How to fry crabs deliciously, how to fry crabs is the best way to eat

Ingredients: hairy crab, shallots, ginger, green pepper, soy sauce, star anise, salt.

Exercise: 1Wash the hairy crabs, cook them, remove the gills and cut them into two slices; Shred the green onion and ginger and set aside.

2.Wash the green peppers and cut them into cubes.

3.Add a little more oil to the pot, bring to a boil, add star anise and stir-fry until fragrant, then add soy sauce and stir-fry again.

4.Add ginger, garlic and green pepper to the pan and stir-fry quickly until cooked.

5.Put the dissolved hairy crab into the pot and stir-fry again. If juice is not available, you can add a little water to avoid the paste. Then add a little salt to taste, stir well, fill the hairy crab with soy sauce and remove from the pan.

1.Wash the crabs and chop them into cubes for later use.

2.Heat the oil in a pan, add a little shredded ginger and chili pepper and stir-fry until fragrant, add the crab pieces and stir-fry.

3.After stir-frying the crab a few times, add a little cooking wine.

4.Then put in the dark soy sauce and stir-fry a few times, then pour in a little water and cover to cook the crab, after the crab soup is slightly juiced, the eggs are scattered and poured in a circle along the edge of the pot, continue to stir-fry the crab, and finally add a little salt and chopped green onions, and get out of the pot.

1. Crabs can be seen to be anti-tuberculosis, and eating crabs is helpful to patients suffering from tuberculosis.

2. Crabs can help us clear heat and detoxify in summer, and have a certain therapeutic effect on patients with diseases such as blood congestion, injury, waist and foot pain, rheumatoid arthritis, etc.

How to fry crabs deliciously.

3. The cholesterol content of crab roe in crabs is relatively high, and patients with high blood pressure or diabetes should eat it in moderation and not in excess.

4. Crabs are rich in calcium, sodium, magnesium, potassium and other trace elements.

5. Crabs are rich in vitamins.

There are many nutritional values of crabs, but remember not to eat crabs raw, because according to relevant scientific research, it has been found that the rate of parasite bacterial infection in crabs is very high, and if eaten raw, it will cause coughing and even coughing up blood in our body's lung tissue.

If it invades the brain, it can cause us to be paralyzed. However, relevant experts have found that the infection rate of crabs is 20 percent after heating and eating, and it is generally necessary to soak in water at 55 degrees Celsius for 30 minutes or in salt water for 48 hours to clean up the parasites inside.

When eating crabs, you must pay attention to how it eats, when eating, you must dip it in sauce to dispel cold and sterilize, and when cooking, you must heat it thoroughly, otherwise it will cause gastroenteritis or food poisoning.

How to stir-fry crab deliciously:Ingredients: 4 three-eyed crabs.

Excipients: appropriate amount of green onion, appropriate amount of garlic sprouts, 5 garlic heads, appropriate amount of ginger, 2 finger peppers, appropriate amount of coriander.

Steps: 1. All materials are cut for later use.

2. Brush the crab with a brush and peel it off to remove the parts that cannot be eaten.

3. Cut it for later use, and crack the crab legs with the back of the knife.

4. Add ginger, garlic and chili peppers to the hot oil in the pot and stir-fry until fragrant.

5. Stir-fry the crab, add salt, chicken powder, green onion and garlic, coriander, add an appropriate amount of water, cover the lid and boil, and then you can get out of the pot.

Ingredients: 4 crabs, 1 pack of rice cakes, 2 spoons of chili sauce, 1 spoon of bean paste, appropriate amount of green onion and ginger, 2 spoons of light soy sauce, 2 spoons of cooking wine, appropriate amount of chopped green onion, appropriate amount of cooking oil, 1 tablespoon of sugar.

Method: 1. Clean the crab, you can use a toothbrush to brush off the bacteria on the surface, and then rinse it off.

2. Then put the crab on the board, belly up, cut it in half and set aside. Then cut the green onion, ginger and garlic and set aside.

3. Heat the oil, add the green onion and ginger and stir-fry until fragrant, then add the crab, fry the crab side down, and let the crab roe and crab paste solidify.

4. Then cook in cooking wine, add some bean paste and chili sauce, then add light soy sauce and stir-fry for a while, then pour in an appropriate amount of water and boil.

