Tips on how to make the best brown crab, how to make the best brown crab

Brown crab is a kind of sea crab, the nutritional value is relatively high, the content of protein and trace elements are very rich, protein can bring sufficient nutrition to the body, make the body healthier and stronger, and trace elements are important substances to maintain the normal operation of body tissues, through food supplement trace elements is the best choice.

Typhoon shelter fried crab.

Ingredients: Brown crab, breadcrumbs, garlic, tempeh, red pepper, salt and pepper, chicken broth powder, corn starch, oil, water.

Method: 1. Press and hold one of the crab's claws with a towel, and chop the other crab claw with the root of the knife, and the crab claws and crab legs can be easily removed;

2. Use scissors to cut along the shell of the crab, break the shell and remove the gills;

3. Use tongs or the back of a knife to crack the shells of crab claws and crab legs to absorb the flavor;

4. Take a large amount of garlic, remember not to pat the garlic, cut it directly into minced garlic, and then soak it in water for a while for later use;

5. Pour a large amount of oil into the pot and wait for the oil temperature to arrive.

When it is hot in four or five percent, pour in the breadcrumbs and fry them until they are slightly golden brown and then they can be served;

6. With the same pot of oil, squeeze out the soaked minced garlic water, pour in the minced garlic and fry it until it is slightly yellow;

7. Prepare a large empty plate next to it, spread it with kitchen paper, spread the fried breadcrumbs and minced garlic separately, and let it dry for a while;

8. Dip the incision of the brown crab pieces with cornstarch to lock in the moisture and prevent it from being lost;

9. Wait for the oil temperature in the pan to arrive.

When it is 7 or 80% hot, pour in the crab pieces and fry them for no more than three minutes.

10. Heat the pan with less oil, heat the pan with cold oil, stir-fry the tempeh and red pepper respectively, and then put the fried breadcrumbs and minced garlic together;

11. Mix the dried breadcrumbs with minced garlic, add salt and pepper, chicken powder, red pepper and tempeh, then mix well;

12. Pour the mixed ingredients into the hot pan with less oil and fry for a while, then pour the crabs into it and stir-fry a few times to get out of the pot.

The prepared typhoon shelter fried crab bites down, ga! Boom! Crisp! The breadcrumbs are mixed with the crispiness of minced garlic, the thick garlic aroma is mixed with the sauce aroma of tempeh, and the spicy taste is the deliciousness of the crab meat. Earth! Road!

Steps. 1. Natural thawing of brown crab Do not soak in water when thawing, it is best to thaw it in the refrigerator overnight, the meat is the most delicious.

2. Put cold water, belly up into the steamer, steam through water, and put a little cooking wine and ginger slices in the water for about 5-8 minutes if it is cooked and frozen.

3. Mix the sauce while steaming the crab Put all the ingredients in the ingredient list (except the aged vinegar) into the pot, and put it on low heat until the brown sugar melts. You can also use white sugar, which feels warmer. Serve a separate dish of aged vinegar.

4. After the crab is steamed, let it cool slightly, and press and hold this position of the crab mouth downward, so that the back shell can be easily disassembled.

5. I saw a lot of crab roe. Take out the crab roe from the back shell first.

6. Remove crab mouths, sandbags, crab hearts and strip-shaped gills.

7. Cut lengthwise with a boning knife. The shell is thick and requires force.

8. Put the crab claws flat, shoot a few times horizontally with the back of the knife, and you can completely take out the thinner crab legs, cut off the joints at both ends with scissors, and the chopsticks can be passed.

9. Because the shell is harder, it is more laborious to cut the crab pieces, so it is steamed directly. Its practical Pixian bean paste is spicy stir-fry, or boiled curry crab is also delicious.

Tips: 1.Aged vinegar and rice vinegar can be used for dipping sauce, or you can use it without it, depending on your personal preference.

2.Eating it this way can eat all the strands of crab meat without wasting it. 3.

Brown crab is a lot of crab roe, two people can't eat it at a time, and the more crab roe can be fried rice or eaten as sushi.

Preparation of ginger garlic spicy brown crab.

1. Cut the root of the green onion into large sections, and cut the leaves into thin strips (its practical shallots, the fragrance of green onions is stronger, but there is no more at home, only green onions are used instead).

2. Shred the ginger, brush the crab clean, break off the crab legs, hammer it with a hammer to facilitate the flavor, break the crab cover, tear off the gills, and cut it into small pieces.

3. Pour twice as much oil into the pot as usual for stir-frying, add the brown crab and stir-fry, stir-fry until the crab shell turns red and then put it out.

4. Stir-fry the chives and ginger with base oil, and then add the brown crab.

"Crabs are small, but they are also well-organized." Every year around the Mid-Autumn Festival is the season for crabs to go on the market, especially in the ninth month of the lunar calendar, crabs are even more prosperous, female crabs have mature gonads, plump meat, and it is a good time to eat.

Since ancient times, crabs have been regarded as delicious, and the crab meat is tender and the crab roe is delicious, which is favored by many people. In addition to the deliciousness, the crab is also a master of nutrition, rich in protein and trace elements, which plays a good nourishing role in the body.

