100 ways to make crabs, a complete list of crab practices

Ingredients: 8 hairy crabs.

Flower carving 700ml

Light soy sauce 200ml

Oyster sauce 40ml

Sugar: 60g, salt, 2-3g

2 bay leaves.

Star anise: 2 pcs.

4 cloves of garlic.

Ginger 3 slices. Cinnamon bark 1 piece.

Dozens of peppercorns.

Liquor 30ml

Rice vinegar 30ml

The practice of secretly carving cooked drunk crabs.

The day before I placed an order on JD.com, I received fresh hairy crabs the next day, and the ice cubes had not yet melted! The packaging and insulation are very good, and the crabs are still spitting bubbles when they come, which are very fresh, and each one is very large, 4 males and 4 females.

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The crab rope does not need to be cut, brush it slightly, this crab is very clean, rinse it directly and set aside.

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Prepare all the materials in the bill of materials and weigh them for later use.

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Then put the crab into the steamer or steamer and steam for 15 minutes to cook and set aside.

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During the crab steaming period, we will make the sauce, put the ginger, garlic, star anise, cinnamon, bay leaves, and peppercorns into the pot and stir-fry them over low heat to bring out the aroma (no need to put oil!). ）

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Then add light soy sauce, sugar, salt and oyster sauce and bring to a boil over low heat for 5 minutes.

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Then add Huadiao wine, white wine, rice vinegar. PS: Cooking wine and vinegar for too long will evaporate the flavor, so add it last.

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Once boiling, turn off the heat and let cool a little, then add the lemon slices.

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Take a large pot (one that can completely put the crab down) and pour in the boiled sauce.

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Then put the steamed crab in, put it in the refrigerator and refrigerate for 12-24 hours, you can take it out in the middle, and turn the crab position over, so that it is more flavorful.

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Once you've made it, share it with your family, and on the occasion of the Mid-Autumn Festival, enjoy the moon and eat delicious hairy crabs together!

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The hairy crab purchased by Jingdong is really full of yellow and paste, and it is kept fresh! After eating, the crab flavor can be tasted in the mouth for a day

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5 hairy crabs.

Sliced ginger 5 slices.

Huadiao wine 15 grams.

Dip in crab juice. Light soy sauce 10g

Balsamic vinegar 10g

5g of minced ginger and 3g of sugar

Preparation of steamed hairy crabs.

I recommend eating about 4 taels of male crabs, too small and meatless, too big and too old (also more expensive?) , not cost-effective). I'm also kneeling in this shape, with a small flag?

The first step is to "wash white", the current hairy crabs are farmed, so they are relatively clean, and the rope does not dare to untie it! Just make do with scrubbing?

Bring the water to a boil in the steamer, turn off the heat and put it in the steaming drawer. Hairy crab belly up, put a piece of ginger, pour about 3g of Huadiao wine on each body, and you can steam! After the fire is steamed, turn to medium heat for 15 minutes, and it will be cooked.

Note: If larger only need to extend the steaming time.

Let's take advantage of the time of steaming crab to mix a "crab juice", 10g of light soy sauce, 10g of balsamic vinegar, 3g of sugar, and 5g of minced ginger. Some people like to put a little sesame oil on it.

It's steamed! Ready to eat?

It's too late to be beautiful, so let's shoot like this!

When choosing hairy crabs, you can pinch the crab legs, and the harder the meat, the more solid (firm). Pinch both sides of the navel, and if you can't pinch it (very hard), it will be very fat. If it is soft, it will be empty and meatless.

Look, full of fat? Too delicious? I'm not welcome, just eat a little (*.)

If you don't eat the hairy crabs you bought on the same day, you can cover them with a damp cloth and keep them in the refrigerator. Take it out and rinse it with water every day, so that it can also drink some water, won't it hang up too early? The damp cloth is breathable and moisturizing, and it will go into hibernation.

Hello answer, glad to answer for you! It's crab season again, so what are the ways to eat crabs? Let me give you a brief introduction! 1. Steamed crab; 2. Braised crab; 3. Boiled crabs; 4. Fried crab with rice cakes, etc., you can try these ways to eat.

The practice of stir-fried crabs.

1.Rinse the crab and pass it with water.

2.Put water in a pot and boil, put in the crab, take it out when the color turns red, let it cool, peel off the crab, remove the shell, and then cut the crab in half.

3.Once the crabs are grilled, wrap them in flour.

4.Start the pot on high heat, pour the oil, after the oil is hot, pour the chopped garlic, ginger, and chili pepper into the stir-fry, add some dark soy sauce, and then pour the crab into the pot, fry for two or three minutes (the crab has already been cooked, so you don't need to fry for a long time), add the dark soy sauce (add some water to the dark soy sauce), salt, sugar, turn to low heat, and wait for it to collect the juice.

