How to make roasted crab in sauce, how to make crab sauce

Ingredients. Sea crabs.

500 grams. Accessories. Oil. Amount.

Salt. Amount. Scallions. Amount.

Ginger. Amount. Garlic. Amount.

Chili sauce. Amount.

Hoisin sauce. Amount.

Pepper. Amount.

Anise. Amount.

Peppercorns. Amount.

Wine. Amount.

Sichuan pepper powder. Amount.

Thirteen incense. Amount.

Steps. <>

1.Wash the crabs with a toothbrush and set aside.

2.Depending on the size of the crab, cut the crab into pieces of comparable size.

3.The crab claws are loosened with the back of a knife to facilitate the flavor.

4.Put the chopped crab into the seasoning basin, add a little cooking wine, salt, pepper powder and thirteen spices, mix well and marinate for a while.

5.Add flour and starch to taste.

6.Mix well and set aside.

7.Put oil in a wok and fry the marinated crabs in the hot oil.

8.When the crab is golden brown, drain the oil and remove it for later use.

9.Cut the green onions, ginger, garlic and chili peppers with a knife and set aside. Cut the green onion leaves, chop the green onion and decorate it later.

10.Put oil in a wok, add Sichuan pepper, sesame pepper and anise, and fry until fragrant, then add green onions, ginger and garlic and stir-fry until fragrant.

11.Add about 30g of Lee Kum Kee Sichuan-style spicy sauce.

12.Add two tablespoons of hoisin sauce.

13.Add a small amount of water to thicken the sauce.

14.Add the fried crab and stir-fry and coat in the sauce.

15.Simmer for a while, let the sauce enter the crab, add a little chicken essence to taste, and then turn off the heat.

Serve on a plate.

How to cook stir-fried crab in sauce? Wash the crab and cook it in the pot, divide it into two pots, add the minced garlic from the oil, then add the crab and the bean paste and stir-fry together.

Ingredients: 150 grams of pork belly, 50 grams of bean paste.

50 grams of sweet noodle sauce, 25 grams of crab roe sauce, 3 fresh shiitake mushrooms, 10 grams of green onion and ginger, appropriate amount of salt, monosodium glutamate, sesame oil and salad oil.

1.Wash the pork belly and cut it into centimeter-square cubes; finely chop the bean paste; Wash the fresh shiitake mushrooms, blanch them and cut them into cubes.

2.Sit on the pot and light the fire, heat the salad oil, and fry the chopped green onion and ginger until fragrant.

3.Add diced pork belly and stir-fry until oily, add diced shiitake mushrooms and stir-fry thoroughly.

4.Add the sweet noodle sauce and bean paste to stir-fry until fragrant. Add crab roe paste and a little water and stir well. Finally, add salt, monosodium glutamate and sesame oil, stir-fry well.

Precautions: Pork belly plays a role in fixing the flavor of meat. Do not use too much, so as not to mask the aroma of crab paste;

The crab roe sauce sets the main flavor and highlights the flavor characteristics; There is salt in crab roe sauce and bean paste, so pay attention to the amount of salt added;

Bean paste satisfies the need for spiciness.

The four ways to make crab are simple and delicious.

Steamed hairy crabs.

Ingredients: crab, cooking wine, ginger, green onion, vinegar, sugar.

Method: 1. Clean the crab with a toothbrush, and brush every part.

2. Add water to the pot, put the washed crabs in the steamer, pour a little cooking wine on each crab, and put some ginger slices.

3. After the water is boiled, it will be steamed on high heat for about 15 minutes, and the steaming time should be determined according to the size of the crab.

4. After steaming, remove the ginger slices, cut off the rope and put it on a plate.

5. Add minced green onion and ginger, vinegar and sugar to the bowl to make a sauce, and you can eat!

Ingredients for crab porridge: rice, oil, salt, green onion, ginger, sesame oil, salt, white pepper.

Method: 1. Add a little oil and salt to the rice after washing, stir evenly and leave it for 30 minutes, which can be easily cooked when cooking.

2. Add water to the pot, pour in the rice after boiling, and add a little more water.

3. After boiling, cook slowly over low heat, just don't spill out.

4. Clean the crab and cut it into cubes.

5. When the porridge is thick, add shredded ginger, stir well, add crab quickly, cook for about 15 minutes, and then add chopped green onions.

6. Finally, add sesame oil, salt, and white pepper to make the taste complete.

Egg-baked crab. Ingredients: crab, ginger, sugar, salt, rice wine, green garlic, eggs

Method: 1. Clean the crab and cut it into 4 large pieces and put it in a bowl, add shredded ginger, sugar, salt and rice wine and stir well, marinating for about 20 minutes.

2. Finely chop the green garlic and put it in the marinated crab.

Crack the eggs into a bowl, beat them and pour them into the crabs, stirring well so that the egg mixture can hang on the crabs.

