The authentic practice of spicy crab, the practice of spicy big crab

Spicy crab is a kind of spicy food, for people who love spicy taste are very fond of this dish, but if you want to cook at home, you need to work hard to make the taste more authentic, first put the cleaned crab into the prepared pot and boil for about five minutes, and you also need to put some seasonings into the boil to make it more flavorful.

Make the ingredients. Ingredients.

4 crabs. Ingredients: 200 grams of Chongqing base, 1 tael of ginger, 20 grams of monosodium glutamate, 2 taels of oil, 2 taels of liquor, 2 taels of distiller's lees, a little white pepper, and an appropriate amount of salt. Sesame oil bowl material: Garlic sesame oil add some monosodium glutamate and stir well, and shabu shabu bowl material can also be used.

Production process. 1.Put oil and main ingredients in the pot, stir-fry the ingredients to bring out the fragrance, put an appropriate amount of water and cook over medium heat for 5-10 minutes, and pour in.

In the hot pot, open shabu! 2.Shabu-shabu can be anything, as long as it can be eaten, such as: chrysanthemum, tofu, blood tofu, Jiwei shrimp, yellow throat, duck intestines, sausages, ham, shutters and various vegetables, seafood, meat and others, according to personal preference.

Make the ingredients. 2 servings) 500 grams of fresh meat crab, 10 grams of minced peppercorns, 15 grams of chili oil, 5 grams of coriander, three or four small red peppers, 10 grams of salt, 5 grams of ginger, 5 grams of sugar, 10 grams of cooking wine, 5 grams of cooked sesame seeds, and 5 grams of ci powder.

Production process. 1. Wash the crab with a brush first, remove the feet and pincers of the crab, and break the shell of the crab. After breaking it, wash the dirty part of the cavity, then use a knife to cut the crab body into two knives and four pieces, and break the crab claws, and put all of the above into a plate.

2. Cut the chili pepper into small slices, cut the coriander into sections, wash the ginger and cut it into minced pieces, then sprinkle it in the meat and crab plate with cooking wine and salt, put it in the steamer and steam it for 8 minutes, turn off the heat.

3. Stir-fry another wok, put in chili oil, and at the same time pour the minced peppercorns and another small chili flakes into it, stir-fry the fragrance over slow heat, then pour the steamed crab and the steamed soup into the wok, stir-fry for 4 minutes, hook a thickener, sprinkle with sesame seeds, and you can get out of the wok. After serving, you can use chopsticks to put the crab back to its original state, and sprinkle some coriander, red, red, green and green, full of color, fragrance, shape and taste, hehe.

4. The selection of crabs should be lively and heavy, as it is a meat crab, and the thick shell of the claw is not necessarily cost-effective, but it is not as good as being fat and plump. When breaking the crab shell, be careful with your hands, and don't break the crab claws too much, just break them slightly.

5. Before slaughtering crabs, it is best to let the crabs drink some spirits. With a small spoon, just feed half a spoonful of brandy. After this crab is drunk for a while, the meat has a bit of a winey aroma, and it is easier to handle when slaughtered.

Make the ingredients. 1 crab (just for demonstration method, you can make a few more, other ingredients and seasonings need to be slightly adjusted), 1 green pepper, 1 gram, 1 red pepper, 3 slices of ginger.

6 cloves of garlic, 3 slices of green onions, about 3 dried chili peppers, about 40 peppercorns.

Seasoning: 15 grams of tempeh, 1 tea (5 grams), 1 teaspoon (5 grams) of dark soy sauce, 1 2 teaspoons of sugar (about 3 grams), 20 ml of high liquor, 1 teaspoon (5 grams) of dry starch

1 2 tablespoons (about 3 grams) of bean paste, 1 teaspoon (5 ml) of water starch

Production process. 1) After the crab is cleaned, pour the white wine into the crab's mouth and open it after 20 minutes.

2) Grab the crab shell and press it with a knife.

1) Rinse the small crabs, cut them and marinate them in koji wine for 10 minutes. Peel and wash the green bamboo shoots and cut into cubes. Peel the lotus root, wash it and cut it into cubes.

2) Add oil to the pot, after a little warm, put in the green pepper and dried red pepper, stir-fry until fragrant, pour in the green onion, ginger and garlic and stir-fry until fragrant.

