How to make crab? How to make crabs

How to make crabs

1. First of all, we remove the sharp claws of the crab (1500 grams) to prevent it from being scratched. Chop off the crab's two vices and remove the ropes.

2. Then we clean the whole crab with a brush, and cut the cleaned crab from the middle for later use.

3. Then we will break the crab claws that have been removed, the purpose of this step is to make the crab claws better flavored.

4. In the next step, we began to prepare the accessories, prepare 100 grams of ginger, cut it into ginger slices for later use. Prepare 50g shallots, gently pat them apart, and cut them into small pieces for later use.

5. First of all, we heat the pot, add 50 grams of vegetable oil after the pot is hot, and then put the chopped green onion into the pot after the oil temperature is heated to 5. Turn on medium-low heat and fry the shallots until golden brown. Once the shallots are golden brown, remove them and discard them.

This step is mainly to take the aroma of the shallots.

6. Then boil the oil in the pot to 6 hot, and add edible salt after the oil temperature is 6 hot. Then put the processed crabs into the pot with the knife edge facing down. Then add the claws that have been scattered.

Then fry the crab over medium-low heat for 6 minutes, the purpose of this step is to fry the crab until fragrant. Add the sliced ginger halfway through.

7. Add 50 grams of rice wine, 10 grams of light soy sauce, 50 grams of boiling water, then cover the pot and simmer for 5 minutes. The purpose of adding boiling water is to allow the crab to retain the umami flavor to the maximum. After 5 minutes, when the water in the pan is slightly dry, it can be removed.

Salted crab recipe.

Crab, salt, a small amount of vinegar, cool boiled water.

Crab purchase: 1 crab should choose more than 4 taels as well.

2. Crab shell: Meat at both ends to the tip of the shell.

3. The shell between the crab's belly and the crab's mouth must be yellowed; If it is not yellow, it is not good to be transparent, and the transparent is a water crab (an empty shell cooked in salt).

Put 6 taels of salt in one liter of water Stir the salt with the water, and you can't see the salt in the water to put the crab with the crab back facing down (so that the lambs will not be scattered).Put a little salt and vinegar in the top ones;

After the salt is ready, it is best to put it in the quick-freezer box to freeze it, and put it in the toilet knife to cut.

Brush the crabs and tie them up, pour water into the steamer, put ginger slices, cooking wine, and then put them in the steamer, then put the crabs on the steamer, cover the lid, boil over medium heat and steam for 20 minutes.

<>4. Cover the pot, bring to a boil over medium heat, steam for 20 minutes, and then serve.

Braised crab. First of all, wash the crab and cut it in half, slice the green onion and garlic, cut the ginger into shreds, and set aside a little dried chili. Put oil in the pot, add the peppercorns and dried chili peppers to fry until fragrant, then put the processed and cut crabs into the pot, add ginger, shallots and garlic slices and fry until fragrant.

Wait until the crab is fried until it changes color, then put some cooking wine to enhance the fragrance, vinegar to remove the fish, add some water, add a little sugar, and boil the soy sauce until the water boils, then remove the juice from the pot.

The meat of braised crab is delicious and juicy, the crab roe is fragrant, and the aftertaste is endless. Crab meat is also rich in nutrients, which allows you to absorb the nutrients of crabs.

The common practice of crabs is as follows:Ingredients: 2000 grams of crab, 5 tablespoons of salt, appropriate amount of water.

The first step is to buy the crabs, remove the rubber bands of the leggings, and clean them, as shown in the figure below

The second step is to put on the steamer and steam through the water. Belly side up, as shown in the image below:

The third step is to sprinkle with salt, so that the steamed can add salt flavor, as shown in the figure below

Step 4: After boiling the pot, steam for another 5 minutes, as shown in the figure below

The fifth and last step is to take it out and eat, as shown in the figure below

Ingredients: Crab, 1000g;

Excipients: 15 grams of rice wine, 30 grams of minced ginger, 30 grams of minced garlic, 20 grams of soy sauce, a little sugar, a little monosodium glutamate, 15 grams of sesame oil, 50 grams of balsamic vinegar;

Rinse the crab with clean water and put it in a container;

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;

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 oil to taste and vinegar.

When processing crabs, ginger vinaigrette can be prepared to dip the crabs for a better taste.

Chop 1 small green onion, 2 thin slices of ginger and 1 small clove of garlic into broken rice, put them in a bowl, add 1 2 tbsp of vinegar, 1 teaspoon of light soy sauce, and add 1 tbsp of hot oil.