5. At this time, put in the rice cake, stir-fry evenly, bring to a boil over high heat, cover the lid and cook until the rice cake becomes soft, and finally add a spoonful of sugar to improve the freshness, sprinkle some green onions and stir-fry twice to get out of the pot, and then sprinkle some green onions to decorate it after the pot.

Ingredients: 3 crabs, 2 green onions, 3 slices of ginger, 1 chili pepper, 2 garlic Method:

1. Flush the crab into the water, I don't dare to cut it directly, so I use it with water.

2. Put water in the pot to boil, put in the crab, take it out when the color turns red, open the crab after it cools, remove the shell, and then cut the crab in half.

3. After the crab is grilled, wrap the crab in flour.

4. Start the pot on high heat, pour oil, pour the chopped garlic ginger, ginger and chili pepper into the stir-fry after the oil is hot, add some dark soy sauce, then pour the crab into the pot, fry for two or three minutes, the crab has already been cooked, so you don't need to fry for a long time, add the dark soy sauce, add some water to the dark soy sauce, salt and sugar, turn to low heat, and wait for it to collect the juice.

Precautions: When steaming crabs, the crabs should be tied up to prevent them from falling off their legs and yellowing after steaming.

Nutritional value: Crab is rich in protein and trace elements, which has a good tonic effect on the body. Crabs also have anti-tuberculosis effects.

Ingredients: Meat crab.

Seasoning: green onion, salt, sugar, white wine, dried chili, ginger, cooking wine, vinegar, Sichuan pepper, chicken essence, edible oil Method: 1. Put the meat crab in the utensil and add an appropriate amount of liquor, and cut the gills, stomach and intestines into pieces after the crab is drunk;

2. Wash the green onion and ginger, cut the green onion into segments, and cut the ginger into slices;

3. Sit in the pot and light the fire and put the oil, when the oil is hot, put in the pepper and dried chili pepper to fry the spicy fragrance, add ginger slices, green onions, crab pieces, pour in cooking wine, vinegar, sugar, salt and stir-fry evenly out of the pot and eat.

Although crabs are beautiful, according to scientific research, some parts are not edible. First, the crab stomach should be cleared. Crab stomach is commonly known as"Crab monk", triangular bony pouches at the anterior edge of the dorsal shell**; Second, it is necessary to remove the crab intestine, that is, a black line from the crab stomach to the crab navel; Third, we must remove the crab heart, which is commonly known as the hexagonal plate; Fourth, it is necessary to remove the crab gills, that is, the two rows of soft things that grow on the crab's abdomen like eyebrows, commonly known as crab eyebrows.

These four things contain bacteria, viruses, sludge, etc., and people can easily get sick after eating them. The doctor especially reminded that people can often see in the streets and alleys: some small traders and vendors push small carts and wear fried crabs in a string.

This crab should never be eaten. It is called brook crab, which is an intermediate host for some parasites, and if eaten, it is very susceptible to infectious diseases.

Stir-fried crab with green onion and ginger:

Ingredients: 500 grams of male crab, 150 grams of shallots, 25 grams of shredded ginger, 5 grams of garlic, 15 grams of cooking wine, 10 grams of light soy sauce, 10 grams of wet starch, 3 grams of sugar, 2 grams of sesame oil, 750 grams of lard (75 grams of actual consumption), 5 grams of salt, 5 grams of monosodium glutamate, and an appropriate amount of pepper.

Production] 1After the crab is slaughtered, put the belly up on the vegetable pier, chop it with a knife according to the midline of the umbilical cord, remove the crab cover, and scrape off the gills; Then chop off the chela, each chela is cut into two sections, and then use a knife to break the crab shell, and then cut each half-body crab body into four pieces, each piece with a claw, set aside.

2.Heat the wok with a fire, add the lard, burn until it is 60% boiling, that is, put the shallots, after stir-frying, remove the shallots, and filter the oil; Leave a slight oil bottom in the wok, stir-fry shredded ginger, garlic and fried shallots on the stove, when the fragrance comes out, fry the crab pieces well, cook the wine in turn, add soup, salt, sugar, soy sauce, monosodium glutamate, etc., cover and burn slightly, until the water in the pot will be dry, fry the lard (10 grams), sesame oil, pepper, etc., and thicken it with wet starch, and then you can get out of the pot.

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