The easiest way to eat pike crab, how to make pike crab delicious and simple

There are many ways to make pike crabs, such as drunk crab, braised crab, roasted tofu soup, my favorite is to use it to make porridge, I will share a method of making pike crab porridge:

1. Prepare 2 pike crabs, peel off the shells when cleaning, remove the crab gills on both sides, and then cut them in half.

2. Beat an egg and beat it for later use.

Heat the oil, wrap the incision of the crab in egg liquid after the oil is hot, put the incision side in the oil and fry it, and then take it out for later use.

3. Prepare a casserole, take out 200 grams of rice, wash and add water, turn high heat to low heat and slowly simmer until the white rice soup appears, pour in the fried pike crab, cook until the porridge is viscous, add some salt, coriander or green onion before starting the pot.

How to make raw pickled crab.

Ingredients]: 4 6 pike crabs, half of the amount of cold white boiling soup pot, half of the amount of light soy sauce soup pot, coriander, minced garlic, millet spicy, white wine.

Method]: Step 1 Clean the pike crab directly, do not slaughter, soak it in light salt water and let it spit bubbles, during which the coriander, chili pepper and garlic are chopped separately.

Step 2 Put half of the boiled and cooled soy sauce in the pot, and put the chopped garlic, chili pepper and coriander into the pot, then pour in a small glass of white wine, stir well.

Step 3 Disassemble the raised pike crab rope, put the crab shell down into the pot, then seal the plastic wrap, cover the pot, put it in the refrigerator room to marinate for one night, and you can take it out and taste it the next day.

Step 4 When eating raw pickled crabs, you need to open the shells. And remove the crab gills and crab stomach inside, cut them into small pieces, put them on a plate, sprinkle some coriander leaves, minced garlic, an appropriate amount of white vinegar, and drizzle with an appropriate amount of marinated sauce, mix well, and then dip the sauce to taste.

Course 2: Stir-fried crab in typhoon shelter.

Ingredients: 3 crabs, 200 grams of breadcrumbs, dried chilies, chopped peppercorns, minced green onions, ginger and garlic, white pepper, pepper and salt, salt, sugar, starch.

Method]: Step 1 After buying the pike crab and returning home, rest it first, then slaughter and cut it into small pieces, absorb the water and then wrap it with an appropriate amount of dry starch, edible salt, and pepper.

Step 2 Heat the oil in the pot to 6 7 to the oil temperature, put the crab pieces wrapped in dry starch into the oil pan for frying, fry until the case is crispy, the crab meat is broken, you can control the oil and take it out, burn the oil in the pot to a higher temperature, put the crab pieces back into the oil pot and fry again, you can put the oil for draining and putting it on the plate for later use.

Step 3 Leave about 200 300ml of frying oil in the pot, heat it and add the spicy millet, minced garlic and chopped green onion to fry until fragrant, then pour in the breadcrumbs, mix and stir-fry until the breadcrumbs have eaten all the oil, then add sugar, white pepper, salt, pepper salt, dried chili pepper, chopped peppercorns, and stir-fry thoroughly.

Step 4 Pour in the crab pieces, stir-fry with the fried breadcrumbs, fry until the oil in the pan is dry, the breadcrumbs can be wrapped on the crab, you can shovel out of the pan, and serve to taste.

Course 3: Barracuda crab with green onions.

Ingredients]: Barracuda crab, steamed fish soy sauce, sesame oil, hot oil, chopped green onion.

Method]: Step 1 The pike crab is raised with salt water, and then slaughtered, remove the crab stomach, crab gills, crab lungs and other impurities, rinse it and drain it and put it on the plate, remember to put a few pieces of ginger for the bottom.

Step 2 After the water in the steamer is boiling, put the crab into the pot and steam for about 5 minutes, turn off the heat, and let it simmer in the pot for another 2 to 3 minutes before it comes out of the pot.

Step 3 Drizzle steamed fish soy sauce, sesame oil, sprinkle chopped green onion on the surface of the crab, and pour hot oil to fry until fragrant, and then you can taste, the method is no different from steamed fish.

How to eat pike crab:

1. Barracuda crab can be steamed and eaten.

The easiest way to eat pike crab is to eat it steamed, and if you eat it steamed, you can enjoy its delicious taste and retain its original nutrients.

First of all, the pike crab should be cleaned, it is best to brush its shell with a brush, and after brushing it clean, tie its feet and body together with a rope, and then put it directly into the steamer and steam it to enjoy, and you can dip it in a little vinegar and garlic when eating, so that the taste will be better.

