How to make tofu white crab pot, how to make crab tofu pot?

Ingredients: 2 white crabs, 1 box of tofu, green onions, ginger, a little starch, 3 grams of cooking wine, 2 grams of salt, appropriate amount of salt, white crab tofu pot recipe 1Wash the crab, peel off the shell and divide the crab in half with a knife, and dip the cut surface of the crab with starch (this is so that the crab meat does not leak out when the crab is fried).

2.Boil water in a pot, wait for the water to boil, cut the tofu into small pieces and put it in the water, and boil the water again to remove the tofu (the tofu cooked in the water is not easy to break when stir-frying).

3.Preheat the pot and pour in an appropriate amount of oil, and when the oil is hot, add the sliced ginger.

4.Add the starched white crab and stir-fry, add cooking wine.

5.After the color of the crab shell turns red, add the tofu in the water and add a little salt (the saltiness can be adjusted according to personal taste).

6.Bring to a boil over high heat, turn to low heat and cook for 5 minutes, sprinkle with green onions and remove from the pot (you can also add a little pepper according to personal taste).

7.The fragrant white crab tofu pot is served.

The preparation of white crab tofu pot.

Break the crab bucket and wash the crab, and go out the crab heart and lungs. Chop in two, drain and set aside.

Slice the ginger and garlic, cut the green onion into white sections, and cut the green onion into chopped green onions for later use.

Remove from the pan and add 3 times the amount of oil to the usual stir-frying. Heat the oil and coat each slice of crab with cornstarch. Fry the crab in a pan for a while to tighten the meat.

In this way, the crab meat will not fall apart when it is roasted for a while. The crab bucket is also fried in the pan. Remove all the oil control and set aside.

Remove the tofu and cut it into cubes and bring a pot of boiling water to a boil. After the water boils, add the tofu and cook for one minute, remove it, soak it in cold water and set aside.

Remove the oil from the pan, add the white green onions, and stir-fry the ginger and garlic slices until fragrant. Add the pre-fried crab pieces and stir-fry them slightly, then pour cooking wine on the side of the pan and continue to stir-fry until fragrant. Add a little water (no more than 1 3 places of the crab), after the water boils, cover and turn to medium heat and simmer for 3 minutes.

After 3 minutes, remove the lid and season with a little oyster sauce, salt, sugar and chicken essence, and turn on high heat to reduce the juice.

When the juice is almost complete, add the tofu and stir the pot to make the flavor even. Pour a little water starch along the edge of the pot and remove from the pan.

Use chopsticks to pinch out the crab pieces to the bottom of the plate and pour the tofu over them. Finally, serve with crab buckets and sprinkle with chopped green onions.

Tips: 1.It is recommended to use male tofu for tofu, which is more resistant to cooking and less brittle than silk tofu, and has a more tender and smooth taste than northern tofu;

2.It is recommended to blanch the tofu first and soak it in cold water for later use, which can remove the beany smell and make the tofu less crumbly;

3.After the tofu is put into the pot, it should not be stir-fried with a frying spoon, but only shaken the pot and stir the pot to make it taste. If the tofu is boiled and does not take shape, it will be a complete failure.

Method 2: How to make a white crab pot with green onions, potatoes, tofu, and white crab.

Potatoes are cut into small strips and steamed, and if you are too troublesome, you can directly fry them in the pan.

The oil is boiled, the potatoes are stir-fried for a while under all kinds of spices, the crabs are soaked in water starch and put into the pot to stir-fry together, add water and boil.

Add the tofu and bring to a boil, simmer over low heat, add an appropriate amount of water starch to bring to a boil before cooking, and add an appropriate amount of chopped green onion before cooking.

Ingredient breakdown.

Ingredients: 3 crabs.

1 piece of tofu. 1 garlic as an adjunct.

1 tablespoon of spicy fragrant pot.

Ginger 1 piece of green onion to taste.

