How to make crab sauce, how to make crab sauce How to make crab sauce

Here's how:

1. Put the fresh and moderately sized crabs into the water, scrub the shells and crab legs with a brush, remove them, and put them in the vegetable basket to control the dry water.

2. Cut the peppers into small circles and remove the seeds.

3. Open the shell of the crab, take out the gills and other debris inside and throw it away.

4. Divide the crab into several pieces, chop the crab claws into sections, and break the shell with the back of the knife to make it easy to taste.

5. Put the crab pieces into a container, then pour the thick soy sauce into it, and wait for the soy sauce to fully penetrate into the crab meat, and then pour out the oil.

6. Put the green onion, ginger, garlic, chili powder, pepper, chili rings, etc. into the soy sauce of the pickled crab to make a seasoning sauce.

7. Evenly spread the seasoning sauce on the crab meat pieces marinated in soy sauce, then put it in a jar or glass bottle, about 1-2 weeks, and wait until the seasoning sauce has basically penetrated into the crab meat before eating.

Material estimate: 40-50 yuan.

Ingredients: 10 crabs, about 800 grams (preferably fresh).

Seasoning: 10 grams of minced green onion, minced garlic, minced ginger, sugar, pepper, appropriate amount of thick soy sauce, 1 red pepper and 1 green chili.

Method: 1 Put the fresh crab in the water, rinse the shell with a brush and remove it to control the moisture. Open the crab's shell and remove the gills and debris inside.

2 Divide the crab into pieces, chop the claws into sections, and break the shell with the back of the knife to make it taste good.

3 Put the crab in a container, pour the thick soy sauce into it, and wait until the soy sauce has fully penetrated the crab meat before pouring out the soy sauce.

4 Cut the peppers into small circles and remove the seeds.

5 Throw the chili rings, pepper, green onion, ginger and chili powder into the marinated soy sauce to make a seasoning sauce.

6 Spread the sauce evenly on the crab meat pieces marinated in soy sauce, then put them in a jar for about 1 2 weeks, until the sauce is basically immersed in the crab meat.

Material estimate: $10.

Ingredients: 400 grams of fresh carrots, 100 grams of peanuts.

Seasoning: 250 grams of paste, 45 grams of sugar, 70 grams of refined salt, appropriate amount of monosodium glutamate and ginger.

Method: 1 Wash the carrots first, marinate them in the jar with salted water, pour the jar once every half day, remove and wash them and cut them into thin strips after 1 day, wrap them tightly with fine gauze, and put them in the noodle sauce for about 1 and a half days.

2 Blanch the peeled and pickled peanuts in boiling water until they are half cooked, remove them and soak them in salted water for 2 hours. Rinse the stuffy shredded radish with cool boiled water, add peanuts and mix well, then add sugar, ginger and monosodium glutamate to marinate for 1 2 days before eating.

Ingredients: 150 grams of pork belly, 50 grams of bean paste.

50 grams of sweet noodle sauce, 25 grams of crab roe sauce, 3 fresh shiitake mushrooms, 10 grams of green onion and ginger, appropriate amount of salt, monosodium glutamate, sesame oil and salad oil.

1.Wash the pork belly and cut it into centimeter-square cubes; finely chop the bean paste; Wash the fresh shiitake mushrooms, blanch them and cut them into cubes.

2.Sit on the pot and light the fire, heat the salad oil, and fry the chopped green onion and ginger until fragrant.

3.Add diced pork belly and stir-fry until oily, add diced shiitake mushrooms and stir-fry thoroughly.

4.Add the sweet noodle sauce and bean paste to stir-fry until fragrant. Add crab roe paste and a little water and stir well. Finally, add salt, monosodium glutamate and sesame oil, stir-fry well.

Precautions: Pork belly plays a role in fixing the flavor of meat. Do not use too much, so as not to mask the aroma of crab paste;

The crab roe sauce sets the main flavor and highlights the flavor characteristics; There is salt in crab roe sauce and bean paste, so pay attention to the amount of salt added;

Bean paste satisfies the need for spiciness.

The four ways to make crab are simple and delicious.

Steamed hairy crabs.

Ingredients: crab, cooking wine, ginger, green onion, vinegar, sugar.

