How to eat small river crabs, how to eat small crabs

A lot. Drunken crabs.

Ingredients: 500 grams of live river crab Seasoning: Huadiao wine, Daqu wine, salt, white sugar, green onion knots, ginger, Sichuan pepper, tangerine peel appropriate amount.

Characteristics: Aromatic and fishy, crab delicious.

Operation: Add salt, sugar and pepper to boil in water, and after cooling, add Huadiao wine and Daqu wine to mix well to make drunken marinade. Wash the live river crabs and drain the water.

Take 1 clean container of moderate size, put green onion knots, ginger and tangerine peel at the bottom, put live river crabs, put green onions, ginger and tangerine peel on top, press heavy objects and add drunk brine sealing, and put it in the refrigerator for 4 days before eating. When eating, cut into pieces and pile them up, and pour in a little drunken marinade.

Deep-fried boiled crabs. Ingredients: Crab.

Excipients: egg white, green garlic.

Seasoning: salt, cooking wine, pepper, chicken essence, vinegar, chicken broth, sesame oil, flour, green onion, ginger, garlic, cooking oil.

Method: 1. Wash the crabs, cut them into four pieces from the abdomen, put them in a container, sprinkle them with salt and pepper, and marinate them with cooking wine;

2. Put the egg white into the utensil, add flour and an appropriate amount of water to make an egg white paste, wash and cut the green onion and ginger into shreds, cut the garlic into slices, wash and cut the green garlic into inch segments, and then put the chicken soup, cooking wine, salt, vinegar, chicken essence, green onion and ginger shreds, garlic slices, and green garlic segments into the utensil and stir well to make juice for later use;

3. Put in the oil in the pot and light the fire, when the oil temperature is 6-7 hot, dip the crab pieces one by one in the egg white paste, put them in the pot and fry them until golden brown and remove them;

4. Put in the oil in the pot and light the fire, pour in the fried crab pieces when the oil temperature is hot, cook in the prepared juice, turn it evenly, pour sesame oil and put it on the plate.

Stir-fried hairy crab. Ingredients: 500 grams of river crab, 25 grams of edamame, 15 grams of red soy sauce, ginger, green onion, Shao wine, sugar, monosodium glutamate, 25 grams of dry flour, 300 grams of white soup.

manufacturing method; 1. Wash the crab, all two halves (should be cut, so that the crab roe is not lost, the crab meat is not broken), and the claw tips are cut off. 2. After the pot is hot and the oil is hot, put in 5 grams of cooking oil, burn it on the hot fire until it is hot, fry the crab steaks into the pot until yellow, hold the pot and turn it over a few times, so that the crab is heated evenly, fry until the shell is red, add Shao wine, soy sauce, sugar, minced ginger, monosodium glutamate, edamame, white soup and boil, turn to low heat and cover and simmer until cooked (shell fire red), turn to the hot fire, pour in wet starch after rolling, sprinkle with minced green onions, turn the pot a few times to make the marinade wrapped on the crab, out of the pot.

Cut off the eight legs of the hairy crab, including two large tongs, and the meat in them will automatically separate from the shell after cooling, and it is easy to poke out or even be sucked out, so it is necessary to save it for the last to eat.

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Remove the crab cover (that is, a small piece of cover on the navel of the crab, the shape of the male crab and the female crab are different), and remove the crab cover;

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Eat the crab lid first, scoop out the middle of the crab stomach with a small spoon, and gently suck the crab roe wrapped on the outside. Be careful not to suck the triangular cone-shaped crab stomach in the middle, it should be discarded;

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After eating the crab cover, it is the turn of the crab body, first use scissors to cut off the excess crab legs, crab mouths and crab lungs;

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Use the handle of a spoon to pick out a hexagonal sheet in the middle of the crab body, which is the crab heart, and discard;

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Use a small spoon to scoop some vinegar and pour it on the crab body, and then eat the crab roe and crab paste on the crab body;

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Break the crab body in half, and the filamentous crab meat can be seen. As long as you tear along the crab legs, you can remove the crab meat. Eating a clean crab shell is intact and translucent;

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Use scissors to cut the crab leg into three pieces, with the tip of the last crab toe used as a tool. First, use the thin end of the crab toe to poke out the meat of the middle of the crab leg, and then use the thick end of the crab toe to poke out the meat of the front of the crab leg;

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Divide the crab claws into three sections, the first two sections can be cut directly from the crab shell, and the meat can be scooped out with a spoon. For the last pliers, the technique is to cut both sides, and then break the two pliers feet in the opposite direction with your hand, and the pliers shells are completely separated;

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Although the crab shell eaten in this way may not be able to completely put together the shape of a crab, it is also laid out in an orderly manner, and there is no silk meat left. After eating the crab shell, wash your hands, and drink a cup of warm ginger tea, you can eat a hairy crab in one meal, and you also feel full of wine and food.

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1. Prepare a large piece of ginger and stomp it into ginger puree.

2. The crabs have been cleaned in advance and put on a plate directly.

3. Pour an appropriate amount of water into the pot and bring to a boil.

4. When the water is boiling, put the plate with the crab into the pot and steam it over high heat.

5. After steaming for about 8 minutes, turn off the heat, don't open the lid and continue to simmer for a few minutes before taking it out.

6. Put the stomped minced ginger into a small bowl and put a little salt.

7. Heat a pan and pour in a small half pot of olive oil.

8. After boiling, pour the oil into the bowl with the ginger paste, stir well, and the crab can be eaten with the ginger paste.

Running wildly on the beach in the middle of the night, just to catch this little crab, the cooked sand horse porridge is too sweet.

Typhoon shelter cuisine originated in Hong Kong, and this typhoon shelter fried crab dish is one of the classics. Golden and crispy, tender and flavorful, delicious to the point of finger sucking. And the more you eat, the more appetizing it becomes.

Crab is a delicacy in our life, it has a high edible value, and you are tired of eating it steamed, so you must try this method!

leaves. Cut in half and add two salts. A pound of crab leaves with three taels of salt. Salt can be eaten for 15 days, and some flower horns can also be added. Eat it raw, hold it.