1 tablespoon of cooking wine. 1 tablespoon of salt, 1 tablespoon of light soy sauce.

Spicy flavor. The stewing process takes three quarters of an hour.

Normal difficulty. Steps to make crab stewed tofu.

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Crabs, clean up; Crabs in autumn, plump;

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Prepare the spices; cook100 spicy pot material; There are also garlic, shallots, and ginger;

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Tofu, cut into small pieces and put in a casserole first;

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Heat a pan, add a little oil, add garlic and stir until fragrant;

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Then add the cook100 spicy pot material and stir-fry;

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Put in the crabs; stir-fry; Be light;

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When the crab turns red, it's fine;

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In a casserole, add an appropriate amount of water and salt; cooking wine and light soy sauce;

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Crabs, yarded in;

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Cover the casserole, bring to a boil over high heat, and simmer over low heat;

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Simmer over low heat, about half an hour later; Tofu is all pores, that's fine; Sprinkle some chopped green onions <>

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In autumn, the plump crab is delicious.

Crab and tofu pot (teach you a fresh, delicious, fragrant and delicious delicacy).

A dish with a particularly fresh taste, delicious and satisfying, refreshing and enjoyable, friends who like it remember to make it and try it.

Ingredients: pike crab, soft tofu, ginger, green onion, light soy sauce, oyster sauce, cooking wine, salt, sugar, cooking oil.

Method: 1. Cut the tofu evenly into small pieces and soak it in light salted water for 15 minutes, cut the ginger into shreds, cut the green onion into flowers, clean and remove the unusable part of the crab and cut it into small pieces for later use.

2. Heat an appropriate amount of oil from the pot, change the oil temperature to medium-low heat, add the crab meat, crab lid and fry until the crab lid is red, and then dial the crab meat to the side of the pot.

3. Add green onion and ginger shreds to stir-fry until fragrant, turn back the crab, add 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of cooking wine, and an appropriate amount of salt and stir-fry evenly.

4. Add 1 bowl of water to boil over high heat, open the water into the soaked tender tofu, cook for 8-10 minutes on medium heat, add a little sugar and mix thoroughly.

5. Remove the juice on medium-high heat and sprinkle with chopped green onions.

<> "Crab Tofu Soup.

Prepare the ingredients. Two pike crabs, bent filial piety, tofu, and chopped green onions.

Method. 1. Remove the cover of the crab, remove the gills, cut into pieces, and cut the feet in half.

2. Put the crab in hot oil and stir-fry, add two spoons of cooking wine after changing color, add water to bury the crab.

3. After boiling, add tofu, a spoonful of light soy sauce and a spoonful of salt.

4. Bring to a boil and add a spoonful of monosodium glutamate and chopped green onions.

Homemade recipe for crab tofu soup:

Ingredients: 6 crabs, 500 grams of tofu, 100 grams of enoki mushrooms.

Excipients: 5 grams of tomatoes, 4 grams of oyster sauce, 3 grams of salt, 3 grams of chicken essence, 5 grams of sugar.

Steps: 1. Prepare the required ingredients first, and use a brush to fully brush the shell and stomach and other parts of the crab roe, and then rinse it repeatedly with water until there is no sediment.

2. The tofu is made of northern tofu, because northern tofu is more resistant to cooking, cut it into small pieces, the size of a section similar to a finger, too big to taste, too small and easy to break, if you use inner fat tofu or Japanese tofu, do not put it in the pot at the beginning to cook.

3. Cut off the bottom of enoki mushrooms, then tear them apart by hand, and rinse them with water.

4. Next, put the tomato paste, oyster sauce, salt, chicken essence and sugar in a bowl, then add half a bowl of water and stir well.

5. First put the tofu into the kettle of the desugaring rice cooker, then put the enoki mushrooms, and finally put the crab roe on top, pour in the evenly stirred sauce, if you feel that the soup is less, you can add an appropriate amount of water, and the crab roe can be covered with flowers.

