The practice of curry crab, the home style practice of curry crab

Curry crab. Ingredients:

2-3 crabs.

Excipients: white onion, 100ml milk, 50g butter, flour;

Ingredients: lemongrass, lemon, curry powder, ginger, garlic, green onion, fish sauce, mint, peppercorn;

Preparation of curry crab:

1. Handle the crabs, wash them cleanly, cut them into pieces, and coat them with flour;

2. Pour oil into the oil pan, heat it, add green onions, ginger and garlic and stir-fry until fragrant;

3. Stir-fry the crab pieces in oil, stir-fry them quickly, remove them after they turn red, and drain the oil;

4. Cut taro, lemon, Chaotian pepper and other ingredients;

5. Wash the pot, put butter on low heat, pour in minced chili, minced onion, ginger and garlic, low heat until fragrant, then pour in curry powder, stir-fry over low heat;

6. Add water and lemongrass, start to cook the green onions, and cook into curry;

7. Pour the crab into the curry sauce and stir-fry, add milk, salt and fish sauce, reduce the juice, and sprinkle some mint leaves and lemon juice before cooking.

Spring is the season of tonic, the beginning of the year, and it is also the season of frequent diseases. Therefore, it is necessary to take good care of it and enhance its physical fitness. It's just that some people tend to choose some nutritional supplements, which will cause harm to the body.

So how should we regulate the body and lay the foundation for a year's health, we should find some suitable food, so that the nutrients in the food can be better absorbed in order to play a better effect.

Crabs are rich in protein, less fat and carbohydrates, and rich in calcium, phosphorus, potassium, sodium, magnesium, selenium and other trace elements, and the content of vitamin D is also quite rich. It is a very good nourishing food. Today, the baby elephant mother brought this curry pineapple roasted crab, the fragrance is mouth-watering, and the child loves to eat it.

Today's recommended dish. Roasted crab with pineapple curry.

Ingredients: Crab, white wine, salt, pepper, pineapple, red pepper, green onion, ginger, garlic, curry powder, coconut milk, milk, salt, vermicelli.

Method: 1. Wash and chop the crab and marinate it in white wine, salt and pepper for 20 minutes.

2. Soak the vermicelli in warm water, and dice the pineapple, red pepper, green onion, ginger and garlic.

3. Put oil in the pot, put the marinated crab pieces in, fry them until golden brown, remove them and set aside.

4. Pour butter into the pot, add green onions, ginger, garlic, red pepper and pineapple and stir-fry until fragrant.

5. Add the curry powder and stir well, pour in the crab pieces, add an appropriate amount of coconut milk, milk, salt, sugar and a small amount of water.

6. Cook until the crab is cooked and flavorful, pour the soaked vermicelli into the pot, cook for another 1 minute, and collect the thick soup.

Home cooking method of curry crab 1:

Method:

1.First, prepare crab, onion, green pepper, red pepper, olive oil, yellow curry, garlic, red pepper, green onion, coconut milk, salt, chili oil, and coriander.

2.Then wash the onion, shallot, ginger and chili pepper, cut into shreds, brush the crab clean, and then peel off the crab shell.

3.Then remove the crab gills and stomach and cut them into cubes, then pour the oil into the pot and put the onion, add the green onion, ginger and garlic to burst the fragrance.

4.Put in the card and stir-fry until fragrant, then pour in the crab and continue to stir-fry, then pour in coconut water, pour in water, add salt, and cook over high heat for a quarter of an hour until thick.

5.Add the green and red peppers, pour in the chili oil, and finally sprinkle some chopped coriander and serve.

1.Coconut milk is essential so that this crab curry will be particularly flavorful, and if there is lemongrass it is recommended to add some to make it more authentic and delicious.

2.Because there are many bacteria and germs in the gills, stomach, and internal organs of crabs, they must be removed, and they must not be eaten, and they should not be eaten to avoid food poisoning.

Curry crab's home-cooked recipe 2:

Ingredients:

Crab; Ginger; Sugar; Vinegar; Rice wine;

Method:

1. Brush the hairy crab with a toothbrush;

2. Add water to the steamer, put the ginger slices into the water, and then pour in a small amount of rice wine;

3. Put the tied live crab in, cover it, and steam it in cold water for 15-18 minutes (the steaming time depends on the size of the crab);

4. Finely chop ginger and green onions, and add sugar and vinegar to become ginger vinegar dipping sauce (crab is cold, ginger vinegar must be added before eating);

Material of how to make 1 curry crab.

