How to fry crabs to be fresh and delicious?Did you know?

First of all, the crab should be prepared, then put it in the pot and steam, about 20 minutes or so, then heat the oil, pour in the green onion, ginger and garlic and stir-fry, put the steamed crab into the pot, add the appropriate amount of salt, chicken essence, sugar, and chili pepper to stir-fry, so that the fried crab is particularly delicious and very delicious.

The crab is stir-fried with tomato sauce for even more deliciousness. You know, there are many ways to make crabs, and each one is very tasty.

Stir-fry over high heat so that the flavor can be stir-fried. I know, because I used to make fried crabs.

1. Ingredients: 3 pike crabs, 6 spicy millet, 2 slices of ginger, 1 spoon of light soy sauce, 2 cloves of garlic, 1 spoonful of cooking wine, 1 small handful of green onions, and a little water starch.

2. Use a brush to carefully scrub the shell of the crab, then break off the hard shell on the outside of the crab, remove the gills, and after the crab is all processed, chop it into large pieces, control the moisture in the crab, and set aside.

3. Prepare a little millet spicy, remove the root of it, clean it carefully, and then cut the millet spicy diagonally into segments, an appropriate amount of chives, cut the green onion white and green onion leaves separately, cut them into long sections, cut 1 piece of ginger into small pieces, and prepare an appropriate amount of garlic peeling and crushing.

4. After all the ingredients are processed, you can start stir-frying, add an appropriate amount of cooking oil to the wok, heat it, then turn to low heat, add ginger, garlic and green onion white segments, and slowly stir-fry over low heat until the fragrance in it is stir-fried.

5. Then put in the previously processed millet spicy, of course, you can also adjust the dosage appropriately according to your personal taste, after bursting the fragrance, you can put in the crab that was processed before, turn to high heat, stir-fry quickly, and add some cooking wine to remove the smell after stir-frying for a while.

6. Add light soy sauce, stir-fry evenly, after about 3 minutes, add a little hot water, simmer for a while, when you see that there is not much left in the soup, add some salt to taste, and then thicken with water starch, sprinkle some green onion leaves to garnish after collecting the juice, and you can get out of the pot.

1.The first step is to wash the hairy crab with a toothbrush and wash it with water, especially the belly of the crab should be brushed several times, because it is relatively dirty.

2.The second step is that after we wash the hairy crabs, we are going to boil the hairy crabs, I first put an appropriate amount of water in your pot, add two or three slices of ginger, and then we first boil the hairy crabs, and when the hairy crabs are a little red, we take out the hairy crabs and set them aside.

3.The third step is that we add an appropriate amount of salt to the water, because the brine can lock the nutrients, so as to ensure that the crab nutrients are not lost, so we add salt to the water and then cook the hairy crab, so that the boiled hairy crab tastes more delicious.

Brush the crab and soak it in ice water.

Steam the crab belly side up for 15 minutes.

Sauté the spices. Stir-fry the spices until fragrant, add water and cook for 3-5 minutes.

The topography of the Loess Plateau is high in the northwest and low in the southeast, and it descends in a wave-like manner from northwest to southeast. The Loess Plateau is divided into three parts: eastern, central and western, bounded by Liupan Mountain and Luliang Mountain: the western part of the Loess Plateau west of Liupan Mountain, with an altitude of 2000-3000 meters, is the highest area of the Loess Plateau.

Crab, ginger, green onion, cooking wine, salt, chicken essence.

Practice in this paragraph. 1.Brush the crab with a brush and put it in light salt water for half an hour to wash off the dirt. 2.

Chop the raised crab in half, 3Slice the ginger and cut the green onion into sections. 4.

Heat the pan with cold oil, stir-fry the chives and ginger, and pour in the crabs. 5.Add some cooking wine, stir-fry to turn red, add some chicken essence, salt, and simmer in water for five or six minutes.

1. Wash the crabs and set aside.

2. Put water in the pot and boil the crabs over high heat, and after the crabs turn red, you can take them out.

3. Wait until the crab is cool, peel off the crab, remove the shell, cut the crab in half, and cut the green onion, ginger, garlic and chili pepper.

4. After the crab is grilled, wrap the crab in flour.

5. Pour oil into the pot, heat the oil over high heat, after the oil is hot, pour the chopped garlic, ginger and chili pepper into it and stir-fry, and then add some dark soy sauce.

6. Pour the crab into the pot, fry for two or three minutes, then add dark soy sauce, salt and sugar, and reduce the juice over low heat.

1. Home-cooked fried crabs need to be cleaned up, and they can be raised in clean water for half a day to help spit out the sediment. Scrub the mouth and abdomen of the crab with a brush, lift the back shell of the crab, remove the gills and mouth of the crab, and chop the crab into small pieces with a knife.

2. Prepare green onions, ginger, garlic and an appropriate amount of cooking wine and salt, heat the pot, pour in oil, stir-fry chives, ginger and garlic, put the processed crabs into the pot, add a little cooking wine and salt, stir-fry evenly, and add a small amount of water to simmer after the crabs change color.

3. When the water in the pot is about to dry, add a little water starch and stir-fry evenly, and add pepper, sesame oil and other seasonings according to your own taste. Homemade fried crab is simple to make, but it tastes better and is nutritious.

