How to make braised crab, how to make braised crab

Ingredients: three crabs, salt, monosodium glutamate, sugar, soy sauce, rice wine, green onion, ginger, a small amount of edible oil.

Method:1Cut each crab in half and remove its stomach for later use.

3.Put in the cut crab, stick the cut noodles to the bottom of the pot, fry for a while, put an appropriate amount of salt and sugar, add an appropriate amount of rice wine and soy sauce, add 200ml of water, cover the pot, and cook for 3 minutes.

4.Well, the whole kitchen is filled with the fragrance of crabs, uncover the lid, get out of the pot, sprinkle with green onions, color, fragrance, and taste!

The home-cooked recipe for roasted crab is as follows:

1. After long-distance transportation, we can take water and brush it slightly. This steamed crab doesn't need to put a lot of condiments.

The crab has been brushed, and now we will put it in the pot and steam. We put cold water in the pot and put the crab belly side up on the steamer.

3. Steam in a pot on cold water, turn on the fire, after the water boils, that is, after the steam begins, time for 15 minutes, which is a very suitable time. Remember, 15 minutes after SAIC.

4. Let's adjust the dipping sauce now, the dipping sauce is very simple, crab vinegar, prepare some vinegar, and then cut some ginger and put it in. If you don't like ginger, you can also leave it out, I put ginger, mainly for seasoning. We take the chopped ginger and sprinkle it into the crab vinegar, it's that simple.

1.Cut the crab legs, leaving the front of the feet with more meat, and cut it in half.

2.Cut the crab in half.

3.Add a layer of oil to the bottom of the pan, fry the halved crab body one by one with the paste facing down in oil (to prevent the crab paste from falling off too much when stir-frying later), and then put the crab legs and stir-fry.

4.Put the seasoning, all, together, (prepare a large bowl of soy sauce + vinegar + water to cover all the crabs) stir-fry a few times and cover the lid.

5.In the middle of the juice, you still have to turn over the crabs, and try to make the creamy part come into contact with less and less soup.

6.Then it's fine, remind the friends who love bibimbap, if the amount of rice is large, the soup will be left more.

Ingredients for braised crab.

4 crabs (2 people).

A pinch of ginger, soy sauce, sugar, vinegar.

Two star anise and two bay leaves.

Dried chili peppers a.

"The autumn wind rises, the crab feet itch", it is the season to eat crabs again, the crabs at this time are only fat, fat and yellow, and a large area has been opened up in the supermarket to sell crabs from various origins. There are also many vendors selling crabs in the vegetable market.

After eating crab for the first time, the delicious taste will leave people miss it countless times. From September to October every year, my family will buy a few crabs every three or five to satisfy their hunger, and a family of three will buy six crabs, two for each person. Every time I didn't have enough enjoyment, I especially liked to eat the crab roe inside, the taste was very fresh, and of course I wouldn't let go of the other parts of the crab meat.

Compared with previous years, this year's crab is not expensive, and more than two crabs are only 10 yuan a piece. This year, my husband went to work in other places, and my children went to school and lived in school, and there was probably no one to eat crabs with me before the National Day, but such a delicious thing can't be missed, and one person has to enjoy it!

Picked four female crabs, ready to enjoy alone, used to eat steamed, today I want a different way, just make a braised one, the method is also simple, the delicious want to suck your fingers, you can also eat two more bowls of rice, this time it is enough to have the addiction of crabs. Now I will share the method with everyone, and if you like to eat crabs, don't miss it.

Braised crab] 4 female crabs, a piece of ginger, three cloves of garlic, a millet pepper, a chives, an appropriate amount of cooking oil, an appropriate amount of edible salt, a spoonful of light soy sauce, a spoonful of cooking wine, a spoonful of braised soy sauce, and a spoonful of sugar.

1.Prepare the crab and scrub it clean with a brush, being careful not to get caught in the crab's hand, it will hurt.

2.The crab is stunned with a knife, or put it in the freezer compartment of the refrigerator for 10 minutes, so that when the crab is processed, it will not move, open the lid of the crab, cut it in half, and remove the crab gills, crab intestines, crab stomach, crab heart, these inedible parts. Dip the crab incision in a layer of starch to prevent the roe from flowing out.

3.Slice the garlic, shred the ginger, cut the millet pepper into rings, and cut the chives into pieces for later use.

4.Put oil in the pan, when the oil is hot, put the crab cut side down in the pan, fry until the crab changes color, add ginger, garlic and stir-fry until fragrant.

5.Add the crab cover, put a spoonful of light soy sauce, a spoonful of cooking wine, a spoonful of braised soy sauce, and a teaspoon of sugar.