Take a plate, first spread the vermicelli, then spread the chopped crab, finally cover the crab shell, put it in a pot of boiling water over high heat, and steam for 8 minutes.

Heat the oil in the pot until it is 6 hot, then pour it on the crab sprinkled with chopped green onions while it is hot and serve.

Ingredients: 1000g crab

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of Sichuan pepper, appropriate amount of liquor.

Steps. 1.Rinse the crab with clean water a few times, never with your hands.

2.Pour white wine into the rinsed crabs, wait for the crabs to fall unconscious, and brush them again.

3.Place the chopped shallots, ginger, star anise and peppercorns on a plate for later use.

4.Put water in the pot, put in the crab after the water boils, pour in the ingredients in the dish above, and steam on high heat for 15 minutes.

5.Open the lid after the crab is steamed.

6.Take a saucer and put chopped ginger and garlic in it, and pour in light soy sauce and vinegar.

7.Put the steamed crab on a plate and dip it in the ingredients when you eat it.

4 crabs, salt, sugar, oil, green onions, ginger, coriander, and a little cut noodles.

Steps: 1. Open the umbilical cover of the crab's abdomen, squeeze the contents vigorously, wash the crab with a brush, and use a knife to open it in two. Place face-up in a small basin for later use.

3. Pour some oil into the pot, stir-fry the ginger slices after heating, then add 4 bowls of water, put salt and a little sugar, 4. After the fire boils, put the cut crab pieces one by one, 5. Put the cut surface of the crab into the soup and then put the whole piece into the soup (so that you can keep more crab juice), 6. Add the onion, then close the lid and cook for about 15 minutes. Add chopped green onion and chopped coriander before cooking.

Crab home-cooked tutorial.

1. Spicy crab.

It is his common practice to make spicy crabs with crabs, and when making them, you need to prepare five or six fresh pike crabs, chop them into blocks after washing them, and stick an appropriate amount of dry starch to the incision site, put cooking oil in the wok, and fry the crabs cut into blocks until the surface is slightly yellow. Reheat the oil in the wok, add the green onion, ginger, garlic and an appropriate amount of chili pepper and stir-fry until fragrant, then put in the pepper and bean paste, and wait for the seasonings to fry together, then add a small amount of water, put in the fried crab and fry it together, and fry it until the crab tastes good.

2. Garlic crab.

Crabs can not only be made into spicy crabs, but also made into garlic crabs, when doing it, you need to clean the crabs in advance, cut each crab into 4 pieces, and then dip an appropriate amount of starch on its incision to prevent the loss of crab roe, put more cooking oil in the wok, fry the crab in the pan for a while after heating, take it out when it is slightly browned, remove a head of garlic, chop it into minced garlic after removing the skin, prepare an appropriate amount of soybean sauce and cooking wine and oyster sauce and other seasonings, put oil in the wok, put in minced garlic, After stir-frying, add the seasoning you need, and then put the fried crab pieces into the pot and stir-fry quickly, and sprinkle an appropriate amount of chopped green onions on the pot after frying.

Spicy Crab Spicy crab is popular all over the country, but its production method and selection of ingredients are not difficult, you can try it at home. The spicy crab has a strong aroma and is spicy to the mouth, and the subtle umami of the crab meat complements the spice of the seasoning, giving you an unexpected taste sensation.

Ingredients: 3 flower crabs (weighing about 1000 1200g), green onion white 10cm (about 25g), 6-8 cloves of garlic, 1 piece of dried ginger (4cm square), 1 tablespoon of Pixian bean paste (15g), 30 dried chili peppers, 15g of Sichuan pepper, 50 peanuts, 1 tablespoon of cooked sesame seeds (15g), 2 coriander, 2 bowls of oil (500ml) of actual consumption of 45ml, 2 teaspoons of dark soy sauce (10ml), 2 tablespoons of rice wine (30ml), 1 teaspoon of salt (5g), 1 tablespoon of white sugar (15g) , 1 tsp (5g) of chicken bouillon, 1 tsp (5g) of ground white pepper, 2 tbsp (30g) of dry starch

Method: Cut the green onion into sections, remove the root of the garlic cloves, and pat it apart with the back of a knife. Scrape the dried ginger and slice it.

Peel off the flower crab, remove the rice comb and bag, cut it into pieces, dip it in dry starch, fry it in oil for 3 minutes, and remove it.

