The practice of light soy sauce river crab, the practice of soy sauce river crab

1.Cut the rope, release the water, let the crab crawl, wash the dirt on the crab's body, about 20 minutes, the best is to brush the crab claws and shells with a toothbrush, especially the crab tongs.

2.Put the washed and cleaned crab in a container, pour in high white wine to engulf the crab, and after 30 minutes, check whether the crab has landed on its activity and is drunk.

3.Start to burn the sauce at the time of drunken crab, put garlic, green onions, ginger, peppercorns, plum soy sauce, cooking wine, etc. into the high heat and heat it, put rock sugar at the end, and after melting with rock sugar, turn off the heat and let it cool.

4.Take out the crab soaked in the white wine, pour out the white wine, and then put two spoons of white wine into the crab, after the sauce is cooled, pour it directly, and then seal it in the refrigerator, and you can take it out and eat it in 14 days.

The pace of the practice of braised river crab in soy sauce.

1.Wash the strange river crabs.

2.Add an appropriate amount of oil in the pot, fried chives and ginger, chili peppers, soy sauce, and soy sauce to absorb the flavor.

3.Put in the water, put in the river crab, a small amount of sugar. The water should not be crossed by crabs.

4.Bring to a boil over too high heat until the juice is reduced, so that the soup is thick and wraps the river crab.

Ingredients for making soy sauce crab:

600 grams of crab.

1 tablespoon finely chopped ginger, finely chopped 2 green onions.

1/2 tablespoon light soy sauce, 1/2 tablespoon dark soy sauce, a small amount of pepper, 2 teaspoons sugar, 1/2 teaspoon corn starch, 2 tablespoons water.

The soy sauce crab is made at a meticulous pace.

1) Wash and chop the crab after slaughter, and drain the water. Steam on a dish for about 7 minutes.

2) Heat a flat-bottomed wok or a Chinese-style wok, add 3 tablespoons of oil to sake the wok evenly, stir-fry the ginger granules, fry the crab thoroughly, participate in the steamed crab juice 3 tablespoons (water can be added if not enough) and stir-fry, stir-fry evenly under the seasoning, bury the thickener, and fry the green onion evenly on the plate.

The preparation of crab in Korean sauce.

1. Use a brush to wash the crabs and remove the water.

2. Prepare the ingredients for boiling soy sauce.

3If you don't have plum vinegar, you can replace it with syrup, however!! Don't be able to use white sugar!! There is something that may cause food poisoning, so you must be careful!

Pour all the ingredients into the pan in the above proportions and start boiling the soy sauce.

4. Bring to a boil over high heat, then turn to medium heat and cook for 5 minutes. Bring to a boil again over high heat, then reduce the heat to medium and simmer for 10 minutes.

Once the soy sauce has cooled, pour it into the container where the crabs were previously placed.

5. The soy sauce must be cooled completely!

6After putting it in the refrigerator for 2 days, take it out, pour out only the soy sauce and boil it again, wait for the soy sauce to cool completely, and pour it into the container where the crab is placed again.

7. Survive in the refrigerator for another 1 to 2 days before consumption.

The practice of hairy crabs is as follows:Ingredients: 3 hairy crabs, 1 small piece of ginger, 4 garlic cloves.

Excipients: 3 grams of salt, 2 grams of chicken powder, appropriate amount of water.

Step: Chain merge.

1. Scrub the hairy crab with a brush and dry the shed, no need to remove the rope, otherwise it is inconvenient for the hairy crab to crawl around, cut half of the ginger into slices, cut half of the ginger into minced pieces, peel and mince the garlic cloves.

2. Pour an appropriate amount of water into the pot, add ginger slices and bring the water to a boil.

3. After the water boils, put in the hairy crabs and start to cook the hairy crabs.

4. Cook the hairy crab for about 10 minutes.

5. Then add salt to taste.

6. After the hairy crab is taken out, remove the rope, add minced ginger, minced garlic, oyster sauce, seafood and seafood dipped in fairy dew and vinegar to make juice, and the hairy crab is dipped in seasoning to taste better.

