The practice of boiled crabs at home, the practice of boiled crabs

1.Put the crab in the water, let it crawl and breathe fully, and then use a brush to clean the crab.

2.Put an appropriate amount of water in the pot, add ginger slices, boil the carved wine (about a spoonful), and then pour the crab into it and cook.

3.Once the shells turn red, cook for about 10 minutes.

4.When eating, dip it in soy sauce with ginger rice vinegar.

Preparation of braised hairy crab.

Clean all materials.

Preparation of braised hairy crab.

Separate the hairy crab from the shell and cut it in half. Finely chopped green peppers, peppers, garlic and ginger slices.

A common practice for braised hairy crabs.

Heat the oil in a pan. When it is hot, pour in the ginger, garlic and paprika. Stir-fry over high heat.

An easy way to braise hairy crabs.

Stir-fry for two minutes and pour in the hairy crabs. Add cooking wine, soy sauce, oyster sauce and some water. Stir-fry constantly. Then cover the pot and simmer.

Step 5: How to eat braised hairy crab?

Simmer for 5-8 minutes until the crab turns red. Stir-fry over high heat for 5 minutes, add water to the cornstarch, and thicken in the pan. Stir-fry for another 2 minutes.

The specific method of home-cooked boiled crab is as follows:

1. Put water into the pot, boil to about 45 degrees and turn off the heat, put the crab in it, and stun it (first, the crab legs will not fall, and second, I am not afraid of being injured by the crab's scissor hands).

2. Untie the rope that binds the crab, bring a glove and brush the whole crab clean, especially the hair on the two pliers has a lot of dirt, so you should brush carefully. Break open the bottom of the crab belly and rinse, brush it and put it in the pot.

3. Wash and cut the green onion into sections, slice the ginger and garlic and put the monosodium glutamate salt into it; Add half of the water that can submerge the crab, cover and bring to a boil over high heat, reduce the heat to medium and cook for 5 minutes.

4. Turn the crab over, cover and cook for another 5 minutes. Place the boiled crab on a plate and garnish with a little coriander.

How to eat crabs

, drunken crab

Put the crab bought back into the water for 2 days, let the excrement in its body be discharged, and then take it out of the water and put it for 1 day without feeding water, and then pour it into the mouth with wine, add an appropriate amount of salt, cooking wine, green onions, ginger, sugar, put it into a small jar and cover it, put it in the refrigerator and freezer room, you can eat it directly after 1 week, no need to boil, you can also use drunk crab stewed chicken or pigeon, its soup is mellow and nutritious.

2. Crab fried rice cakes

Wash the live crab and cut it into pieces, cut the rice cake into strips, and stir-fry the crab meat with green onions, ginger and rice cakes after pulling oil.

3. Stir-fried crab with salt and pepper

Cut the fresh and clean crab into pieces, soak it in green onions, ginger and cooking wine for a few minutes, drag the powder and fry it in the oil pan, sprinkle it with pepper and salt and green and red pepper grains and mix it in a pot, the color, flavor and shape are good.

Ingredients: 3 crabs, appropriate amount of shredded ginger, appropriate amount of water, appropriate amount of salt, appropriate amount of cooking wine.

1. Put an appropriate amount of water into the pot, put the ginger shreds together and boil;

2. Put the crab in after the water is boiled;

3. When the water is boiled again, add an appropriate amount of salt and cooking wine, cover and cook for about 10 minutes until the crab is cooked;

4. Out of the pot, when eating, you can dip ginger and garlic and add the juice to make a vinegar mixture.

People who are allergic to crabs, people with spleen and stomach deficiency, people with hypercholesterolemia, etc., should not eat crabs. Here's why:

1. People who are allergic to crabs: People who are allergic to crabs should eat crabs if they are not pure, otherwise they will have symptoms such as redness and swelling, itching, dizziness, nausea, vomiting, and chest tightness.

2. People with spleen and stomach deficiency and cold: crabs are cold, and people with spleen and stomach deficiency should not eat a large amount, so as not to damage the stomach and intestines, and have symptoms such as abdominal pain, diarrhea, loose stools, and lukewarm limbs.

3. People with hypercholesterolemia: crabs contain a lot of cholesterol, and patients with hypercholesterolemia should not eat a large amount of them, so as not to increase the cholesterol content in the blood and induce cardiovascular complications.

