How to make the yellow crab delicious, how to make the crab roe delicious

Ingredients. 1 yellow crab.

2 tablespoons cornstarch.

2 green garlic sprigs.

3 slices of ginger.

Red onion half.

1 green pepper.

Potatoes (optional) 1/2.

Curry powder 1 scoop 15g.

Method steps.

The crab is thawed, the umbilicus is removed, the eight pieces are removed, and the claws are cracked.

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Cut the potatoes into small pieces, and the onions and green peppers into cubes.

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Put the starch on the plate, and the crab pieces are coated with starch, especially the crab roe and crab meat parts should be wrapped, so that they do not fall apart when frying.

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Heat the pan with cold oil, add ginger slices and half of the green garlic segments, and stir-fry until fragrant. This step is the key to the deodorization and should not be omitted.

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Fry the crab pieces in the pan until slightly browned, and if it is other raw crab, it is best to fry until it is broken. Set aside.

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Reserve the oil in the pan, remove the ginger slices and garlic segments, add the potatoes and onions, and stir-fry over medium-low heat until the onions are soft and the potatoes become transparent.

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Add the green pepper and the other half of the green garlic, change the heat and stir-fry until broken.

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Add the curry powder, stir-fry until fragrant, add about 500ml of water, add the curry cubes, stir until melted and bubbling. Stir the crab pieces. The crab shell can be shell down and yellow side up, and use a spoon to scoop the curry soup into the crab shell to taste.

Cover and simmer over low heat for 10 minutes, opening the lid and stirring several times to avoid sticking to the bottom.

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Serve and enjoy! There isn't much curry in this plate, but the soup is mainly used for bibimbap!

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end precautions.

If you want to eat delicious crabs, it is best to buy live crabs, such as pike crabs, blue crabs, paste crabs, etc., the same method, the meat is more tender and fresh. The reason why I use cooked frozen crab is to be nostalgic, and after all, it is cheap.

The crab meat is already salty enough, so there is no need to add salt to this dish except for the curry.

Curry cubes can be used alone without curry powder. However, if you don't have a curry cube, if you use curry powder alone, it won't be thick enough, so you need to use coconut milk.

Open the package and allow to thaw naturally.

Shred the shallots, peel and shred the ginger and set aside.

Open the lid of the thawed yellow crab.

Sprinkle the chopped green onion and ginger shreds on the yellow crab with the lid open, and steam for 15 minutes.

During the steaming process, ginger and vinegar can be used to make ginger vinegar juice, and it can be eaten directly after steaming.

The steps of the preparation of spicy yellow crab.

The practice of spicy yellow crab**11Defrost cooked frozen crabs

The practice of spicy yellow crab**22Thawed crab A large yellow crab, also known as a brown crab.

The practice of spicy yellow crab**33Unload the crab into eight pieces, brush the crab legs with a toothbrush, and use the back of the knife to cut the crab legs a little Remove the crab body, remove the crab stomach and crab gills, and wrap the crab roe in starch I have considered posing, so the crab shell is also thrown away

The practice of spicy yellow crab**44Mince the ginger and garlic and dice the onion and green pepper

The practice of spicy yellow crab**55Heat the oil in the pan and put more oil! Start frying the crab meat When the crab meat is golden brown at the break, remove the crab meat from the pan.

The practice of spicy yellow crab**66Put minced ginger, garlic and bean paste in the oil pan to burst the fragrance.

The practice of spicy yellow crab**77Put the fried crab, onion and green pepper into the pot and stir-fry, add a drop of salt to taste after frying, and remove from the pot

Crab, red pepper, green pepper, green onion, celery, ginger.

1.Wash 2Break the green and red peppers and set aside.

3.Heat the oil pot, stir-fry the green onion and ginger, stir-fry the hairy crab, and thicken the water with the powder, and hook it into a crystal thicken!

4.Out of the pot! Serve on the plate!

52g green onion, 30g ginger ingredients, appropriate amount of cornstarch, appropriate amount of chicken powder, appropriate amount of fish sauce, appropriate amount of water, appropriate amount of corn oil.

1.Ingredients: Hairy crab. 2.Ingredients: Green onions. 3.Ingredients: Ginger.

4.Wash the live hairy crabs and cut off the two crab legs to make the hole stupid.

5.Peel the crab shell vigorously with your hands. 6..Remove the crab lungs on both sides.

7.Cut in half. 8.Cut off the hard edges on both sides of the shell. 9.Remove the internal organs contained in the crab paste.

10.Place the sliced crab pieces on a plate and set aside. 11.Wash the green onion and cut it into sections.

12.Wash the ginger, peel and shred. 13.Place an appropriate amount of cornstarch in a bowl.

14.Put an appropriate amount of chicken broth in a bowl. 15.Pour an appropriate amount of fish sauce into a bowl.

16.Add an appropriate amount of water and mix well to thicken the juice. 17.Heat the pan. 18.Pour in the appropriate amount of corn oil.

19.Add shredded ginger and stir-fry until fragrant. 20.Add the crab pieces and stir well.

