How to make big crabs, how to make big crabs

I will share with you two simple and delicious ways to make two kinds of crabs.

1. Steamed crabs

First of all, soak the crabs in water for about an hour to soak the river water clean.

Then clean the crab, you can use a toothbrush to scrub the surface of the crab, wash off the sediment, and then uncover the triangular lid of the crab, remove the dirt inside, and then remove the crab gills, stomach and other parts.

Then put it on a plate, put green onions and ginger slices at the bottom of the plate, and then put the washed crabs on the top and steam them in the cage drawer, steaming for about 20 minutes.

Steaming crabs can not only retain the original umami of crabs, but also will not destroy the vitamins in the crabs, and the nutrition will not be lost.

2. Braised crab

First of all, wash the crab and cut it in half, slice the green onion and garlic, cut the ginger into shreds, and set aside a little dried chili. Put oil in the pot, add the peppercorns and dried chili peppers to fry until fragrant, then put the processed and cut crabs into the pot, add ginger, shallots and garlic slices and fry until fragrant. Wait until the crab is fried until it changes color, then put some cooking wine to enhance the fragrance, vinegar to remove the fish, add some water, add a little sugar, and boil the soy sauce until the water boils, then remove the juice from the pot.

The meat of braised crab is delicious and juicy, the crab roe is fragrant, and the aftertaste is endless. Crab meat is also rich in nutrients, which allows you to absorb the nutrients of crabs.

The practices of big crabs are: steamed crab in Huadiao, steamed crab, crab in spicy casserole, crab and cabbage vermicelli pot, crab in sauce, salt-baked crab and so on.

There are generally two types of crabs, one is the sea crab and the other is the freshwater crab, that is, the river crab.

The nutritional efficacy of crabs, the reason why crabs can be liked by many people, one is the rich taste, the other is that its nutritional value is very high, it is rich in protein, fat and calcium compounds, especially protein and fat, its nutritional content is several times that of ordinary fish and pork, and some trace elements contained in it can promote the development of the brain, thereby enhancing its memory ability.

Ingredients: a few crabs, an appropriate amount of ginger and locust rotten, half a piece of Zheng leaky garlic cloves, and 2 spoons of vinegar.

Steps: 1. Prepare materials.

2. Rinse the crabs.

3. Place your abdomen facing up.

4. Put ginger, onion and garlic evenly.

5. Put salt. <>

6. Mainly put on the abdomen for easy taste.

7. Put it in a pot and steam.

8. Ginger, garlic, shallots, cooking wine, soy sauce.

9. Pour the cooking wine on the crab and it is done.

How to make a big crab: Spicy crab. This is a classic traditional dish in Sichuan Province, which belongs to Sichuan cuisine. A dish made with meat crab supplemented with green onions, ginger, Sichuan peppercorns, dried chilies, etc. This dish is fragrant, spicy, fresh, crispy, delicious and nutritious.

1. After buying the crab, first raise it in light salt water for half a day, spit out the sediment, and then poke the crab to death with chopsticks; Scrub the crab with a toothbrush and rinse it with running water.

2. Chop each crab into 4 pieces; Place in a bowl, add a pinch of salt and pepper and marinate for 5 minutes.

3. Chop the green onion, ginger and garlic finely, garlic and ginger can be a little more, chop the pepper according to your own spicy degree, and then put them together; Add a tablespoon of light soy sauce and a tablespoon of oyster sauce and a teaspoon of aged vinegar to make a bowl of sauce.

4. Sprinkle the marinated crab pieces with starch, and evenly stain each piece with starch, and be sure to stain each side; Heat oil in a wok and fry the crab pieces until they change color.

5. After the crab pieces change color, put them out for later use, and leave the bottom oil in the pot; Add green onions, ginger, garlic and chopped peppers, stir-fry over low heat until fragrant.

6. Pour in the crab pieces, turn to medium heat and stir-fry; Cook in the sauce and stir-fry to taste; Sprinkle an appropriate amount of shallots before cooking.

Ingredients: Crab, 1000g;

Excipients: 15 grams of rice wine, 30 grams of minced ginger, 30 grams of minced garlic, 20 grams of soy sauce, a little sugar, a little monosodium glutamate, 15 grams of sesame oil, 50 grams of balsamic vinegar;

Rinse the crab with clean water and put it in a container;

Put the minced ginger in a small wine bowl, add boiled soy sauce, sugar, monosodium glutamate, rice wine, and sesame oil and stir. Take another small bowl and put the vinegar for later use;

Put the crab in the basket and steam it over fire for 15 to 20 minutes until the shell is bright red and the crab meat is ripe, then take it out. Serve with oil to taste and vinegar.

When processing crabs, ginger vinaigrette can be prepared to dip the crabs for a better taste.

Chop 1 small green onion, 2 thin slices of ginger and 1 small clove of garlic into broken rice, put them in a bowl, add 1 2 tbsp of vinegar, 1 teaspoon of light soy sauce, and add 1 tbsp of hot oil.

Take a plate, first spread the vermicelli, then spread the chopped crab, finally cover the crab shell, put it in a pot of boiling water over high heat, and steam for 8 minutes.

Heat the oil in the pot until it is 6 hot, then pour it on the crab sprinkled with chopped green onions while it is hot and serve.

Ingredients: 1000g crab

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of Sichuan pepper, appropriate amount of liquor.

Step 1Rinse the crab with clean water a few times, never with your hands.

2.Pour white wine into the rinsed crabs, wait for the crabs to fall unconscious, and brush them again.

3.Place the chopped shallots, ginger, star anise and peppercorns on a plate for later use.

4.Put water in the pot, put in the crab after the water boils, pour in the ingredients in the dish above, and steam on high heat for 15 minutes.

5.Open the lid after the crab is steamed.

6.Take a saucer and put chopped ginger and garlic in it, and pour in light soy sauce and vinegar.

7.Put the steamed crab on a plate and dip it in the ingredients when you eat it.

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.

3. 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, 4. After the fire boils, put the cut crab pieces one by one, 5. 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), 6. Add the onion, then close the lid and cook for about 15 minutes. Add chopped green onion and chopped coriander before cooking.

The common practice of crabs is as follows:Ingredients: 2000 grams of crab, 5 tablespoons of salt, appropriate amount of water.

The first step is to buy back the crab from the lead, remove the rubber band of the leggings, and clean it, as shown in the figure below

The second step is to put on the steamer and steam through the water. Belly up, as shown in the figure below, talk about Shupei:

The third step is to sprinkle with salt, so that the steaming can contain only enough salt flavor, as shown in the figure below

Step 4: After boiling the pot, steam for another 5 minutes, as shown in the figure below

The fifth and last step is to take it out and eat, as shown in the figure below