3) Pour in the crab pieces, stir-fry until the crab legs turn red, pour in the green bamboo shoots and lotus root pieces and stir-fry.

4) Add chili sauce, soy sauce, sugar and salt, pour in an appropriate amount of water (the height is 1 3 of the food in the pot), add a lid and simmer over medium heat for 2 minutes, open the lid and collect the soup over high heat.

Koji wine for marinating seafood is better than cooking wine, in addition to removing the fish, it also has the effect of body fragrance. But don't marinate too long, 10 minutes is enough.

Green pepper is a unique Sichuan pepper, spicy and fragrant. If not, you can use ordinary peppercorns, but the numb flavor is not so strong.

Chili sauce of your choice. Lao Gan Ma hot sauce is also a good choice.

Big crabs are rich in nutrients, you can buy some and make them yourself, so let me share the recipe of spicy crabs for you!

Materials:

Ingredients: 2 kg of peel shrimp, 4 flying crabs, appropriate amount of green and red peppers, appropriate amount of Sichuan pepper, appropriate amount of red pepper, half a pack of spicy fragrant pot sauce, appropriate amount of white sugar, white vinegar and salt, appropriate amount of bay leavesPreparation of spicy large crab

1.Wash and cut off the flying crabs.

2.Cut off the green and red peppers, cut the green onions, and slice the garlic for later use.

3.Prepare half a pack of spicy pot seasoning.

4.Pour in the hot oil and stir-fry the peppercorns, peppers and bay leaves until fragrant.

5.Add green and red peppers, garlic slices, green onions, spicy pot sauce and stir-fry until fragrant.

6.Pour in the crab, skin shrimp stir-fry, add a little sugar, a little white vinegar, and an appropriate amount of salt. A pinch of Indian pepper flakes. Stir-fry until browned, pour a small bowl of water and cover the pot and simmer for five minutes.

The preparation of spicy crab is as follows:1. Rinse repeatedly with clean water, brush with a toothbrush, and control the water for later use.

2. Prepare all the seasonings you need. Set aside.

3. Cut the green onion into sections and slice the ginger.

4. Heat the oil in the pot for 7 minutes, add the green onion, ginger slices, garlic, chili pepper, peppercorns, and peppercorns and peppercorns and stir-fry until fragrant.

5. Put bean paste and river crab. Add cooking wine, soy sauce, light soy sauce, sesame oil, and salt and stir-fry over high heat.

6. Add water to make it flush with the river crab, and put rock sugar, cinnamon, star anise, and bay leaves.

7. Bring to a boil over high heat, turn to low heat and cook for 20 minutes.

8. Pour the soup into the crab.

Homemade recipe for spicy crab:

Ingredients: 4 hairy crabs, 2 green peppers, 1 green onion, 4 slices of ginger, 4 cloves of garlic, half an onion, 3 finger peppers.

Excipients: Appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of dried chili pepper, appropriate amount of oil, appropriate amount of sugar, appropriate amount of oyster sauce, appropriate amount of cooking wine, appropriate amount of fish sauce, appropriate amount of Sichuan pepper, appropriate amount of star anise, appropriate amount of cinnamon.

Steps: 1. Prepare all ingredients for later use.

2. Cut the red pepper, green pepper and garlic into small pieces, cut the onion into slices, and cut the garlic into pieces.

3. The hairy crab is washed and cleaned, the navel of the crab is removed, the white cheek of the crab must be taken out, and the crab body is cut into two.

4. Pour more oil into the wok, burn over high heat until it is hot, put garlic, ginger slices, and garlic in the hot oil until you smell the fragrance of ginger and garlic.

5. Add the ingredients of Sichuan pepper, dried chili, star anise, cinnamon and finger pepper, and stir-fry in hot oil until fragrant.

6. After the color of the ingredients in the pot becomes darker, pour in the crabs and stir-fry.

7. After stir-frying for about 5 minutes, add salt, sugar, light soy sauce, cooking wine, oyster sauce, fish sauce, seasoning and cook until fragrant.

8. Add the chopped onion and green pepper and stir-fry for 2 minutes.

9. Add a small amount of water, stir-fry evenly, cover the pot, and simmer over low heat for 5-10 minutes.

10. After simmering, it can be removed from the pot.