2. Barracuda crab can be eaten braised and eaten.

Braised pike crab is also a favorite way for many people to eat, and the taste of braised pike crab is absolutely good. It is necessary to prepare an appropriate amount of freshness to say that after cleaning these pike crabs, put them all in half.

Then put oil in the pot to heat, then put the processed crab in and stir-fry, then pour in cooking wine, braised soy sauce and a small amount of edible salt, and then sprinkle in some chopped green onions until it is fragrant, then pour in a small amount of water, and simmer it to taste.

3. Eat pike crab soup.

If you usually like to drink soup, then you can also use the pike crab to cook soup to eat, and the pike crab is also more delicious if you cook the soup, and the soup made is relatively fresh, but its meat quality may not be so fresh, because after boiling, the nutrients are steamed out, and all are in the soup.

Barracuda crab soup is very simple to make, as long as the pike crab is cleaned, cut it and put it in the pot, add water and add seasonings, and cook it directly into a thick soup.

4. Steamed pike crab.

Cut the crab into four slices, with the meat side down and the feet side up, and place on a plate. Then mix rice wine, light soy sauce, chicken fat, green onion and ginger into a sauce and pour it into a plate, and soak the juice to half of the crab meat. Steam for 10-12 minutes, then beat in a raw egg immediately after removing from the pan (the egg will cook immediately).

5. Boiled loofah with pike crab.

Cut the crab, dip it in cornstarch, and fry it in a pan to ensure that the crab meat does not fall apart during the next cooking process, and fry the crab for later use; Cut the loofah into hob pieces.

In another pot, add the bottom oil (a small amount of oil), stir-fry the green onion and ginger to bring out the fragrance, put in the fried pike crab, and add hot boiling water (do not add cold water, otherwise the crab meat will be boiled apart; The amount of water depends on personal preference), cook for 4-5 minutes, until the umami is cooked, put in the loofah cut into hob pieces, add a little salt, and the taste will be particularly delicious.

Barracuda crab is delicious and simple like this:Ingredients: 2 pike crabs.

Excipients: 1 shallot, 5 grams of ginger, 5 grams of garlic, 1 gram of Sichuan pepper, 1 gram of star anise, 8 ml of vinegar, 5 ml of light soy sauce, 2 grams of salt, 3 grams of sugar.

Steps: 1. Prepare the ingredients.

2. Cut the chives into sections, prepare ginger slices, garlic slices, and uncover the crab.

3. Pour cooking oil, ginger slices, green onions, garlic slices, Sichuan peppercorns, star anise into the pot, and stir-fry over high heat.

4. Add light soy sauce, vinegar and water, pour in the crab and heat it.

5. Add salt, sugar, and reduce the juice over high heat.

6. The finished product is as follows.

Stir-fried crab with ginger and shallots.

Ingredients needed.

2 pike crabs, 1 piece of ginger, 1 clove of garlic, 2 green onions, salt, sugar, Maggi soy sauce.

Steps. 1. Clean the pike crab, remove the tail and remove the crab gills, brush it with a brush, cut it from the middle of the crab belly, and then cut it into 6 pieces, and slightly smash it with the back of the knife.

2. Shred the ginger, cut the green onion into sections, and slice the garlic.

2. Remove an appropriate amount of cornstarch and put it on a plate, evenly dip the two sides of the cut crab with cornstarch, and do not need to dip the tongs and shell with starch.

3. Put more oil in the pot and heat it, add the ginger and garlic slices to stir until fragrant, and then put all the pike and crab pieces into the pot together.

4. Stir-fry over high heat until the color turns red, add more rice wine, an appropriate amount of sugar, Maggi fresh soy sauce and stir-fry, add a little water to moisten the ingredients, sprinkle green onions and stir-fry twice before cooking.

Steamed pike crab with kimchi vermicelli.

Ingredients needed.

1 small piece of kimchi, 1 crab, 2 handfuls of vermicelli, 1 piece of ginger, a little oil, steamed fish soy sauce.

Steps. 1. Insert chopsticks into the crab mouth, kill the crab, wash the crab, and open the crab cover.

2. Remove the crab stomach, crab gills, crab heart, and all two halves of the crab body, and change each half of the crab body into pieces of appropriate size.

