How to boil crab meat in oil, how to boil crab oil

How to boil crab oil.

Raw materials: hairy crab catty, lard.

1 catty, 1 tael of rice wine, 5 coins of chives, 1 tael of ginger.

Steps: 1. Wash and scrub the fresh hairy crabs, tie them up with strings, steam them with their backs down, and take them out.

2. Peel the steamed hairy crab to take the meat, don't forget to crush the crab leg and remove the leg meat.

3. Use a kitchen knife to pat the chives apart and loosen the ginger for later use.

4. Put cooked lard in the pot and cook until it is hot, add the green onion and ginger, fry it until the green onion is browned and the ginger has no moisture, then remove it.

5. Then put the peeled crab meat and crab roe into the oil pot in batches (one time can not be put more, more will be due to heavy water vapor and more foam), 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 pot and burning, pour in rice wine while boiling, and boil until there is no water vapor.

6. Finally, pour the boiled crab oil into a covered container, place it in a cool and ventilated place to cool, and then you can store it in the refrigerator, and the crab oil can be taken at any time.

Tips:1Lard must be used to boil crab fat, because the density of lard is relatively high, relying on the sealing of lard, even if there is no refrigerator, the boiled crab fat can be stored for a month or two.

2.When taking crab oil, do not use a spoon with raw water, otherwise it will cause the crab oil to spoil.

3.Crab oil is one of the sources of Suzhou's taste, with a blend of fresh and fragrant flavors, and a unique taste experience, which is the finishing touch to many classic dishes.

Introduction to crab oil. In the season when hairy crabs are on the market, for the fastidious Suzhou people, feasting guests with crabs is not simply steamed and served directly on the table. Because eating crabs requires both hands, eating is very embarrassing, and eating crabs will make the meal cold, everyone's mind is on peeling crabs, so Suzhou is not on crabs on formal occasions.

So how do you cook crabs? That is, after peeling the crab shell, it is made into crab powder, and then the crab powder is used to make dishes. Crab roe can be used to make famous dishes such as snowflake crab buckets, and home-cooked dishes such as crab roe tendons, crab roe meatballs, and crab roe tofu.

The best way to preserve crab roe is to boil it into crab oil.

How to store boiled crab oil.

Put in the refrigerator. Put the boiled crab oil in a clean container with a lid, cool it and put it in the refrigerator. If the amount is not too much, it can be put in the refrigerator, and it is better to put it in the freezer, which is not easy to break, and the time is also very long, and the temperature of the freezer is low, and it is difficult for bacteria to survive, which is more hygienic and healthy.

However, it is recommended that it is best to pack it separately when the amount is large, which is more conducive to preservation and easier to eat.

When boiling crab oil, don't just use crab meat, crab roe and crab paste.

Let's boil it together!

Crab, since ancient times, there is a saying of "four flavors":

Crab thigh meat - the meat is short and slender, and the taste is the same as that of dried scallops;

Crab calf meat - the silk is long and delicate, as beautiful as whitebait;

Crab flesh - white and crystalline, better than white fish;

Crab roe - bright color, delicious and fragrant, abundant, nutritious;

If we want to eat this delicious food often, we need to use the boiling method to boil crab oil to preserve it.

And this uses one of the traditional methods of preserving ingredients left by our ancestors: lard boiling method.

How to boil crab oil to taste better?

Raw materials: two catties and five taels of live crabs; one or two rice wines; green onion five coins; a pound of cooked lard; Ginger one or two.

Production method: 1. Wash and scrub the crab, tie it up with a rope, and basket it (or put it in a pot to cook);

2. Steam for about 20 minutes until cooked, 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;

3. Pat the green onion and loosen the ginger;

4. Put the pot on the stove, 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 moisture, and then pick it up;

5. Put the crab meat and crab roe into the oil pot in batches (not more at a time, it will produce more foam due to heavy water vapor), and keep using a spatula to shovel the edge of the pot to the bottom of the pot to prevent sticking to the pot and burning;

6. Pour in the rice wine while boiling, boil until there is no water vapor, scoop it into the bowl and cover it with a sand cloth cover and let it cool in a cool place.

Tips: 1. Do not use tools with raw water when taking them, so as not to spoil the crab oil halfway;

2. This crab oil is easy to store and eat, and can be used for seasoning when cooking vegetables and eating pasta;

3. When crab meat and crab roe are put into the oil pot, they should not be put more at a time, because more water vapor will be heavy and foam will be produced;

Here's how to boil crab oil:

1. Wash the bought female crab with a brush for later use;

2. Steam the washed crabs in a pot for about 15 minutes, cool and take them out;

3. Use small scissors, toothpicks and other tools to remove the crab meat from the crab;

4. Use the same method to take out the crab roe and set it aside;

5. Take a piece of boiled cooked lard, put it in a pot, turn on low heat and melt;

6. After the lard is melted, put an appropriate amount of green onion and ginger slices to boil, boil out the fragrance and take out the green onion and ginger;

7. Pour in the crab roe, use a spatula to disperse and keep shoveling. Pour in the rice wine, simmer for about 15 minutes, then pour in the crab meat and salt, and continue to boil for 15 minutes;

8. When the boiling oil foam is getting less and less, it means that the water has slowly evaporated.

Extended Materials. Our method of boiling crab oil Burn 500 grams of rapeseed oil to 40 percent hot, put 1 kg of crab shell into it (under normal circumstances, 1500 grams of hairy crab can remove 500 grams of crab powder, and 1 kilogram of crab shell is left) and boil for 15 minutes, pay attention to the oil temperature in this process should not exceed 40 percent hot, when it is about to come out of the pot, increase the oil temperature to 60 percent hot for 30 seconds, and then out of the pot, so that the crab shell does not absorb oil, but there is a gap in the shell, and the oil temperature is raised when it comes out of the pot, so that the oil in the gap between the crab shell can be separated, and the oil is crab oil.

Tips on how to boil crab oil:

1. Don't boil crab oil for a long time, the crab meat will not taste good if it is dehydrated.

2. There must be more oil, and salad oil should be used if there is no lard.

3. If you boil too much, be sure to divide the bottles, don't put them all in the refrigerator, please freeze them, eat one bottle and take one bottle.

Ingredients needed to make it:

750g of crabs (about 12 crabs), 250g of lard, 5 slices of ginger, a handful of chives, 3 spoons of rice wine, 2 spoons of salt.

Specific steps: The small female crab of the month, 30 yuan can buy so much. Come back with scissors and brush it clean with a brush.

2. Steam in the pot for about 15 minutes, cool and take out.

3. Use small scissors, toothpicks and other tools to remove the crab meat first.

4. Take out the crab roe and set it aside.

5. Take the boiled cooked lard and put it in the pot. **Melt.

6. After the lard is melted, put the green onion and ginger slices on low heat and boil. Boil until fragrant, then remove the green onion and ginger.

7. On low heat, pour in the crab roe, press it with a spatula, and shovel frequently. Pour in the rice wine, simmer for about 15 minutes, pour in the crab meat and salt, and continue to boil for 15 minutes.

8. If there is less and less foam, it means that the water has been slowly boiled off.

9. Turn off the heat and let cool.

10. After cooling, scoop into a wide-mouth glass bottle and refrigerate. It can be used for noodle soup, ravioli, vegetable soup, rice seasoning. It's delicious.