How to cook flower crab soup delicious and nutritious? Urgent

Simmered winter melon with crab meat is one of the most distinctive Cantonese dishes, which is light but delicious. Today we use winter melon and flower crab to cook soup, which has the same effect, and clears heat and detoxifies, and can nourish, which is really a wonderful summer product.

Flavor: Rice wine: 1 tablespoon.

Salt: to taste Method:

1.Wash the crab, remove the shell and gill, and cut into cubes;

2.Remove the gourd and wash it, cut it into pieces with the skin;

3.Wash the green onion and cut into sections;

4.Boil water, add winter melon, flower crab, ginger slices and cooking wine, bring to a boil and turn to medium-low heat and simmer for an hour.

Wash the crab, take out the crab and cover the gizzard, remove the gill, turn it over, scrub the abdomen, cut it into small pieces, and drain it. Marinate with salt and sprinkle with cornstarch to absorb the moisture from the surface. Drag in the hot oil until the crab is hard and red, remove and drain.

In another pot, add oil and fry chives, ginger and red pepper, add the following to taste, and bring to a boil. In fact, all kinds of fried crabs are different from this seasoning step, stir-fried with salt and pepper, stir-fried with ginger and shallots, stir-fried with cheese, and stir-fried with curry, all of which are almost the same. For this reason, I chose to fry with bean paste (bean paste + rock sugar + chicken powder + a small spoon of Huadiao wine, a little sesame oil, water 2 3 bowls.

Add the fried crab and cook over medium heat, wait until the juice is dry, and pick it up. The finished product, I feel that it is not good to use bean paste, so I will try it next time I switch to cheese and stir-fry.

Flower crab tofu soup.

Ingredients: live flower crab, tofu, green onion ginger, coriander.

Seasoning: cooking wine, salt, pepper.

Method: 1 Wash the flower crab, uncover the crab cover, remove the crab gills, cut off the crab claws and pat it with the back of the knife, and cut the crab into pieces;

2 Wash the green onion, ginger and coriander and cut into shreds or segments;

3 Cut the tofu into small pieces, blanch in boiling water and soak in cold water;

4 After the wok is heated, add the oil, add the green onion and ginger shreds to stir-fry until fragrant, and the crab pieces to stir-fry;

5 Cook in cooking wine to remove the smell, add water and bring to a boil;

6 After the tofu cubes come to a boil, cook over medium-low heat for 5-6 minutes;

7 Season with salt and pepper and sprinkle with coriander.

1. Steamed orchid crab, ingredients: 4 flower crabs, appropriate amount of shredded ginger, appropriate amount of salt, appropriate amount of cooking wine. Method: Remove the internal organs of the flower crab and wash it, cut it into four pieces, cut it into pieces and drain it. Marinate for a while with an appropriate amount of shredded ginger, salt, and cooking wine. After the water is boiled, steam for 10 minutes.

2. Braised flower crab with chives, ingredients: two flower crabs. Appropriate amount of shredded ginger, minced garlic and shredded garlic.

Method: Wash the flower crab and cut it in half for later use. Put an appropriate amount of cooking oil in the pot and turn on medium heat.

When the pot is hot, add the ginger and minced garlic and stir-fry until fragrant. Add the flower crab and stir-fry, add an appropriate amount of rice wine, sugar, soy sauce and water to simmer. After the water boils, open the lid of the pot to drain the water, add an appropriate amount of salt, shredded garlic, monosodium glutamate, and pepper and mix well.

3. Baked flower crab with sauce, ingredients: two flower crabs, garlic. Seasoning:

Salt, soybean paste, sesame oil, a little soup. Method: Peel the garlic and wash it; Wash the crab and cut it into cubes.

Put the pot on the heat, put in the crab pieces and fry them slightly when the oil is hot, remove and drain the oil. Leave a little oil in the pot, add garlic and stir-fry until fragrant, then add crab pieces, bean paste, sesame oil, a little salt, add a little soup, and bake over low heat.

Flower crab is a kind of crab, there is a very good pattern on the shell, flower crab is generally used to cook porridge will be more, the nutritional value is very high, we only hail together to learn how to cook flower crab porridge to taste better.

Preparation of flower crab porridge.

Ingredients: flower crab, rice, carrots, ginger, salt.

Method: 1. Clean the flower crab, especially the internal organs, and divide them into blocks after washing;

2. Wash the rice, put it in the rice cooker, and add enough water;

3. After the water boils, continue to cook for 10 minutes, and then add the flower crab to it;

4. Continue to cook for 10 minutes, add the sliced carrots;

5. Finally, add shredded ginger and salt to taste, and cook for a few minutes.

How to cook flower crab porridge delicious.

