How to fry red paste crab, how to make red paste crab?

Steamed red cream crab is delicious. The method of steaming red paste crab is as follows: Ingredients: red paste crab, salt, cooking wine, sugar, fresh soy sauce, vinegar, pepper, ginger.

1. Wash the red cream crab with a brush;

2. Put an appropriate amount of water in the pot and put the red paste crab on the shelf in the pot;

3. Cut off the eraser on the red paste crab tongs;

4. Swing the navel of the red cream crab upwards, add ginger slices and cooking wine to the water;

5. Steam for 12 minutes and simmer for 2 minutes;

6. To make a dipping sauce, mix minced ginger, cooking wine, fresh soy sauce, vinegar, salt, sugar, and pepper into a dipping sauce.

Stir-fried red cream crab.

Shanha recipes. 2017-07-23 · Creator in the field of quality food.

Materials. 1 red cream crab.

Cornstarch to taste.

Half a clove of garlic.

Ginger to taste.

A pinch of chopped green onion.

Light soy sauce 1 scoop.

Cooking wine 1 spoonful.

2 garlic leaves.

Chili pepper two.

Steps. 1. Take out a frozen red cream crab from the refrigerator and put it in the water to foam.

2. Brush clean with a disposable toothbrush, break the crab legs, cut the crab body in half, and pick out the crab gills.

3. Wrap with cornstarch and mix well with chopsticks.

4. Put oil in the pot, pour the crab into it and fry it until it turns slightly yellow.

5. Add cooking wine and light soy sauce to simmer, then pour in garlic leaves, garlic seeds, ginger, chopped green onions, and chili peppers and stir-fry.

6. Finally, remove from the pot and put on a plate.

Xiangha recipes, 800,000 foodies are concerned about the original food

What kind of crab is used for stir-fried crabs?

100 ways to eat red cream crab.

Electric white sugar wine crab method.

The practice and efficacy of red cream crab.

The best way to eat crab paste.

1. You can steam the red paste crab first, and it is best to put some wine in the steamed water, so that it is more fragrant

2.Put water and rice, the ratio is about 8:1, so that the porridge is thin enough, 3After the porridge is ready, put in the sliced red paste crab, then high heat for 1 minute, change to low heat for 5 minutes, and you're done.

Monster spawners will explode randomly.

Each green boss will explode one.

The main way is to recharge money.

Every top up is $1.

Obtain a delicate gem.

Pick it up at the senior material boss Chu.

Hehe,I'm generally a monster farm.,,Look at the kind of monster farming method above.。。

Now the stalls are basically brushed, and there are at least about 1,000 brushes a day, but ordinary people can't brush them, and other ways are difficult to get, like fighting bosses, hitting 10 or so at most. Less.,Generally, there will be explosions when fighting monsters.,What kind of monsters will explode.,It's just that the violence rate is low.。 The boss will too.,It's also quite a few.,,Or buy it yourself.20d group.。

6 crabs.

Salt 600 grams.

The steps of the Zhoushan red paste choking crab method.

1. Material selection As the raw material of red paste choking crab, the pike crab must be alive. When picking, it depends on whether it has anointing or not. Pick up the crab and face it to the light.

If you look closely, you will see that the corners of the crab shell have a slight red, which is a sign of fat. On the other hand, if the crab horn is empty, there is no red paste.

2. How to look at the quality As for how to look at crab fat and crab thin, it is also exquisite. For example, old crabs are always plumper than new ones. The difference is the color of the crab, the light color is the new crab, and the crab shell is dark for the old crab.

The fullness of the triangle of crab maw can also reflect the fat and thinness of the crab. (Knock holes to verify the fullness of the red paste).

3. Configure salt water Water must be cold boiled water. The ratio of water to salt is 4 to 1, for example, 4 catties of water, 1 catty of salt. Of course, it can also be based on personal taste, and it is generally better to be lighter.

Stirring is also important. Salt water is not simply mixed with cold boiled water. Stir while pouring the salt, preferably in one direction.

Small bamboo chopsticks for stirring are also particular, and it is best to use specially made chopsticks. The chopsticks used for eating may have bacteria, which will affect the taste of choking crabs. The best utensils for choking crabs are jars or urns.

Wooden barrels and plastic buckets are also fine, but they must be clean so as not to affect the taste of choking crabs.