Method: 1. Clean the crab with a toothbrush, and brush every part.

2. Add water to the pot, put the washed crabs in the steamer, pour a little cooking wine on each crab, and put some ginger slices.

3. After the water is boiled, it will be steamed on high heat for about 15 minutes, and the steaming time should be determined according to the size of the crab.

4. After steaming, remove the ginger slices, cut off the rope and put it on a plate.

5. Add minced green onion and ginger, vinegar and sugar to the bowl to make a sauce, and you can eat!

Ingredients for crab porridge: rice, oil, salt, green onion, ginger, sesame oil, salt, white pepper.

Method: 1. Add a little oil and salt to the rice after washing, stir evenly and leave it for 30 minutes, which can be easily cooked when cooking.

2. Add water to the pot, pour in the rice after boiling, and add a little more water.

3. After boiling, cook slowly over low heat, just don't spill out.

4. Clean the crab and cut it into cubes.

5. When the porridge is thick, add shredded ginger, stir well, add crab quickly, cook for about 15 minutes, and then add chopped green onions.

6. Finally, add sesame oil, salt, and white pepper to make the taste complete.

Egg-baked crab. Ingredients: crab, ginger, sugar, salt, rice wine, green garlic, eggs

Method: 1. Clean the crab and cut it into 4 large pieces and put it in a bowl, add shredded ginger, sugar, salt and rice wine and stir well, marinating for about 20 minutes.

2. Finely chop the green garlic and put it in the marinated crab.

Crack the eggs into a bowl, beat them and pour them into the crabs, stirring well so that the egg mixture can hang on the crabs.

4. Pour oil into the pan, and when the oil temperature is 6 hot, put the crab mixed with egg mixture. Here you should pay attention not to turn it when you just pour it into the pot, and let the egg wash qualitatively before turning the crab.

5. Add a small amount of water to the pot and let the crabs cook in the pot for a while. In this way, the eggs can also absorb the crab soup, which will be fresher, and it will be ready to serve when the soup is exhausted.

Grilled crab in sauce. Ingredients: crab, green onion, ginger, green and red pepper, sweet noodle sauce, seasoning, salt.

Method: 1. Clean the crab first, then steam it, remove the gills inside, and cut it in half; Shred the green onion and ginger and set aside.

2. Clean the green and red peppers and cut them into pieces.

3. Add a little more oil to the pot, add the ingredients and stir-fry until fragrant, then add the sweet noodle sauce and continue to stir-fry.

4. Add shredded green onion and ginger and green and red peppers to the pot, and stir-fry quickly until cooked.

5. Add the processed crabs to the pot and continue to stir-fry, if there is no soup, you can add a little water to prevent the pot from sticking. Then add a little salt to taste, stir-fry well, and let the crabs be covered with sweet noodle sauce before serving.

The best dish for hospitality: Crab in sauce cooked in 6 steps.

In addition to shrimp, crab is also a headache. However, it is also extremely popular because of its delicious taste. When a guest comes, it is definitely perfect to cook a special sauce crab.

Since it is hospitality, it certainly does not take too long. So let's teach you a simple way to cook crab.

Ingredients: Crab. Garlic. Butter.

Sauce. the cooking process;

Prepare a sufficient number of crabs for the base pants.

Prepare 4 cloves of fresh garlic and finely chop them.

Melt the butter at room temperature and scoop out 4 tablespoons of melted butter.

Put the crabs in the pot and make sure the water in the pot is enough to completely cover the crabs. Allow 10 minutes to bring the crabs to a boil. (It may also take longer, so make them completely red.) ）

Once the crabs are cooked, drain the water and set the crabs aside to cool them slightly.

Sauté the chopped garlic over low heat until lightly browned, then mix them with the melted butter and stir in some sauce after the sharpest base.

Cut the crab in half, remove the lungs, and pour butter garlic sauce on top of it

When it comes to choosing sauce, follow your preferred taste. There may be friends who don't like to eat garlic, so you can put less as appropriate. However, it is not recommended to leave it out completely, and the taste with garlic will be better

1. Preparation of raw materials: select fresh sea crabs as raw materials, and take the crabs of September and November as the best. After salvage, it will be produced and processed immediately.

