The home cooked practice of small river crabs, how to make small river crabs delicious

Hello, dear, it is a pleasure to serve you, according to your questions I make the following answers:

Drunken river crab. Preparation of ingredients.

River crab, salt, white wine, dark soy sauce, rice wine, vinegar, sugar, chicken essence, ginger, Sichuan pepper, star anise, cinnamon, chili pepper.

Methodological steps. 1. Brush the river crabs, soak them in water for 2 hours, then remove them and drain them;

2. Put all the seasonings into a bowl to adjust the juice, including 500 grams of rice wine, 50 grams of white wine, and the rest of the appropriate amount;

3. Put the river crab into the one that can be sealed'In a container, pour the prepared sauce and soak, seal;

4. Put it in the refrigerator and marinate for a day.

Tips: To marinate the seasoning, you need more salt, and the amount of rice wine can vary according to the amount of crab.

Spicy river crab. Preparation of ingredients.

River crab, chili, ginger, garlic, green onion, Sichuan pepper, cooking wine, chicken essence, hoisin sauce, soy sauce, white wine, starch.

Methodological steps. 1. Put the river crab into the container first, pour 100ml of white wine, cover the pot, and simmer for 20-50 minutes depending on the freshness of the river crab;

2. After the river crab does not bite the hand, wash it with a brush;

3. Use a kitchen knife to cut the river crab from the middle, quickly wrap the seal with dry starch for later use;

4. Put 50% of the oil in the pot and put the river crab down the heat seal;

5. Fry on low heat for 3 minutes, turn over during the frying process, and remove it for later use;

6. Put Sichuan pepper in the cold pot and cold oil, fry over low heat until fragrant, then add green onions, ginger, garlic, red peppers, and stir-fry until fragrant;

7. Then add a tablespoon of garlic chili sauce; a tablespoon of hoisin sauce; 150 ml of rice wine; 10g chicken bouillon, 4 tablespoons soy sauce, stir well;

8. Pour in the fried river crab and stir well.

Steamed river crab. Preparation of ingredients.

River crab, ginger, vinegar, cooking wine, green onions.

Methodological steps. 1. Wash the river crab and set aside;

2. Take the pot waterproof, cut the ginger slices, green onions and cooking wine in it, and bring to a boil;

3. Put the washed river crab into the pot and steam;

4. When the crab turns red and ripe, it can be taken out of the pot;

5. Take a dish and put vinegar and shredded ginger to make a dipping dish.

Boiled river crab. Preparation of ingredients.

River crab, ginger, green onions, garlic, cooking wine, salt.

Methodological steps. 1. Clean the crab and put it in a pot and add water;

2. Cut ginger slices, garlic slices, and green onion segments into a pot, add cooking wine, salt and bring to a boil;

3. After boiling, boil over medium heat for about 20 minutes.

Braised river crab in oil. Preparation of ingredients.

River crab, ginger, dried chilies, peppercorns, oil.

Methodological steps. 1. Brush the river crabs clean;

2. Finely chop the ginger and cut the chili pepper into sections;

3. Put oil in a pot, add ginger, pepper and chili pepper and stir-fry until fragrant;

4. After stir-frying, put the crab in the pot and simmer for about 10 minutes.

Tips: To avoid sticking the pan, it's best to use low heat all the time. Dear, I hope my help can help you, I wish you a happy life!

First of all, we wash the river crab we bought, open the shell, and remove the inedible parts of the crab by hand, such as the crab gills and crab intestines. When handling, be careful with its "little pincers", and if you are inexperienced, you can wear rubber gloves to handle crabs. Prepare the excipients: Let's prepare the excipients that we need for a while.

Cut the green onion into sections, slice the ginger, flatten the garlic, cut the red pepper into sections, put in a bowl and set aside.

Then prepare a bowl and put in the spices you need: peppercorns, bay leaves, dried chilies, star anise. Stir-fry on medium heat, heat the pot, pour in an appropriate amount of vegetable oil, add the spices just prepared, stir-fry constantly, and stir-fry until fragrant.

Heat the pan with cold oil, so that your lungs can suffer less from oily smoke) Then add green onions, ginger, garlic and red peppers, and continue to stir-fry. When all the accessories are fried to the fragrance, add the crabs we have processed and stir-fry evenly.

Then add Pixian bean paste, dark soy sauce, light soy sauce, edible salt, and cooking wine. Continue to stir-fry so that the seasoning blends into the dish. Add boiling water to a small bowl of boiling water, not too much, otherwise it will wash away the fragrance of the mussel.

Then turn up the heat, bring to a boil, cover and simmer for eight minutes.