2 crabs, milk, a small amount of starch, half an onion, an appropriate amount of curry powder, a small amount of salt, and an appropriate amount of coconut milk.

Preparation of curry crab:

1. Kill the crab first, wash it, then chop it into four pieces, chop the crab legs as well, and wrap them in dry starch.

2. Then fry in the oil pan until it changes color and serves on a plate.

3. Put the chopped onion in the oil pan, fry until it changes color, then pour in the curry powder, slowly fry over low heat to bring out the fragrance.

4. Pour the crab into the pot, stir-fry until it is colored, then pour in milk and coconut milk, add some condensed milk or sugar, bring the fire to a boil and turn to low heat and boil slowly.

5. Add a little more salt and remove from the pan.

Material of how to make 2 curry crab.

IngredientsDungeness crab, onion, green and red peppers, garlic, curry, flour, fish broth, white wine, butter, salt, pepper.

Preparation of curry crab:

1) Cover the live crab, remove the sand tendons and internal organs, and chop the crab body.

2) Stir-fry minced onion and garlic in butter until fragrant, add curry, stir-fry until fragrant, add crab pieces, add white wine, fish broth, green and red peppers, salt and pepper, and simmer until the crab meat is mature; Blanch the crab cover with boiling water until it changes color.

3) Stir-fry the flour in butter until fragrant, then add the crab juice in (2) to melt the batter and thicken the juice.

4) Put the crab meat in a pot, garnish with green and red peppers, decorate with the crab cover, and drizzle (3).

Special care. The crab juice should not be too thick.

Material of the manufacturing method 3 curry crab.

2-3 fresh crabs, appropriate amount of ginger, appropriate amount of parsley, 3-4 monocrystalline rock sugar, 2 tablespoons of curry powder or curry, appropriate amount of fresh coconut milk, appropriate amount of butter.

Preparation of curry crab:

1.A pinch of ginger (sliced), a pinch of parsley (cut into pieces), 3 to 4 pieces of monocrystalline rock sugar.

2.Wash the crab carefully with a toothbrush, then remove the tongs and smash the claws slightly with the back of the knife.

3.Tear off the crab tail and discard it. Break open the shell vigorously and you can see the fatty crab paste.

4.After peeling off the inedible gills from the crab, cut the crab in half into two pieces.

5.Pour fresh coconut water into the pot, add curry powder (or curry paste), monocrystalline rock sugar, and an appropriate amount of coarse salt, and cook until the juice boils to make a homemade curry sauce.

6.After the pan is heated, add the butter, melt it, pour in the ginger slices, stir-fry until fragrant, then pour in the crab cockles, and stir-fry for 3 to 5 minutes.

7.At this point, pour in the sliced crab pieces and stir-fry them together for about 5 to 8 minutes, then pour the prepared curry sauce into the pot.

8.Continue to stir-fry for 8 to 10 minutes, until the soup is fragrant, when the crab is about to dry the curry sauce, add the parsley segments, stir slightly for a while, remove from the pot, and serve.

Ingredients: 2 pike crabs, some ginger, half an onion, 2-3 tablespoons of curry paste, sugar, salt, light soy sauce, cooking wine.

1Wash the crab well. Divide into pieces, 2 first dip egg white and cornstarch on each crab piece, and fry it for a while

3 Heat a clean pan, add oil, and when 6-7 are ripe, put in the crab pieces and start frying. When frying, put more oil, it is best to put the crab in the oil to cover the crab pieces, and stir with a spatula from time to time to prevent it from sticking to the pan. Fry the crab over medium heat for 2 minutes (depending on the size of the crab pieces) and then pick up the crab when you see the crab corners turn golden brown.

4. Steam the crab cover first, wait for the crab roe to solidify before frying.

5. Slice the ginger and onion and set aside

6Pour oil into the pan again, stir-fry the onion and ginger slices, add the curry paste, sugar, salt and a small amount of light soy sauce, stir-fry a few times and then add the crab pieces. Continue to stir-fry for about half a minute, turning off the heat.

Nutritional value of curry crab:

The main ingredients of curry are turmeric powder, Sichuan pepper, star anise, pepper, cinnamon, cloves and coriander seeds and other spices containing spicy flavor, which can promote the secretion of saliva and gastric juice, increase gastrointestinal peristalsis, and increase appetite; Promote blood circulation and achieve the purpose of sweating; Crabs are rich in protein and trace elements, which have a good tonic effect on the body. Crabs also have anti-tuberculosis effects, and eating crabs is very beneficial to tuberculosis.