Garlic pike crab is delicious and nutritious, what ingredients do you need for garlic pike crab?

<> first wash and peel the prepared pike crab and remove the inedible gills and other parts. After cleaning, cut the crab into cubes and separate the shell and legs. Then dip the crab meat in dry starch to lock in its umami, pour oil into the pot, heat the oil and put the crab on it.

After frying the crab meat, put the remaining crab shells and crab legs in the pot and fry them together until they are 8 mature. Pour oil into the pot, after the oil is hot, put the green onions, ginger and garlic prepared in advance and stir-fry the pot, pay attention to the fact that there must be more garlic, because what we want to do is garlic pike crab. Then put the fried crab, pour in an appropriate amount of salt, light soy sauce, extremely fresh, cooking wine, soybean paste, vinegar, oyster sauce, sugar, and a small amount of water.

Cover the pot and simmer, after a few minutes, sprinkle the chopped green onions, then remove from the pan. Just like that, a delicious garlic pike crab is baked.

If you want to eat the original pike crab, then the best way to do it is to steam it. It's just that steaming needs to be paired with soul dipping sauce ginger vinegar, and the pike crab is paired with ginger vinegar, not to mention how fresh it is. The method is also very simple, you only need to prepare the pike crab, ginger, vinegar, first clean the pike crab, after cleaning, put the crab's belly up in the steaming drawer, and then put a piece of ginger on the belly of each pike crab, boil water in the pot, and put it in the steaming drawer after the water boils.

Steam on high heat for 10 15 minutes, during the steaming process we can prepare the dipping sauce, cut the ginger into minced pieces and put it in a bowl, add some vinegar and sesame oil, and you can prepare to eat.

It is best not to eat fruits immediately after eating seafood, because if they are eaten at the same time, it will cause abdominal pain, nausea and vomiting, etc., and it is best to eat it after 2 to 3 hours. You can't drink tea immediately after eating seafood, and you can't eat anything that contains vitamin C after eating seafood, if you eat it together, it can kill people with the same toxicity as arsenic we say. Drinking beer while eating seafood can trigger symptoms such as gout.

Ingredients: ginger, green onion, garlic, salt, sugar, soy sauce, rice wine, corn starch.

Method:1The pike crab is cleaned, the tail is removed and the gills are removed, and the middle of the crab belly is cut and then cut; Shred the ginger, cut the green onion into sections, and slice the garlic.

2.Evenly coat the sliced crab with cornstarch on both sides; After the oil in the pan is hot, add the ginger and garlic slices to sauté until fragrant, and then put the crab pieces into the pot.

Garlic pike crab is delicious and nutritious, the ingredients needed for garlic pike crab are: three pike crabs are extremely fresh, two spoons of soy sauce, a spoonful of rare cooking wine, three spoons of cooking oil, two spoons of flour, a little sugar and a green onion, three slices of ginger, and a little garlic cloves.

I think I need light soy sauce, soy sauce, chicken essence, monosodium glutamate, salted salt, star anise and pepper.

You can add some flavor, soy sauce or cooking wine, cooking oil, flour, sugar, ginger, onion and garlic.

Preparation of garlic pike crab].

Step 1: Handle the crab, then remove the inedible parts, wash them again, cut them into cubes, and put them on a plate for later use. Prepare other auxiliary materials, wash and cut them together, and then put them on a plate for later use.

Step 2: Put the cut crab pieces into the starch, let all the parts get the starch, and then put them on a plate for later use. Heat the pan, put in the appropriate oil, and when the oil temperature reaches a certain level, put the crab pieces wrapped in starch into the pan and start frying, you need to use high heat, if it is an easy pot to burn, then choose medium heat to fry the crab pieces.

When frying the crab pieces, you need to flip until golden brown on both sides, then remove from the pan and set aside.

Step 3: Pour out the excess oil in the pot, leave a little oil, pour the ginger and garlic into the pot and stir-fry. In about 20 seconds, you can stir-fry the ginger and garlic until fragrant, then add the dried chili peppers and stir-fry together, and then add the bean paste and stir-fry.

Then pour in the fried crab pieces and stir-fry together for a short while. Then pour the ingredients: salt, light soy sauce, cooking wine, vinegar and sugar into the same bowl, then add a little water and stir well, pour into the pot and stir-fry.

Reduce the juice over high heat, add some garlic, and sprinkle some chopped green onions on a plate.

Dark soy sauce, light soy sauce, soy sauce, minced garlic, chopped green onion, and spicy sauce are required. These are the materials that are needed.

Arrange the tofu into cubes on a plate, then place the ginger slices on top of the tofu, and place the sliced crab pieces on top of the ginger slices. Put some green onions, then put the removed crab cover on top, steam in water, 12-15 minutes, and the egg liquid is basically solidified. The crab meat is delicious, it can be steamed, blanched, boiled, fried, or the crab can be chopped and fried with ginger and shallots, and the Chaoshan area likes to be used to make raw pickled crabs.