3. Spread the kimchi on top of the vermicelli, place the crab pieces on the kimchi, and finally put the crab shell.

4. Steam in a steamer over high heat for 20 minutes, after leaving the pot, sprinkle chopped chives, drizzle steamed fish soy sauce, and finally drizzle with hot oil.

Tip 1: You don't need to add salt to this dish, because the saltiness in the kimchi is enough.

2. If you want to do this, it is best to soak the vermicelli in cold water, as long as it is soft, otherwise it is easy to steam.

Curry crab.

Ingredients needed.

3 pike crabs, 1 can of green curry, 3 slices of ginger, a little white wine, and half an onion.

Steps. 1. Clean the gills of the pike crabs and cut each into four pieces.

2. Heat the pot and put a little oil, after heating, add ginger slices and stir-fry until fragrant, put the incision of the crab downward, and fry it for about five minutes.

3. Spray in the wine, add the shredded onion, pour in the curry, cover and cook for about 15 minutes.

4. Sprinkle in coriander and serve.

The method of fried rice cake with pike crab + fresh pepper pike crab with tempeh + steamed pike crab is fresh, fragrant and simple to eat when fried, and it is more convenient to eat the original taste while steaming! Let's take a look before we go!

Clean and process the prepared pike crab, cut it from the middle of the crab belly, and then cut it into 6 pieces, and slightly smash the crab claws with the back of the knife; Shred the ginger, cut the green onion into sections, and slice the garlic. Take an appropriate amount of cornstarch and put it on a plate, evenly dip the two sides of the cut crab with cornstarch, and do not need to dip the tongs and shell with cornstarch; After putting more oil in the pot and heating it, add the ginger and garlic slices to stir until fragrant, and then put all the pike and crab pieces into the pot together. Stir-fry over high heat until the color turns red, add more rice wine, an appropriate amount of sugar, Maggi fresh soy sauce and stir-fry, add a little water to moisten the ingredients, sprinkle the green onion segments before the pot and stir-fry twice.

How to make steamed pike crab? Prepare the minced garlic and pour it into hot oil, add salt and stir, pour the crab into the bottom of the vermicelli pad, add the soup and steam it.

Try this crab curry, it's so fresh and the soup goes great with rice.

Barracuda crab can be eaten as fried barracuda jujube and limb crab with green onions.

Using the pike crab as the raw material, wash the pike crab, put the seasoning in the pot and stir-fry, and then put in the pike crab and stir-fry repeatedly.

Ingredients: 4 crabs, 100 grams of green onions, 50 grams of carrots, 50 grams of green peppers, 20 ml of blended oil, 20 grams of soybean paste, a small amount of Sichuan pepper, a small amount of star anise, 30 grams of garlic, 10 grams of ginger.

1. Wash the crab and put it in a small basin.

2. Then remove the gills, umbilicus, stomach and mud line of the pike crab, and then divide the crab meat into two halves.

3. Prepare the following ingredients and cut them well: carrots, green peppers, green onions, garlic, ginger, Sichuan peppercorns and star anise.

4. Put an appropriate amount of blended oil in the wok, then add Sichuan pepper and star anise, and then add ginger and garlic to burst the fragrance.

5. Put the cleaned crab into the pot.

6. Stir-fry over low heat for a while to make the crab meat gradually cooked through.

7. Add a teaspoon of soybean paste and put the green onions into the pot.

8. Stir-fry for a while until the green onions are slightly soft and not spicy.

Knowledge of pike crabs

Barracuda crabs are sea crabs. Barracuda crabs are found in coastal areas and are one of the common species of sea crabs. Barracuda crab is commonly known as white crab.

Because the cephalothorax is a shuttle, it is called a shuttle. The carapace has three protrusions, also known as the three-wart crab, which belongs to arthropods. The pike crab has a lot of meat, fat cream, delicious taste, and rich nutrition.

Each 100 grams of crab contains 14 grams of protein and grams of fat. It is found in Japan, Korea, the Malay Archipelago, the Red Sea and most of the coasts of Chinese mainland.

The male umbilicus is pointed and smooth, the chela is long, and the shell surface is blue, and the female umbilicus is round and villous, and the shell surface is ochre or spotted. The pike crab is suitable for temporary breeding and fattening in seawater, the cephalothorax is fusiform, almost twice as wide as the length, the surface of the cephalothorax is covered with fine granules, with 2 granular transverse embankments and 3 wart-like protrusions, the forehead has 2 sharp teeth, the anterior side margin has 9 sharp teeth, and the terminal teeth are long spiny and protruding outward.