4. Pour oil into the pan, and when the oil temperature is 6 hot, put the crab mixed with egg mixture. Here you should pay attention not to turn it when you just pour it into the pot, and let the egg wash qualitatively before turning the crab.

5. Add a small amount of water to the pot and let the crabs cook in the pot for a while. In this way, the eggs can also absorb the crab soup, which will be fresher, and it will be ready to serve when the soup is exhausted.

Grilled crab in sauce. Ingredients: crab, green onion, ginger, green and red pepper, sweet noodle sauce, seasoning, salt.

Method: 1. Clean the crab first, then steam it, remove the gills inside, and cut it in half; Shred the green onion and ginger and set aside.

2. Clean the green and red peppers and cut them into pieces.

3. Add a little more oil to the pot, add the ingredients and stir-fry until fragrant, then add the sweet noodle sauce and continue to stir-fry.

4. Add shredded green onion and ginger and green and red peppers to the pot, and stir-fry quickly until cooked.

5. Add the processed crabs to the pot and continue to stir-fry, if there is no soup, you can add a little water to prevent the pot from sticking. Then add a little salt to taste, stir-fry well, and let the crabs be covered with sweet noodle sauce before serving.

Here's how:

1. Put the fresh and moderately sized crabs into the water, scrub the shells and crab legs with a brush, remove them, and put them in the vegetable basket to control the dry water.

2. Cut the peppers into small circles and remove the seeds.

3. Open the shell of the crab, take out the gills and other debris inside and throw it away.

4. Divide the crab into several pieces, chop the crab claws into sections, and break the shell with the back of the knife to make it easy to taste.

5. Put the crab pieces into a container, then pour the thick soy sauce into it, and wait for the soy sauce to fully penetrate into the crab meat, and then pour out the oil.

6. Put the green onion, ginger, garlic, chili powder, pepper, chili rings, etc. into the soy sauce of the pickled crab to make a seasoning sauce.

7. Evenly spread the seasoning sauce on the crab meat pieces marinated in soy sauce, then put it in a jar or glass bottle, about 1-2 weeks, and wait until the seasoning sauce has basically penetrated into the crab meat before eating.

Material estimate: 40-50 yuan.

Ingredients: 10 crabs, about 800 grams (preferably fresh).

Seasoning: 10 grams of minced green onion, minced garlic, minced ginger, sugar, pepper, appropriate amount of thick soy sauce, 1 red pepper and 1 green chili.

Method: 1 Put the fresh crab in the water, rinse the shell with a brush and remove it to control the moisture. Open the shell of the crab and remove the gills and debris inside.

2 Divide the crab into pieces, chop the claws into sections, and break the shell with the back of the knife to make it taste good.

3 Put the crab in a container, pour the thick soy sauce into it, and wait for the soy sauce to penetrate the crab meat well before pouring out the soy sauce.

4 Cut the peppers into small circles and remove the seeds.

5 Throw the chili rings, pepper, green onion, ginger and chili powder into the marinated soy sauce to make a seasoning sauce.

6 Spread the sauce evenly on the crab meat pieces marinated in soy sauce, then put them in a jar for about 1 2 weeks, until the sauce is basically immersed in the crab meat.

Material estimate: $10.

Ingredients: 400 grams of fresh carrots, 100 grams of peanuts.

Seasoning: 250 grams of paste, 45 grams of sugar, 70 grams of refined salt, appropriate amount of monosodium glutamate and ginger.

Method: 1 Wash the carrots first, marinate them in the jar with salt water, pour the jar once every half day, remove and wash them and cut them into thin strips after 1 day, wrap them tightly with fine gauze, and put them in the noodle sauce for about 1 and a half days.

2 Blanch the peeled and pickled peanuts in boiling water until they are half cooked, remove them and soak them in salted water for 2 hours. Rinse the stuffy shredded radish with cool boiled water, add peanuts and mix well, then add sugar, ginger and monosodium glutamate to marinate for 1 2 days before eating.

1. Preparation of raw materials: select fresh sea crabs as raw materials, and take the crabs of September and November as the best. After salvage, it will be produced and processed immediately.

Wash with cold water, remove the shell and stomach pouch, and drain the water. Remove the gills and then wash away fine sand, waste, residue, etc. with cold water.

2. Smashing: Put the shelled crab in the bucket and mash the crab body, the more broken the better, so as to speed up the mellow perfection.

3. Pickled alcohol: add 25-30% edible salt, mix and mix evenly, pour into the alcohol vessel, clamp and smooth the surface layer to prevent the sauce from blackening. After 10 to 20 days of dry celery, the fishy smell slowly decreases, and the mellow is perfect.