The practice of Chaoshan pickled crab is very simple, the crab is best to choose the female crab, wash it, remove the crab cover, gills, stomach and intestines, add the seasoning made of cold boiled water, ginger, garlic, pepper, coriander, soy sauce, liquor and less salt and sugar, mix and put it in the refrigerator, and you can eat it at noon and at night. Although the practice of raw pickled crab can retain the umami of the crab to the greatest extent, it is to be eaten raw after all, so that people who are not used to eating raw can be deterred, you can make a pike crab stewed winter melon, which is fresh and sweet, and it is also a good dish that you don't know how to be full after eating. Prepare a casserole, take out 200 grams of rice, wash and add water, turn high heat to low heat and slowly simmer until the white rice soup appears, pour in the fried pike crab, cook until the porridge is viscous, add some salt, coriander or green onion before starting the pot.

Stewed pike crab with purple eggplant Ingredients: 2 pike crabs, 1 onion, 1 purple eggplant, edible oil, chili sauce, salt, and an appropriate amount of monosodium glutamate. Method:

1. Clean the crab and chop it into small pieces with a knife. 2. Then cut the eggplant into long strips and mince the onion. 3. Heat oil in a pot, then add chili sauce and minced onion and stir-fry until fragrant.

4. Add the eggplant and stir-fry for a while. 5. Then add an appropriate amount of water and simmer. 6. Add salt and monosodium glutamate to taste after cooking.

Ingredients: 1 piece of crab, 1 piece of ginger, 1 green onion, vegetable oil, cooking wine, minced garlic, garlic cloves, tempeh, light soy sauce, starch, salt, a little coriander and white sesame seeds (cooked). The position of the crab heart is between the black membrane coating and the yellow paste of the crab belly, connecting the crab gills, this part is also inedible, it is too cold in nature, and may cause gastrointestinal discomfort after eating.

Barracuda crab can be said to be the fattest season from August to November, at this time the pike crab has a high yield, large body and a lot of meat, delicate meat, fat cream, delicious taste, rich in protein and a variety of minerals, the taste can be said to be a must! So how do you make pike crab delicious?

Stir-fried rice cake with pike crab:Prepare the crab, ginger, green onion, dried chili, oyster sauce, dark soy sauce, cooking wine, rice cake, sesame oil, and sugar.

Cut the cleaned pike crab into small pieces.

Heat the pan and pour oil into the pan.

Put the crab meat in a pot and add an appropriate amount of oyster sauce, shredded ginger, green onion and dried chili.

Then put in two spoons of dark soy sauce and one spoonful of cooking wine, pour the cut rice cake into the pot, add water to cover the crab body, put some sesame oil, and add two spoons of sugar.

Finally, cover the pot and simmer over medium heat for 7-10 minutes to dry the soup, and then it can be removed.

Salt-baked pike crab:Prepare the crab and spices.

Pour salt into the pot, stir-fry, and then pour star anise, Sichuan pepper, bay leaves, green onions, and ginger slices.

Saute until golden brown until fragrant.

Then spread the lettuce leaves on the salt (to prevent the crab from touching the salt too salty), sprinkle some green onions, and simmer on high heat for 3-5 minutes.

Ingredients for shrimp and crab pot.

2 pike crabs and 15 shrimps.

15 chicken feet and 2 potatoes.

1 section of lotus root 200 grams of rice cake.

150g of Chiba tofu and 1 handful of shallots.

10 grams of ginger and 5 cloves of garlic.

150 grams of hot pot base and 2 bay leaves.

1 small handful of Sichuan pepper and 1 star anise.

1 small piece of cinnamon and 15 grams of cooking wine.

5 grams of dark soy sauce and 15 grams of sweet noodle sauce.

Fuel consumption 15 grams.

How to make shrimp and crab pot.

Step 1: Blanch the chicken feet in a pot under cold water in advance, boil out the foam, and then remove them.

Step 2Put it in the pressure cooker, add 1 tablespoon of cooking wine, 1 teaspoon of dark soy sauce, 1 tablespoon of sweet noodle sauce, and then add bay leaves, Sichuan pepper, star anise, and cinnamon. Add an appropriate amount of hot water. Cook on high heat until steaming, then reduce the heat to medium-low and continue to simmer for 15 minutes.

Step 3: When the chicken feet are stewed, we will process the other side dishes and cut the crab into cubes. Cut the potatoes into hob cubes and slice the lotus roots.

Step 4: Prepare a frying pan, add a little more oil than usual to stir-fry, heat the potato, lotus root, and chiba tofu and fry them until the surface is slightly yellow and charred.

