How to make river crabs delicious and simple, how to make river crabs delicious

Soak the fresh river crab in salt water for a period of time to let the river crab spit out the dirt, then wash it with water, brush the mud on the river crab with a toothbrush, and then rinse it several times with clean water, brush the mud on the river crab with a toothbrush, and then rinse it several times with clean water, put an appropriate amount of water in the steamer, put the washed river crab into the pot, cover the pot, and steam for 15 minutes.

I think the big river crab is still more delicious when steamed, and the feeling of steaming the crab roe out and getting oil is particularly delicious.

River crabs are cold, try to eat them with ginger vinegar sauce and love to eat river crab buckle 1. Love to eat sea crab buckle 2. All love to eat buckle 3

Today, I'm going to introduce to you how to make crab racing at home. Race crabs are not actually crabs, they are made from eggs.

1. Take four eggs, put the yolks and whites separately into two bowls, and stir well with chopsticks.

2. Appropriate amount of ginger, minced.

3. Add a spoonful of sugar, a spoonful of salt, and four tablespoons of balsamic vinegar and stir well.

4. Remove from heat and heat oil.

5. Next salted egg yolk, stir and stir.

6. Lay the egg yolk liquid and stir-fry to form.

7. Add half of the seasoned sauce, stir-fry, and then serve.

<>9. Add the super good egg yolk and leave half a bowl of sauce. Stir-fry evenly.

10. Stir-fry evenly and remove from the pan.

The delicious Mr. Huang has the same race crab as it. The operation is super simple, if you like it, come and try it.

Steamed river crab. 1. 6 river crabs, rinse with water, and then brush them with a toothbrush, in order to make the finished product beautiful and beautiful, I tie it tightly with a rope, so that the steamed crab legs are not easy to fall, and you can not use it for convenience.

2. Cut the ginger into shreds and set aside.

3. Put the crabs into the steamer, put shredded ginger on each crab, pour a little cooking wine, sprinkle a little salt, boil the pot on water, and cook it over medium heat for about 25 minutes.

4. Next, make the sauce sauce: chop the ginger, you can have more ginger.

5. Add 3 teaspoons of balsamic vinegar to make a seasoning sauce (the crab tastes very delicious, you don't need to add too much seasoning, and the flavor is more delicious).

6. After steaming the crab, pick off the ginger shreds, cut off the rope, and arrange the crab.

Braised river crab in oil. 1. Wash the crab and tie it with a rope. (Tie the rope so that the crab claws do not fall off when cooking).

2. Cut the green onion into sections and slice the ginger for later use.

3. Put oil in the pot, slightly more than when stir-frying, and cook until it is 60% hot.

4. Add green onions, ginger and peppercorns on low heat and fragrant.

5. Put the crab shell down in the pot. (The shell is facing down to ensure that the color of the crab shell is red and bright).

6. Add a spoonful of sugar.

7. Add light soy sauce.

8. Add hot water that has not covered the crab shell and bring to a boil.

9. Reduce the heat, cover the pot and simmer for about 15 minutes. (The time depends on the size of the crab).

10. Collect the soup on high heat for about five minutes, and then it can be taken out of the pot.

The delicious and simple way to cook river crabs is to steam, because it does not require many materials, and there are few steps, the probability of failure is low, and those who don't know how to fry can learn it quickly; Moreover, steaming can retain the original flavor of the crab, and the specific method is as follows:

Ingredients: 4 crabs, an appropriate amount of minced ginger, an appropriate amount of extremely fresh flavor, and an appropriate amount of vinegar.

Steps: 1. If you want to steam without losing your legs, you can first soak them in cooking wine and rice wine for an hour (beer is also acceptable), and let the crab roe get drunk first.

2. Put the crab belly side up in the steamer.

3. Put the steamer with the belly facing up when steaming. Stomach up, which prevents the crab roe from flowing out.

4. Dipping sauce: a spoonful of steamed fish soy sauce, a teaspoon of vinegar, a few drops of sesame oil, and most importantly, minced ginger, mix thoroughly. Remove from the pot and eat.