After washing with cold water, remove the shell and stomach pouch and drain the water. Remove the gills and then wash away fine sand, waste, residue, etc. with cold water.

2. Smashing: Put the shelled crab in the bucket and mash the crab body, the more broken the better, so as to speed up the mellow perfection.

3. Pickled alcohol: add 25-30% edible salt, mix and mix evenly, pour into the alcohol vessel, clamp and smooth the surface layer to prevent the sauce from blackening. After 10 to 20 days, the fishy smell slowly decreases, and the mellow is perfect.

4. Storage: During the whole process of pickling and storage, the crab sauce should not be covered and dried to prevent fading. Loses its original reddish-yellow color.

Ingredients. <>

Please click Enter a description.

2 crabs. <>

Please click Enter a description.

150 grams of flour.

Please click Enter a description.

80 grams of edamame.

Accessories. Light soy sauce. 1 scoop. Oil.

Amount. Scallions. 2 roots. Ginger.

6 grams. Garlic. 10 grams. Pepper.

Amount. Sugar.

1 scoop. Edible salt.

Crumb. Preparation of crab paste.

Crab thaw. <>

Please click Enter a description.

Divide in half and cut in half.

Please click Enter a description.

Flour add cool boiled water and form a batter.

Please click Enter a description.

Heat oil in a pot, add green onion, ginger and garlic and stir-fry until fragrant.

Please click Enter a description.

After pouring in water and boiling, add crab, edamame, batter, a spoonful of light soy sauce, a little salt, 1 spoonful of sugar, mix well, and cook until sticky.

Please click Enter a description.

Remove from heat and add pepper to taste.

Here's how crab paste is made:Ingredients: 200g of crab roe, 150g of crab meat, 20g of lard, 20g of sunflower oil, 15g of liquor, 3 sections of green onions, 2 star anise, 1 small handful of Sichuan pepper, 50g of boiling water, 5g of ginger ale.

Steps: 1. Steamed crab, I chose river crab.

2. Take out the crab meat and crab roe, which is more time-consuming.

3. Excavated crab roe and crab meat.

4. Put the green onion, star anise and Sichuan pepper into the container, pour in boiling water, and soak for a while to make seasoning water.

5. Put lard in the pot and boil over low heat.

6. After the lard melts, add 20ml of sunflower oil.

7. Add the crab roe and stir-fry the crab oil.

8. Add crab meat and stir-fry.

9. Pour in the liquor to remove the smell.

10. Pour in the seasoning water.

11. Add ginger juice to remove the smell, and simmer slowly for 5 minutes, during which the pot should be constantly stir-fried to avoid paste.

12. Remove from the pot and let cool.

13. If you can't finish eating, you can put it in a glass jar, and the red oil on the top is the most delicious crab oil.

14. Cover the bottle with plastic wrap and then cover the lid, and send it to the refrigerator for 1-2 weeks to refrigerate, which is the most suitable for bibimbap and noodles.

1. Raw materials for spicy sauce crabs: 3 to 4 fresh blue crabs.

2. Recipe for pickled crab hot sauce: 3 tablespoons Korean chili powder, 3 tablespoons soy sauce, 1 2 tablespoons salt, 2 tablespoons mirin, 2 tablespoons corn syrup, 1 tablespoon freshly squeezed lemon juice, 1 tablespoon grated garlic, 1 tablespoon grated ginger, 1 tablespoon sesame seeds, 1 green onion finely chopped.

3. Preparation: Put all the marinades together and mix them well 1 to 2 days in advance, let them ferment a little and then make spicy sauce crabs, which will have a better flavor.

4. Steps: Put the fresh blue crab in the refrigerator for about 2 hours, and then take out the crab and clean it.

5. After the crab is cleaned, cut it in half, then remove the gills of the crab, pat the crab claws with the back of the knife, then mix in the fermented marinade, and then put it in the refrigerator for 2 to 3 days before eating.

6. You can also add chopped onions or fresh chili chips to the marinade of crab in hot sauce, you can also add a spoonful of Korean plum syrup, or add a small amount of grated apples or pears to add a little sweet and sour. Marinated seafood sashimi in the same way, such as fish roe or shredded squid, is also very appetizing.

7. The above is how to make crab sauce.