What are some exclusive recipes and preferences for eating and making crabs?

Eating crabs without any tools is a test of skill, first of all, let's judge the male and female of the crabs we eat. As shown in the picture, the triangle on the left is fat and arced, which is the female crab. The triangle on the right is thin and pointed, and this is the male crab.

The female crab eats yellow and thick, and the male crab eats the meat. Let's take a female crab. First take off the triangular part, and when we go down, we see that there is a line in the middle, which is the crab intestine, which is not edible, and the whole triangular part is thrown away.

Turn the crab over and easily lift the crab lid from the mouth. Then open the crab lid completely. On the crab cover, there is a raised part in the lid on the side of the eye, and you can pull a piece of meat up by pressing it down with your thumb and lifting it.

The crabs around August 15 are fatter and the meat is larger. You can lick the meat around the picked up meat with your tongue and eat it, and you will be left with a triangular part in the middle, which is the crab stomach, so you can't eat it, throw it away.

Recommend a Southeast Asian delicacy that makes the crab unique! Divide the crab into several pieces. Slice the ginger, mince the coriander, cut the green onion into sections, shred the chili pepper, and crush the garlic.

Sauté the ginger, shallots, chili peppers, add the curry powder and oil, then add a little water and simmer, then add the white pepper and sugar. Dip the sliced crab in a small amount of flour. When the oil temperature is reached, put the crab in the oil pan and fry it for one minute.

Drain the crab before frying it. Pour the fried crab into the curry pot, then add milk and fish sauce and mix well. Pour the beaten egg wash (2 pieces) into the pan.

Add the chopped coriander, stir-fry and mix well.

Come and eat the meat on the crab's body, as shown in the picture, the white whiskers on both sides are crab lungs, which should not be eaten and thrown away. There is a white, hexagonal thin flesh connected to the middle part of the crab body, which is the crab heart, which is the coldest part of the crab's body, and should not be eaten and thrown away. Crab hearts are not easy to find, and people who don't eat them often will mix it with crab meat and eat it.

Remove the parts that should be removed, and eat them more casually. Break the crab in half, use the small needle on the leg to pick out the meat inside and eat it, and if you don't care about the details, you can bite it out with your tongue and teeth. <>

Personally, I like to steam crabs, how to do it: rinse the crabs in water and carefully brush the outside of the crab shell with a small brush. The Chinese side of the steamer should use an appropriate amount of water, put the washed crabs into the steaming drawer and cover the pot.

Bring the water to a boil over high heat, and turn off the heat about 15 minutes after the water boils. Put the crab on a plate, pour a little rice wine, sugar and vinegar into the minced ginger, and eat the crab meat. Crabs eaten at home are mainly steamed.

When steaming, the crab struggles due to heat, and when it dies of steaming, its abdomen is downward, and the yellow paste flows out, losing a lot of nutrients. It is necessary to destroy the brain with a needle in advance to paralyze it, and when steaming, the abdomen can be turned upward, and the yellow paste will not be lost. Generally, steam for 20-30 minutes.

Crabs are parasitic with larvae lung fluke cysts, and if they are not cooked thoroughly, they are susceptible to paragonimiasis after eating. To eat and steam, it is best not to eat leftover crabs.

Autumn Yin and Kidney Soup - Crab Soup, Crab Treatment: Change the water a few times to spit out the dirt, and soak it in vinegar water for half an hour. Wash the crabs in hot water with vinegar and remove the gills and internal organs.

Soak the raw land in water for 1 hour, and boil it with the fatty meat for half an hour. Add crab, winter melon, ginger and rice wine and cook for half an hour. Efficacy: Nourish yin and clear heat, regulate liver and kidney, and prevent ** diseases.

Eat crab with rice wine, which is a classic pairing that the ancients especially liked. Rice wine itself is hot, which complements the cold crab. What's more, rice wine is very suitable for hot drinks, so that the effect of repelling the cold will be better.

After blanching rice wine, the lipid aromas in it will boil, making the wine taste more mellow and soft.

As a result of picking out and eating with a crab leg needle, the shell is still intact after eating, and the meat inside is empty. After eating, break it off, leaving only the crab legs. When the crab legs are cold, the meat will automatically separate completely, so be sure to eat it last.

The calves are all one by one, each section is separated, and when you pinch and squeeze it with your hand, the whole meat comes out.

Pick a crab's thigh and break off the shorter needle on it, and that's the next gadget for eating crabs. Use the tip of the leg to pick out all the meat in the crab cover, and then eat the meat on the crab cover in a big gulp.

Crab is sweet and fatty, and it is a kind of seafood that everyone often eats, but if you want to make crabs delicious, you need to master the crab method. Next, I will introduce how to make crabs delicious.

Steamed crabs

Materials:: 1 crab, ginger, green onion, cooking wine, balsamic vinegar.

Method

1.First of all, remove the internal organs of the crab, clean it, gently pat the crab claws with a knife, and put it on a plate for later use.