21.Cover the pot, add an appropriate amount of water, and simmer over medium heat for 15 minutes.

22.Pour in the thickening juice and stir well. 23.Add the green onions, stir-fry well, and then turn off the heat. 24.Serve on a plate.

Appropriate amount of ginger, 4 garlic cloves, 2 tablespoons of cooking wine, a little salt, appropriate amount of light soy sauce, appropriate amount of blending oil.

1.Brush the hairy crab thoroughly, remove the shell and cut the gills in half.

2.Stir-fry the ginger and garlic in the oil in the hot pan, fry the crab over high heat, fry until the meat is white, the shell is red and crispy, add cooking wine and a little salt to continue to fry, when the water runs dry slightly, pour in the light soy sauce and fry until it is dry, sprinkle in the chopped green onion, and then it can be put on the plate.

Ingredients: 500g hairy crab at the mouth of the Yellow River Ingredients: 2 tablespoons salt, 3 tablespoons sugar, soy sauce, wet starch, 5-8 dried chili peppers.

Method: 1 Hairy crab washed, put in a pot with salt and cooked.

2Take out the cooked crab, remove the shell, remove the gills, and cut it into two pieces from the middle.

3. Heat more oil in a pot, add dried chili peppers and fry until fragrant, then add sugar and stir well.

4Put the sliced crab into the wok and stir-fry until bright red and the crab legs are crispy.

5. Add water starch to thicken, and quickly collect the juice.

Ingredients: 2 crabs. Red pepper, Sichuan pepper, star anise, green onion, ginger, garlic, sugar, chicken essence, dark soy sauce, cooking wine, corn starch, bean paste.

1. Brush the crab first, uncover the shell, remove the respiratory organs, and cut it into four pieces. Cut the green onion into sections, slice the ginger and garlic and set aside;

2. Wrap the chopped crab in a thin layer of cornstarch and fry it until golden brown for later use;

3. Put oil in the pot, add bean paste and stir-fry until fragrant, add pepper, star anise, green onion, ginger and garlic and stir-fry until fragrant;

4. Pour in the crab, add cooking wine and stir-fry for two or three minutes, put red pepper slices, add salt, sugar, chicken essence and dark soy sauce to continue stir-frying.

Prepare the ingredients

1 frozen yellow crab.

Onion half.

Green pepper 2 pcs.

Ginger, garlic head, several.

1 tablespoon of bean paste.

Step 1Defrost cooked frozen crabs

2.Thawed crab A large yellow crab, also known as a brown crab.

3.Unload the crab into the eight bridges, brush the crab legs with a toothbrush, and use the back of the knife to chop the crab legs a little Remove the crab body, remove the crab stomach and crab gills, and wrap the crab roe in starch I have considered posing, so the crab shell is also thrown away

4.Finely chop the ginger and garlic, and cut the onion into cubes with a ruler and green pepperHeat the oil in the pan and put more oil! Start frying the crab meat When the crab meat is golden brown at the break, remove the crab meat from the pan.

6.Put minced ginger, garlic and bean paste in the oil pan to burst the fragrance.

7.Put the fried crab, onion and green pepper into the pot and stir-fry, add a drop of salt to taste after frying, and remove from the pot 8The fragrant spicy crab is on the table!

live crabs are two catties and five taels; one or two rice wines; green onion five coins; a pound of cooked lard; Ginger one two 1Wash the crab clean, tie it up with a rope, steam it for about 20 minutes on the basket (or put it in a pot to boil) until it is cooked and take it out, chop off the tip of the crab claw, open the crab shell, remove the crab roe and crab meat with bamboo slices, discard the stomach pouch, and crush the crab leg to remove the leg meat. The green onion is scattered and the ginger is loose.

2.Put the pot on the stove fire, put in the cooked lard and burn it until it is hot, add the green onion and ginger, fry it until the green onion is browned and the ginger has no water vapor, pick it up, and put the crab meat and crab roe into the oil pot in batches (you can't put it more at a time, it will produce more foam due to heavy water vapor), and continue to use a spatula to shovel the edge of the pot to the bottom of the pot to prevent it from sticking to the pan and burning, pour rice wine while boiling, and boil until there is no water vapor.

3.Scoop into the bowl, cover with a sand cloth cover, and let cool in a cool place. Do not use tools with raw water when taking them, so as not to spoil the crab oil halfway.

There are many ways to make crab roe, and what I want to share with you today is crab roe tofu soup.

Change the ingredients.

Crab roe to taste. 1 fan.

1 piece of soft tofu.

1 tablespoon of cooking wine. 2 scoops starch.

Half a yam root. 1 tablespoon of pepper.

2 tablespoons of sesame oil. 1 handful of coriander.

