How to make braised crab, how to make braised crab

The autumn breeze has not risen, the crab paste has been thick and overflowing, the traditional steaming can be leisurely and slow and smooth to chat with friends with small wine, eating braised crab is different, the braised crab on the table is wrapped around the sweetness of the crab paste, only eat the crab paste with your mouth open, and after satisfying your appetite, remove the crab meat and crab paste with the red soup bibimbap I really feel that autumn is too happy.

Ingredients: 4 crabs (2 people).

A little ginger, soy sauce, sugar, and vinegar Look at your taste at will.

Two star anise and two bay leaves.

Dried chili pepper (it doesn't matter if you don't use it).

Preparation of braised crab.

Cut the crab legs, leaving more meat in the front of the legs, and the crab cut it in half.

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Cut in half. <>

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Put those seasonings, all, together, (prepare a large bowl of soy sauce + vinegar + water to cover all the crabs) stir-fry a few times and cover the lid.

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In the middle of collecting the juice, I still have to turn over these crabs, and try to contact the creamy part with less and less soup.

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Then it's fine, remind the friends who love bibimbap to save more soup for a few bowls of rice.

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Tips: Braised crab is not so cold, but don't eat persimmon after eating crab.

Method. Crafting raw materials.

4 crabs, salt, sugar, oil, green onions, ginger, coriander, and a little cut noodles.

Steps: 1. Open the umbilical cover of the crab's abdomen, squeeze the contents vigorously, wash the crab with a brush, and use a knife to open it in two. Place face-up in a small basin for later use.

2. Pour some oil into the pot, stir-fry the ginger slices after heating, then add 4 bowls of water, put salt and a little sugar, after the fire boils, put the cut crab pieces one by one, first put the cut surface of the crab into the soup and then put the whole piece into the soup (so that you can keep more crab juice), add onions, and then close the lid and cook for about 15 minutes. Add chopped green onion and chopped coriander before cooking.

The preparation of braised crab is as follows:Ingredients: 500 grams of field crab, appropriate amount of salad oil, 3 cloves of garlic, 5 slices of ginger, appropriate amount of cooking wine, 2 tablespoons of oyster sauce, 1 tablespoon of light soy sauce, 1 gram of salt, 1 gram of monosodium glutamate.

Steps: 1. Pour oil into the pot.

2. It's hot again, Shimoda crab, fry the crab meat.

3. Add ginger and garlic, oyster sauce, light soy sauce, salt, cooking wine, monosodium glutamate, and clear.

4. Cook over low heat.

5. Close the lid.

6. Baked. <>

7. The aroma is wafting.

8. Braised field crab is baked.

Chinese mitten crab is an economic crab, also known as river crab, hairy crab, clear water crab, hairy crab, crab contains more vitamin A, which is helpful for keratinization; for children'Rickets and osteoporosis in the elderly can also play a role in calcium supplementation. Let's take a look at how to make braised crab!

Ingredients: Ingredients

5 hairy crabs.

Excipients

Appropriate amount of ginger, appropriate amount of green onion, appropriate amount of garlic, 1 spoonful of cooking wine, 1 spoonful of dark soy sauce.

Step 1

1.The hairy crabs are cleaned with a brush.

2.Cut the crab in half.

3.The incision is covered with starch, front and back, and limbs.

4.Cut it all and dip it in starch.

5.Pour an appropriate amount of oil into the pan, you can have a little more, it is easier to fry.

6.When the oil is hot, put the crab in, do not touch it, and fry it slowly over medium heat.

7.If there is too much oil, you can turn the bottom of the pan so that each piece of crab can be fried well.

8.Once one side is cooked, flip it over and fry the other side.

9.After both sides are fried, stir-fry and then add a small amount of cooking wine.

10.Add a little soy sauce.

11.After stir-frying evenly, pour in boiling water, just before the crab, and cook until the soup thickens.

12.Add the chopped shallots and garlic.

13.A small amount of salt.

14.Stir-fry evenly and remove from the pan.

15.The fragrant hairy crab is fine.

The steps of the braised small crab

1.The small crabs are cleaned with a brush.

2.Boil a pot of boiling water to simmer the baby crabs to death.

3.To deal with the stuffy small crabs, cut off the burr legs on the edges as appropriate, and then cut the crab shells in half.

4.Heat the oil in a hot pan, add ginger slices and peppercorns and stir until fragrant, then pour in the processed small crabs.

5.Stir-fry over high heat, add a few drops of vinegar, then pour in soy sauce, cooking wine, bay leaves and simmer for about half an hour.

6.When the water is about to boil dry, reduce the juice on high heat, add the green onion segments, and stir well.

Tips:

I don't dare to kill the little crab, so I used the method of boiling first and then killing, if the dear drop will and dare to kill, you can directly ignore one or two steps, and directly open the braised small crab. Writing and writing, it suddenly occurred to me what it would taste like if I used Coke to roast crabs, I guess it would be sweet, hehe, I can try it next time.