2.Cut the ginger into shreds, leave a little slice, and cut the green onion into two sections for later use.

3.Pour warm water into the pot, put the crabs into the pot with water, add green onions, ginger slices and a few drops of cooking wine, cover the pot and steam for 12-15 minutes. After steaming, take out the ginger slices and green onions.

4.Preparation of dipping sauce: Prepare a small dish, pour in a little balsamic vinegar, and add shredded ginger.

Seafood and crab porridge

Materials:: 1 large crab, 200g rice, ginger, coriander, salt, sesame oil, white pepper to taste.

Method

1.Wash the rice, add water, and boil the porridge.

2.Wash the crab and remove the small umbilicus on the back. Lift the lid, tear off the cheeks, pick out the heart in the middle, and cut it into two pieces.

3.Boil the rice until sticky, put the crabs in, simmer for about 5 minutes and turn off the heat.

4.Add the ginger shreds.

5.Add the chopped coriander.

6.Add salt.

7.Add a little sesame oil on the drop.

8.Add a pinch of white pepper.

9.Remove from the pot and serve in a bowl.

Salt-baked crab

Materials:: 3 crabs, 2000 grams of salt, 4 slices of ginger, 100 grams of Huadiao wine.

Method

1.Clean the crab and marinate it for 10 minutes with Huadiao wine and ginger slices.

2.Heat the salt in a dry pan over high heat.

3.After putting the crab on top, cover it with salt and simmer for another 5 minutes.

4.Turn the crab over, cover it with salt and simmer for 5 minutes.

5.After that, turn the stove to the lowest heat, cover the pot and simmer for 8 minutes.

1. Boiling crab method.

After washing the crab, put it in a pot filled with boiling water, increase a piece of ginger, and cook it over high heat. Generally, it takes 20 minutes for more than half a catty, and 15 minutes for less than 6 taels.

Steamed crab method: When the water is boiled to a large boil, put the crab belly into the steamer, put the washed and dried perilla leaves on top, and steam for 15 to 20 minutes.

Dipping sauce: Simmer for 20 minutes with one and a half bowls of vinegar, three and a half bowls of soy sauce, six tablespoons of sugar, and four pieces of ginger.

2. Cheats crab.

Ingredients: 1 crab, 4 taels of garlic, chili pepper, locust salt.

Method (1) First clean the crab and cut it into 4 6 pieces.

2) Remove from the oil pan, fry the crab until golden brown, remove and set aside.

3) Put the garlic bait in the oil pan and fry it until golden brown, remove it and set aside.

4) Stir-fry the chili peppers, then put the crab and garlic bait into the pot, add the acacia salt and mix well.

3. Crab in soy sauce.

Ingredients: 1 crab, 1/2 taels to 1 tael of tempeh, 2 taels of red pepper, 2 taels of garlic bait, 2 taels of cream.

Seasoning: oyster sauce, sugar, chicken essence powder to taste.

1) Clean the crab and cut it into six pieces.

2) Remove from the oil pan, fry the crab until golden brown, remove and set aside.

3) Slice the red pepper, add the cream and tempeh and stir-fry until fragrant, add ten taels of stock and seasonings and cook for 2 minutes to thicken.

Steamed crab Cooking tips for simplicity and beauty

When it comes to eating crabs in the Mid-Autumn Festival, "Huainan autumn is prosperous, and rice ripe crabs are fat." How do you make crabs delicious? The best ingredients are the easiest way to maintain the original flavor and maximize the freshness of the crab.

Although it is simple enough to boil water, it is not rough and directly steamed, it is too violent to destroy the heavens, to follow the little tricks, the fresh fragrance makes you eat and eat, and you can't stop at all.

The four-word recipe for washing crabs is soaked-brushed-tied-controlledThe surface layer of fresh crab must be cleaned to ensure hygiene and safety. Soak - soak in salt water for 30 minutes; Brush - Carefully scrub the abdomen with a brush to clean, you must use tools; Tie - If you can, you can tie it with a rope to make it easy to put on a plate and look good.

Control-Control the moisture and set aside. Note: Must be a live crab!

Live crabs! Live crabs! Don't eat dead crabsMay cause food poisoning.

Stir up the pot with cold water, private cheats, and remove the smell of beer

Private tips are not passed on, be sure to start the pot with cold water, which is not the same as most steaming practices, because hot water can easily cause crab legs to break. Add an appropriate amount of beer to the pot so that the fishy smell of the seafood is removed, and the cooked crab smells fresh but not fishy.

3.The cage drawer is paved with ginger - the belly is facing upwards to swing the crab

Ginger slices are evenly spread on top of the cage drawer, with the shell facing down and the belly facing up. Pay attention to the direction, otherwise the delicious crab roe may flow away, which would be a pity. Then put another layer of ginger slices on the crab's belly to make it more seasoned to remove the smell and ward off the cold.

