How do you make crab delicious? How to make crabs delicious

The most commonly eaten is steaming, wash the crab in advance and then put the crab in an empty pot for a period of time, while adding a small amount of rice wine to the pot (to help remove the smell), and then use a cotton rope against the crab's feet to tie it tightly (in order not to break the crab's feet), and then put it in the steamer to steam (according to the size of the crab to control the steaming time) If it is about 150 grams of crabs, just steam for about 15 minutes, and remember to mix your favorite sauce with it later.

I'm from Shanghai, and there are crab fried rice cakes in Shanghai, which are also very delicious, and the method is also very simple, that is, the steamed crabs are reversed from the middle of everything 2, put aside for later use, and then pour oil into the pot, fry the rice cakes, and add seasonings to the rice cakes according to everyone's different tastes, when all the seasonings are put in, the crabs can also go in, and then fry for about 10 minutes to get out of the pot. Fried crab rice cakes should choose the flat rice cakes in the supermarket, which has a better taste, and don't cut the kind of rice cake slices, otherwise it will be difficult to eat.

There are also cumin crabs, crab roe tofu, and so on

Although the crab is delicious, it is not suitable for eating more+!!

--- steamed crabs.

Introduction: The autumn wind is loud, and the crab feet are itchy. Autumn and October are the best seasons for crab eating. However, crab is cold, so it is best to eat it with ginger juice and vinegar.

Ingredients: 1000 grams of crab, 15 grams of rice wine, 30 grams of minced ginger, 20 grams of soy sauce, 15 grams of sesame oil, 50 grams of balsamic vinegar, a little sugar monosodium glutamate.

Method:1Put the minced ginger in a small bowl, add the soy sauce, sugar, monosodium glutamate, rice wine, and sesame oil that have been boiled in advance, and stir together to make a sauce.

2.Take a small bowl and put in an appropriate amount of vinegar for later use.

3.Wash the crab with clean water (pay special attention to brush the gap between its shell and legs and claws, as well as the fluff on the big crow), put it in a large bowl in the steamer, turn on high heat, and steam for 15-20 minutes until the crab shell turns from blue to bright red and the crab meat is ripe, take it out.

4.Serve with sauce and vinegar.

-Ginger and scallion crab-

Ingredients: crab, salt, monosodium glutamate, pepper, cooking wine, peanut oil, green onion, minced ginger, starch, balsamic vinegar, oyster sauce.

Method:1Remove the shell of the crab and wash it, and change the knife into pieces; Take a bowl and put clear broth, salt, monosodium glutamate, pepper, green onion, ginger, garlic, starch, sesame oil, oyster sauce, mix into juice and set aside;

2.Add a small amount of starch to the crab into the pan and fry it slightly. Leave the bottom oil in the pot, stir-fry the white section of the green onion, add the crab to cook the wine, quickly cover the pot, pour in the adjusted juice, and stir evenly out of the pot.

After washing, the water can be boiled, and the wine, garlic, and ginger are added. Then you can eat it with crab vinegar.

It tastes best when it is steamed! However, remember to tie your legs when steaming the crabs, otherwise they will fall off!

Stir-fried crab with ginger and shallots:

Ingredients: crab, ginger slices, green onions, garlic cloves, chili peppers, salt, starch, cooking wine, all seasonings in moderation.

Method: 1. Wash the crab with a brush, remove the crab shell, remove the gills, and then chop it into pieces with a knife, and the crab shell does not need to be chopped.

2. Put the starch in the bowl and dip the chopped crab into the bowl and dip it in the starch.

3. Shake off the excess starch and set aside for later use.

4. When the oil in the pot is heated to 7, quickly put in the crab and fry it until it is set.

5. Remove the fried crab and drain the oil.

6. Put ginger and garlic, green onion and chili pepper in the pot and stir-fry until fragrant.

7. Then fry the fried crab for a while.

8. Then add an appropriate amount of salt and cooking wine and stir-fry.

9. Finally, add a small amount of water and green onion segments and cook until the juice is reduced, and sprinkle chopped green onions into the pot.