4. Storage: In the whole process of pickling and storage, Mingtong crab sauce should not be covered and dried to prevent fading. Loses its original reddish-yellow color.

Here's how crab paste is made:Ingredients: 200g of crab roe, 150g of crab meat, 20g of lard, 20g of sunflower oil, 15g of liquor, 3 sections of green onions, 2 star anise, 1 small handful of Sichuan pepper, 50g of boiling water, 5g of ginger ale.

Steps: 1. Steamed crab, I chose river crab.

2. Take out the crab meat and crab roe, which is more time-consuming.

3. Excavated crab roe and crab meat.

4. Put the green onion, star anise and Sichuan pepper into the container, pour in boiling water, and soak for a while to make seasoning water.

5. Put lard in the pot and boil over low heat.

6. After the lard melts, add 20ml of sunflower oil.

7. Add the crab roe and stir-fry the crab oil.

8. Add crab meat and stir-fry.

9. Pour in the liquor to remove the smell.

10. Pour in the seasoning water.

11. Add ginger juice to remove the smell, and simmer slowly for 5 minutes, during which the pot should be constantly stir-fried to avoid paste.

12. Remove from the pot and let cool.

13. If you can't finish eating, you can put it in a glass jar, and the red oil on the top is the most delicious crab oil.

14. Cover the bottle with plastic wrap and then cover the lid, and send it to the refrigerator for 1-2 weeks to refrigerate, which is the most suitable for bibimbap and noodles.

Ingredients and seasonings for crab in sauce:Blue crab, garlic, green onion, ginger, pork rib sauce, cooking wine, water.

Preparation of the sauce for crab:1. Clean the crab shell. Be sure to wash the back of the big foot as well.

2. Tear off this piece of belly with your hands. The newly connected part is also rinsed with running water.

3. Remove the shell, remove the gills on both sides, and carefully rinse the crab roe part.

Fourth, after washing the crab's big feet, pat them open with the back of a knife.

5. Cut the body part into 3 pieces, and you can powder 4 pieces if you are small.

6. Cut the green onion into sections, shred the ginger, and slice the garlic for later use.

Sauce crab recipe 2 (sauce preparation).

1. Sit in the pot until the oil is hot, and stir-fry the ginger and garlic slices until fragrant.

2. Pour in about a tablespoon of pork rib sauce.

3. Add a little cooking wine.

4. Add a little water, bring to a boil and stir well.

5. Add garlic and stir-fry slightly until fragrant.

6. Pour in the stir-fried eight-ripe crab and mix until the crab is coated with juice.

Tips:1.Crabs can be frozen in the refrigerator first, and then processed after the crabs are dizzy.

2.The crab should be bought smaller, and the big one is not good for taste.

3.This crab is seafood, and it must be cleaned, otherwise it will affect the stomach and intestines.

4.The pork rib sauce depends on the number of crabs, and the pork rib sauce is relatively salty, so it can be properly fed.

Summary. The practice of sauced crab is as follows: 1 Wash the sea crab, peel off the shell, remove the sandbag and internal organs, rinse and set aside.

2 Heat the pot on a fire, add sugar, add a little water, slowly boil over low heat until dark red, then add 500 grams of water to boil, and let it cool to make sugar. 3 Sit on the pot and light the fire, put the sauce packet into the old soup and bring to a boil, add sugar, soy sauce, refined salt and monosodium glutamate, and mix into a miso soup for later use. 4 Put the crab in the miso soup and simmer for about 25 minutes, turn off the heat and simmer for another 5 minutes.

5 Remove the crab and cut it into two pieces, then put it back in shape and serve it on a plate.

The practice of sauced crabs is: 1. Wash the crabs in front of the sea, peel off the shells, remove the sandbags and internal organs, rinse and set aside. 2 Sit on a pot and heat it, add sugar, add a little water, slowly boil over low heat until dark red, then add 500 grams of water to boil, and let it cool to make a round silver sugar color.

3 Sit on the pot and light the fire, put the sauce packet into the old soup and bring to a boil, add sugar, soy sauce, refined salt, and orange banquet monosodium glutamate, and mix into miso soup for later use. 4 Put the crab in the miso soup and simmer for about 25 minutes, turn off the heat and simmer for another 5 minutes. 5 Remove the crab and cut it into two pieces, then put it back in shape and serve it on a plate.

Ingredients: 3 sea crabs (about 500 grams) are required. The sauce is packed with 2 star anise, 3 grams of tangerine peel and celery dates, 10 grams of fennel, 3 grams of grass fruit, 8 grams of nutmeg, 3 grams of bay leaves, 2 green onions, and 1 piece of hail ginger. 6,000 grams of seasoning soup, 40 grams of soy sauce, 80 grams of refined salt, 80 grams of sugar, and 50 grams of monosodium glutamate.