drunk to death, so the liquor should not be too little.

Put the light soy sauce and dark soy sauce (the ratio of light soy sauce and dark soy sauce is about 2:8) in a pot, add Sichuan pepper, star anise, bay leaves, cinnamon, rock sugar, heat and boil, make a sauce, cool naturally and set aside. How to get drunk hairy crab Step 2

Add Huadiao and high liquor to the cooled sauce, Huadiao should be put more, and liquor can be less. Then add a lot of salt, and the taste will be better if the crab is salty. Once the salt is melted, add the ginger and garlic. Preparation of drunken hairy crab Step 3

Put the crabs in a jar one by one and seal them, and let them sit for a week before you can enjoy them. Preparation of drunken hairy crab Step 4

How to make a drunken hairy crab Step 5

The practice of drunk hairy crabs is actually that you wash the hairy crab and put it in a bowl later.

Put the live hairy crab in wine and marinate it for a day, and then put it in a pot to set up.

The biggest function of shrimp and crab is that when you make shrimp, you put some sake lees on top to put some of that wine, and he has this effect.

Ingredients: 1 eggplant.

Accessories: salt, sugar, light soy sauce, 1 tablespoon water, 20 grams of peanut oil, 10 grams of garlic.

Preparation of garlic eggplant.

1.Scatter the garlic with the back of a knife, peel off the skin and chop into minced garlic; Cut the eggplant into strips.

2.Mix salt, sugar, light soy sauce and an appropriate amount of water to make a juice, pour it on the eggplant, and then steam the eggplant in a steamer.

3.Heat oil in a pan, sauté the minced garlic until fragrant, then pour the minced garlic evenly over the eggplant while it is hot.

1.Eggplant protects the cardiovascular system and can resist ascorbic acid. Eggplant is also rich in vitamin P, which can strengthen the adhesion between human cells and strengthen the elasticity of the capillary epidermis, thereby preventing capillary rupture and bleeding and maintaining the normal function of capillaries.

In addition to this, eggplant also protects against scorbic acid, which has a certain effect on wound healing.

2.Eggplant contains alkaline substances, which can play a certain role in neutralizing stomach acid, and for some office workers, eating eggplant can play a role in protecting the digestive system.

3.Eggplant has a certain anti-aging effect. Eggplant contains a lot of vitamin E, which has the effect of preventing aging and preventing bleeding. Eating eggplant regularly can keep blood cholesterol low, which has a certain positive significance for delaying human aging.

2. Cleaning of eggplant Because the skin of eggplant is not only very thin, but also rough in appearance, and the skin is broken as soon as it is washed, it is very troublesome for the cleaning process of eggplant. For this reason, there are many people who are too lazy to wash the eggplant, and usually simply wash it and eat it. Because the skin of the eggplant is thin and the flesh is tender and juicy, it is easy for eggplants to grow bacteria.

It is also for this reason that the farmer uncle sprays pesticides on the eggplant in the process of planting the eggplant. If the eggplant is not washed properly during the consumption process, it can cause food poisoning, which can cause diarrhea. Therefore, we should rinse the eggplant repeatedly with a large amount of water during the cleaning process, and the flowing water can avoid pesticides from penetrating into the flesh of the eggplant.

Eggplants washed in the above methods should not be eaten directly, but should also be washed with a professional solution to remove pesticide residues. The eggplant washed in this way can not only remove pesticide residues, but also play a certain role in disinfection and sterilization. Although the edible value of eggplant is very high, it is still not suitable to eat too much, eggplant is cold, so people with spleen and kidney deficiency should not use more.

For indigestion, people who are prone to diarrhea should not eat more. In general, eggplant is also a good health product.

Ingredients: live crab, ginger slices, green onions, salt, sugar, soy sauce, light soy sauce, monosodium glutamate.

Method: 1. Wash the crab, add ginger slices and green onions to the pot and steam.

2. After the crab is steamed, remove the pointed part, then cut it and put it on a plate, add salt, sugar, monosodium glutamate and light soy sauce to the steamed soup, stir well and pour it into the plate, then put the ginger and garlic on the crab, and then sprinkle the chopped green onion.

3. Put oil in the pot, turn on high heat, and pour it directly on the green onion after the pot smokes.

Spicy crab ingredients: a crab, four taels of garlic, chili pepper, acacia salt.

Method: 1. First clean the crab and cut it into 4 or 6 pieces.

2. Remove the oil from the pan, fry the crab until golden brown, and set aside.

3. Put the garlic bait in the oil pan and fry it until golden brown, then remove it and set aside.

4. Stir-fry the chili peppers, then put the crab and garlic bait into the pot, add the acacia salt and mix well.

Ingredients for crab in soy sauce: 1 crab, 1/2 to 1 tael of black bean sauce, 2 taels of red pepper, 2 taels of garlic bait, 2 taels of cream, oyster sauce, sugar, and an appropriate amount of chicken essence powder.

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

2. Remove the oil from the pan, fry the crab until golden brown, and set aside.

3. Slice the red pepper, add the cream and tempeh and stir-fry until fragrant, add ten taels of stock and seasonings and cook for 2 minutes to thicken.

Cheese baked crab. Ingredients: 1 crab, 2 taels of onion, 1 teaspoon of cream, 10 taels of stock, 1 tael to 1 tael of cheese.

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

2. Remove the oil from the pan, and remove the crab from the oil for later use.

3. Cut the onion into cubes, add the cream and the onion and stir-fry until fragrant, then add the broth.

4. Put the crab into 3, then add the cheese and cook for 2 minutes to thicken and mix thoroughly.

Curry flower crab. Ingredients: 2 flower crabs, 1 onion, 1 green onion, 1 ginger, 2 lettuce leaves, 1 diced willow, 2 red peppers, starch, 3 tsp salt, a pinch of white pepper, 2 tbsp wine, 1 tbsp sugar, 2 tbsp curry powder.

