How to burn the crab and shrimp nails, and how to cook the shrimp when they meet the nails

Barracuda crab, shrimp, flower nail cooking method: if it is fresh, it is recommended not to put any seasonings, directly on the pot steaming, it is the most delicious.

Ingredients: pike crab, shrimp, flower nails, vermicelli, green onion, ginger, garlic, cooking wine.

Vinegar, soy sauce, salt, monosodium glutamate.

Crab in scallion oil: Wash the crab and cut it into several sections. Set aside.

Chop minced garlic and ginger slices for later use, put crab in a pot, sprinkle ginger slices and minced garlic. Boil the crab and steam it for 10 minutes, then take it out and filter out the water. Heat oil in another pot, add vinegar, sugar, soy sauce, chopped green onion to taste, and pour the seasoning directly on the steamed crab to eat.

Steamed crab: Wash the crab, cut it into pieces, add water to the eggs, spread the soaked vermicelli at the bottom of the plate and add the beaten egg liquid, put the cut crabs on top, put the water in boiling and put it in, take it out and eat it after 10 minutes. This dish pays attention to a freshness, no salt or MSG.

Grilled shrimp: Some places are also known as rich shrimp, many people in many places like to eat salt and pepper, in fact, seafood highlights a fresh word, a lot of seasoning to cover up the body of the ingredients, I personally don't like it.

Brush the belly with a small brush, heat the pot and put the shrimp directly, you can add a little water if you don't worry, hear the squeak, see the white protein of the shrimp body can turn off the fire and tear it, pay attention to the corners of the mouth when eating.

Steamed shrimp with vermicelli: The shrimp breaks the back to remove the intestines, and the intestines are lazy.

The students of the line should draw their own lazy tendons, and it should be noted that it will be better to deal with the shrimp after putting them in the quick-freezing room for 10 minutes. Spread vermicelli on the bottom of the plate and put shrimp on top.

Mix soy sauce, vinegar, sugar, cooking wine, and monosodium glutamate and pour it on top. Bring water to a boil and remove from the pot for 8 minutes. Heat oil in another pot, pour in the garlic paste and fry it until fragrant, and pour it on top of the steamed shrimp.

Stir-fried nails: First, put the nails in a pot and add salt to the pot to soak for about three or four hours. Pour oil into the pan, pour in the green onion, ginger and garlic and stir-fry until fragrant, pour the flower nails into the pot and stir-fry. Add soy sauce and sugar.

Stir-fry the minced ginger evenly, remove from the pot and serve on a plate.

1.Sixtieth nails, choose some with your tongue out, guaranteed to be alive.

2.Choosing the sixtieth nail, the shrimp removed the beard and head knife. If you're impatient, open your back to the shrimp line.

3.Enoki mushrooms, (enoki mushrooms tear small and wash clean) garlic, ginger, chopped green onions, coriander.

4.Heat the oil and sauté the garlic and ginger.

5.Then stir-fry the shrimp and nails.

6.Give water, half a soup bowl, boil the soup to turn milky white.

7.At this time, give enoki mushrooms, salt, and a little oyster sauce. In a boil, give chopped green onions.

8.Remove from the pan and sprinkle with sesame oil and sprinkle with coriander.

1. Ingredients: 500g shrimp, 700g flower nails, 3 millet chili peppers, 1 green chili, 4 shallots, 4 garlic sanhui, appropriate amount of ginger, a little cooking wine, 1 tablespoon of sugar, 1 tablespoon of chicken broth powder, appropriate amount of salt, 2 tablespoons of oyster sauce, 1 tablespoon of soy sauce, 1 tablespoon of aged vinegar.

2. The method first needs to deal with the ingredients, remove the head of the shrimp, open a knife on the back, and remove the shrimp line. The nails need to be soaked in salt water for about an hour in advance, and the ingredients also need to be prepared, and the ginger, onions, garlic and chili peppers are cut for later use.

3. Heat the oil in a pan and stir-fry the ginger, garlic, shallots and red pepper. When you smell the fragrance, put in the shrimp, and when the shrimp turns slightly red, put in the green chili. Then add chicken powder, sugar, oyster sauce, vinegar and soy sauce.

Then you can put the nail in, cover the pot, and hear the sound of the nail opening the shell to get out of the pot.

Ingredients: 3 pike crabs. Ingredients: a little pork belly, appropriate amount of green garlic, appropriate amount of rapeseed oil, 2 teaspoons of soy sauce, half a teaspoon of fine salt.

Steps: 1. Prepare the ingredients used.

2. Add rapeseed oil and pork belly to the pot and stir-fry the oil.

3. Put the green garlic in the pot and simmer over low heat until it tastes.

4. Wash and cut the pike crab for later use.

5. Place the crab with the cut side down and fry it slightly in the pan.

6. Pour in soy sauce and water.

7. Add fine salt to adjust the flavor and simmer until the ingredients are cooked through.

8. Roasted pike crab is completed.

Steps: 1. Wash the crab, turn the belly down, pull the claws apart, and wash the mud and sand away 2. Chop the pieces, don't hesitate, touch the chop, clean and neat, will not drag the mud and water, and waste the paste 3.

4. Prepare green onions and ginger slices.

5. Start the oil pan, wait for the oil to be hot, pour in the crab pieces, put the starch side down first6, after frying the crab, leave a little oil in the pot, put in the green onion and ginger to be fragrant, then pour in the crab pieces, spray in cooking wine, add a little dark soy sauce, add two bowls of water, and cook over high heat for 5-10 minutes.

7. Add salt, sugar, thicken with water starch, remove from the pot, and put on a plate!

Egg fried pike crab.

Ingredients: pike crab, eggs, water chestnut, minced green onion and ginger, shredded green onion, shredded carrot, salt, chicken essence, cooking wine.

Preparation: 1) Slaughter and wash the crab and cut it into small pieces. 2) Chop the water chestnut meat and squeeze out the water, add it to the crab with minced green onion and ginger and shredded carrots, then break the eggs and pour them into the crab, add seasoning and stir well.

3) Heat a wok over heat and add a grease pan. Pour the egg crab into the pot, fry both sides over medium heat until the color is golden brown, the meat is fresh and tender, sprinkle the shredded green onion out of the pot, and pour cooking wine.

Characteristics of the dish: golden color, smooth and fragrant.