Ingredients: 3 crabs, appropriate amount of green onion, ginger and garlic, appropriate amount of cooking wine, soy sauce, oyster sauce.

Steps: 1. Wash and cut the crab into pieces (pat the large tongs with a knife to fry them more flavorfully).

2. Wash the green onion, ginger and garlic and cut it for later use.

3. Heat the oil pan and stir-fry the garlic and ginger.

4. Put the crab in and stir-fry.

5. Add cooking wine, soy sauce and oyster sauce in turn.

6. Sprinkle with green onions and stir-fry for a second or two.

7. Serve on a plate. <>

A list of ingredients. 5 crabs.

Ginger slices to taste.

Shallots to taste.

Perilla A little.

Oil a little. Salt to taste.

Light soy sauce to taste.

1. After the crab is bought, it should be cleaned with a brush, after cleaning, the back shell is opened, the body is cut in half, the tongs are cut off, the ginger is sliced, the shallots are cut off, and the perilla is chopped for later use;

2. Put oil in a cold pot, heat the oil, and put the ginger slices into the fragrance to burst;

3. Then pour in the hairy crab and stir-fry until the crab shell changes color;

4. Pour in an appropriate amount of water, pour in the perilla, cover and simmer for 5 minutes;

5. After simmering, put the green onion white first and stir-fry a few times;

6. Then pour all the remaining green onions into it and continue to stir-fry;

7. Add 1 tablespoon of salt and 2 tablespoons of light soy sauce, stir-fry evenly, and simmer again to make it taste and then get out of the pot.

8. The fragrant fried hairy crab with green onion and ginger is ready, and I drool when I see it!

The autumn breeze rises, the crab legs are fat, although there are crabs to eat all year round, but autumn is the time when the crab roe is full of oil, the flower cover crab, the pike crab, the hairy crab and so on are all fresh and fat, do not buy a few catties to taste it, how can it be said, eat used to steaming, there are many production methods can be tried, Cantonese ginger and scallion fried crab, is the most evocative.

Stir-fried crab with ginger and scallion is a seafood dish with a high order rate in Cantonese food stalls, which is easy to learn and fragrant. And when making fried crab with ginger and shallots, you should also pay attention to the fact that it is not right to fry the crab directly in the oil pan, add 1 more step, the crab meat and the crab itself can maintain the sweet deliciousness, there is no fishy smell at all, so that you are delicious to lick your fingers, and I will share the practice of fried crab with ginger and shallots with you.

Ingredients: 2 crabs, 1 chili, appropriate amount of ginger, shallots and garlic, 3 tablespoons light soy sauce, 1 tablespoon oyster sauce, half a bowl of starch, 3 tablespoons of shochu, half a teaspoon of sugar.

Method]: 1. It is best to buy fresh crabs, not frozen, brush them clean with a brush, first break out the crab claws, so as not to be pinched, peel off the triangular cover of the stomach, cut it in half, and then cut it in half if you want to taste it, cut a crab into four pieces, and slightly smash the crab claws with the back of the knife.

2. Prepare the green onions, garlic and ginger, as the name suggests, the ginger and shallots fried crab should be fried with ginger and shallots, so the ginger and shallots should not be less, and the ginger and shallots and garlic should be more, so that they are fragrant;

3. Take an appropriate amount of cornstarch and put it on a plate, evenly dip the cut crab with cornstarch on both sides (make the crab meat tender and lock the crab meat, and also prevent the crab oil from running out), and the tongs and shell do not need to be stained with powder;

4. Put more oil in the pot to heat, the oil temperature is 6 into hot, cook the crab pieces in the pot, remember to first put the cut side stained with starch face down, put it in the oil pan and fry it, about 1 minute or so over medium-low heat, the cut surface can be browned and then the whole stir-fry, this step is to lock the juice of the crab meat, if you go to other sides first, it is possible that the crab meat will be heated and burst out from the place where there is no shell (starch side). Remove the fried crabs from the pan and set aside.

5. Leave the bottom oil in the pot, put the ginger slices first, then put the garlic and chili pepper to stir-fry, the frying time can be longer, and the fragrance of ginger and garlic must be fried.

6. Then continue to fry the crab pieces, light soy sauce, soju, sugar, oyster sauce and half a bowl of water to make a bowl for later use, pour it into the pot, turn to high heat, add green onions and stir-fry until the juice is slightly reduced, and then it can be served.

A few simple steps, a pot of spicy and tender fried crab with ginger and shallots will come out of the pot, it is really delicious and eat, learn this simple and fast fried crab with ginger and shallots, no matter when you want to eat fried flower crab, meat crab, blue crab ......Do-it-yourself and you'll soon be able to feast!

Tips]: 1. When choosing crabs, try to choose crabs with bright colors, strong vitality, and more pressure to pick up, if you are bolder, you can pinch the feet and stomach of the crab, the more porcelain the better, and the stomach is deflated.

2. Before frying the crab, be sure to dip some starch on its cutting surface, this step can ensure that the crab meat is more tender, when frying, pay attention to slow frying over medium and low heat, and after it turns red, you can take it out.