How to eat clear crabs, how to eat live frozen blue crabs

The practice of blue crab.

One, ginger fragrant blue crab.

Ingredients: 3 blue crabs, appropriate amount of ginger slices and chopped green onions.

Method: 1. Wash and cut the blue crab in half for later use.

2. Put an appropriate amount of cooking oil in the pot and turn on medium heat.

3. After the pot is hot, add ginger slices and garlic slices and stir-fry until fragrant, and then add the blue crab (cut face down) and fry until fragrant. Then add an appropriate amount of rice wine, soy sauce, and water to simmer.

4. Add an appropriate amount of monosodium glutamate, pepper and chopped green onion after the dish is cooked.

Second, steamed blue crab.

Ingredients: 500 grams of live blue crab, 10 grams of green onions, ginger slices, minced ginger and garlic, 15 grams of cooking wine, 25 grams of soy sauce and vinegar, 10 grams of sugar.

Method: 1. Use a bamboo skewer to stab the blue crab to death at the tip of the umbilicus, peel off the crab shell, remove the sand sac and crab gills, and treat it.

2. Put the cleaned blue crab on a plate, add green onions, ginger slices, garlic and cooking wine.

3. Put the tray where the blue crab is placed in the steamer and steam it out, remove the green onions, ginger slices, and garlic. Cut each crab into six pieces, then put them on a plate according to the original shape and cover the shell.

4. Add vinegar, sugar and minced ginger to the bowl of soy sauce and mix thoroughly, and serve with blue crab.

Third, fried rice cakes with ginger, shallots and green crabs.

Ingredients: a blue crab, 300g rice cake strips, half a green and red pepper, a white cocoon, an appropriate amount of green onion, chopped green onion, garlic slices, ginger slices.

Method: 1. Wash the blue crab and cut it into pieces for later use.

2. Pour an appropriate amount of cooking oil into the pot and heat over medium heat.

3. The oil temperature is 60% hot, add ginger slices, green onions, and garlic slices and stir-fry until fragrant.

4. Add the blue crab and stir-fry, add an appropriate amount of rice wine and water to simmer and cook.

5. Add rice cake strips, green and red silk, and white slices to simmer.

6. After the rice cake is cooked, add an appropriate amount of salt, soy sauce and pepper to start collecting the juice, and add chopped green onion and sesame oil after leaving a little soup and mix well.

Blue crab, we can first make a spicy crab, and we can also make a steamed crab, both of which are very delicious.

Can blue crab be steamed directly.

It can be steamed directly.

Blue crab is also a kind of common seafood, the meat is delicate, nutritious, it has many ways to eat, steaming is one of the more popular, steamed blue crab is not only simple, but also can feel the original umami and tender taste of blue crab, so the blue crab can be steamed directly after cleaning.

How to deal with steamed blue crab.

Steps: 1. Soak the blue crab in the water mixed with white wine, 2. Then slap it unconscious, which can prevent finger pinching.

3. Or you can put it in the refrigerator to freeze it.

4. Then use a brush to scrub the blue crab clean, especially the abdomen, tongs and other places that are easy to hide dirt and dirt.

5. Rinse it again under clean water.

How long does it take to steam live blue crab directly.

About 10-15 minutes.

The time of steaming the blue crab has a certain relationship with its size, if the blue crab is relatively small, it is generally put into the steamer, and the water is boiled and steamed for about 10 minutes, if the blue crab is relatively large, its heating will be relatively slow, and it generally needs to be steamed for about 15 minutes, which can be judged by the state of the blue crab, usually steamed until the blue crab changes color. Note that the steaming time should not be too long, otherwise it will lead to the loss of water and nutrients, the meat quality will become firewood, and the taste will deteriorate.

Steps to prepare steamed blue crab.

Steps: 1. Put the cleaned blue crab on a plate.

2. Put an appropriate amount of water, ginger slices, green onion knots, and cooking wine in the steamer.

3. Put the blue crab in and turn on the heat.

4. After the water in the pot boils, steam for 10-15 minutes and turn off the heat.

5. Don't be in a hurry to remove the lid, cover and simmer for another 2-3 minutes.

6. Prepare a small bowl, add vinegar, light soy sauce, cooking wine, sugar, salt, sesame oil, minced ginger and a little water to the bowl and stir well to form a sauce.

