The long legged crab is delicious first, and the practice of long legged crab is complete

If you want to make sashimi raw food, it is so sweet, and you can order mustard soy sauce or ginger vinegar soy sauce, which is simple and delicious. Chop the pieces and fry them in oil, fry them with ginger slices and shallots to stir-fry the crab with ginger and shallots, and you can make the sauce and roast crab with the sauce with the sauce and the sauce is delicious. Or you can steam a little perilla, I hope it can help you.

Simple drops: steamed, dipped in seasoning and eaten (red vinegar).

Hello dear, for you to find out, the practice of long-legged crabs is: 1Boiling type:

Boil the water, add ginger, green onion, cinnamon and other seasonings, put it into the pot, put it into the live long-legged crab, add salt to taste, and cook until the crab meat changes color and takes it out. 2.Steamed type:

Put the long-legged crab in a basket and put it in the steamer and microwave it for about 5 minutes. 3.Sauté type:

Put the long-legged crab into a hot pan and stir-fry, add onion, garlic, ginger, green onion, garlic, Sichuan pepper, add some oil, put a little soy sauce, salt, etc. 4.Sweet and sour type:

Put the long-legged crab into the pot, add the base mixture, add a little vinegar, sugar, salt, cooking wine, oyster sauce, a little water, and stir-fry until cooked. 5.Dry stir-fry type:

Heat the pot, add the mixture with sesame oil as the base, stir-fry until fragrant, add the long-legged crab, and fry until the crab meat changes color.

Raw materials of jasper crab leg meat:

200 grams of crab leg meat, 200 grams of coconut white, 5 grams of garlic, 5 grams of ginger foam, 10 grams of green onions, 10 grams of ginger slices, a small amount of mung bean starch, a small amount of salt, 1 teaspoon of sugar, 1 teaspoon of light soy sauce, 1 teaspoon of tomato paste, 1 teaspoon of sesame oil, 1 2 teaspoons of white rice vinegar, 1 teaspoon of wine, 1 2 teaspoons of sesame oil, 1 teaspoon of boiling water.

Preparation of jasper crab leg meat:

1. Clean and control the crab stick legs, add wine, salt, mung bean starch and stir, marinate for about 10 minutes.

2. Wash and cut the white water, put it in boiling water and blanch it for about 1 minute, then scoop it up and soak it in cold water for reservation.

3. Put the green onions, ginger slices, and crab stick feet together in boiling water and blanch them until the crab legs are red and cooked, and then scoop them up and set aside.

4. Stir the remaining condiments with minced garlic and ginger for reservation.

5. Put the crab legs from method 2 and the crab legs from method 3 on a plate and pour the sauce from method 4.

Most of the nutrients of crab legs are several types of crab sticks on crab legs, which are high-protein foods, high-fiber, high-fast nutrient foods. Naturally, the nutritional content of a hairy crab is not all concentrated on the crab leg meat, and the hairy crab also has a very nutritious thing, that is, crab meat.

Spicy stir-fried crab legs.

What I learned on TV is the same as the taste in the restaurant, and the spicy taste can be adjusted by yourself, and it can be medium spicy. It can be super spicy, but not slightly spicy, spicy is more delicious, my husband drank 3 bottles of beer in a row, my daughter ate fragrant, very unladylike, hehe. Simple burning.

Medium-spicy for 10 minutes.

The main ingredient is crab legs, 1 catty and 1 tael.

1 kg of auxiliary wine stuffing.

Ginger to taste. 1 large garlic seed.

9 grams of ground chili pepper.

Ingredients for green onions.

Liquor to taste. Salt to taste, light soy sauce to taste.

Appropriate amount of dark soy sauce. A little balsamic vinegar.

Water a bowl of spicy fried crab legs.

1.Wash the crab legs, follow the lines, and cut them with scissors.

2.Hit the middle of each crab leg with a hammer (so that it tastes good).

3.Prepare ginger and garlic seeds.

4.Prepare 1 kg of wine stuffed seeds, 9 grams of spicy chili peppers, an appropriate amount of white wine, ginger slices, 1 garlic seed, do not cut, and cut the green onion into sections.

5.Appropriate amount of oil, add ginger and garlic seeds, stir-fry until fragrant.

6.Pour in the crab legs and stir-fry, add the white wine (to remove the smell), cover the pot and simmer for 30 seconds.

7.Put 1 pound of wine and cook for 30 seconds.

8.Add an appropriate amount of salt, light soy sauce, dark soy sauce, stir-fry evenly, and add a little balsamic vinegar.

9.After stir-frying, add a bowl of water, cover the crab legs, put 9 grams of chili powder (if you want to be more spicy, you can put more chili pepper powder), cover the pot, bring to a boil over high heat, and reduce the juice over medium heat.

10.Don't collect the juice too dry, leave some juice to be more delicious, and put the green onion out of the pot.

Personally, I think the seafood is still steamed and authentic.

Tools Required: Scissors.

1. First of all, break the crab legs of the long-legged crab into two sections, as shown in the figure below

2. Then use scissors to cut off the joint head of the crab legs, as shown in the figure below

3. Then insert one side of the scissors into the crab leg to cut the crab leg shell, as shown in the figure below

4. Then break the crab leg shell with both hands, as shown in the figure below

5. Finally, you can take out the crab leg meat and eat, as shown in the figure below

The taste of hairy crabs has many flavors depending on the part, according to the glutton: the thigh meat is short and slender, and the taste is the same as that of dried scallops; The calf meat is long and delicate, as beautiful as a whitebait; Crab body meat, white and crystalline, better than white fish; The wonderful taste of crab roe is indescribable.

Step 1: Use scissors to cut off the eight legs of the hairy crab, and two large tongs.