However, the ** of crabs is not cheap, and it always costs dozens of yuan to eat crabs once, so they are more concerned about the taste of crabs. The easiest way to do crabs is steaming, but steamed crabs will always have a slight fishy smell that is difficult to remove, so if you eat a delicious crab meal, you will always have an aftertaste, just like this "green onion ginger brown crab", after eating once, it is unforgettable, the ingredients are simple, the method is convenient, the taste is delicious and delicious, and it has become a home-cooked dish on the table.

Scallion brown crab].

Ingredients: 1000g of brown crab, 15g of ginger, 30 green onions, 1 tablespoon of rice wine, appropriate amount of soy sauce.

Steps:1Prepare the ingredients you need.

2.Cut the white part of the green onion into segments and cut the green onion leaves into thin strips; Ginger is also cut into thin strips.

3.Clean the brown crab. There are many places where dirt can be stored in the crab body, so you need to carefully scrub it with a brush.

4.To break the crab legs, you can use a small hammer to knock the crab legs open, which is more conducive to flavor; The crab body part needs to break the crab cover, remove the gills of the crab, and then cut it into small pieces.

5.Add a little more cooking oil to the pan and add the crab to fry.

6.When the brown crab shell turns red, remove it.

7.Leave some oil in the pan, stir-fry the green onion and ginger until fragrant, and then add the fried brown crab.

8.Add appropriate rice wine and soy sauce in turn, then add an appropriate amount of water, boil and simmer over low heat for 10 minutes.

9.Finally, add the shredded green onion leaves, stir-fry over high heat to reduce the juice, and then remove from the pot.

The method of scallion and ginger brown crab is simple, the taste is light but very flavorful, and the elderly and children can eat it. However, crabs are cold and should not be eaten more, especially for people with colds.

Brown crab is a more common ingredient in foreign countries, especially in places like the United Kingdom, where people love this delicious seafood, so how do we cook brown crab at home? Mawang Encyclopedia teaches you the easiest way to eat, that is, steaming, because the sea crab itself has umami, it is very suitable for steaming and eating, see how the brown crab is steamed.

Ingredients: Brown crab, soy sauce, sugar, monosodium glutamate, rice wine, sesame oil, ginger Method: 1. Clean the brown crab, remember to brush carefully with a toothbrush to remove the internal organs;

2. Put the brown crab belly side up on a plate and put some shredded ginger on top;

3. Put the brown crab in the basket, steam it over fire for 15 to 20 minutes, and take it out when the crab shell is bright red;

4. Put the minced ginger in a small wine bowl, add the boiled soy sauce, sugar, monosodium glutamate, rice wine, and sesame oil and stir well, and dip the steamed brown crab in the sauce to eat.

I usually like to eat the crab steamed, but I feel a little tired after eating too much, and I happen to have a pack of hot pot rice cakes at home, so I used it to make a plate of fried crab with green onion and ginger, which tastes fantastic.

Ingredients: crab, rice cake, shallots, ginger, light soy sauce, dark soy sauce, salt, oil, starch.

Method: Brush the crab with a brush, break off the crab claws, break the crab body, remove the crab heart, and chop the crab meat into small pieces with a knife.

Smash the crab claws with the back of a knife to make it easier to absorb the flavor and cut the shallots into long sections.

Coat the minced crab meat with a layer of starch.

I use hot pot rice cakes, first put them in water and boil them until soft, then drain them and keep them for later use.

Drain the water from the pot, boil dry, pour in the oil, boil the oil until it is 6 to 7 hot, then add the crab pieces and fry them.

Fry until the crab meat changes color, the cut surface is slightly yellow, and the crab meat can be removed after cooking.

Pour out the excess oil in the pot, leave the bottom oil, and stir the ginger shreds until fragrant.

Pour in the crab pieces and stir-fry, stir-fry until fragrant, then pour a small bowl of water.

Add a little light soy sauce, dark soy sauce and salt to taste, pour in the boiled rice cake and simmer for a while.

When there is not much soup in the pot, sprinkle with green onions, stir-fry well, and then you can get out of the pot.

Ingredients: Brown crab, soy sauce, sugar, monosodium glutamate, rice wine, sesame oil, ginger.

Method steps.

1. Rinse the crab with a toothbrush or brush against the water (you can cut off the mud hairs on the big clip), put it in a container, and the belly is up (in order to keep the yellow in the crab's belly from flowing out). You can add a little salt for a more delicious taste.

2. Put the minced ginger in a small wine bowl, add boiled soy sauce, sugar, monosodium glutamate, rice wine, and sesame oil and stir. Take another small bowl and put the vinegar for later use;

3. Put the crab in the basket and steam it over fire for 15 20 minutes until the crab shell is bright red and the crab meat is ripe, then take it out. Serve with oil to taste and vinegar.

TipsBrown crab is a kind of sea crab, which has a very attractive umami taste, but because the meat of brown crab is relatively loose and not as firm as river crab, it is necessary to grasp the heat when cooking. When steaming brown crab, just steam it for 15-20 minutes, don't steam it for too long to affect the meat quality and texture.