7. Serve it with blue crab and dip it on the table.

The steamed blue crab is still braised and delicious.

Each has its own flavor.

Steamed and braised blue crabs are delicious, each with its own flavor, you can choose according to your preferences, the steamed taste is light, you can better feel the umami and delicate taste in the blue crab; The braised is relatively spicy, fragrant and crispy, and is suitable for people with heavy tastes on weekdays.

Because steamed crab can ensure the umami and taste of crab to the greatest extent and is easy to make, most people choose steamed crab. Today I am also here to share with you three "tips" that need to be paid attention to when steaming crabs:

Master the steaming time: the most important thing when making steamed crabs by yourself is to learn to control the time, otherwise the steamed crabs will grow old, if the time is too short, the crabs are not easy to cook, and the fishy smell will be particularly large, and the steamed seafood is very easy to make bacteria and viruses enter the intestines and cause diseases.

Therefore, we must pay attention when steaming crabs, first steam on high heat for 5 to 8 minutes, and then turn to low heat to steam for about 15 to 20 minutes, of course, this also depends on the size of the specific crab and the age of the crab to determine the specific time. At the same time, it is also recommended that you do not take out the steamed crab immediately, but can choose to put it in the pot and simmer for a while before eating it out of the pot.

In the case of reversing, steaming crab can not only ensure that the crab roe is steamed, but also rely on the crab shell to lock the crab roe and prevent it from being lost.

On the other hand, if the navel is steamed downward, the crab roe in the crab will be lost along with the cracks in the crab's shell, and the meat quality of the steamed meat is harder than that of the navel up. Compared with the two, it is self-evident which way to choose!

Try to steam the crab in cold water: Many people have a fishy smell when steaming the crab, which may be the problem with this step. It is best to use a pot under cold water when steaming crabs, but many people put the crabs in after boiling the water, which is actually a mistake.

The crabs treated in this way will come into direct contact with the hot water vapor, which will make it difficult to lock in the fishy smell and will also aggravate the fishy smell. At the same time, the cold crab meat suddenly comes into contact with the hot steam, so the steamed crab will affect the taste of the crab roe very much, and the crab meat will grow old and old.

Steamed blue crab is a dish, and the main ingredients for making it are blue crab, green onions, etc. There are five cooking steps, and steaming blue crab is not easy to steam for too long. Steamed blue crab is suitable for all kinds of people.

The Chinese name is steamed blue crab.

Main raw materials. Crab, onion, ginger, cooking wine.

Whether it contains preservatives.

No, major nutrients.

Proteins, vitamins.

Suitable for. All the crowds.

Introduction Crab rarely appears on my dining table, I have been here in Zhejiang for more than a few years, I have not bought it once, mainly because I will not choose, this blue crab is given by others.

Number of diners: 1-2 people.

Material: Main material. 500g blue crab.

Ingredients: Appropriate amount of green onion.

Appropriate amount of ginger and appropriate amount of cooking wine method 1

Tie the chopsticks next to the eyes of the big blue crab, and after about five minutes, the blue crab is basically out of a coma, untying the rope and cleaning the blue crab with a toothbrush.

2Add water, a little cooking wine, ginger slices to a steamer and bring to a boil.

3. Put the green onion and ginger slices on a plate.

4. After putting the blue crab on top, I also put three slices of ginger on it, mainly because I was afraid of the fishy smell.

5. When the pot of water is boiling, you can put in the crab and steam; It will steam in about 10 minutes on high heat.

Precautions. It is not easy to steam for too long.

The blue crab is delicious when steamed, and the crab cover is full of crab roe.

Steamed blue crabs, with homemade sauce, you should be able to eat them all.

Dear, live frozen blue crabs can be eaten like this: dust seeps 1Eat the umbilicus to flip the crab body, belly side up, revealing a white lid on the abdomen, male crab tip, female crab round, tear it off the abdomen, at this time, you will find that the place where this cover is connected to the crab will bring out a little bit of goodness:

Weigh the crab roe. 2.The bucket is opened along the lower edge of the crab cover and lifted the ridge of the pie to open the crab bucket (cover).