Step 5 Then you can start stir-frying, pour oil into the wok and heat it, add the green onion, ginger and garlic and chopped millet pepper to stir-fry until fragrant, and then add the hot pot base to fry the red oil.

Step 6Put the shrimp and crab meat together and stir-fry evenly, add the previously processed side dishes and rice cakes, add 2 tablespoons of oyster sauce to enhance the freshness, if the hot pot base is enough to taste, you can omit the oyster sauce.

Step 7: Pour in warm water and side dishes about flush, wait for the soup to boil, add the stewed chicken feet, if you feel that the soup is less, you can also put some stewed chicken feet soup into it, the taste is more sufficient.

Step 8: After stir-frying evenly, turn on high heat to reduce the juice, see that the soup is almost finished, add a little parsley leaves to enhance the fragrance, and you can get out of the pot.

Cooking tips for shrimp and crab pot.

The side dishes are only fragrant after they have been fried, so it's best not to be lazy and skip this step.

There are two most common ways to cook pike crab: home steaming and boiling radish soup, and the most clicked in hotels is home steaming. The steamed crab is washed and sliced with an oblique knife, then cut into small strands, and cut the crab legs into sections.

Put tofu cubes or 1,000 rolls on a plate, then put the sliced crab in, add ginger slices, shiitake mushroom slices, green onion white segments, old wine, soy sauce, monosodium glutamate, chicken fat, and steam for 3 to 5 minutes. The crab boiled radish soup is a crab washed and cut into sections, which can be divided into 6 sections, and the white radish is cut into pieces and boiled in water for 3 minutes. Put oil, ginger slices, 2 garlic seeds, green onion white section in the pot and stir-fry until fragrant, add old wine and clear soup to boil, put the boiled radish in, simmer until the radish is crispy and soft, then put the cut crab in, add salt and chicken essence to taste, cook for 1 to 2 minutes, put in the mustard section and a little chicken fat.

There are stir-fried pike crabs with green onion and ginger, steamed pike crabs, curry flavored pike crabs, spicy pike crabs, and cream pike crabs, all of which are particularly common and delicious.

You can steam pike crab, stir-fried pike crab with green onion and ginger, stir-fried pike crab, curry pike crab, cream pike crab, these tastes are very good, especially like to eat.

Barracuda crab is one of the raw materials of seafood dishes, the meat is delicate, white, rich in protein, fat and a variety of minerals. Although the survival rate of pike crabs is low, they can still be eaten if they die in a short period of time and do not emit a peculiar smell, and their rich nutrition and tender taste are no less than fresh. The common practice is to steam the pike crab, which is easy to make, delicious and full of aroma.

Rinse the crab in a basin first, and carefully brush the outside of the shell with a small brush. After getting ready, put an appropriate amount of water in the steamer, put the washed crab in the steamer and cover the pot. Boil the water in the pot over high heat, and about 15 minutes after the water boils, you can turn off the heat and serve the crabs on a plate.

Pour a little rice wine, sugar and vinegar into the minced ginger, and the crab meat can be eaten with hands.

A plate of crabs, top table dishes" is indeed true, but the crab is cold, when eating, you still have to add some rice wine, ginger to dispel the cold and sterilize, if you don't like it so complicated, a little vinegar sauce with ginger is enough.

Barracuda crab, commonly known as "white crab" in some places. Because the cephalothorax is a shuttle, it is called a shuttle. The ** of the carapace has three protrusions, so it is also called "three-wart pike crab", which belongs to arthropods.

The body color of the pike crab varies depending on the surrounding environment. It is found in Japan, Korea, the Mabi-Lai Islands, the Red Sea and most of the coasts of Chinese mainland.

The pike crab has a lot of meat, fat cream, delicious taste, and rich nutrition. Fresh food is mainly steamed, but also salted to process "choking crabs" and crab paste, and crab eggs are rinsed and dried to become "crab roe", which are the top products in seafood.

The cooking method of pike crab is as follows:Ingredients: 3 fresh crabs, 5 pieces of curry, 1 onion, 2 spoons of cooking oil, 2 corianders, 100 ml of coconut milk, 20 grams of flour, a box of crab-flavored mushrooms, and a lemongrass.

1. Choose fresh pike crab as an ingredient.

2. Remove the gills of the crab and cut it in half, and change the onion, coriander and lemongrass to set aside.

4. Put the crab in the pan and fry it until golden brown.

5. Stir-fry the garnishes in another oil pan to bring out the fragrance.

6. Add shrimp mushrooms and curry cubes.

7. Add an appropriate amount of coconut milk.

8. Add the water that can be submerged in the amount of ingredients, then put in the crab and stew to taste.

9. Add an appropriate amount of salt before cooking, sprinkle with coriander and turn off the heat.

10. A pot full of super **.