1. Don't put more soy sauce, peppercorns, rice vinegar, sugar, and monosodium glutamate. Ginger, garlic, pepper. Mix them together and stir the seasoning. When stirring, try to bring the saccharification to a boil.

2.Clean the chilled crab, remove the lid, remove the gills, and cut into small pieces.

3.When eating, pour all the seasonings and sauces over the crab, stir well, and sprinkle with chopped green onions.

Before making raw crabs, the crabs need to be thoroughly scrubbed and placed in a clean container to dry for 5 minutes to dry the moisture on them. Then, put the fresh crab in the freezer compartment for 1 2 hours and then remove it for later use.

Open the frozen crab shell, remove the gills and mouth inside, chop the opened crab into small pieces, add salt and marinate for 10 minutes, then pour out the excess water and rinse off the salt with clean water. Add a little high liquor to sterilize, marinate for three minutes, and then pour out the liquor.

After that, you can prepare the seasoning, add the minced green onion, ginger and garlic, a little soy sauce, rice wine, sugar, water, salt, white pepper to a clean container, stir well, pour into the crab, stir well, then marinate for 5 minutes, and after 5 minutes, you can eat.

Soy sauce crab is a famous traditional dish of the Han nationality in Guangdong Province, which belongs to the Cantonese cuisine. Eat steamed boiled, occasionally make a soy sauce fried crab, and change the taste is also good. Let's take a look at how to make soy sauce crab!

Ingredients: Ingredients6 crabs. ExcipientsAppropriate amount of oil, appropriate amount of cooking wine, appropriate amount of dark soy sauce, appropriate amount of pepper, appropriate amount of ginger, appropriate amount of green onion, appropriate amount of water starch, appropriate amount of sugar.

Step 1

1.Prepare the crabs.

2.Use 1/2 tablespoon light soy sauce, 1/2 tablespoon dark soy sauce, a pinch of pepper, and 2 teaspoons of sugar. 2 tablespoons of water into a sauce, ready water starch, 3

Soak the crab in water and scrub it clean with a brush, 4Put an appropriate amount of water in the pot, add cooking wine, ginger slices, put in the crab and steam for 7 minutes, 5Remove the bottom cover of the crab and cut it in half to remove the stomach of the crab, 6

Heat the oil in the pot, add the minced ginger, and stir-fry the green onion until fragrant, 7Put in the crab and stir-fry thoroughly, 8Put in and stir-fry well with sauce, 9

Thicken with water starch, sprinkle some chopped green onions and stir-fry well.

Ingredients: 8 river crabs, 1 star anise, 1 bay leaf, 2 green onions, 3 slices of ginger

15 Sichuan peppercorns, 2 perilla, 2 dried red peppers, 150 grams of soy sauce.

Preparation steps (1) Add an appropriate amount of oil to the pot, add star anise, pepper, bay leaves, dried red peppers, green onions, and ginger and stir-fry until fragrant;

2) Add soy sauce and equal amount of water and bring to a boil over high heat;

3) Add the river crab. The river crab must be cleaned in advance before entering the pot, the river crab I bought back was raised in the water overnight, and the water was changed several times halfway, and it was already very clean;

4) Add the perilla again. Perilla can play a role in sterilization and cold repellent. River crab is a cold ingredient with sliced ginger and purple dill added.

It can play a role in cold dispel and sterilize. If you don't have fresh perilla, you can use dried perilla;

5) River crabs will crawl when exposed to heat, so the action must be fast and close the lid quickly. Cook for about five or six minutes when the river crab is basically.

It's already turned red;

6) Turn the crab over and cook for another 5 minutes until both sides are evenly heated. The ones I buy are male crabs, male crabs are more creamy, female crabs are more yellow, you can buy them according to your preferences;

7) Turn the crab over again, turn to medium-low heat, and cook for about 5 minutes. Simmer until the soy sauce is nearly dry, then turn off the heat.

Remove from the pan. You can eat it directly, or you can serve it with some ginger balsamic vinegar, and enjoy it beautifully!