Heat 2 tablespoons (30ml) of oil in a net wok over high heat, change to low heat and fry fragrant peppercorns and dried chili peppers, then change to high heat and add green onions, garlic cloves, and ginger slices and stir-fry a few times.

Stir-fry the red oil from the Xiapixian bean paste, add the fried crab pieces, and add rice wine, dark soy sauce and salt.

Simmer over medium heat for 5 minutes to taste, drain the juice, sprinkle in chicken essence and white pepper and stir well.

Place in a hot pot or soup plate and sprinkle with crushed peanuts and cooked sesame seeds.

Tip: When frying crab pieces, the oil temperature can be higher, and the time should not be long. Slightly reddish and removed.

If the spicy crab is placed in a hot pot, you can add soup to make a hot pot after eating the crab. Add cabbage, tofu or other favorite shabu-shabu to keep the umami and spicy flavor of the spicy crab alive.

Purchasing Tips:

1.Flower crabs should be fresh and of moderate size, 6-8 taels are the best.

Ginger and scallion crab ingredients.

2 crabs, 4 green onions, 1 piece of ginger, 30 grams of cooking oil, 1 2 tbsp cooking wine, 1 tsp refined salt, 1 tsp sugar.

Method 1Wash and slice the ginger; Wash the green onion and cut it into sections; Wash the crabs, cut each into 6 pieces, and blanch the shells before retention;

2.Heat the oil in the pot and stir-fry the ginger slices, add the crab and stir-fry until the crab meat turns white, add salt, sugar and cooking wine, turn to low heat and cover and simmer;

3.Add the green onions, turn to high heat and stir-fry until the juice is dry, put it on a plate, and cover with the crab shell.

Note that the green onion is fragrant and appetizing, and the crab meat is delicious. The time of stir-frying crab should not be too long, so as not to affect the taste of the crab meat as it gets old.

Break off the crab's umbilicus first.

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Use scissors to cut off the crab's 8 feet and 2 crab claws. When cooled, the meat is separated from the shell and can be easily pushed out or sucked out, so save it for the last to eat.

Peel off the shell again.

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Pour some ginger vinaigrette over the crab shell and eat the crab roe. There is a triangular pyramid on the bottom of the crab's mouth, which is the crab's stomach and cannot be eaten.

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In the middle of the crab body, there is a hexagonal sheet, which is the crab heart, which is not edible.

Use scissors to cut off excess crab mouths and crab lungs (eyebrow-like parts of the crab body).

Use a small spoon to scoop some ginger vinegar and pour it on the crab body, then eat the crab roe and crab paste on the crab body, and then break the crab body in half.

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The meat on the crab body is removed and eaten, and the shell is translucent.

Use scissors to cut the crab leg into three pieces, and the tip of the last crab foot can be used as a tool.

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Use the thick end of the crab's toe to push out the meat on the front of the crab leg. As for the crab claws, use scissors to cut both sides apart, and then break the two pincer legs in the opposite direction to separate the crab claws.

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Steamed crab] Ingredients: crab, ginger, green onion.

Seasoning: light soy sauce, white vinegar.

Detailed instructions] 1Buy the crab with a brush, clean its whole body, be careful when cleaning to prevent being caught by the crab, clean the crab into the **, and then pour the boiling water just boiled, scald the crab to death, this step is mainly to prevent it from running around, about 1-2 minutes of scalding. Take out the crabs, put them on a plate, and sprinkle them with a little more ginger slices and green onions to get rid of the fishy smell of the crabs.

Dead crabs can't be eaten, so when you buy them, you have to buy live crabs)

2.Put water in a pot and bring to a boil, put the prepared crabs into the pot, cover the pot, and steam on high heat for about 10 minutes. After 10 minutes, open the lid, take out the crab, remove the ginger and green onion on top, and set aside to cool a little.

3.Finally, adjust the dipping sauce, put chopped green onions and minced ginger in a bowl, and then pour in an appropriate amount of light soy sauce and a spoonful of white vinegar, because crabs are cold food, so you can put a little more ginger, ginger is hot, which can neutralize the cold of crabs. If you don't like to put too much minced ginger, then you can put a little pepper, pepper can better remove the smell and cold.

After adjusting the dipping sauce, you can start eating, lift the lid of the crab from the back, remove the crab gills inside, and finally you can dip it in the dipping sauce to eat, the taste is very good, fresh and delicious, you can try it if you like.

How to make raw pickled crab.