Ingredients for stir-fried crabs.

3 crabs.

2 green onions. Ginger 3 slices.

1 cayenne pepper.

2 garlic cloves

Soy sauce a little.

Salt, sugar, flour a little.

Preparation of steamed crabs.

1.Soak the crab in clean water and scrub the shell clean with a brush.

2.Put the water in the steamer and put in the crabs.

3.Once the water is boiled over high heat, continue steaming for four to five minutes.

4.Remove from the pan. Very fat crab, brilliant golden yellow, every time you eat crab with white vinegar, minced ginger to adjust the juice, dip and eat, the taste is good, you can try it.

Steamed crab with crab ginger.

Preparation of braised crab in vinegar.

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.

Preparation of spicy hairy crabs.

1.Wash the hairy crabs.

2.Cut the crab in half and dip it in cornstarch.

3.Fry in a pan of oil.

4.Restart a frying pan and add the ingredients.

Garlic, dried chilies, green onions, ginger slices, millet peppers, etc., super fragrant.

5.Put in the most important seasoning, stir-fry with the base of the fragrant pot (the base of the hot pot can also be used), according to the amount of crab, if the amount is small, the amount of the base should also be reduced accordingly, otherwise the taste is too heavy.

6.Add the previously fried crabs, add some water, and cover.

After boiling, reduce the heat and reduce the juice.

Spicy hairy crab ingredients.

Hairy crab fragrant pot base.

Cornstarch garlic. Sliced ginger, dried chili peppers, and parsley.

The spicy crab with a heavy taste can be steamed if it is light, in fact, the crab with a good crab is still steamed and more delicious, because it is original and can be tasted better.

The crabs I've ever eaten are nothing more than boiled, fried, and fried, and then gone.

Stir-fry crabs.

Ingredients: Ginger to taste.

Green onion to taste. Starch to taste.

Peanut oil to taste.

Pepper to taste.

Garlic to taste. Crabs: Six.

Method: Prepare all the ingredients first, cut well, cut the crab in four or two halves, cut it and marinate it with starch and wrap it all, and prepare garlic, ginger and shallots to fry in hot oil.

Only put the crab, fry it until fragrant, the meat should be fried yellow, extract it after frying, put the ginger, garlic and green onion white and fry the crab over low heat, and then release the soy sauce, fry for five to ten minutes, and then put the green onion leaves and stir-fry it to close the pot perfectly.

1. Put the crab in a basin and rinse it first, and carefully brush the outside of the crab shell with a small brush;

2. After making preparations, put an appropriate amount of water in the steamer, put the washed crab into the steamer and cover the pot, boil the water in the pot over high heat, and turn off the fire about 15 minutes after the water boils;

3. Put the crab on a plate, cut the ginger into shreds, pour soy sauce and ginger shreds into the bowl, and dip the crab meat in the dipping sauce to eat.

Crab is a common edible aquatic animal, delicious taste, has the effect of relaxing muscles and invigorating qi, regulating stomach and eliminating food, clearing meridians, clearing heat and nourishing yin. Sichuan people love to eat spicy crabs, and after the crabs are processed, they are directly stir-fried with spices. After a while, a pot of spicy crab with golden color and fresh and spicy flavor was done.

It's fragrant and crispy, so delicious that you lick your fingers!

Today we will discuss, in addition to steaming, what other methods of crab are praised?

Let's take a closer look.

Ingredients for crab in soy sauce.

1 crab, 1/2 to 1 tael of tempeh, 2 taels of red pepper, 2 taels of garlic bait, 2 taels of cream, oyster sauce, sugar, and chicken essence powder.

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

2.Fry the crab in a frying pan 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.

Spicy stir-fried crab. Live meat crab, dried chili pepper, Sichuan pepper, ginger slices, garlic slices, green onion slices, refined salt, pepper, cooking wine, dry fine starch, hoisin sauce, Shuidian Fen, chicken essence, sesame oil, Sichuan pepper oil, chili oil, refined oil, fresh soup.

1.After the live crab is shelled and washed, cut the crab into eight pieces, add an appropriate amount of refined salt, and mix well with cooking wine.

2.Put the pot on a hot fire, until the oil temperature is 50%, then the crab pieces are coated with dry fine starch at the cut, and soaked and fried in the oil pan until cooked.

3.Add oil to the pot, burn to 40% oil temperature, put the raw materials in order and cook for about 2 minutes, thin with water starch, and finally add sesame oil, pepper oil, chili oil, pepper and stir well to put on a plate.

Ingredients for scallion crab: live crab, ginger slices, green onions, salt, sugar, soy sauce, light soy sauce, monosodium glutamate.