6.Bring the ingredients to a boil over high heat and cook for five minutes.

7.The soup thickens, sprinkle with chives and you're ready to go! No need to put salt!

8.Put it on a plate and the delicious braised crab is ready! It's so tempting!

What are you waiting for? Grab it with your hands and eat it! In front of the crabs, all the Sven and etiquette are not needed. There are a lot of crab roe in the female crab, and there is also a lot of crab paste and crab meat in it, which is really delicious, and one person eats four, this time it is enjoyable!

【Dish name】: Braised crab.

Cuisine]: Shanghai cuisine.

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

Production process]:

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.

2. 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, after the fire boils, put the cut crab pieces one by one, first 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), add onions, and then close the lid and cook for about 15 minutes. Add chopped green onion and chopped coriander before cooking.

Ingredients to be used in the production: 1. 5 blue crabs. 2. 100 grams of sweet noodle sauce.

3. A small piece of ginger. 4. 120 ml of Huadiao wine. 5. Half a green onion.

6. 6 garlic cloves 7. 50 ml of Sichuan pepper oil. 8. 50 grams of flour.

9. 150ml stock. 10. 1 tablespoon of salt. 11. Two tablespoons of sugar.

12. Appropriate amount of greens.

Steps of production: 1. We must first slaughter the blue crabs, clean up the unneeded places, and discard all the places that are not used. 2. Then cut it into small pieces and use a knife to open the part of the crab legs.

3. Then cut a knife horizontally on the crab body, and then cut it vertically to divide it into four parts. 4. Then coat the sliced crab pieces with flour. 5. Then finely chop the garlic, ginger and green onions.

6. Pour an appropriate amount of cooking oil into the pot and heat it to 8 hot, then put the crab pieces wrapped in it into the pot and fry until it is golden brown, then remove it from the pot, and then drain the oil for later use.

7. Leave an appropriate amount of base oil in the pot, then pour the minced ginger, green onions, and garlic slices into the pot and stir-fry for a while, then pour in the sweet noodle sauce and fry evenly, and then pour the Huadiao wine, sugar and broth into the pot and boil. 8. After boiling, pour the crab pieces into the pot, stir-fry evenly, and then pour the edible salt into the stir-fry to taste. 9. Then pour the pepper oil on it, and then place a few small greens to garnish.

10. Then remove from the pot and serve on the plate, and then serve on the table.

2. 5 chicken feet. 3. 8 clams. 4. Ginger to taste.

5. Appropriate amount of edible oil. 6. Appropriate amount of cooking wine. 7. Two potatoes.

8. Appropriate amount of soy sauce. 9. Appropriate amount of sugar. 10. Appropriate amount of dried chili peppers.

11. 140 grams of rice cake. 12. 70 grams of cuttlefish cubes.

Steps to make: 1. We first clean the crab and then cut it into pieces. 2. Then pour water into the pot and bring it to a boil, then pour the chicken feet in, cook for about 3 minutes, then remove it from the pot, and then wash it for later use.

3. Then pour the clams into the boiling hot water pot, boil until the clams in the pot are open, and then remove the pot for later use. 4. Then pour the potato slices and cuttlefish cubes into a pot of boiling water, then cook for 3 minutes, and then remove them from the pot for later use. 5. Then control the water of the washed rice cakes.

6. Pour cooking oil into the wok and heat it to 7 hot, then put the crab pieces in the pan and stir-fry. 7. When you see the crab pieces turn red, put the chicken feet in and stir-fry for about 5 minutes. 8. Then put oil back in the wok, and when it is hot at 8, pour the potatoes, clams, rice cakes and cuttlefish cubes into the pan and stir-fry.

9. Then pour in the crab pieces and chicken feet together, then pour the soy sauce, ginger, cooking wine, dried chili pepper and sugar into the stir-fry for about 25 seconds, then pour in pure water and simmer for 4 minutes. 10. Finally, the juice is reduced on high heat, then removed from the pot and served on the table.

Ingredients: 5 crabs, appropriate amount of sweet potato powder, appropriate amount of ginger, half a green onion, water, peanut oil, chicken powder, cooking wine, five-spice powder. Method:

1. Put the crabs in the water and wash them clean. 2. Fill the sweet potato flour on a plate. 3. Use a spoon to press the sweet potato flour into powder.

4. Cut the crab in half and put the incision on top of the sweet potato flour. 5. Wash and chop the ginger and shallots for later use. 6. Pour an appropriate amount of peanut oil into the pot, wait for the oil to be hot, put in the crab covered with sweet potato powder and fry it over medium heat for three minutes, add ginger and shallots and stir-fry, pour in cooking wine, light soy sauce, salt, chicken powder, and five-spice powder and stir well.

