How to fry pike crabs, the home practice of fried pike crabs

Barracuda crab is a kind of seafood that is very widely distributed in the coastal areas of our country, and the main feature of pike crab is that there is a lot of meat and the taste is very delicious. The average pike crab has a cyan appearance, and it has a large shell on its back, which is very hard.

The best time to eat pike crab is in autumn, from August to November every year is the best time for us to eat pike crab, generally before October of the lunar calendar, the crab roe in the body of the female pike crab is the most, and the taste is also the best, and after October, the male pike crab crab paste increases, the taste is excellent, the pike crab is rich in nutrients, and moderate consumption is beneficial to health. When we choose a pike crab, the first thing is to look at his legs, if his legs are relatively thick, and we turn over the belly of the pike crab to see that the abdomen of the generally better pike crab is red, and if the more red, it means that the pike crab is more fat.

So how do we distinguish between a male pike crab and a female pike crab, the female pike crab has a round abdomen, if it is not round, then this pike crab is a male. It's that simple to distinguish between male and female.

The pike crab we bought can be eaten as soon as possible, if it is a fresh pike crab, you can put it in the refrigerator, and then add a little water to preserve it, if it is a frozen pike crab, you can put it directly in the quick-frozen, so that it can be stored for 1 3 months.

Here is an introduction to a fried pike crab, first clean the pike crab, you can remove his gills, and then chop the pike crab into blocks, remember that its tongs should also separate it, otherwise it is not easy to taste, and then evenly coat the pike crab with cornstarch, put a little oil in the pot, and then add green onions, ginger and garlic to stir-fry fragrant, put the pike crab directly into it, and when it becomes golden brown, you can take it out, prepare another wok, add a little rice wine and white sugar soy sauce, and then add a little oil, Put the crab in the stir-fry for a few minutes, and it is ready to go.

Barracuda crab, just stir-fry it so simply, the thief is delicious, and my husband said I didn't eat enough!

Now this season is a good time to eat crabs, go to the vegetable market to take a turn, aquatic product area, every family has crabs of different sizes, ** is really not cheap, for this kind of ingredients, to be honest, our family is rarely bought to eat, one to die expensive, two to the cold, and can not eat more, eat a few and not enjoyable, so simply do not buy to eat, Mid-Autumn Festival, brother-in-law's little partner sent them a few pike crabs, brother-in-law is really capable, the crab is processed, I took a few semi-finished products, try fresh, I only need to do a second process, and it's relatively simple.

Stir-fry these pike crabs with some accessories, add a little taste, spicy and delicious, in the words of my Northeast husband: the thief is delicious, he eats clean alone, I ** at night, I don't eat these things, he is happy, slow, eat very carefully, there is no one left, and said that he didn't eat enough, he really served him, in fact, like this kind of crab, when we were children, we often caught them by the river, caught home, my mother just fried them with chili peppers for us to eat, the taste is still very good, Not as particular as hairy crabs.

Stir-fried pike crab with green pepper].

Ingredients: Barracuda crab, green pepper, millet pepper, ginger, garlic, steamed fish soy sauce, salt, cooking oil.

Method: 1. Wash the crab with a brush and remove the internal organs. Cut it in half in the middle, marinate it with ginger, cooking wine, and salt, then coat it with starch and put it in an oil pan to fry.

2. Clean the green pepper and millet pepper, cut it into rings, and cut the ginger and garlic together for later use.

3. Heat the pan with cold oil, put ginger and garlic to stir-fry until fragrant, then pour in green peppers, millet peppers, and salt and stir-fry a few times together for one minute.

4. Pour in the fried pike crab and quickly stir-fry a few times over high heat, you don't need to fry it for too long, it is already fried.

5. Then pour in a spoonful of steamed fish soy sauce to taste, stir-fry a few times, and feel that it can be out of the pot when it is fried evenly.

When the oil is hot, put in the ginger shreds, then put in the crab, stir-fry it quickly over high heat, the time is about a few minutes, and then put the green onion and oyster sauce out of the pot and put it on the plate.

Prepare crabs. Peel off the shell, remove the gills, remove the food bag, etc., and cut each one into 4 pieces.

Marinate with salted wine and ginger for 15 minutes.

Wash it and stir-fry in a hot oil pan.

Pour in light soy sauce. White sugar and salt. Add vinegar.

Stir-fry until fully red.

You can just add peppercorns and chili peppers, and then add these stir-fries.

Cut the crab into pieces, put the seasoning in the pot, and stir-fry the crab.

Don't eat the pike crab steamed anymore.

The home-cooked recipe for stir-frying pike crab:Ingredients: crab, green onion, ginger, salt, starch light soy sauce, dried chili pepper to taste.

1. First wash the pike crab, cut it apart and divide it in two.

2. Drain the water and dip it in starch and set aside for later use.

3. Heat the oil, put in the starched crab and fry it until it is 9 minutes cooked or fully cooked, and then remove it for later use.

4. Cut the green onion into sections, shred the ginger, cut the dried chili pepper into sections, and set aside.

5. Put the hot oil in the pot, stir-fry it until fragrant, then pour in the crab and stir-fry, add a little salt and light soy sauce to taste.

Ingredients: 2 pike crabs.

Excipients: 3 shallots, 1 2 pieces of ginger, 1 tablespoon light soy sauce, 1 tablespoon cooking wine, 1 teaspoon Sichuan peppercorns, 1 teaspoon starch, 2 tablespoons vegetable oil, 1 tablespoon oyster sauce.

1. Lift the shell of the crab, take a knife and knock it from the tail, don't use too much force, and then break it open with your hands, dig out the crab legs and crab meat with a spoon, and set aside.