The first step of boiling crabs is to wash the crabs, and it is best to keep them in water for half a day to help spit out the sediment. Boiling crabs requires a pot under cold water, which can guarantee the delicious taste of the crabs and also prevent struggling. Boil the water for 15 minutes, turn off the heat and simmer for 5 minutes to prevent the crab meat from retracting and also ensure the ripeness of the crab.

The first step in boiling crabs is to clean the crabs, especially the mouth and abdomen, which are more likely to hide dirt and dirt, and can be cleaned with a brush. It is best to keep the crab in clean water for half a day before boiling it to help the crab spit out the sediment.

It is best to boil crabs in a pot under cold water, which can prevent the crabs from struggling violently after being heated, damaging the claws and claws, and destroying the deliciousness of the crabs. A pot under cold water can also make the crab mature consistently, so that the crab tastes better, and it is better to cook for about 15 minutes after the water is boiled.

Do not take the crab out of the pot immediately after cooking, turn off the heat and simmer in the pot for 5 minutes before taking it out of the pot, which can ensure the maturity of the crab to the greatest extent, and can also prevent the crab meat from shrinking after being cold, and maintain the delicious taste of the crab meat. When eating, you can dip ginger vinegar juice for a better taste.

Materials:

Sliced ginger, minced garlic, pepper chili oil, bean paste, butter, light soy sauce, salt, cooking wine, fried tofu, fresh mushrooms, garlic, crab meat, sugar.

Method

1.The method is very easy, first put ginger slices, minced garlic, homemade pepper chili oil, wait for the pot to heat some bean paste, stir-fry, add butter, a little light soy sauce, salt, cooking wine and half a teaspoon of sugar (seasoning), because the pepper chili oil itself is a lot of pepper powder, there is no need to put peppercorns.

2.Add about half a bowl of water, bring to a boil, pour in fried tofu, fresh mushrooms, garlic and crab meat, cook for about ten minutes, and then pour it into a preheated clay pot, then it is called boiled crab meat in claypot.

Materials:

Sea crab, seasoning package (because there are many very small, about the same size as green tea cake in foreign countries, China has not seen it, forget it if there is none) Garlic, ginger, soy sauce.

Because there is no such big thing to steam, I have to boil it in water, which is the easiest.

Method

1.Buy and wash (because sea crabs are generally frozen to sell, and there are not as many parasites as river crabs, so they are relatively clean, and you can wash them down with water, and you can also brush them with a toothbrush if you really want to).

2.Bring water to a boil.

3.Wait until the water boils and put in the crabs for about 10-15 minutes.

4.Wait for the crabs to float and cook for 2-3 minutes.

5.Then take it out and wait until it's cooler before you can eat it.

6.When eating, you can use garlic and ginger to make a sauce and dip it.

7.The soup can also be put in the refrigerator and eaten later by cooking noodles.

8.If you buy a lot of crabs at once, you can also put them in the refrigerator after cooking them (if you can't finish them).

Materials:

Crab, green onion, ginger slices, cooking wine, pepper, ginger vinaigrette.

Method

1. Brush the crabs clean;

2. Add water to the pot, after boiling, add green onions, ginger slices, cooking wine, pepper, put the steaming layer after the water boils, put the crabs, and steam them over high heat for 15-18 minutes, depending on the size of the crabs.

3. Dip it in ginger vinegar sauce when eating.

Parts that crabs can't eat

1. Crab gills. The crab's respiratory organs, which are dirty inside, are first removed after opening the crab shell.

2. Crab intestines. There was crab excrement in it.

3. Crab stomach. The triangular bun hidden in the crab roe, like the crab intestines, also has crab excrement.

4. Crab heart. It is also called a crab hexagonal board, this thing is in the crab roe, it is not easy to find, but it is hexagonal and looks very conspicuous.

Ingredients: Appropriate amount of green onions.

Garlic to taste.

Ginger to taste. Star anise: Appropriate amount.

Crabs: 10 pcs.

The practice of boiling crabs.

First of all, the crabs are bought and washed with running water.

Place the seasoning at the bottom of the bowl. A small bowl of water is enough, because the crabs will still come out of the water on their own. Put the small bowl upside down in the pot, when there is too much water, it will be sucked away by the bowl, so this step is very important.

However, you can't put too much water, the bowl has a limited ability to absorb water, and of course you can also put a larger bowl.

When the crab lid is boiled until the crab does not move, about three minutes, the crab navel is facing up, sprinkle some salt on the crab navel, and the salt can only taste good when sprinkled in this place.