4.Bring to a boil over high heat and steam over low heat

5.Golden out of the pan Plating ginger vinaigrette

Ginger vinaigrette is also very simple, only minced ginger, balsamic vinegar and sugar are required.

Oh my God, think of the golden swaying crab, open the crab roe fat girl, the crab meat is firm and sweet, and the autumn is the most beautiful in the world!!

The best way to make crabs is steamed. Be sure to clean up the soil with a brush before steaming, and then put the ginger slices into the pot to steam, and use vinegar as a dipping sauce, which is simply delicious in the world.

Fresh crabs are steamed and are the best way to preserve their original flavor. But steaming crabs is too monotonous, we can also try to make spicy crabs, pat a little starch, fry them, and stir-fry a spicy crab with some onions, ginger and garlic ingredients, and then it can be used to cook seafood porridge is also a good choice.

Fresh crab steamed is the most delicious, and the original taste is even sweeter; The cooking technique of steaming crab is very simple, directly pass the crab through the water, then steam it in the pot, and wait patiently for 15 minutes to complete a delicious dish.

Autumn crabs are plump, crab roe and crab paste is sufficient, at this time the most important thing to maintain the freshness of crabs, the best way is to steam, and at the same time assist some ginger shreds to remove the fishy smell and neutralize the cold.

1.Soak it in white wine first, wait for the crab to fall unconscious, and brush it clean. Put it in a pot and steam it over high heat for 20 minutes.

2.Wash and peel the ginger and mince it. Take a small bowl and pour in vinegar and sesame oil, add minced ginger.

3.The crab is served on a plate, and the crab meat is dipped in the sauce and eaten.

White wine is added to remove the fishy smell of crabs.

Every August, the crabs are especially attractive! A lot of crabs in August are big, the meat is fresh and sweet, and the crab paste content is more, so for such an attractive crab delicacy, of course, there is a cooking secret that makes the crabs more delicious, crab winter noodle pot.

Method: Wash the crab and remove the internal organs, peel off the crab cover completely, cut the crab belly into large pieces, crush the green onion, ginger and ingredient A together and put it into the flower crab to marinate; Slice white and carrots, slice ginger, and cut green onions into sections for later use Dip the marinated crab in a little white powder, fry it in a pan, and take it out for later use. Stir-fry ginger slices and green onions in a frying pan, then add ingredient B, white and carrot slices and 2 cups of water and crab to taste, add winter powder and continue to boil, and wait for the winter powder to boil.

There are also delicious crabs with garlic and tempeh, fried sea crabs, spicy meat crabs, and chili crabs.

Typhoon shelter cuisine originated in Hong Kong, and this typhoon shelter fried crab dish is one of the classics. Golden and crispy, tender and flavorful, delicious to the point of finger sucking. And the more you eat, the more appetizing it becomes.

Crab is a delicacy in our life, it has a high edible value, and you are tired of eating it steamed, so you must try this method!

One crab and two eats, and after reading it, I earned it again.

It is best to steam, which is simple and maximizes the original flavor of fresh sweetness, especially suitable for crabs;

Method: Brush the shell after stunning, especially the gap between the legs and the abdominal cover. Steamed over high heat, out of the atmosphere for 10 minutes (sea crab; If it's a small crab, it doesn't have to be so long);

There is also ginger frying: the washed crab is cut in half, the ginger is cut into large slices half a centimeter thick and pasted on the incision, and the oil is heated in a pan and the ginger is fried face down. This method is suitable for male crabs, because crabs are cool things, and ginger can disperse cold, so this method is especially suitable for people with cold physique, enjoy food and protect health at the same time;

In addition, it is made into a medicinal diet, which does not taste so delicious, but it has a therapeutic effect, and my mother likes to make it for me the most.

As for the taste, I don't like it very much, and I always think it's to cover up the fishy smell that is not fresh, hehe.

P.S. My family eats crabs and never puts salt.

To eat crabs in an authentic way, cut off the feet, remove the crab cover, open the crab cover, cut off the crab mouth and crab lungs, cut the crab legs and crab claws in three sections, and eat the remaining part of the crab roe and crab meat.

Tools Materials: crabs, scissors, spoons.

1. First, cut off the eight legs of the crab.

2. Then remove the crab mask.

3. After that, open the crab lid.

4. Then scoop out the middle crab stomach with a spoon, and the crab roe inside is edible.

5. Secondly, cut off the crab mouth and crab lungs, and the crab roe and crab paste inside are edible.

6. Continue to break the crab body in half.

7. Cut open the lid and eat the crab meat.

8. After that, use scissors to cut the crab legs into three sections.

9. Then poke out the meat in the middle with the thin tip of the crab's toe.

10. Then divide the crab claws into three sections.

11. Then use scissors to cut the crab claws.

5. Finally, break the crab claws, and the meat inside is edible.

Notes:When eating crabs, the crab's mouth and lungs are inedible and need to be cleaned. When eating the crab roe inside the crab, it tastes better with rice wine.