Brown crab method one, spicy brown crab.

Ingredients: Brown crab: one (about 800g, fresh), large red pepper: one, small red pepper:

8-10 pieces, 5 slices of ginger, 1 green onion (chopped green onion), vinegar

1 teaspoon, cooking wine: 3 teaspoons, liquor above 50 degrees: 4 teaspoons, light soy sauce:

2 teaspoons, Sichuan peppercorns: 5 grains, bay leaf star anise and other large ingredients: appropriate amount, oil:

30ml, cooked white sesame seeds (garnish).

Method 1Handle the fresh seasoning.

2.Brown crab dismemberment. Brown crab is more difficult to disassemble. You can cut it from the central axis with shears and move it to both sides.

3.Without flower shears, you can use a hammer and chisel to chisel a crack and then dismantle it.

4.Take off the left and right pieces of yellow, being careful not to break them. After removing the yellow, throw away the gills, stomach and hexagonal crab heart. Remove the crab legs.

5.The crab claws are broken in reverse, the meat is brought out, and the empty shell is thrown away. The crab body is cut along the central axis to remove the crab intestines.

6.Large red peppers are salted.

7.Vinegar, cooking wine, white wine, soy sauce, half a bowl of water to make the sauce.

8.Stir-fry the peppercorns in hot oil in a hot pan. Sauté until fragrant.

9.Add ginger and chili and sauté until fragrant.

10.Pour in the crab and stir-fry evenly. Be careful not to break the roe when stir-frying the crab. Don't over-stir-fry.

11.Pour in the sauce and mix well, cover and simmer for 3 minutes.

12.Open the lid and add the marinated red pepper.

13.Stir-fry the red pepper and reduce the juice.

14.Add chopped green onions before cooking.

15.Put on a plate, sprinkle white sesame seeds, and serve with a cup of Shaoxing. Properly.

Method two, brown crab.

After the brown crab is washed, the lid is cut, the gills are removed, the mouth is removed, and the stomach is removed, and then chopped into pieces, spread the plate with vermicelli, spread the crab on top of the vermicelli, put ginger slices and green onion knots, pour cooking wine, and then steam for about eight minutes on the basket, sprinkle with minced garlic, ginger, green onion, and pour boiling oil.

Preparation of ginger garlic spicy brown crab.

Materials. 1 spoonful of caster sugar.

Warm water for a bowl.

Minced garlic 1/2 clove of garlic.

Brown crab 2 pcs.

Ginger minced.

Two spoonfuls of steamed fish soy sauce.

Light soy sauce 1 scoop.

1/2 tablespoon of bean paste.

Oil cayenne pepper 1 spoonful.

1 spoonful of crushed peanut oil chili pepper.

One scoop of water starch.

Hoisin sauce 1/2 tablespoon.

Millet pepper 5-6 pcs.

1 spoonful of millet pepper juice.

Steps. Preparation of ginger garlic spicy brown crab.

1. Because it is frozen, thaw it first.

Preparation of ginger garlic spicy brown crab.

2. Use the back of the knife to break the pliers.

Preparation of ginger garlic spicy brown crab.

3. I found out that Nima is a frozen cooked brown crab!! And I didn't expect so many after the dismemberment of two brown crabs... Forget it, it will be, fresh is better.

Preparation of ginger garlic spicy brown crab.

4. Prepare the seasoning, all here, ginger, garlic, millet pepper minced.

Preparation of ginger garlic spicy brown crab.

5. To prepare the soup, stir and melt a spoonful of water starch with cold or warm water, add a spoonful of light soy sauce, two spoons of steamed fish soy sauce, a spoonful of sugar, and a spoonful of millet pepper water, which is the water for soaking millet pepper, stir and mix evenly.

Preparation of ginger garlic spicy brown crab.

6. Oil, chili pepper, ginger, millet pepper, stir-fry until fragrant.

Preparation of ginger garlic spicy brown crab.

7. I like to fry the chili pepper and ginger first to bring out the fragrance and then enlarge the garlic, because the garlic is easy to turn yellow and black after being fried for a long time.

Preparation of ginger garlic spicy brown crab.

8. Add bean paste.

Preparation of ginger garlic spicy brown crab.

Preparation of ginger garlic spicy brown crab.

10. Hoisin sauce.

Preparation of ginger garlic spicy brown crab.

11. After the fragrance is stir-fried, the oil chili peppers, hoisin sauce and bean paste continue to fry, and it becomes almost the same as above.

Preparation of ginger garlic spicy brown crab.

12. Pour in the crab and stir-fry, add the previously adjusted water starch juice, and add water just over the crab.

Preparation of ginger garlic spicy brown crab.

13. It's almost the same amount of water as this.

Preparation of ginger garlic spicy brown crab.

14. Add chicken juice, because I add more seasoning, so I don't need to add salt, of course, you can try to make the soup salty and light at this step, just add salt if you don't have enough salt, boil the water over low heat for five or six minutes, add sesame oil and you can get out of the pot.

Preparation of ginger garlic spicy brown crab.

15. Remove from the pot.