Tip: The crab sticky starch is to prevent the surface of the crab meat from being fried and losing too much juice when frying.

Don't over-fry the crab when frying it, and let the crab shape with a little oil.

The last step requires only a small amount of water, not more.

Personally, I think the fried crab with ginger and shallots is delicious!

Ingredients: Crab, 1000g;

Excipients: 15 grams of rice wine, 30 grams of minced ginger, 30 grams of minced garlic, 20 grams of soy sauce, a little sugar, a little monosodium glutamate, 15 grams of sesame oil, 50 grams of balsamic vinegar;

Rinse the crab with clean water and put it in a container;

Put the minced ginger in a small wine bowl, add boiled soy sauce, sugar, monosodium glutamate, rice wine, and sesame oil and stir. Take another small bowl and put the vinegar for later use;

Put the crab in the basket and steam it over fire for 15 to 20 minutes until the shell is bright red and the crab meat is ripe, then take it out. Serve with oil to taste and vinegar.

When processing crabs, ginger vinaigrette can be prepared to dip the crabs for a better taste.

Chop 1 small green onion, 2 thin slices of ginger and 1 small clove of garlic into broken rice, put them in a bowl, add 1 2 tbsp of vinegar, 1 teaspoon of light soy sauce, and add 1 tbsp of hot oil.

Take a plate, first spread the vermicelli, then spread the chopped crab, finally cover the crab shell, put it in a pot of boiling water over high heat, and steam for 8 minutes.

Heat the oil in the pot until it is 6 hot, then pour it on the crab sprinkled with chopped green onions while it is hot and serve.

Ingredients: 1000g crab

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of Sichuan pepper, appropriate amount of liquor.

Step 1Rinse the crab with clean water a few times, never with your hands.

2.Pour white wine into the rinsed crabs, wait for the crabs to fall unconscious, and brush them again.

3.Place the chopped shallots, ginger, star anise and peppercorns on a plate for later use.

4.Put water in the pot, put in the crab after the water boils, pour in the ingredients in the dish above, and steam on high heat for 15 minutes.

5.Open the lid after the crab is steamed.

6.Take a saucer and put chopped ginger and garlic in it, and pour in light soy sauce and vinegar.

7.Put the steamed crab on a plate and dip it in the ingredients when you eat it.

4 crabs, salt, sugar, oil, green onions, ginger, coriander, and a little cut noodles.

Steps: 1. Open the umbilical cover of the crab's abdomen, squeeze the contents vigorously, wash the crab with a brush, and use a knife to open it in two. Place face-up in a small basin for later use.

3. Pour some oil into the pot, stir-fry the ginger slices after heating, then add 4 bowls of water, put salt and a little sugar, 4. After the fire boils, put the cut crab pieces one by one, 5. Put the cut surface of the crab into the soup and then put the whole piece into the soup (so that you can keep more crab juice), 6. Add the onion, then close the lid and cook for about 15 minutes. Add chopped green onion and chopped coriander before cooking.

【Baked crab with green onion and ginger】

Ingredients: shuttle filling, green onion ginger, starch, cooking oil, Huadiao wine, salt, pepper, chives.

Method: Clean the crab and remove the shell, cut it into 4 pieces of uniform size, slice the green onion and ginger, and cut the chives into sections.

2: Add enough cooking oil to the pot and cook until it is 6 hot, stick the crab meat part to the starch, put it into the oil pan and fry it until it is broken, and remove the oil.

3: Heat another pot, add the base oil, add the green onion and ginger and stir-fry until fragrant, cook the cooking wine along the edge of the pot, then add the oyster sauce and bring a little water to a boil.

4: Add salt, sugar and pepper to taste, then add the fried crab, cook over high heat until the soup is viscous, sprinkle with chives, and then remove from the pot.

