How to cook flower crab is delicious and simple, how to make flower crab delicious and simple How to

Golden sand crab. 1.This Jinsha crab is fried with salted egg yolk, which has a strong flavor and is extremely fragrant.

Ingredients: flower crab, salted egg yolk, corn starch, salt, chicken essence, chives.

Method: 1. Cut the crab into pieces, sprinkle in cornstarch and mix well.

2. Crush the salted egg yolk, pour oil into the hot pan, pour in the flower crab and fry it until golden brown and crispy, and remove it.

3. Leave the bottom oil, pour in the salted egg yolk and stir-fry until fragrant, pour in the flower crab and stir-fry evenly.

4. Add minced chives, salt and chicken essence.

Flower crab vermicelli pot.

Ingredients: flower crab, vermicelli, ginger and shallots, sugar, salt, cooking wine, pepper, chives.

Method: 1. Heat the oil in a pan, fry the crab pieces for a few minutes until they are cooked thoroughly, and remove them.

2. Heat the oil, add the ginger slices and green onion and stir-fry until fragrant, add the vermicelli and stir-fry.

3. Pour in water, put in crab pieces, add salt and cooking wine, and cook for a few minutes until flavored.

4. Transfer the ingredients in the pot to the clay pot, add green onion leaves and pepper, cover over high heat and bring to a boil, turn off the heat and remove the lid.

Stir-fried rice cake with flower crab.

Ingredients: flower crab, rice cake, minced ginger, garlic, shallot, salt, chicken powder, cooking wine, corn starch, soy sauce, hoisin sauce.

Method: 1. Cut the flower crab, sprinkle with cornstarch, and put the flower crab in a hot oil pan.

2. Fry until golden brown and remove it, add green onions, ginger and garlic and stir-fry.

3. Pour in the rice cake and add soy sauce.

4. Stir-fry the hoisin sauce and chicken powder.

Yam crab broth.

Ingredients: ginger and shallots, salt, yam, crab, chicken powder, pepper, sesame oil, chopped green onion.

Method: 1. Slice the yam, cut the crab, pour water into the pot and bring to a boil.

2. Add ginger slices, cooking oil, yam and mix well.

3. Add the flower crab, stir well, cover and cook over medium heat for a few minutes until cooked through.

4. Uncover and add salt, chicken powder, pepper and sesame oil.

5. Put the boiled soup in a bowl and sprinkle with chopped green onions.

Seafood casserole porridge.

This seafood casserole porridge is made with a lot of different seafood, and the taste is very delicious.

Ingredients: clams, flower crab, Jiwei shrimp, squid, rice, chopped green onion, salt, cooking wine, ginger, chicken powder.

Method: 1. Handle the squid flower crab and shrimp.

2. Add cooking wine, salt, chicken powder, mix well, and marinate for 10 minutes.

3. Add an appropriate amount of water to the casserole and bring to a boil, add the washed rice, add cooking oil, and bring to a boil over high heat.

4. Cover and cook for 15 minutes to make porridge.

5. Add shredded ginger, pour in clams, Jiwei shrimp, squid, and flower crab.

6. Cover and cook for a few minutes, add salt, monosodium glutamate, chicken powder, and sprinkle in chopped green onions.

Hello!! One: There is a point in eating crabs.

The color of the crab should be dark green, except for the flower crab and the prince crab, which are not dark green.

The color of the crab should be shiny and even. The inner shell navel of a meat crab is pointed, and the inner shell navel of a lamb crab is rounded and pointed. There is a popular saying:

Eat lamb crab in September and meat crab in October. In spring, it is best to eat flower crabs, prince crabs, hairy crabs, etc. This is to know what season and month to eat what crab.

Two: The cooking method of crab is much the same, nothing more than the following:

1. Drunken crab: put the crab back in clean water for 2 days, let the excrement in the body be discharged, and then take it out of the water and put it on the table for 1 day without feeding water, and then pour it into the mouth with wine, add an appropriate amount of salt, cooking wine, green onions, ginger, sugar, put it into a small jar and cover it, put it in the refrigerator room, you can eat it directly after 1 week, you don't need to boil, you can also use drunk crab stewed chicken or pigeon, its soup is mellow and nutritious.

2. Crab fried rice cake:

Wash the live crab and cut it into pieces, cut the rice cake into strips, and stir-fry the crab meat with green onions, ginger and rice cakes after pulling oil.

3. Stir-fried crab with salt and pepper:

Cut the fresh and clean crab into pieces, soak it in green onions, ginger and cooking wine for a few minutes, drag the powder and fry it in the oil pan, sprinkle it with pepper and salt and green and red pepper grains and mix it in a pot, the color, flavor and shape are good.

Fourth, tofu stewed crab:

Wash the live crab, remove the shell and umbilicus, divide it into two, wrap it in wet powder, fry it in an oil pan until golden brown, add tofu, ginger, green onion, salt, soy sauce and other simmers to bring out the flavor.

5. Crab and crucian carp soup:

Cut the crab into two pieces, simmer in a casserole with the fried yellow live crucian carp over low heat for 1 hour, add green onions, ginger, salt, and wolfberries, and serve.

Let's talk about the specific practice of flower crabs:

1.Cut the flower crab into pieces, usually 2 taels of crab into two pieces.

2.Prepare the ginger shallots.

3.Heat the oil in a pan and add a few slices of ginger.

4。Add the flower crab and stir-fry.

5.When cooked, add ginger and shallots and stir-fry.

6。Pour in a small amount of cornstarch water and salt, stir-fry, cook, and remove from the pot.

Crabs should be fried while they are fresh, because legend has it that when they die, they produce an enzyme that is vegetarian to the human body.

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.

As follows:

Ingredients: 1000 grams of flower crab, 1 green pepper, 1 red pepper, 1 shallot, 2 slices of ginger, 30 peppercorns, 2 spoons of Pixian bean paste, a little salt, 30 grams of peanut oil.

Method: 1. Prepare all the ingredients first.

2. After washing the flower crab, remove the stomach of the flower crab.

3. Remove the seeds of green peppers and red peppers and cut them into strips with a knife, and cut the green onion and ginger into strips.

4. At the bottom of the stir-fry machine, pour in peanut oil and spread with shredded green onion and ginger.

5. Put the washed crab into the pot.

6. Sprinkle peppercorns on top.

7. Pour in an appropriate amount of salt to taste.

8. Finally, pour in the Pixian bean paste.

9. Cover the lid of the stir-fry machine, start the Yijian stir-fry mode to start cooking, select the time for 5 minutes, and you can sit back and wait for everything to happen.

10. When the time is up, add the green and red peppers and stir-fry evenly with the help of the residual temperature in the pot.

11. The spicy and delicious stir-fried flower crab is perfect out of the pot.

12. The well-made flower crab is paired with a glass of red wine, it is simply not too happy, 2 catties at a time is not enough to eat.

13. The crab roe is full of delicious.

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.