6. Cover the lid of the pot, turn on the power to select the nutrient steaming function, and start the countdown after observing its steaming, which is displayed as 30 minutes, and the flower cover tofu soup does not need to be boiled for so long, and the power can be turned off in about 8 minutes.

7. Done.

Preparation of crab tofu soup:Ingredients: 1 crab, 1 piece of tofu, 1 mushroom, 2 black fungus, 1 carrot, 1 green onion, 2 slices of ginger.

Excipients: appropriate amount of water starch, appropriate amount of oil, appropriate amount of salt, appropriate amount of white pepper, appropriate amount of water, appropriate amount of chicken essence 1, prepare ingredients.

2. Wash and cut all the materials for later use.

3. Pour some oil into a hot pan, first stir-fry the green onion and ginger until fragrant, add shredded carrots and stir-fry <>

4. Add an appropriate amount of water, add shiitake mushrooms, black fungus and tofu, add salt and white pepper <>

5. Add the crab after boiling.

6. Bring to a boil again, add chicken essence, sprinkle with chopped green onions, and thicken the water starch<> 7. Remove from the pot.

<> ingredients: 1 piece of soft tofu, 1 egg, 10g shredded ginger, 3 green onions, 100g crab leg meat, 1 tablespoon edamame.

Seasoning: 200ml seafood stock, a pinch of salad oil, 1 tbsp white powder, 1 2 tbsp salt, a pinch of sesame oil, 1 2 tbsp caster sugar.

Step 1: Separate the egg whites and egg yolks, mix in a little seafood stock with the egg whites, and set aside.

2. Remove from the pot, heat the egg yolk in water, mix well with chopsticks to form a crab roe, and take it out for later use.

Tips:

Crab roe doesn't have to be taken from crabs, in fact, with a little cooking skills, you can make a substitute with the same effect as crab roe, and it also eliminates the cost of ingredients and excessive cholesterol intake. Heating the egg yolk over water can avoid the temperature being too high and the yolk being overcooked into scrambled eggs.

3. Take a plate and sprinkle it with salt, cut the tofu into pieces and wrap it in salt to absorb the salty taste and marinate for later use.

4. Add salt to the pot of boiling water, blanch the crab leg meat for 10 seconds, then take it out, wring it and set aside.

Tip: Small steps can make a big difference.

In the practice, the crab leg meat is blanched first to remove the smell, and the crab leg meat can be twisted to release the umami, and it is easier to absorb and season. Frying the crumbly tofu first can speed up the release of the tofu aroma, and can also help the tofu to set shape without breaking when simmering.

5. In the same pot as above, add the edamame kernels and blanch until cooked, remove and set aside.

6. Preheat the casserole for later use. And put a little salad oil in another wok, put in the method 3 tofu cubes on both sides and fry until fragrant, take out and set aside.

7. In the same pot as above, stir-fry the ginger shreds and green onions, pour in the seafood stock, add the fried tofu cubes, the blanched and twisted crab leg meat, and the blanched edamame kernels into the pot and simmer.

8. Wait for the soup to dry slightly, add salt and caster sugar to taste, then thicken the juice with too white powder water, add method 1 egg white, and turn off the heat.

9. Add sesame oil to enhance the fragrance before starting the pot, put it in the preheated casserole, and drizzle the egg yolk and crab roe from method 2.

Ingredients: 1 box of crab tube meat, 1 small piece of ginger, 1 small piece of carrot, 2 pieces of tofu, 2 eggs, 3 shallots, 1 bowl of broth, 1 tablespoon of powdery water, 1 teaspoon of rice wine, appropriate amount of salt.

Method 1: Wash the crab tube meat and soak it in hot water, drain the water, absorb the water with a paper towel, then cut it into coarse grains, mix in the egg yolk and set aside.

2. Cut the tofu into cubes and fry it in a frying pan until slightly charred. It is not easy to break when it is fried and fragrant when it is cooked.