Put the crab body aside and deal with the yellow in the crab bucket first. Take out the crab bubble (mouthpart), put the yellow back into the shell, pour a little ginger vinegar, and eat it in one go. 3.

Eat crab roe and the ditch in the middle of the crab body is full of yellow or paste, and scoop it with a small spoon to eat. The hard part of the crab roe has a texture, and the thin part squeaks in the mouth, and the fresh fragrance of the hairy crab slowly melts between the lips and teeth. 4.

Eat the crab body from the empty groove of the crab belly to break the crab in half, with each leg as the handle, along the crab body of the horizontal grid, gently break, the meat in the horizontal grid will be exposed, and then dipped in ginger vinegar to eat OK!

As follows:

Ingredients: 2 pike crabs.

Excipients: 10 grams of sugar, appropriate amount of black pepper, 30 ml of cooking wine, a little dried chili, 20 ml of soy sauce, a little garlic, a little Sichuan pepper, a little coriander, an appropriate amount of ginger.

Steps: 1. Two pike crabs. Sugar, cooking wine, soy sauce, black pepper, dried chili, garlic, Sichuan pepper, coriander, ginger, etc.

2. Shred the ginger, chop the dried chili pepper, and chop the garlic.

3. Put all the seasonings in a glass bowl and add a pinch of salt.

4. Then pour in cooking wine and soy sauce to make a marinade sauce.

5. Lift the crab cover with a brush brush and then lift it.

6. Remove the crab lungs and cut them into pieces.

7. Pour in the prepared sauce and put it in the refrigerator for more than 24 hours.

8. Finished product drawing.

There are different varieties of crabs, and the way to eat them is also different. Take crabs and pike crabs as an example:

Barracuda crab belongs to sea crabs, and hairy crabs belong to river crabs, from the point of view of body size, pike crabs are larger than hairy crabs, and it is easier to eat, but the meat quality of pike crabs tastes a little rustle, although the freshness is enough, but it is not thick enough, and the taste is not good. In contrast, the crab meat of hairy crabs is delicate and white, and it tastes very firm and elastic. Hairy crabs contain plump crab roe and sweet crab paste, which is incomparable to barracuda crabs.

I think it is better to eat the crab by steaming it.

I think it's better to eat pike crab stir-fried or salted.

Barracuda crab belongs to sea crabs, most of the pike crabs purchased in inland and remote areas are frozen, and it is not easy to steam pike crabs directly like this, otherwise the unclean ice cubes in the pike crabs will melt into water and enter the pike crabs, which will affect the taste and nutrition of the pike crabs.

1.Egg yolk pumpkin pike crab:

The raw materials include pike crab, pumpkin, and salted egg yolk puree. The specific method is to first stir the pan on a hot fire, add olive oil, and the oil temperature is 200 degrees; Cut the crab into cubes, cut the pumpkin puree into cubes, pat on the cornstarch, fry in the pan until 9 minutes cooked, drain the oil until dry; Leave a little oil in the wok, add salted egg yolk, fry until loose, spray cooking wine, add crab and pumpkin, cook slightly and stir well.

2.Appetizer mushroom crab.

The raw materials include pike crab, small white mushroom, crab mushroom, pumpkin puree, and wild pepper. The specific method is to chop the pike crab into pieces first; Heat 60 grams of oil on the wok, add the pike crab and stir-fry to make it fragrant, add pumpkin puree, wild pepper, mushrooms, spray a little cooking wine, and then add about 300 grams of water, and thicken it after seasoning.

3.Boiled loofah with pike crab.

Cut the crab, dip it in cornstarch, and fry it in a pan to ensure that the crab meat does not fall apart during the next cooking process, and fry the crab for later use; Cut the loofah into hob pieces. In another pot, add the bottom oil (a small amount of oil), stir-fry the green onion and ginger to bring out the fragrance, put in the fried pike crab, and add hot boiling water (do not add cold water, otherwise the crab meat will be boiled apart; The amount of water depends on personal preference), cook for 4-5 minutes, until the umami is cooked, put in the loofah cut into hob pieces, add a little salt, and the taste will be particularly delicious.