2. Cut the shallots into sections, shred the ginger, and set aside for later use.

3. Mix the pepper powder, cooking wine and starch well for later use.

4. When the oil 5 is hot, add the ginger shreds.

5. Then put in the crab, stir-fry it quickly over high heat, the time is about 1 minute, and the crab meat will be old after a long time.

6. Put in the green onion and oyster sauce and put it on a plate.

Barracuda crab is a very delicious sea crab, with a lot of meat, fat cream, delicious taste, rich in nutrients, rich in protein, it is a delicious taste suitable for all ages, and the methods are also very diverse. Stir-frying, stir-frying rice cakes, steaming, stewing soup, and various cooking methods can be made into different flavors.

Ingredients: 2 pike crabs.

Excipients: 3-5 garlic seeds, 4 green and red peppers, 1 garlic leaf, a pinch of Sichuan pepper, a pinch of salt, a pinch of chicken essence, a pinch of light soy sauce, an appropriate amount of oyster sauce.

The specific steps are as follows:

1. Unload the pike crab into eight pieces, this step is not easy to deal with when you take it home, you can let the vegetable vendor uncle help cut it when you buy it, and wash it at home.

2. Prepare the excipients. Garlic, garlic sprouts or chopped green onion or coriander, green and red peppers, ginger. These materials are prepared in advance so that you don't have to rush to do them.

3. Heat an appropriate amount of vegetable oil in a pot.

4. Add the garlic and ginger slices and burst the fragrance in the pot. If you want to taste more delicious, you can add a little peppercorn at the same time.

5. Add the crab pieces and stir-fry evenly until the color gradually turns red.

6. Add an appropriate amount of salt and stir-fry evenly.

7. Add the seasoning in turn. Light soy sauce, oil consumption, cooking wine.

8. Add green and red chili peppers and stir-fry evenly.

9. Boil for a while to make it more flavorful. When the soup is reduced, sprinkle with chopped green onions, garlic, coriander, add a little chicken essence, and you can get out of the pot.

10. Finally, take out and put on a plate, that is, complete the production.

Notes:

1. The pike crab should be cleaned up, and the crab should be fried over low heat when frying, so that it gradually becomes cooked.

2. Adjust the amount of soybean paste according to your own taste, or add a little less salt.

The homely preparation of stir-fried pike crab is as follows:1. Clean the crabs.

2. Break open the back shell of the crab and remove the gills and things that cannot be eaten.

3. Prepare the starch and dip the cut surface of the crab in the starch.

4. Clean the green onions, ginger and garlic.

5. Heat the oil pan for seven minutes, and fry the starch side of the crab in turn.

6. Add green onions, ginger and garlic and stir-fry until fragrant, pour in cooking wine and continue stir-frying.

7. Add soy sauce and boiling water, the water is submerged in the crab, stir well, cover the pot and cook, and then reduce the juice.

8. Sprinkle with chopped green onions and enjoy, this delicious, healthy and nutritious stir-fried pike crab is complete.

This is relatively simple, first clean the crab, open the lid, and then remove the unwanted ones, divide them in half, and control the water. Heat up the oil pot, add the green onion and ginger to stir up the fragrance and put the crab down, stir-fry and change color, add cooking wine, salt, light soy sauce for food consumption, throw away sugar, put in a small half bowl of water, and simmer for five or six minutes. It's time to get off the pot.

1. Barracuda crab.

2. Wash and cut into pieces.

4. Add the crab and stir-fry.

5. Add rice wine and stir-fry.

6. Add salt and stir-fry evenly.

7. Add water, add green onion and ginger and cook for 5 minutes.

8. Add light soy sauce to adjust the freshness, stir-fry for 2 minutes, remove from the pot and put on the plate".

Stir-fry with only some oil and ginger slices.

Here's how:Ingredients: 2 pike crabs.

Excipients: 1 shallot, 5 grams of ginger, 5 grams of garlic, 1 gram of Sichuan pepper, 1 gram of star anise, 8 ml of vinegar, 5 ml of light soy sauce, 2 grams of salt, 3 grams of sugar.

Steps: 1. Prepare the ingredients.

2. Cut the chives into sections, prepare ginger slices, garlic slices, and uncover the crab.

3. Pour cooking oil, ginger slices, green onions, garlic slices, Sichuan peppercorns, star anise into the pot, and stir-fry over high heat.

4. Add light soy sauce, vinegar and water, pour in the crab and heat it.

5. Add salt, sugar, and reduce the juice over high heat.

6. The finished product is as follows.

<>1. Ingredients: 300 grams of pike crab, 50 grams of ginger, 50 grams of green onion, 50 grams of garlic, 10 grams of salt, 10 grams of light soy sauce, 20 grams of sugar, 20 grams of corn starch.

2. Clean the pike crab, remove the tail and remove the crab gills, brush it with a brush, cut it from the middle of the crab belly, and then cut it into 6 pieces; The crab claws are slightly smashed with the back of the knife; Slice the ginger, cut the green onion into sections, and slice the garlic;

3. Evenly dip the two sides of the cut crab with cornstarch (make the crab meat tender and lock the crab meat), and the tongs and shell do not need to be stained with powder;

4. After putting more oil in the pot and heating it, first add the ginger and garlic slices to stir fragrant, and then put the crab pieces into the pot together; Stir-fry on high heat until the color turns red, then add more rice wine; Add an appropriate amount of sugar;

5. Add Maggi fresh soy sauce and stir-fry.

6. Add a little water to moisten the ingredients, 7. Sprinkle the green onion segments and stir-fry twice before cooking.