Here's how. 1.Wash the crabs, add ginger slices and green onions and steam them in a pot.

2.After the crab is steamed, remove the pointed part, then cut it and put it on a plate, add salt, sugar, monosodium glutamate and light soy sauce to the steamed soup, stir well and pour it into the plate, then put the minced ginger and garlic on the crab, and then sprinkle with chopped green onions.

3.Add oil to the pot, turn on high heat, and pour it directly on the green onion after the pot smokes.

Ingredients: 2 pike crabs.

Excipients: 1 shallot, 6 grams of garlic slices, 9 grams of ginger, 220 ml of water, 30 grams of starch, 205 ml of edible oil, 4 grams of dried chili pepper, 1 gram of Sichuan pepper, 15 grams of Pixian bean paste, 4 grams of cooking wine, 3 grams of sugar, 3 grams of salt.

1. Cut the shallots into sections, garlic slices and ginger slices for later use.

2. Pour in 200ml of water, clean and brush the crab, remove the tail and gills, and cut into pieces.

3. Pour in the crab and starch and grasp well.

4. Pour in 200ml of cooking oil, heat the oil to 70% hot, put in the pike crab, and fry until it changes color.

5. Pour in 5 ml of cooking oil, dried chili pepper and Sichuan pepper, pour in garlic slices, ginger slices, Pixian bean paste, and stir high heat until fragrant.

6. Pour in 20ml of water, cooking wine, sugar, salt, pour in the crab, and simmer over high heat until the juice is reduced.

7. Pour in the green onions, stir well, turn off the heat and simmer for two minutes.

Preparation materials: 1000 grams of crab, a few slices of ginger, 1 spoon of salt 1, first put the crab into the pot and fill it with water that can cover the crab, as shown in the figure below

2. Then slice the ginger as shown in the picture below

4. After that, you can cover the lid and cook over high heat, as shown in the figure below

5. When the water is completely boiling, turn to medium-low heat and continue to cook for 5 minutes, as shown in the figure below

6. Finally, drain the water and serve it on a plate, as shown in the figure below

1 How to boil crab.

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 1First, clean the crab and cut it into 4 to 6 pieces.

2).Fry the crab in a frying pan until golden brown, remove and set aside.

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

Little Kung Fu: 1).Sophora salt is a mixture of allspice powder and salt.

2).Crab meat is a seafood that is quite easy to cook, so let the crab go through the pan first to seal the juice and not lose it. However, it should not be too long, otherwise, the meat will be too old and the juice will be lost.

3 crabs 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.

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

2).Fry the crab in a frying pan until golden brown, remove and set aside.

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

In autumn, when it comes to seafood, the first thing that comes to mind is the pike crab, which has a lot of meat, oily cream, fresh and sweet, which is a must! So what are the practices of pike crabs?

The next is a tutorial full of dry goods, and those who like to eat pike crabs must not miss it!!

Stir-fried rice cake with crab with pike

Ingredients:Two pike crabs, rice cakes.

Seasoning:Oil, green onions, ginger slices, dried chilies, dark soy sauce, cooking wine, sugar, sesame oil.

Step 1:Cut the crab into small pieces, heat the pan and pour in the cooking oil.

Step 2:Put the crab meat in a pot and add an appropriate amount of oyster sauce, shredded ginger, green onions, and dried chilies.

Step 3:Then put in two spoons of dark soy sauce and a spoonful of cooking wine, pour the cut rice cake into the pot, add water to cover the crab body, put some sesame oil, add two spoons of sugar, cover the pot, cook over medium heat for 7-10 minutes, drain the soup, and then you can get out of the pot.

Salt-baked pike crab

Ingredients:Portunid.

Seasoning:bay leaves, Sichuan pepper, star anise, ginger slices, green onions, salt

Step 1:Prepare the crab and spices.

Step 2:Pour salt into the pot, stir-fry, and then pour star anise, Sichuan pepper, bay leaves, green onions, and ginger slices.

Step 3:Saute until golden brown until fragrant.

Step 4:Then spread the lettuce leaves on top of the salt (to prevent the crab from touching the salt), put the crab on top, and sprinkle some green onions.

Step 5:Simmer on high heat for 3-5 minutes.

Red paste crab paste

Ingredients:Portunid.

Seasoning:Sliced ginger, green onion, sugar, salt, white wine.

Step 1:Clean the crab and red it, open the shell, remove the crab gills and navel, and then cut it into small pieces (cut it as small as possible to make it easier to absorb the flavor), and don't forget to crack the crab legs.

Step 2:Put it in a bowl, take out the crab roe from the shell and pour it into the bowl, so that it cannot be wasted.

Step 3:Add ginger slices, green onions, salt, sugar, and white wine.

Step 4:Stir well and marinate for 20 minutes, then start.