Five-flavored crab. The first step is to prepare river crab, garlic, ginger, dried chilies, coriander, hot pot base, starch, oil, Huadiao wine, vinegar and water.

In the second step, the crab is directly processed, washed, and cut in half. Garlic ginger finely chopped and sliced. Prepare the starch, and the river crab is directly coated with starch for later use.

The fourth step is to stir-fry the hot pot base, add river crab and stir-fry, add some Huadiao wine and water, boil the old vinegar at home, wait for three minutes to add coriander.

Steamed river crab is the most delicious, and the specific method is as follows:Ingredients: 8 river crabs.

Excipients: 50 grams of ginger, 50 ml of balsamic vinegar.

Steps: 1. Soak the fresh river crab in salt water for a period of time, let the river crab spit out the dirt, and then wash it with water.

2. Brush the mud on the crab with a toothbrush, and then rinse it several times with water.

3. Put an appropriate amount of water in the steamer and put the washed river crab into the pot.

4. Cover the pot and steam for 15 minutes.

5. Prepare the dipping sauce during the steaming process of the river crab: peel the ginger and chop it into minced pieces.

6. Pour in an appropriate amount of balsamic vinegar.

7. The dipping sauce is ready.

8. Open the lid of the pot after the crab is steamed.

9. Put the steamed river crab on a plate and serve.

: The Mid-Autumn Festival is approaching, and it is also the time when river crabs are on the market. At this time, the river crab has a lot of female crab yellow, the male crab is full of oil, the meat is delicate and delicious, and it can be called a pleasure to eat. Let's take a look at how to make river crab delicious!

Ingredients: Ingredients

River crab 1300g

Excipients

Ginger to taste, sweet vinegar to taste.

Step 1

1.Rinse the river crabs. When washing, be careful not to let the crab claws clamp your hands, and not to let the crab climb out of the container. I can't take pictures when I wash it, so I can only wash it and take out one while it's foaming and resting. I hurriedly took the next one in the spare time.

2.Add water to the steamer, put it in a drawer, and put the crabs into the pot. The process was very tense, and the crabs crawled out of the pot one after another. I was also in a hurry to take the next one.

3.The steamer is placed on the stovetop and steamed.

At the beginning of steaming, a heavier item should be pressed on the lid of the steamer, so that the crab will struggle to open the lid and climb out after being heated.

I put a pot on the lid of the steamer and a heavier lid.

4.Steam until the crab does not move, then you can remove the contents of the pressure cooker lid. Steam for 20 minutes.

5.Steamed river crab.

6.Ginger minced.

7.Place the minced ginger in a bowl and add the sweet vinegar.

8.The crab dip in ginger vinaigrette is delicious.

River crab is a very delicious aquatic product, its meat is delicate, delicious and delicious, and it is one of the delicacies that many people love. If you want a river crab that is easy to make and feels good in your mouth, you can try the following methods:

Ingredients: 2 river crabs.

Ginger (to taste) Garlic (to taste).

Fine chili peppers (to taste).

Salt (to taste) Soy sauce (to taste).

Cooking wine (to taste).

Method:1Wash the river crabs, and use scissors to pick out the large crab roe and put it in a bowl for later use.

2.Put cold water in the pot, add an appropriate amount of ginger, garlic, and fine chili peppers, add an appropriate amount of salt and cooking wine, and put in the river crab after the water boils, and cook for 10 minutes.

3.After taking it out, knock the river crab open with chopsticks and pat it slightly. Then put the garlic, ginger and fine chili pepper in the river crab, add an appropriate amount of salt and soy sauce, put it in the steamer and steam for about 15 minutes, and sprinkle the large crab roe on it.

2.Chili peppers can be added in moderation or cut down on a small amount according to personal taste.

3.The steaming time should be adjusted according to the size of the river crab, and it is best to supervise and observe it on the side, and make noise to prevent the river crab from being over-steamed and causing the river crab to be too old.

Hopefully, this easy-to-make river crab recipe will bring you a delicious meal!

River crabs, also known as crabs and hairy crabs, are famous freshwater ingredients in China, which are very nutritious and extremely delicious. How to make small river crabs delicious and want to eat'My friends have seen it!