Method: 1. Wash the flower crab and remove the internal organs, crush the green onion and ginger, and put it into the flower crab to marinate together.

2. Shred the onion, slice the willow dice, cut the red pepper into a small diamond shape, and dip the ginger pickled flower crab with a little white powder, fry it in a pan, and take it out for later use.

3. Stir-fry the shredded onion in a frying pan, stir-fry the curry fragrance over low heat, pour in a cup of water and cook the crab together, and cook until the soup is almost dry.

Delicious crab with garlic tempeh.

Ingredients: 500g crab, 2 tablespoons minced ginger, minced ginger, 1 2 tablespoons cornstarch, 1 2 teaspoons pepper, 1 tablespoon sugar, 1 4 cups water, 1 teaspoon cornstarch, 2 tablespoons water.

Method: 1. Wash the crab, drain the water, dip it in cornstarch, soak it in oil until it is half cooked, drain the oil and set aside.

2. Add 2 tablespoons of oil and stir-fry minced ginger, minced garlic and segments.

3. Add the crab and seasoning, stir-fry for about 8 minutes.

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

6.The amount of rice wine should be more than that of crabs. When the rice wine is first poured, the crab struggles, (the process is a bit cruel). Cover and refrigerate for 7 days before serving.

7.The process of cleaning crabs should be controlled within 30 minutes, otherwise the crabs will die easily. Don't be a drunk crab if you have a dead crab. When buying crabs, pick lively ones.

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Cuisine and efficacy:

Marinated pickles flavor:

Salty and umami process: burned.

Ingredients for Drunken Crabs:

Ingredients: 750 grams of crab.

Seasoning: 15 grams of salt, 5 grams of Sichuan pepper, 5 grams of ginger, 250 grams of rice wine, 15 grams of soy sauce, 5 grams of sugar.

Teach you how to make drunk crabs and how to make them delicious.

1.First, wash and wipe the selected hairy crabs, split the navel of each crab a little, and add a small amount of refined salt.

2.Prepare a small tile jar, put in pepper, salt and ginger, put the crabs one by one, sprinkle the Shao wine slowly, add soy sauce and sugar, and soak the crab noodles.

3.When sealing the mouth of the altar, shake it so that each crab is evenly soaked in wine juice, and it can be opened after about three or four days of drunkenness.

Tip - Food Restraint:

Crabs: Crabs should not be eaten with sweet potatoes, pumpkins, honey, oranges, pears, pomegranates, tomatoes, melons, peanuts, snails, celery, persimmons, rabbit meat, and nepeta; Eating crabs should not be drunk, as cold drinks can cause diarrhea.

Step 1: Choose crabs. The crab does not have to be too big, about two taels, but it must be a female crab with yellow and plump feet. Wash and dry, put in a large bottle, add salt and seal. I don't know if this crab is pickled or suffocated, but it is usually marinated like this for about a day.

Step 2: Make the material. The ingredients include turmeric, rice wine, soy sauce, salt, sugar, monosodium glutamate, and a little liquor. Mainly rice wine, the amount of yellow sprinkled depends on the number of crabs, and it can be full of crabs. Add ginger, soy sauce, salt, sugar, and monosodium glutamate to the rice wine and bring to a boil until cooling.

Step 3: The salted crab will spit out some water, pour it out, and pour in the ingredients made in the second step. Add a little liquor to seal and seal, then seal. There should be no more liquor, there will be a bitter taste if there is more, and the crab meat will be firewood.

Step 4: Wait, it'll be fine in about two weeks.

Ingredients: 750 grams of crab Seasoning: 15 grams of salt, 5 grams of Sichuan pepper, 5 grams of ginger, 250 grams of rice wine, 15 grams of soy sauce, 5 grams of white sugar, wash the crab and drain the water; Take one or two peppercorns, one pound of refined salt, fry in the pot until fragrant, put it cool, and weigh four coins to use.

Pat the ginger loose, take the crab and open the umbilicus, squeeze out the dirt at the bottom of the umbilicus with your hands, put a pinch of salt, and close it after a peppercorn. Then break off the tip of the crab claw, pierce it from the top of the umbilical cover to nail the umbilical cap, and put it into the small jar. Take the soy sauce and pour it into the jar, then add Huizhou scenery wine (or Huangshan honey wine), ginger pieces, garlic cloves, rock sugar, and finally pour in sorghum wine, and seal the mouth of the altar with oil paper.

After a week, it can be opened and eaten. The crab color is blue and slightly yellowish, sweet in taste, and has a strong wine aroma.

1.The crab is bought and raised with clean water, and the water is changed more often to make it vomit dirty things.

2.Brush the crab claws, legs, and maw of the crab. Finally, soak the crab in cool white water.

3.Finely chop the ginger and set aside. Rice wine, add salt, add sugar, mix well.

4.Put the crab in a sealed jar after controlling the water, add the minced ginger, and pour in the rice wine that has just been prepared.

5.The amount of rice wine should be more than that of crabs. When the rice wine is first poured, the crab struggles, (the process is a bit cruel). Cover the lid and put it in the refrigerator for 7 days before serving.

The crabs are carefully cleaned with a brush and soaked in water for 2 hours. Remove and drain.

Prepare the seasoning--

Salt, sugar, 500 grams of rice wine, dark soy sauce, vinegar, white wine.

Chicken essence, ginger, garlic, chili, Sichuan pepper star anise, cinnamon, put all these seasonings into a large bowl and stir well.

Put the small crabs in the utensils.

I pour the seasoning and seal it.

Place in the refrigerator. Marinate for 24 hours.

Serve immediately.