What are the practices of spicy fried crab claws, and the steps of spicy crab claws

ForewordThe recent crab season, ** has also soared a lot. Ling Dad can be said to be a loyal fan of crabs, Ling always returns a few every week, cooking porridge, steaming are available, this week I decided to stir-fry, there is a hot sauce of chili peppers at home, which is the most suitable for making spicy fried crabs. The spicy taste is top-notch

Cuisine and efficacy: Cantonese cuisine.

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Process: Cooked stir-fry.

Ingredients for stir-fried crab in fragrant sauce:

Ingredients: 500 grams of crab.

Excipients: starch (broad bean) 3 grams.

Seasoning: 10 grams of garlic (white skin), 3 grams of ginger, 3 grams of shallots, 4 grams of salt, 3 grams of monosodium glutamate, 3 grams of sugar, 15 grams of rice wine, 2 grams of pepper, 40 grams of vegetable oil.

Characteristics of stir-fried crab in fragrant sauce:

The shell is red and the meat is white, the garlic is fragrant, tender and delicious.

How to stir-fry crab in fragrant sauce:

Take out the crab claws, gently crack the claws, and chop off the tips of the claws;

Heat the wok, boil the oil until it boils slightly, put down the crab claws first, then put the crab shells through the oil for about 1 minute, and scoop them up with a grate;

Pour out the remaining oil, put the wok back on the stove, add garlic, ginger, green onions, crab claws and stir-fry well, cook rice wine, add refined salt, monosodium glutamate, sugar and an appropriate amount of water, and fry about 1 crab shell

Minutes to cook, sprinkle with pepper, dilute the wet starch and thicken, and finally drizzle sesame oil and vegetable oil and stir well;

When serving, the crab shell is on the bottom, and the crab sting is placed on it.

Tips for making stir-fried crab with fragrant sauce:

Due to the frying process, 750 grams of vegetable oil need to be prepared.

Food is a restraint. Crabs: Crabs should not be eaten with sweet potatoes, pumpkins, honey, oranges, pears, pomegranates, tomatoes, melons, peanuts, snails, celery, persimmons, rabbit meat, and nepeta; Eating crabs should not be drunk, as cold drinks can cause diarrhea.

1. Ingredients: 1 pound of crab claws, chives, garlic, ginger, dried chilies, Sichuan peppercorns, salt, monosodium glutamate, cooking wine, sugar, soy sauce.

3. Slice the garlic, cut the green onion, cut the dried chili pepper into sections, and cut the ginger into small strips. Soak the peppercorns in water for five minutes and pour out the water.

4. Pour cooking oil into the wok. The oil does not need to be too hot, add ginger and stir-fry the garlic to make it fragrant.

5. Stir-fry the ginger and garlic until fragrant, then add chili pepper and peppercorns. Stir-fry a few times without stir-frying the chili peppers.

6. Pour in the crab claws and stir-fry over high heat. At this time, add salt, cooking wine, sugar, and soy sauce. Seafood will produce an underwater soup when stir-frying, so stir-fry the soup in the pot until it is dry.

7. After all the crab claws turn red, add minced monosodium glutamate and green onion and stir-fry a few times, and then turn off the heat and remove from the pot when you smell the fragrance of green onion.

Spicy crab claws: Ingredients: 1 crab, 3 grams of minced ginger, 5 grams of green onions, 50 grams of onions, 10 grams of corn starch, 50 ml of cooking oil, 3 grams of sesame pepper, 10 grams of dried chili peppers, 5 grams of spicy sauce.

1. First wash the crabs.

2. Then cut the green onion into sections.

3. Then mince the ginger.

4. After that, cut the onion into slices.

5.Next, cut the crab into cubes.

6. Stir the cornstarch and crab well.

7. After that, heat the oil and add the crabs, and fry the crabs until golden brown.

8. Then pour the pepper, dried chili pepper and minced ginger over high heat until fragrant, add the spicy sauce and onion and stir-fry evenly.

9. Then add the crab and salt and stir-fry evenly.

10. Finally, the spicy crab is completed.

Drunken crab claws: Raw materials: 300 grams of hairy crab, 100 ml of liquor, 5 grams of ginger slices, 5 grams of garlic slices, a green onion, 1 string pepper, an appropriate amount of millet pepper, 5 ml of cooking oil, 5 grams of Sichuan pepper, an appropriate amount of dried chili pepper, 2 bay leaves, 2 star anise, 15 grams of vinegar, 15 grams of light soy sauce, 20 grams of sugar, 2 grams of salt, 15 grams of rice vinegar.

1. First of all, remove the dirt from the umbilical cord of the hairy crab.

2. Pour in the cooking oil, heat the oil and put in the pepper, dried chili, bay leaves, star anise, and high heat until fragrant.

3. Pour white wine, vinegar, light soy sauce, sugar and salt into a bowl.

4. Add the fried spices, pour in millet pepper, green onion, ginger slices, garlic slices, millet pepper, rice vinegar, and stir well.

5. Put in the hairy crab and wrap it in plastic wrap.

6. Finally, put it in the refrigerator for more than five days before eating.

Here are the recipes and recipes for spicy crab claws:

Material: Method:

Crab claws 500 grams.

Green garlic to taste.

Ginger to taste. Garlic to taste.

Dried chili peppers to taste.

Bean paste to taste.

Cooking wine to taste.

Light soy sauce to taste.

Salt to taste. Sugar to taste.

Essence of chicken to taste.

Water starch to taste.

Cooking oil to taste.

When boiling crab claws, you can blanch them with boiling water first, which can remove the fishy smell.

Dried chili peppers can be increased or decreased in moderation according to personal taste.