Step 2: Remove the crab intestines (i.e. a small piece of cover on the belly button of the crab). (All internal organs should not be eaten, because of the accumulation of heavy metals, it is easy to be poisoned if you eat more.) )

Step 3: Remove the crab lid, scoop out the triangular cone-shaped crab stomach in the middle of the crab lid with a small spoon and discard it, and you can enjoy the crab roe on the crab lid.

Step 4: Use scissors to cut off the excess crab lungs and crab mouth.

Step 5: Use the handle of a spoon to pick out a hexagonal sheet in the middle of the crab body, that is, the crab heart, and discard it, and you can enjoy the crab roe. (It is said that the heart of the crab is extremely cold, and those who are weak may have stomach trouble if they eat it.) )

Step 6: Break the crab body in half, and you can see the filamentous crab meat. As long as you tear along the crab legs, you can remove the crab meat.

Step 7: Use scissors to cut the crab leg into three sections, and the last crab toe can be used as a tool.

Step 8: Use the tip of the crab toe to poke out the meat in the middle of the crab leg; The meat on the front of the crab leg is poked out with the thick end of the crab's toe.

Step 9: Divide the crab claws into three sections, the first two sections can be directly cut through the crab shell, and the meat can be scooped out with a spoon.

Step 10: Break the two pincers in the opposite direction with your hands, the shells will be completely separated, cut the two sides of the pliers, and you can pick out the meat to enjoy.

First, use scissors to open the crab legs forward, and then use a knife to dig out the meat inside. Here's how to do it, first prepare the materials: crabs, scissors, knives.

1. First take out the boiled crab, and then use a knife to cut off the crab's feet.

2. Cut the cut crab legs in half, take out the meat half, and then use scissors to cut the crab legs.

4. Use a knife to dig out the meat of the crab legs.

5. Done.

Bite the two ends a little apart and suck it firmly to suck out the crab meat completely. Under normal circumstances, it is easy to suck, but if it is not possible, you can directly peel off the crab shell.

With scissors, cut both ends open, and it comes out as soon as you suck it!

Tools Required: Scissors.

1. First of all, break the crab legs of the long-legged crab into two sections, as shown in the figure below

2. Then use scissors to cut off the joint head of the crab legs, as shown in the figure below

3. Then insert one side of the scissors into the crab leg to cut the crab leg shell, as shown in the figure below

4. Then break the crab leg shell with both hands, as shown in the figure below

5. Finally, you can take out the crab leg meat and eat, as shown in the figure below

The first way to eat is to steam king crab, first of all, we treat the emperor hail crab with clean water, and be patient when washing! Then separate the cap from the body to remove the lungs (gills). Remove the crab legs, cut the crab body into four pieces, add water to the pot and put ginger slices, put the crab body and crab legs on a plate and put it in a small steamer, and steam it on high heat for five minutes after the water is boiled.

Finally, take a bowl and add minced ginger to light soy sauce, rice vinegar, sesame oil and mustard paste to blend into "three or four oils". The steamed king crab is eaten in a dipping sauce and can be adjusted according to your taste. If you like to eat mustard, don't put too much, otherwise you will regret it.

The second is the king crab steamed egg custard, first of all, we divide the king crab into crab cover, crab body and crab legs. Then put them together. Steam the eggs, put on the crab lid, let the crab lids receive the flavor of the shell, steam them together for a few minutes, then they will be steaming hot in the oven.

For such a Chinese New Year's Eve, you must use 5 eggs to steam together to receive the crab cover without waste! King crab cover with steamed eggs. It looks bright and super appetizing.

Eggs are so steamy. The eggs are tender. In addition, it also receives the taste of crab cap.

It's super addictive. The seafood-flavored egg custard is a favorite of children.

The third is the crab cheese baked pasta. Cut the crab body into pieces, mix it with raw ingredients, put it in oil and heat it, drain the oil and set aside, then burn the noodles with spare boiling water, fry the garlic and onion butter, add water, put the crab meat and cheese together, cook until the juice collects, and then dish. Cheese has a strong flavor.

It contains the crab body, which is tender, smooth and sweet meat. The flesh body is sufficient and reliable. There is also a stream of cheese juice, when it opens its own juice in the mouth and squirts.

The pasta is cooked well, mixed with cheese and crab juice. It is absolutely delicious and filling.

The fourth kind of friend is steaming crab leg minced meat vermicelli. Open the crab legs, add minced garlic and steam with vermicelli for five minutes. It is best to fry the minced garlic in advance to give full play to the flavor of the garlic.

The crab legs are carefully cut, so it is easy to eat. In addition, the crab meat such as the taste of garlic becomes very fragrant. The length of the crab leg meat is often strong, and the main point of this dish is to stir-fry the minced garlic, not to fry it over high heat, it will be easy to paste.

The fifth is to make porridge with crab legs, first of all, we prepare two shrimp in advance, rinse them, pick out the shrimp line, tell you a little trick, use a toothpick to remove the shrimp line, don't go to the shrimp head, because the shrimp head contains nutrients, we put a little oil in the pot and then put in the shrimp, gently stir-fry the shrimp head with red oil everywhere and then put in the rice porridge and then put in the crab legs, you can put some ginger shreds, add the appropriate amount of salt and pepper and then cook for ten minutes, the delicious seafood porridge will come out, Pay attention not to put too much base oil, otherwise the porridge will be too greasy when drinking.

Spicy crab legs:

1. Clean the crab legs, pat them open with the back of the knife, so that it is easy to absorb the flavor, ginger, garlic, millet pepper, cut into minced pieces, and set aside.

2. Pour oil into a hot pan, add ginger, garlic, millet pepper, stir-fry the fragrance, pour in the crab legs and stir-fry for a while, pour a bottle of beer, burn for 10 minutes on high heat, and then simmer for 30 minutes on low heat.