Method Step by Step Read 1 8

Appropriate amount of crab roe meat, 2 8 in thawing

Blanch the tender tofu and remove 3 8

Cut into small cubes and arrange 4 8

Soak the vermicelli in water, soak softly, and then cut it into small pieces 5 8

Peel the yam and cut it into small pieces, blanch it and take it out, you can blanch it for a long time and cook it softly6 8 Put peanut oil in the pot, put ginger puree, pour a spoonful of cooking wine, pour in minced meat, stir-fry, then pour in crab roe, stir-fry, add water! Pour in the yam and tofu, simmer, and finally pour in the vermicelli. 7/8

Feel that the yam is crispy, the vermicelli is cooked, stir well with cornstarch and some water, and pour it into the pot to thicken. Stir constantly to avoid sticking together, add pepper and sesame oil and stir well, and then you can get out of the pot. 8/8

Sprinkle some coriander and serve out the crab roe and tofu soup to finish.

Crab roe rice cake.

Steps: 1. Stir-fry the shredded meat in a hot pan with cold oil, then remove from the pan and set aside.

2. Start frying the shredded baby cabbage with the remaining oil, sprinkle a little salt during the frying process, in order to make the shredded cabbage water and softened faster.

3. Put the rice cakes into the pot in turn, the rice cakes may stick together at this time, don't worry! When it encounters the oil in the pan, it will naturally disperse. Keep stir-frying and stir-frying, and put a little boiling water in the process, so as not to paste the bottom badly.

4. Then add a little light soy sauce and a little more oyster sauce, continue to stir-fry, and then add the stir-fried shredded meat. Because the rice cake is very sticky, you need to constantly release the water during the frying process, and the amount of water should not be too much, just to not stick to the bottom.

5. In the last step, add the crab roe and continue to fry, stir-fry the crab roe until it is stir-fried. Then add a little more water and stir-fry a few times until the rice cake is fully cooked. This step also allows the crab roe to melt into the water, making the juice thick and delicious, and the color will be particularly beautiful.

6. Okay! It's ready to cook! The rice cake tastes soft and soft, with a thin shredded baby cabbage that is full of crab roe juice.

100 grams of crab meat, 30 grams of crab roe, 30 grams of carrots, 30 grams of onions.

Seasoning: 1 4 tsp salt, 1 4 tsp sugar, 1 4 tsp shiitake mushroom extract, 1 tbsp rice wine, 4 g curry powder, 2 tbsp lard, 1 tbsp salad oil.

1.After washing the carrots and onions, finely chop the carrots and onions into fine cubes and set aside.

2.Take a pot of water, wait for the water to boil and heat, add green onions, ginger and rice wine, then add crab meat and crab roe, blanch it, and then pick it up for later use.

3.Get up from a pot, pour in lard and salad oil, after the oil is hot, put in diced onions over medium heat until fragrant, then add minced carrots and stir-fry, after the pot is slightly dry, then add the crab meat and crab roe of method 2 and stir-fry evenly, turn to low heat and continue to fry, stir-fry until the fragrance overflows, then add rice wine and curry powder, mix and fry evenly.

1 grass carp (about 750 grams), 100 grams of crab roe, 100 grams of celery.

Seasoning: 6 grams of salt, 6 grams of monosodium glutamate, 8 grams of chicken essence, 30 grams of corn starch, 30 grams of egg white, 15 grams of salad oil, 30 grams of broth.

Method 1: Slaughter the grass carp, then remove the scales, gills, head and tail, remove the internal organs from the abdomen, and tear off the skin along the middle bone to make clean fish.

2. Chop the fish into puree, put it in a container, add 5 grams of salt, monosodium glutamate, cornstarch and egg white, mix well, whip in one direction, and then put it in a piping bag.

3. Put water in the pot, when it is hot, squeeze the fish in the piping bag into thin shreds, and put it into the pot while squeezing until the fish shreds float up (at this time, use low heat, and squeeze the fish shreds quickly) and then remove them to control the water; Cut the celery into sections, put it in boiling water and let it simmer over high heat for 1 minute, take out the water control and put it radially on a plate.

4. Put the salad oil in the pot, put in the crab roe and stir-fry over low heat for 1 minute when it is hot, then add the shredded fish and fry for 2 minutes, add the chicken essence, broth, remaining salt and monosodium glutamate to taste, then remove from the pot and put it in a plate with celery.

Appropriate amount of sugar, monosodium glutamate, starch, minced green onion and ginger.

Preparation method 1. Diced cabbage is boiled in boiling water and removed, and the water is purified and set aside.

2.Sit on the spoon, add the bottom oil to heat, use the green onion and ginger in the pot, stir-fry the crab roe and diced cabbage in a spoon, add salt, cooking wine, sugar, add an appropriate amount of soup, point monosodium glutamate, thicken with water starch, and put it on the plate. Serve with a little minced ginger.

Ingredients: 300 grams of eggs and 100 grams of crab.

Seasoning: 20 grams of vegetable oil, 15 grams of cooking wine, 3 grams of salt, 5 grams of green onions.

Second, the production method.

1.Knock the eggs into a bowl, add a little salt and stir well;

2.Wash the crab, steam it, remove the crab meat and crab roe;

3.Heat the oil in the wok, put the green onion and ginger in the boiling pot, add the crab meat and crab roe and stir-fry, pour in the egg mixture, add water, cooking wine, refined salt, and stir-fry until the egg is cooked.