How to eat hairy crabs with red cream? Please, thank you

The easiest way is: 1. Steaming; 2. Cook!

The steps are as follows:1.Bring the seasoning sauce to a boil, cool and add rice vinegar.

2.Tie the green onion in a knot and soak it in the cooled water with the ginger slices.

3.Wash the crab with cold boiled water and crush the crab claws.

4.First remove the cover, remove the gills on the side, the sand sac in the crab cover, and finally remove a small hexagonal white lump in the middle of the crab's abdominal cavity (this thing is cold). Divide the crab into four.

5.Soak the divided crab pieces into the boiling sauce, if there is red paste, you can soak it together, and eat it immediately after one day.

This thing was meant to be eaten raw. If the landlord is not used to eating raw, he will steam it, but it tastes good. View the original post

It's very delicious, I like to eat raw food, or dip it in vinegar and don't resist its fishy smell View the original post

This crab itself is salty, don't put salt or soy sauce! Zhoushan people and Ningbo people eat directly! Wenzhou people use rice wine, sugar, and monosodium glutamate to soak for a while and then eat! View the original post

When it comes to the method of red paste crab, many people choose relatively simple steaming and other methods, but in fact, there is a very unique way to eat red paste crab, that is, red paste crab paste, which is used with rice and porridge is a very good choice, and it is also very delicious to eat with vinegar.

Red paste crab paste method.

Clean the crab, open the shell, remove the gills and navel, and then cut it into small pieces (cut as small as possible to make it easier to absorb the flavor), and don't forget to crack the crab legs.

Put it in a bowl, take out the crab roe from the shell and pour it into the bowl, so that it cannot be wasted.

Add ginger slices, green onions, salt, sugar, and white wine.

Stir well and marinate for 20 minutes, then start.

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.

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.

Ingredients: 1 red paste choking crab (not completely thawed), 1 sharp knife, 1 cutting board.

1. Prepare a salty red paste choking crab, freeze it overnight, take it out 2 hours before eating, and start about half an hour after taking it out.

2. Break off the big claws first, cut off the tails of the other small claws, swing them vertically, and cut them longitudinally at the position of the shell and navel.

3. Direct exposure of red ointment!

4. Break off the shell corners on both sides.

5. Clean the crab gills and remove the crab mouth.

6. Cut in half.

7. If the crab legs are whole, cut them into small pieces according to the number of legs.

8. Finally, put the crab legs inward and cover them with a crab cover full of red paste, which is a beautiful plate of "Manjianghong"! When you eat it, you can eat it with vinegar, and a good crab is sweet and tender, delicious, especially with rice! Ma Ma will never worry about our leftover jobs again!!

Crabs are divided into meat crabs, water crabs, and cream crabs: meat crabs and cream crabs: male and female crabs in blue crabs.

1. Meat crab is beautiful with meat, and the crab meat of high-quality meat crab is plump, smooth and sweet, and has a fragrant feeling.

2. The paste of the cream crab is the ovary of the female crab, the paste of the cream crab is dense, bright red and translucent after steaming, smooth and delicious.

How to eat red paste crab delicious.

1.Wash the 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, 3Cut off the rubber bands from the claws of the red cream crab.

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 let it simmer for 2 minutes.

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

7.Dip it into the lid when eating.

Individuals have stayed in Xinghua and Gaochun, Xinghua's crab is cheap but the meat is not firm, Gaochun's taste, crab roe crab paste is full but slightly expensive, Xinghua is fed feed, Gaochun's crab farming model is to feed fish and corn,

DescriptionThe red gypsum crab is particularly nutritious, and its original name is called the stone lake crab, but because the body of the stone lake crab is all red color, it is also called the red paste crab, the main origin of the red paste crab is in Fujian Province of our country, its production place is fresh water, and the blend of salt water, because the location is particularly good, it is particularly suitable for the growth of the red cream crab, the red cream crab is also a lot of ways to eat, but no matter how to eat, its nutrition is particularly rich.

Step Method:

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 and spices to stew it.

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

3 red paste crab this kind of thing can also be made into red paste crab vermicelli pot, after the red cream crab is cleaned, people need to remove the rubber band on the crab claws, and cut the crab on some starch, red paste crab pat on the starch and fry it in 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.

Precautions: There are bacteria in the gills and tongs of the red cream crab, so people should not eat it raw, whether people stew or other practices, they must ensure that the red cream crab is cooked thoroughly before eating, which is also responsible for people's lives.

Ask which one is higher in nutrients.

Answer: There are more red paste crab crab paste, the umami is fragrant, with the unique aroma of crab, and there are more cooking techniques, which can meet the taste needs of different people. The aroma of hairy crabs is not as strong as that of cream crabs, but the meat quality and taste are better, which is suitable for steaming.

Red cream crab is relatively nutritious.