How to make hairy crabs delicious, how to make hairy crabs delicious

Steamed hairy crab: Wash the hairy crab first. Use a brush to brush the sediment on the surface of the hairy crab, especially the crab mouth and navel, as well as the leg joints, and put it directly into the steamer to steam it after brushing. Steamed until the hairy crab is red, it is cooked, and a full crab roe is broken with your hands, wild, and it is fragrant to eat.

The hairs are on the cooler side. When eating hairy crab, it is best to use minced ginger to adjust the sauce. Or it's better to drink some rice wine or Huadiao wine. Avoid drinking beer while eating crabs.

How to make the drunken hairy crab:

Put the washed hairy crab in a deeper container and add water to the pot. Place in the marinade packet. MSG, sugar, soy sauce, pepper.

Bring to a boil and add white wine. Stir well to make a drunken marinade, pour the marinade into a container containing hairy crabs, add some chili peppers and green onions, marinate for a day and then serve.

Let's introduce the method of stir-fried hairy crab. If the size is relatively small, you can just put it into the wok and fry it. The slightly larger ones are cut in half along the hairy crab.

Chop off the tips of the claws and the crab navel and dip some flour on the fracture. Put oil in the pot, when the oil temperature is about five to six percent hot, put the flour-stained side down into the pot, fry until golden brown, stir-fry again, add cooking wine, sugar, minced ginger, soy sauce, cover the pot with an appropriate amount of water and burn until the soup becomes less, and then pour in a small amount of water starch. After stir-frying a few times, remove from the pan and sprinkle some cilantro on the edges.

The easiest and best way to eat hairy crab is to use steaming to keep the original flavor.

Hairy crabs are generally steamed more originally, and when steaming, put a few slices of ginger or a perilla to remove the smell.

When it's time, bring the bench, bowls, chopsticks, and rice to hug him.

River crabs are cold, try to eat them with ginger vinegar sauce and love to eat river crab buckle 1. Love to eat sea crab buckle 2. All love to eat buckle 3

One crab and two eats, and after reading it, I earned it again.

Ingredients: 4 hairy crabs, appropriate amount of rice cakes. Excipients: appropriate amount of minced ginger, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oil, appropriate amount of flour, appropriate amount of green onion, appropriate amount of butter, appropriate amount of white sugar.

Steps: 1. Clean the hairy crab with a brush.

2. Cut the hairy crab in half.

3. Heat the butter, wrap the hairy crab noodles in flour and fry them in a pot until golden brown for later use.

4. Start the oil pan, stir-fry the minced ginger under the heat of oil, add the hairy crab, add cooking wine, oil consumption, light soy sauce, dark soy sauce, and white sugar and stir-fry evenly, add water to less than half of the hairy crab, boil over high heat and simmer over low heat for 5 minutes.

5. Add the boiled rice cake over high heat to reduce the juice, remove from the pot and decorate with green onions.

Hairy crab is delicious and simple and convenient:Ingredients: 330 grams of hairy crab.

Excipients: 2 grams of minced ginger, 3 tablespoons of light soy sauce, 1 tablespoon of balsamic vinegar, 1 tablespoon of sugar.

Steps: 1. Ingredients: hairy crab (washed), minced ginger.

2. Add 3 tablespoons of light soy sauce to the minced ginger.

3. Add 1 tablespoon balsamic vinegar.

4. Add 1 tablespoon of sugar.

5. Mix well into a dipping sauce.

6. Next, put the washed hairy crab into the steamer.

7. Then, cover and steam for 10 minutes.

8. Finally, open the lid and take it out.

9. Put it on a plate and enjoy it beautifully.

Hairy crabs are delicious and simple and convenient as follows:

Material: Hairy crab.

Ingredients: three or four slices of ginger, five shallots, 6 red dates, more than a dozen peppercorns, 8 pieces of rock sugar, an appropriate amount of rice wine, an appropriate amount of high white wine, two spoonfuls of light soy sauce, a spoonful of dark soy sauce, and an appropriate amount of water.

1. Select the female hairy crab, brush it clean, put it in a clean deep bowl, add green onion and ginger, and pour in white wine to remove the fish. (Adding liquor here can remove the fishiness, sterilize, and make the hairy crabs slightly drunk, and when they are pickled, the hairy crabs will not move.) )

2. Pour a small bowl of water into the pot, put in two pieces of rock sugar, and pour in some peppercorns.

3. Pour half of the water and dark soy sauce into the pot, add a handful of red dates and a few slices of ginger, and cook over high heat. (The amount of light soy sauce and dark soy sauce is half of that of water, and the light soy sauce should be more to play a seasoning role.) The dark soy sauce can be a little less, which mainly plays a role in adding color. )

4. After the heat boils, pour in a small bowl of rice wine, stir well, and then turn on low heat and cook for a few minutes.

5. After cooking, turn off the heat and let it cool. After the juice in the pot is cool, pour in 2 tablespoons of high liquor and stir well.

6. Pour out the white wine of the pickled crab in the bowl, pour the seasoned sauce into the crab bowl, cover the lid, and marinate the crab for about 3 days, then you can open the lid and eat.

1. Steamed crab is the most common way to eat, when making this dish, you can divide the crab in half and sprinkle it with a little garlic, which will make the crab taste better and delicious.

2. You can take out the meat of the crab and cook it into porridge with rice, which is light and delicious. You can add some ginger when making this, which can remove the fishy smell of crab.

3. The crab can be processed, wrapped in a layer of starch, and fried with rice cakes, and some hot sauce can be added when stir-frying.

4. Handle the crab first, then cut it into appropriate sizes, and fry the crab in a spicy way. You can add some starchy water to the end of this dish.

1. Ingredients: 500 grams of river crab, 25 grams of net edamame, 15 grams of green onion, 10 grams of ginger, 10 grams of cooking wine, 15 grams of soy sauce, 1 gram of refined salt, 15 grams of sugar, 20 grams of flour, 10 grams of wet starch, 300 grams of fresh soup, 60 grams of lard.

2. Treat the river crab, cut it in half from the middle, and dip the cut surface with flour. Cut the green onion into flowers. Ginger minced.

3. Heat 40 grams of lard in the pot, arrange the crab shells in the pot one by one, fry until the crab shells are red, turn them over once, and fry until the crab body is red.

4. Cook in cooking wine, soy sauce, minced ginger, sugar, and refined salt and stir-fry well.

5. Add edamame, add fresh soup and cook over low heat until the crab meat is cooked thoroughly, collect the thick soup, thicken it with wet starch, sprinkle with chopped green onions, pour in the remaining lard and stir well, and put the crab back up in the pan and put it on the plate.

1. Clean the hairy crab and put it in the steamer to steam through water. After boiling the pot on high heat, it can be steamed for 10 minutes, and the taste is more beautiful when dipped in ginger vinegar when eating.

2. Citrus and hairy crab: eating together will make people walk softly, and you can drink garlic juice**.

3. Honey and hairy crabs: eating together will cause poisoning, and you can use slurry water**.

4. Hairy crab and peanuts: eating together is easy to cause diarrhea, and you can use slurry water**. Peanuts are rich in oil, hairy crabs are cold, cold and profitable, the two eat together, mostly cause diarrhea, and the biochemical reaction is complex after eating the two, so it is not suitable to eat together.