Add green onions and wait for the soup to be almost finished, lift the lid, put a little chicken essence, sprinkle with chives, and stir-fry a few times to make the aroma of both blend into the dish. (If you have children at home, don't put chicken essence, chicken essence has a negative impact on the growth and development of children, after all, health first, taste buds second) The finished product will fry the spicy river crab out of the pot, put it on a plate, you can pick up the chopsticks, and start it.

Brush the crabs, soak them in water for 2 hours, then remove them and drain them;

2. Put all the seasonings into a bowl to adjust the juice, including 500 grams of rice wine, 50 grams of white wine, and the rest of the appropriate amount;

3. Put the river crab into a sealed container, pour in the seasoning sauce and soak it, and seal it;

4. Put it in the refrigerator and marinate for a day.

Tips: To marinate the seasoning, you need more salt, and the amount of rice wine can vary according to the amount of crab.

Steps of the small river crab:Ingredients: 6 river crabs.

Excipients: appropriate amount of shredded green onion, appropriate amount of shredded ginger, a little minced ginger (sauce), a little minced garlic (sauce), 2 tablespoons of Weijixian (sauce), 2 tablespoons of vinegar (sauce), a little sesame oil (sauce).

1. Sprinkle the steamer with shredded green onions and ginger and preheat the steamer.

2. Arrange the crabs.

<>3. Cover, turn to low heat and steam for 15 minutes after boiling on high heat.

<>4. When the time is up, the crab shell changes color, and it is ready to be cooked.

5. Mix all the ingredients in the sauce and eat the delicious crab meat in the sauce.

Although the steamed river crab is delicious, the river crab is cold, so you can't eat more, and the spicy river crab solves this problem very well, this is a very famous Sichuan dish, let's take a look at the method!

Ingredients: IngredientsRiver crab 700g chicken hit 1 egg.

Excipients

Appropriate amount of oil, 5ml of cooking wine, half of ginger, appropriate amount of dried chili, 2 shallots, appropriate amount of salt, appropriate amount of monosodium glutamate.

Step 1

1.After the crabs are bought, they should be fed with water for two days, and the water should be changed in time when the water is dirty.

2.Let's start making this dish: first bring a small half pot of water to a boil and pour the crab into it.

3.After the crab is scalded to death by boiling water, it is immediately taken out and washed with a brush.

4.Then remove the shell cover and internal organs of the crab and wash it with water several more times to prevent sand.

5.Chop the crab into small pieces, and its large tongs are hammered with a knife (so that the flavor is absorbed)6Put the small pieces of crab spring into a bowl, beat an egg, put an appropriate amount of salt and a little cooking wine, mix well and mix well for a few minutes.

7.Then prepare the dried chili peppers, green onions and ginger slices.

8.Pour a large amount of oil into the pot and blanch, put in the crabs and fry them slowly over low heat.

9.Fry for about two minutes, add ginger slices and stir-fry for more than ten seconds.

10.Then add the dried chili peppers.

11.Stir-fry the chili pepper and add salt and monosodium glutamate.

12.Turn off the heat, add the green onion and stir-fry well.

Steamed river crab].

Ingredients: 250 grams of crab Seasoning: 15 grams of vinegar, 5 grams of ginger, 2 grams of Sichuan pepper.

Features: Crab meat is tender and nutritious.

Teach you how to make steamed river crab and how to make steamed river crab delicious.

1.Wash and chop the ginger;

2.Place the minced ginger in a utensil, pour in the balsamic vinegar and mix well and set aside;

3.Rinse the river crab with water, put it in a steamer, add a few peppercorns and steam it for 7 8 minutes, take it out, put it on a plate and dip it in ginger vinegar sauce to eat.

Tips: When cleaning the river crab, first put the river crab in light salt water to encourage it to spit out the dirt in the abdomen, and then put it in clean water to wash the stool orange 2 3 times.

Tips-Food restraint: Do not eat with sweet potato, pumpkin, honey, orange, pear, pomegranate, tomato, melon, peanut, snail jujube dough, celery, persimmon, rabbit celery, nepeta; Eating river crabs should not be drunk cold drinks, which can cause diarrhea.

Ingredients: river crab, ginger, oil.

Method: Pour a little oil into the pot to dry the ginger slices, pour in the river crab lid and simmer for 5-10 minutes, it's as simple as that, the surface of the finished product is shiny and shiny, and the oil is much more fragrant than the steamed one.

Tips: 1. The whole process should be on low heat, and the first time you do it, you should watch the pot frequently, so as not to fall off the sticky macro.

2. The oil is the amount of vegetables that are usually fried.

3. The time depends on the number of crabs, and the surface is slightly black and already very dry, so you can dig up the dates.

To taste the fishy smell after dealing with the steamed ones to maintain the nutrition and original flavor.

The fried crispy and fragrant roast are also good.