3. Heat a tablespoon of oil, stir-fry minced ginger and green onion until fragrant, then add minced carrots and stir-fry.

4. Then add the tofu and stir-fry gently, pour in the crab tube meat and mix a few times, pour in the broth and simmer.

5. Add seasonings and thin thickeners.

6. Pour in the egg whites, roll into the heated casserole, sprinkle in the chopped green onions, and finish.

Tofu wrapped in egg batter to fry in oil, prepare crab meat and millet spicy, Sichuan pepper, salt, soy sauce, five-spice powder, and so on, put the above ingredients and seasonings on it, add water starch, chopped green onion, and then it is out of the pot.

Ingredients: 200 grams of crab meat, 30 grams of vegetarian crab roe, 2 pieces of tofu, 6 small shiitake mushrooms, 1 shallot, 2 garlic, 15 grams of ginger, 1 4 teaspoons of salt, 1 teaspoon of shiitake mushroom essence, 1 4 teaspoons of sugar, 1 teaspoon of cooking rice wine, 1 teaspoon of sesame oil, 400 broth, appropriate amount of white powder water.

Method 1After the crab meat is thawed, put it in a boiling pot and add rice wine and salt to blanch until cooked; After soaking the mushrooms in water, blanch them in boiling water and set aside.

2.Cut the tofu into long slices, put it in a pan with oil temperature of 160 degrees Celsius, fry it slightly, then drain and set aside.

3.Heat the pot, add 2 tablespoons of salad oil, add the shallots, ginger slices, garlic and stir-fry until fragrant, then add the stock and boil until boiling, add the tofu slices of method 2, small shiitake mushrooms and crab meat of method 1 and boil, then pour into the casserole and cook until the flavor is absorbed.

The home-cooked recipe for crab roe tofu soup is as follows:Ingredients: 6 salted egg yolks, 500 grams of tender tofu, appropriate amount of peanut oil, appropriate amount of salt, 1 tablespoon of cooking wine, a little chopped green onion, a little wolfberry, 2 tablespoons of water starch.

1. Put 6 salted egg yolks into a small bowl, put a tablespoon of cooking wine, put them in a steamer, steam for ten minutes after boiling, and cover the bowl with plastic wrap.

2. Rinse the tofu and cut it into the desired size.

3. Crush the steamed salted egg yolk with a spoon.

4. Put an appropriate amount of oil in a wok, add egg yolk and stir-fry.

5. Scrauted until the egg yolk swelled and a lot of foam was swelled.

6. Add the tofu cubes.

7. Gently turn the tofu to mix it with the egg yolk evenly, and add a little salt.

8. Then add an appropriate amount of water, whichever is the tofu.

9. Bring to a boil over high heat, turn to medium heat and simmer for about five minutes, then pour in water starch.

10. Gently push the tofu with a spatula, bring it to a boil again and season with salt.

11. Sprinkle an appropriate amount of chopped green onions and a little wolfberry to decorate.

12. a finished product.

Ingredients: 300g sea crab 75g tofu.

Excipients: 10g green onions, 20g carrots.

Seasoning: 10 grams of white wine, 5 grams of salt, 2 grams of pepper, 5 grams of starch (peas), 30 grams of vegetable oil.

Preparation of crab roe tofu soup:

1.Wash the carrots and green onions separately, mince the carrots, and chop the green onions into chopped green onions.

2.Pour 30 grams of oil into the pot, stir-fry the minced carrots, then add the crab meat and stir-fry, pour in 10 grams of wine to remove the fishy smell, then add seasonings (3 grams of salt, 2 grams of pepper) and stir-fry evenly and put out.

3.Cut the tofu into square pieces, blanch with boiling water with a little salt and remove it.

4.Pour 1 cup of prepared stock into the pot, add tofu to boil, add 2 grams of salt, pour in the fried crab meat and cook together.

5.Pour in the starch and water to thicken the starch water, and finally sprinkle in the chopped green onion and serve.