Ingredients: fresh crab, minced green onion and ginger, sweet noodle sauce, starch, sugar, oyster sauce, coriander segments, cooking oil.

Method: Clean the fresh crab and remove the shell, cut it into 4 pieces of uniform size, and pat the crab meat part evenly with starch.

3) Stir-fry minced chives and ginger in another pot, then add sweet noodle sauce, oyster sauce and cooking wine and stir-fry until fragrant, then add a small amount of water.

4) Add sugar to taste, add crab and cook until the soup is thick, sprinkle with coriander and remove from the pot.

Crab and tomato soup].

Ingredients: fresh crab, tomatoes, minced green onion and ginger, minced leeks, eggs, cooking oil, sugar, salt.

Method, 1: Clean the crabs, remove the shells and cut them into small pieces, blanch the tomatoes with hot water and cut them into small cubes.

2) Heat a wok and add base oil, stir-fry chopped chives and ginger, then add tomatoes and stir-fry until sticky, add an appropriate amount of water and bring to a boil.

3) Add salt, sugar and pepper to taste, add crab and cook for another 3-4 minutes, pour in egg mixture, sprinkle with minced leeks, and then remove from the pan.

Crab is a nutritious food that tastes very good, so when crabs are on the market, they will buy some crabs in good condition and save them, and want to know how long it will take for crabs to be steamed after freezingDo frozen crabs still be steamed after thawing.

Frozen. Food preservation. Crab.

Can frozen crabs be steamed directly?

Steamed frozen crabs need to be thawed.

Protein is an ingredient that is easy to steam, and crabs are rich in protein, while frozen crabs freeze in free water, and if you cook directly without thawing, the meat in the crabs will take a different time to mature, and the part that thaws first will be older, and the inside is not easy to cook, so frozen crabs need to be thawed first.

How long does it take for crabs to be cooked after steaming after freezing.

The crab is frozen and steamed for about 8 minutes.

After the crab is frozen, the protein is denatured and matures easily, so the steaming time is shorter than that of fresh crab. Usually, the smaller frozen crabs should be steamed for about 8 minutes after being gasped, and the larger crabs should be steamed for about 13 minutes after being frozen.

How to make frozen crabs delicious.

1. Put the frozen crabs in the freezer compartment of the refrigerator and thaw them overnight.

2. Clean the thawed frozen crabs and drain the water.

3. Put water, ginger, white wine and cooking wine in a pot and bring to a boil.

4. Put ginger slices, green onions, etc. on a plate, spread the crabs, and put the crabs into the pot.

5. Steam for about 10 minutes after gassing.

How long can the crab be frozen when cooked.

After the crab is steamed, it can be left frozen for more than 30 days.

Quick-frozen foods are refrigerated after cooking, and crabs are steamed and then placed in the refrigerator, the temperature in the refrigerator is not suitable for bacterial growth, and the oxygen content is low, crabs will not oxidize and deteriorate, so they can be stored for a long time, even if they are stored for 30 days.

How to heat frozen cooked crabs.

1. Frozen cooked crabs with a small amount of soup, you can pour a small amount of water into the pot, pour in the thawed cooked crabs after boiling, turn the crabs after boiling again, and cook for about 3 to 5 minutes.

2. For frozen steamed crabs, you can thaw the crabs and put them on the steamer, and then heat the crabs for 3 minutes before eating.

1. Stir-fry fresh crabs.

The prepared materials are cleaned and raised with light salt water for about half an hour. Finally, remove the umbilicus and brush it clean. Chop open from the middle!

After heating, fry the chives and ginger shreds. Add the processed crabs. Add cooking wine and stir-fry for dozens of seconds.

Finally, add some water, salt, chicken essence, and sugar and cook for a few minutes. The salty, umami and delicious stir-fried fresh crab is ready.

The effect of stir-fried fresh crab is also very high, the protein content in the crab is very high, so that it will not be lost as soon as possible, and this practice has a good tonic effect on the human body.