Spicy crab claws can be eaten with rice for a better taste.

Wash the crab claws and set aside.

Finely chop the green garlic, ginger and garlic, and cut the dried chili peppers into small pieces for later use.

The hot pan refers to the plum infiltrating cold oil, add minced garlic, minced ginger, bean paste, and dried chili peppers to stir-fry until fragrant.

Add an appropriate amount of cooking wine, light soy sauce, salt, spine sugar, chicken essence and an appropriate amount of water, bring to a boil, put in the crab claws, and stir-fry evenly.

Add an appropriate amount of water starch to thicken and stir-fry evenly.

Finally, add minced green garlic and stir-fry evenly.

Before stir-frying spicy crabs, you need to wash the crabs, remove the abdominal carapace, and chop them in half with a knife. Add vegetable oil to the pot, stir-fry chives, ginger, garlic, Sichuan pepper, dried chili, pour in the crab and stir-fry evenly, add seasonings and a little water after changing color, simmer for 10 minutes, and then get out of the pot after the soup is dried.

When making stir-fried spicy crabs, it is best to choose pike crabs, which have a better taste and have the unique umami flavor of sea crabs. Clean the crab, remove the belly carapace of the crab, divide the crab in half with a knife, and put it in a pot for later use.

Add vegetable oil to the pot, stir-fry the dried chili pepper, green onion, ginger and garlic until fragrant, add the processed pike crab and stir-fry on high heat, add a little light soy sauce to extract fresh and dark soy sauce after stir-frying, add salt, sugar, rice wine and a little five-spice powder and stir-fry evenly.

Add the water that has not covered the crab in the pot, turn on high heat and bring to a boil, then turn to low heat and simmer for 10 minutes, then you can get out of the pot, you can sprinkle a little white sesame seeds and green onion and coriander before coming out of the pot and stir well. The addition of spicy crab to rice wine has the effect of removing the smell and increasing the freshness, and can also enhance the taste.

How to stir-fry spicy crab:

Ingredients: 15-20 crabs, appropriate amount of garlic slices, appropriate amount of ginger slices, a large handful of green pepper granules, an appropriate amount of green onion knots, a small handful of cumin grains, 1 cinnamon, 2 bay leaves, 1 star anise, 10 millet peppers, half an onion, 3 green peppers, 1 spoon of pepper oil, appropriate amount of salt, 1 spoon of sugar, appropriate amount of cooking wine, more starch, appropriate amount of monosodium glutamate, half a package of spicy fragrant pot seasoning.

Steps: 1. Ingredients: ginger, onion and garlic, millet pepper, bay leaf, star anise, cinnamon, cumin grains, and Sichuan peppercorns.

2. Cut the green pepper into a hob and dice the onion.

3. Cut the cleaned crab from the middle and then cut it into small sections, add an appropriate amount of salt and more starch to cover it and stir.

4. Pour oil into the pot, put the crab in and fry it for about 5 minutes after the oil is hot, fry until brown and crispy, and then remove it.

5. Leave oil in the pot, pour in the seasoning prepared before and fry the fragrance first, put the spicy pot base and stir-fry for one minute, and finally add green peppers and onions and stir-fry.

6. After frying, pour in the previously fried crab, add monosodium glutamate, cooking wine, pepper oil, and sugar to continue to stir-fry, and add cooked sesame seeds before cooking.

Before stir-frying spicy crab is made, the crab needs to be washed, the abdominal carapace removed, and cut from the middle. Boil more oil in the pot, add dried chili pepper and green onions, ginger and garlic to stir-fry until fragrant, put the crab into it and stir-fry, add water and seasonings to simmer for 10 minutes after changing color, and the soup can be eaten out of the pot after it is dried. The stir-fried spicy crab has a spicy taste and is very delicious.

Before making stir-fried spicy crabs, the crabs need to be washed, and they can be raised in water that is less than half of the crabs for half a day to remove sediment. Remove the belly carapace of the cleaned crab and cut it in half from the middle, preferably stir-fried with sea crab for better flavor.

Heat oil in a pot, the amount of oil can be appropriately more, stir-fry dried chili, Sichuan pepper and green onions, ginger and garlic, put the crab into the pot and stir-fry, stir-fry both sides to change color, then pour in a little soy sauce, add chili sauce, and pour in the water that has not covered the crab.

Cover the pot, prepare Qingchang to simmer for about 10 minutes, boil the soup to dry, sprinkle white sesame seeds, chopped green onion and coriander before leaving the pot and stir-fry evenly. This method does not need to be fried, it is relatively simple and fast, and the crab is very flavorful after being fired, spicy and delicious.

The crab is fried in the pot first, and then the pepper, garlic, and ginger slices are stir-fried, and the spicy base is added to stir-fry evenly, and then the crab is put into the side dishes, and the stir-fry can be out of the pot

Ingredients: Crab.

Excipients: celery, onion, enoki mushroom, chili, green onion, ginger and garlic, spicy hot pot base or spicy fragrant pot base, Sichuan pepper, coriander.

Production steps: 1. Wash the vegetables, cut the crab in half, and dip the incision in cornstarch.

2. Fry the crab incision into the oil pan until it is 7 minutes cooked, leave the oil in the pan and add pepper, garlic and ginger slices to stir-fry until fragrant, add the spicy base and stir-fry evenly.

3. Add the fried crab and stir-fry to taste.

4. Put in the vegetables, the order is that the mushrooms are put first, the celery and onions and peppers are put later, and the vegetables are slightly fried until soft.

5. Sprinkle with shallots and coriander.

6. That's it.

Notes:

2. The crab will be crispier and have a better taste after being fried beforehand.