7. Bring the crab to a boil over high heat, turn to medium heat and continue to cook until the soup is thick. 8. Serve immediately.

The crab can be steamed, and if it is boiled, you can put all the crab in half, and then cut this place to dip a little cornstarch, and then put more there, and put the place where the crab cut is dipped in flour and fry it in oil, so that if you burn it, the yellow inside the crab will not fall.

The preparation of braised crab is as follows:Ingredients: 500 grams of field crab, appropriate amount of salad oil, 3 cloves of garlic, 5 slices of ginger, appropriate amount of cooking wine, 2 tablespoons of oyster sauce, 1 tablespoon of light soy sauce, 1 gram of salt, 1 gram of monosodium glutamate.

Steps: 1. Pour oil into the pot.

2. It's hot again, Shimoda crab, fry the crab meat.

3. Add ginger and garlic, oyster sauce, light soy sauce, salt, cooking wine, monosodium glutamate, and clear.

4. Cook over low heat.

5. Close the lid.

6. Baked. <>

7. The aroma is wafting.

8. Braised field crab is baked.

Summary. Hello, dear, I'm happy to answer for you, the method of braised crab, cut the crab in half, and leave more meat on the front of the foot. Add an appropriate amount of oil, put the crab body cut in half one by one, fry it in the oil first, prevent the crab paste from falling off too much when stir-frying later, and then put the crab legs and stir-fry.

Add soy sauce, vinegar and water, cover the crab, stir-fry a few times, cover the pot and simmer, let the crab collect the juice. When collecting the juice, stir it from time to time, and after the juice is completed, the braised crab is completed.

Dear, hello, I'm glad to answer for you, the returner method of braised crab leaky potatoes, cut the crab in half, and leave more parts of the meat in the front of the foot. Add an appropriate amount of oil, put the crab body cut in half one by one, fry it in the oil first, prevent the crab paste from falling off too much when stir-frying later, and then put the crab crack and stir-fry with thick feet. Add soy sauce, vinegar and water, cover the crab, stir-fry a few times, cover the pot and simmer, let the crab collect the juice.

When collecting the juice, stir it from time to time, and after the juice is completed, the braised crab is completed.

The effect of kissing crabs is to clear away heat and dissolve du, nourish tendons and live xue, increase the slag and strengthen the physique of crabs including hairy crabs, staring at the chaotic pike crabs, etc., which are delicious and nutritious, contain a lot of protein and calcium, zinc, and also contain more iron, vitamins, etc., with the effects of clearing heat and dissolving du, nourishing tendons and invigorating xue, and enhancing the repentant physique.

Brush the crab clean, remove the gills, and cut the crab in the middle.

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Pour an appropriate amount of oil into the pan and heat it, and align the cut side of the hairy crab with the hot oil, so that the crab roe will not fall apart and will be fried immediately, see the picture below.

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After frying the crab until it is red, add ginger, Sichuan pepper, chopped green onion and red pepper to stir until fragrant.

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Add a small bowl of water, add an appropriate amount of salt, vinegar, sugar, dark soy sauce, cooking wine, and bring to a boil over high heat.

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Bring to a boil over high heat and simmer for 15 minutes to better absorb the flavor.

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After the soup is rich, in order to make it easier to eat, use scissors to cut the crab claws into knots.

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Out of the pot and on the plate, looking at the rich crab roe and seeds, is it gluttonous, don't waste the marinade, use it to eat rice cakes or rice, the taste is quite delicious.

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To make braised crabs, first take out the legs of the crabs, cut the crabs into 4 sections, then add oil and ginger to heat them, put the crabs into the pot and pour a little soup, add various seasonings, and add something after boiling.

Bring boiling water to a boil in a pot, put in the chicken feet, cook for about a minute, remove them, wash them and set aside.

Bring the water to a boil in the pot, put the clams in, boil until the clams open, remove and wash for later use.

Wash and drain the rice cakes and set aside.

Put an appropriate amount of oil in the pot, and when the oil temperature is 7 or 8, add the crab and stir-fry.

When the crab is fried red, put the chicken feet together and fry it for about a minute.

Put oil in a pot and cook until it is 6 hot, and then fry clams, dried cuttlefish, potatoes, and rice cakes together.

Add the freshly fried crab and chicken feet, add cooking wine, ginger, soy sauce, sugar, dried chili pepper and stir-fry for half a minute, add water (cover the ingredients) and cook for about 3 minutes.

Remove from pan and serve.