2. Spicy fresh crab Magu rice noodles.

Prepare crab and magu rice noodles. Prepare the hot pot base. Soak the rice noodles in warm water.

Rinse the rice noodles, add cold water and boil, drain and set aside. Break the blanched crab, remove the dirt, and discard the inedible parts. Add cooking oil to the clay pot and heat over low heat.

Pour in the garlic and fry until fragrant. Pour in the hot pot base. Add the magu rice noodles and bring to a boil.

Add the crabs. Stir the boiling rice noodles and cook the crab thoroughly. Season with steamed fish soy sauce.

The boiled crab rice noodles are good for flavor and can be eaten off the stove.

In this way, you will not feel a single taste when eating crabs, and you will not feel bored when eating them for a long time, and you can also provide a lot of calories for the human body.

[Raw materials]: crab, green onion, ginger and garlic, dried chili, bay leaves, Sichuan pepper, star anise, cooking wine, soy sauce, sesame pepper, hot pot base.

Production steps] Step 1: Prepare the crab, first put it in water to clean it, then remove the mecha, then cut it in half for later use, cut the shallots into sections, ginger into slices, garlic into slices, dried chili peppers into small pieces, put them in a bowl, and then put bay leaves, peppercorns, peppers, and star anise for later use.

Step 2: Heat the pot first, add oil to low heat, dip the crab in a layer of starch, and fry it in the pot.

Step 3: Leave a small amount of bottom oil in the pot, fry star anise, Sichuan pepper, and dried chili pepper to make the fragrance, add a piece of hot pot base to fry the red oil, then put the green onions, ginger, garlic, and bay leaves to fry the fragrance, and then put the crab in and stir-fry evenly, add an appropriate amount of cooking wine and soy sauce and stir-fry evenly again, and finally add a little water, cover the lid and cook for 6 minutes.

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!

When it's time, bring the bench, bowls, chopsticks, and rice to hug him.

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

Cut off the eight legs of the hairy crab, including two large tongs, and the meat in them will automatically separate from the shell after cooling, and it is easy to poke out or even be sucked out, so it is necessary to save it for the last to eat.

Remove the crab cover (that is, a small piece of cover on the belly button of the crab, the male and female crabs have different shapes) and remove the crab cover.

Eat the crab lid first, scoop out the middle of the crab stomach with a small spoon, and gently suck the crab roe wrapped on the outside. Be careful not to suck the triangular cone-shaped crab stomach in the middle, it should be discarded.

After eating the crab cover, it is the turn of the crab body, and first use scissors to cut off the excess crab legs, crab mouths and crab lungs.

Use the handle of a spoon to pick out a hexagonal sheet in the middle of the crab body, which is the crab heart, and discard.

Scoop some vinegar with a small spoon and pour it on the crab body, then eat the crab roe and crab paste on the crab body.

Break the crab body in half, and the filamentous crab meat can be seen. As long as you tear along the crab legs, you can remove the crab meat. When eaten clean, the shell is intact and translucent.

Use scissors to cut the crab leg into three pieces, and the tip of the last crab foot can be used as a tool. First, use the thin end of the crab toe to poke out the meat of the middle of the crab leg, and then use the thick end of the crab toe to poke out the meat of the front of the crab leg.

Divide the crab claws into three sections, the first two sections can be cut directly from the crab shell, and the meat can be scooped out with a spoon. For the last pliers, the technique is to cut both sides, and then break the two pincers in opposite directions with your hand, and the pliers shells are completely separated.

Why do crabs have no blood?

Crabs have blood, it's just that the color of the blood is not red. Crabs are members of the Crustacean class Decapoda and belong to cold-blooded animals. The color of crab blood is a blue, translucent liquid.

This is because their blood proteins (which transport oxygen and carbon dioxide, etc.) are similar in structure to those of vertebrates, but contain very little iron and some other elements. Such as copper.