1. Flower crab porridge must maintain the umami of flower crab when cooking, so there is no need to add a lot of condiments.

2. When cooking seafood porridge such as flower crab porridge, we must pay attention to the heat, because seafood is very easy to cook, if it is cooked for too long, it will not be fresh, so it is necessary to boil the rice before the flower crab, and you can eat it after cooking.

3. The flower crab porridge must be washed, and the crab is cool, so you can't eat more if you like it.

Nutrients of flower crabs.

The bright appearance of the flower crab is actually good in nutritional value and will not disappoint you, the flower crab is rich in protein and trace elements, can provide sufficient nutrition to the body, in every 100 grams of flower crab, the nutrients include: energy 103 kcal; protein grams; fat grams; carbohydrate grams; cholesterol 267 mg; vitamin A 389 mcg; thiamine mg; riboflavin mg; niacin mg; mg of vitamins; calcium 126 mg; phosphorus 182 mg; potassium 181 mg; mg of sodium; magnesium 23 mg; iron mg; zinc mg; selenium micrograms; Copper mg; Manganese milligrams.

How to choose a flower crab.

First of all, it must be alive, and the dead flower crab cannot be eaten.

Secondly, we should also see whether the flower crab is hard or not, generally the mature and full flower crab is relatively hard, you can gently press the belly of the flower crab when buying the flower crab to judge whether it is really hard.

Finally, we also have to see if the crab feet of the flower crab are full and broken, and knock on its eyes to see if its eyes are flashing and flexible, and if the mouth is still foaming, it is generally fresh.

Steaming: The best way to maintain its original taste, sprinkle a little salt on the crab's belly, spray some rice wine, steam it in a pot for about 15 minutes, and the crab belly will not lose the crab roe and prevent the crab legs from falling off.

Cook pretty much the same as above.

Stir-fried spicy crab: 1First, peel off the back shell of the crab with a knife, wash it, unscrew off the two crab claws, crack them and divide them into four pieces, and then cut the crab body into eight pieces horizontally and vertically for later use.

2.Cut the dried chili pepper into 2 cm pieces, slice the ginger, and cut the green onion into 3 cm pieces.

3.Heat the pot, add the vegetable oil until it is six or seven mature, put in the cut crab pieces and fry them until the color is ruddy and set, and then filter the oil and take it out for later use.

4.Put dried chili peppers in the hot oil until the color changes slightly, and when the spicy flavor comes out, add ginger slices and green onions, and stir-fry until fragrant. Then put in the crab pieces after the oil, stir-fry, add the fresh soup and tomato juice in the cooking wine, simmer for one or two minutes, then add salt, monosodium glutamate, pepper, wet starch, and stir-fry slightly; Remove from the pan and add a slight decoration to cover the oiled crab shells.

A plate of ruddy and delicious spicy crab is ready.

Ingredients: 4 crabs.

Accessories green onion segments: appropriate amount.

Cooking wine: 2 tablespoons.

Sliced ginger : to taste.

Specific steps: Step 1Put the flower crab in running water, brush both sides with a small brush, and then cut off the rubber band that binds the flower crab.

Step 2 2Put the flower crab into the steaming plate in turn, put the green onion and ginger slices in step 3Put the steamer on the steamer, after the steam is on the pot, put the pickled flower crab into the steamer together with the steaming plate, pour in the cooking wine, and cover the pot.

Step 4Steam over high heat for 20 minutes, then it can be served.

Cooking skills. 1. When eating, you can take ginger vinegar juice. 2. The purpose of turning the flower crab back is to better absorb the flavor.

Delicious steamed flower crab.

The preparation of ingredients.

Ingredients: Flower crab 400g

Excipients: ginger juice Appropriate amount of seafood sauce Appropriate amount of Step 1, flower crab, wash the sediment with a brush.

2. Remove the triangular lid and remove the dirt.

3. After removing it, remove the crab gills, stomach, etc., or you can throw it away without eating it when it is steamed.

4. Add water to the steamer, add the green onion and ginger slices.

5. Put the washed crab in the cage drawer and steam for 15-20 minutes, because I used frozen crab this time, so the steaming time was extended.

6. Prepare ginger juice and seafood sauce.

7. Remove from the pot after steaming.

8. Mix the seafood juice and ginger juice and eat with dipping sauce.

Such a delicious steamed crab is out of the pot and can be eaten beautifully!