Drunken river crab

Preparation of ingredients. River crab, salt, white wine, dark soy sauce, rice wine, vinegar, sugar, chicken essence, ginger, Sichuan pepper, star anise, cinnamon, chili pepper.

Methodological steps. 1. Brush the river crabs, soak them in water for 2 hours, then remove them and drain them;

2. Put all the seasonings into a bowl to adjust the juice, including 500 grams of rice wine, 50 grams of white wine, and the rest of the appropriate amount;

3. Put the river crab into a sealed container, pour in the seasoning sauce and soak it, and seal it;

4. Put it in the refrigerator and marinate for a day.

Tips: To marinate the seasoning, you need more salt, and the amount of rice wine can vary according to the amount of crab.

Spicy river crab

Preparation of ingredients. River crab, chili, ginger, garlic, green onion, Sichuan pepper, cooking wine, chicken essence, hoisin sauce, soy sauce, white wine, starch.

Methodological steps. 1. Put the river crab into the container first, pour 100ml of white wine, cover the pot, and simmer for 20-50 minutes depending on the freshness of the river crab;

2. After the river crab does not bite the hand, wash it with a brush;

3. Use a kitchen knife to cut the river crab from the middle, quickly wrap the seal with dry starch for later use;

4. Put 50% of the oil in the pot and put the river crab down the heat seal;

5. Fry on low heat for 3 minutes, turn over during the frying process, and remove it for later use;

6. Put Sichuan pepper in the cold pot and cold oil, fry over low heat until fragrant, then add green onions, ginger, garlic, red peppers, and stir-fry until fragrant;

7. Then add a tablespoon of garlic chili sauce; a tablespoon of hoisin sauce; 150 ml of rice wine; 10g chicken bouillon, 4 tablespoons soy sauce, stir well;

8. Pour in the fried river crab and stir well.

Steamed river crab

Preparation of ingredients. River crab, ginger, vinegar, cooking wine, green onions.

Methodological steps. 1. Wash the river crab and set aside;

2. Take the pot waterproof, cut the ginger slices, green onions and cooking wine in it, and bring to a boil;

3. Put the washed river crab into the pot and steam;

4. When the crab turns red and ripe, it can be taken out of the pot;

5. Take a dish and put vinegar and shredded ginger to make a dipping dish.

Boiled river crab

Preparation of ingredients. River crab, ginger, green onions, garlic, cooking wine, salt.

Methodological steps. 1. Clean the crab and put it in a pot and add water;

2. Cut ginger slices, garlic slices, and green onion segments into a pot, add cooking wine, salt and bring to a boil;

3. After boiling, boil over medium heat for about 20 minutes.

Braised river crab in oil.

Preparation of ingredients. River crab, ginger, dried chilies, peppercorns, oil.

Methodological steps. 1. Brush the river crabs clean;

2. Finely chop the ginger and cut the chili pepper into sections;

3. Put oil in a pot, add ginger, pepper and chili pepper and stir-fry until fragrant;

4. After stir-frying, put the crab in the pot and simmer for about 10 minutes.

Tips: To avoid sticking the pan, it's best to use low heat all the time.

Steamed crabs. This is the easiest way to lock in the nutrients on the crab to the greatest extent!

Ingredients: crab, rice wine, minced ginger, minced garlic, soy sauce, sugar, sesame oil.

Method:1Rinse the crab with clean water and put it in a bowl;

2.Put the minced ginger in a small wine bowl, add boiled soy sauce, sugar, monosodium glutamate, rice wine, and sesame oil and stir. Take another small bowl and put the vinegar for later use;

3.Put the crab in the basket and steam it over fire for 15 to 20 minutes until the shell is bright red and the crab meat is ripe, then take it out. Serve with vinegar and sauce to taste!

Spicy stir-fried crab. Fresh and spicy, the flavor is thick, the crab meat remains fresh and tender, the soup is delicious, and it is super enjoyable to eat!

Ingredients: live crab, dried chili, Sichuan pepper, ginger, garlic, green onion, salt, pepper, cooking wine, starch, hoisin sauce, Shuidian Fen, chicken essence, sesame oil, Sichuan pepper oil, chili oil, coriander.