4. Make Pick up the picked live crab and put the whole crab in the container, with the crab back down. Choose a stone of a good size and pressurize it. Pour in the prepared brine, and do not let the crab surface before passing the crab body, so that the salt can better penetrate into the crab body.

The length of time you choke can vary. If it is short, you can choke in the morning and eat it in the afternoon, usually in 4-6 hours.

Dear, the fifth step is to eat delicious Zhoushan red paste crab! 

The probability of monster farming is very small, very small, and the boss is fixed with one, yellow.

The probability of the blue monster storm is greater than that of ordinary monsters, a large number of them can only be rushed by gold, and one is not sent for 100 points, and you can also use silver to buy from other players, ** It will not be too expensive.

The red paste crab is made as follows:

Ingredients: red paste crab, ginger, white wine, sesame oil, soy sauce, vinegar, pepper, chicken essence, oyster sauce, rice wine.

1. Wash the red paste crab and set aside, heat the oil, add ginger slices, and fry until golden brown.

2. Put in the red cream crab, fry the crab until it changes color slightly, add the rice wine to remove the fish, after the cream crab changes color, add the rice wine and water, the ratio is 1:1 to submerge the ingredients, cover the pot and simmer for 6 7 minutes. 6 7 minutes later, lift the lid of the pot, continue to fry over high heat to dry its moisture, pour in a little sesame oil and white wine to enhance the fragrance, and then put it on a plate.

Red Cream Crab Introduction

The main production area of red gypsum crab is Shihu Village, Hanjiang Town, Shishi City, Fujian Province, which is located at the confluence of Jinjiang and Luoyang, where fresh water and salt water blend, which is very suitable for the growth of crabs. Shihu crab is strong and fat, rich in nutrition, and is full of cream, so it is called "red cream crab". When eating, you can put it whole in a pot and simmer.

It can also be cut into sections, fried with scallion oil, mixed with some soybean oil, sauce and vinegar; You can also choose its meat and take its paste ingredients to fry. No matter how you cook it, it's a good tonic. Hairy crabs generally go through three stages of growth and maturity: white paste, yellow paste, and red paste.

The "plump and pure grease, white and tender flesh, red and oily crab yellow crystal, and fresh and sweet in the mouth" are the typical internal characteristics of Xinghua hairy crabs. There is no clear definition from any authority, which mainly refers to the fact that the paste in the body of the crab is red and hard after it matures, and this crab tastes quite good.

1.The most common way to eat this kind of thing is to put it in the pot and stew it, people should clean it with water after buying this kind of thing, especially its crab claws and crab gills, these parts should be specially cleaned, after cleaning, put it in the oil in the pot, and then add some peppercorns to stew these seasonings.

2.People can make drunken red paste crabs, the production method of drunken red cream crabs is also simple, people need to clean the crabs, and then pour some oil into the pot, after the oil is hot, the crabs need to nest in the pot at this time, people also need to add half a bowl of water, use medium heat to simmer the crabs, and then pour half a bowl of rice and wine, after the wine is dry, the drunken red cream crabs are made.

3.After the red cream crab is cleaned, people need to remove the rubber band on the crab claw, and cut the crab on some starch, fry the red paste crab on the starch with oil, take a casserole, put in water, add some vermicelli, add onions, put the red cream crab in the casserole and cook for 8 minutes, add seasoning after cooking, and the red paste crab vermicelli pot is ready.

1. Buy a red paste crab in the vegetable market and soak the crab in high-concentration salt soup overnight to make salted crab.

2. Break open the crab navel and rinse it with a toothbrush while brushing, and don't miss the corners.

3. Lift the crab cover (back armor) and put it aside, remove the crab gills on both sides, and those who are afraid of cold can also take out the middle crab heart, also called the crab hexagonal board. We usually don't take out the crabs.

4. Clean out the crab's mud bag (in the mouth), some people call this the crab stomach.

5. Chop off the sharp corners on both sides of the back armor.

6. Chop off two large crab claws, and the title of the book should be: chela.

7. The knife is on the crab chest, the left hand pats the back of the knife, and the crab shell is generally cut when feasting. When you eat it at home, you usually don't cut it.

8. Pat into a plate, meat side up, sprinkle in MSG.

9. Pour in rice wine or aged Huadiao wine.

10. Let stand for more than 10 minutes before eating.