Method: 1. Take the shell of the meat crab from the belly button, remove the internal organs and gill leaves, slaughter the leg tip and the shell edge, wash it, cut the crab into eight pieces, add an appropriate amount of refined salt, and mix well with cooking wine;

2. Put the pot on the hot fire, until the oil temperature is 50%, then wrap the crab pieces with dry fine starch at the cutting point, and soak them in the oil pan until cooked (the crab shells are ripe at the same time);

3. Add oil to the pot, boil to the temperature of forty percent oil, put in the dry chili pepper section, stir-fry the peppercorns, mix in the fresh soup, burn for a while, then add ginger, green onion and garlic, sea crab, and finally put in the refined salt, cooking wine, hoisin sauce, chicken essence and burn for about 2 minutes, thin the thickener with water starch, and finally add sesame oil, pepper oil, chili oil, pepper powder and stir well to put it on the plate.

Drunken crabs. Material:

6 male crabs, 6 female crabs, 500 grams of spiced five-year mellow Huadiao wine, 400 grams of light soy sauce, 400 grams of white sugar, 100 grams of honey, 100 grams of ginger, 30 grams of chives, 15 peppercorns.

Method:1Tie the crab legs, wash the crab with a brush, wash and slice the ginger, cover the crab evenly, pour a little cooking wine on the basket and steam for 15 minutes. Turn off the heat and simmer for another minute, and pay attention to the crab belly facing up when steaming the crab to avoid the loss of crab roe;

2.Put the light soy sauce, Huadiao wine, and white sugar into the pot together on the stove and boil over low heat, and stir constantly with a spoon to prevent the white sugar from sticking to the pot, when the sugar is completely melted and the marinade is slightly opened, turn off the heat and cool, pour in honey and stir evenly, and finally pour the drunken brine into the container;

3.Untie the steamed crab rope, at this time the crab legs and crab claws have been set, not easy to fall off, remove the ginger slices on the crab, gently put the steamed crabs into the drunken marinade one by one, and then put the peppercorns, small ginger slices and green onions to soak together.

The soaking time is also particular, and the crab that has been soaked for two days is the most suitable to taste, and the time is not delicious, and the time is salty for a long time.

The used drunken marinade slightly adds some of the above seasonings, heats and boils to cool, and can be reused.

Drunken River Crab Ingredients Preparation River crab, salt, white wine, dark soy sauce, rice wine, vinegar, sugar, chicken essence, ginger, Sichuan pepper, star anise, cinnamon, chili pepper. Method step 1: Brush the river crab, soak it in water for 2 hours, then remove it and drain it; 2. Put all the seasonings into a bowl to adjust the juice, including 500 grams of rice wine, 50 grams of white wine, and the rest of the appropriate amount; 3. Put the river crab into the one that can be sealed'In a container, pour the prepared sauce and soak, seal; 4. Put it in the refrigerator and marinate for a day. Tips To marinate the seasoning, you need more salt, and the amount of rice wine can vary according to the amount of crab.

Spicy River Crab Ingredients Preparation River crab, chili, ginger, garlic, green onion, Sichuan pepper, cooking wine, chicken essence, hoisin sauce, soy sauce, white wine, starch. Method step 1: Put the river crab into the container first, pour 100ml of liquor, cover the pot, and simmer for 20-50 minutes depending on the freshness of the river crab; 2. After the river crab does not bite the hand, wash it with a brush; 3. Use a kitchen knife to cut the river crab from the middle, quickly wrap the seal with dry starch for later use; 4. Put 50% of the oil in the pot and put the river crab down the heat seal; 5. Fry on low heat for 3 minutes, turn over during the frying process, and remove it for later use; 6. Put Sichuan pepper in the cold pot and cold oil, fry over low heat until fragrant, then add green onions, ginger, garlic, red peppers, and stir-fry until fragrant; 7. Then add a tablespoon of garlic chili sauce; a tablespoon of hoisin sauce; 150 ml of rice wine; 10g chicken bouillon, 4 tablespoons soy sauce, stir well; 8. Pour in the fried river crab and stir well.