When making stir fried spicy crabs, what should I do with the crabs?

Hairy crab is the most classic to cook with steaming, without any seasoning, which is not only simple to make, but also to preserve its original taste. With a little attention to the heat and time of steaming, you can calm down at home, and friends and family can slowly taste the unique deliciousness and sweetness. This is the most crucial step, and it is not okay to be timid.

Grasp the double tongs (Use the toothbrush handle to pick up the joints of the double tongs from the bottom up, and use the thumb and index finger of the crab catcher to grasp the crab claws firmly along the root of the tongs.) Individual ferocious crabs can first press down on the pincers a few times.

or a few taps) open the abdominal lid and squeeze out the excrement from the inside out in the middle.

The crabs I bought are wiped with a brush first, then put them under the faucet, and brush them with a toothbrush while rinsing, and they couldn't be cleaner. When killing crabs, you can put the crab belly on the cutting board, and use the back of the knife to chop it off with the strength of not cutting through the crab cover. Then pick the umbilical piece, lift the lid to remove the gills and cut the pieces, clean and neat.

How to boil the crab: After washing the crab, put it in a pot full of boiling water, increase a piece of ginger, and cook it over high heat. Generally, it takes 20 minutes for more than half a catty, and 15 minutes for less than 6 taels.

Put the cleaned crabs into a pot with half a pot of clean water, (if you don't put water, the crabs will run around) after all the water is washed, fill it with water and soak it for about ten minutes before rinsing, the purpose is to wash off the dirty water crabs brought in when washing crabs, of course, it is steamed and delicious, river crabs.

There are two ways to eat, the first is steaming: rinse the crab with clean water for later use, put an appropriate amount of water in the steamer, shred the green onion and ginger and spread it on the steaming drawer, then put the prepared crab on the steaming drawer, boil and steam for 15-20 minutes on high heat, then prepare the minced ginger and garlic into a small bowl and pour rice vinegar.

Mix thoroughly, wait for the crab to be steamed, and eat with seasonings.

Wrap the cut crab in cornstarch, heat the oil and fry it in the pan until golden brown and crispy, pour a little oil into the pan, add ginger, garlic, chili shells, and bean braid sauce to fry.

fragrant, pour in the cooking wine.

Then pour in the fried crab pieces, and then add the steamed fish soy sauce.

When the oyster sauce is boiled with a small amount of water to make the soup thick and fragrant, add green and red pepper rings, chicken clear, and pour sesame oil out of the pot and put it in the pot.

First of all, clean the crab, cut off the crab legs, dig out the cold substance, internal organs, etc., and then steam them in the pot, then put them in the pot and stir-fry them with chili peppers, so that they will be delicious.

First of all, we should wash the crab with water, and we should also use some edible salt, so that it can be cleaned more cleanly, and then cut the spicy crab in half and put it in the pot to steam it, and then add the seasoning and stir-fry.

The crabs should be cleaned and marinated in cooking wine, ginger slices, salt, etc. for a few minutes before putting them in the pot.

The crab should be shelled so that the crab can be fried directly, and the crab can be picked up and eaten directly.

Preparation of Hot and Sour CrabWhen the shell of the crab is cleaned, we divide the crab in half and coat the incision with some flour so that the roe does not come out. Next, we can pour some rapeseed oil into the pot, and after the oil is hot, add some green onions, ginger and garlic, as well as chili peppers and hot pot base. After all these preparations are done, we have to choose to fry the crab in the pot, because after frying, the spicy crab will be more crispy.

When the crab is fried, add it to the stir-fried spices and stir-fry, so that the very simple spicy crab is ready.

Tips to get rid of the fishy smell of crabsIf our sense of taste is more sensitive, then when soaking the spicy crab in salted water, we should add green onions, ginger, garlic and cooking wine to remove the fishiness. Because we bought the crab that was fired first, it is said that when the crab is soaked in salt water, the crab is still alive. Then add some cooking wine, green onions, ginger and garlic, the purpose is to make the crab drink the water, so that the fishy smell can be removed.

Spicy crab is very good, and many people like to eat spicy crab very much, because the crab itself has a particularly strong fishy smell. If we don't make spicy crab, many people can't accept the taste. There are also some people who like crabs very much, and they retain a fresh taste, so they make steamed crabs.

If the steamed crab is ready, it will not smell fishy, and it mainly depends on everyone's cooking skills.

To remove the fishy smell, you can first soak the crab in salt water, which can improve the taste, and at the same time, you can add seasonings such as chives and garlic when stir-frying, which can also effectively reduce the fishy smell.

When making stir-fried spicy crabs, you should treat them like this to remove the fishy smell of the crabs: first clean up the crabs, remove the navel, stomach, gills, cut the crabs into pieces and add a little salt, black pepper, green onion and ginger to squeeze out the juice, grasp and marinate for a few minutes, so that the fishy smell of the crabs will be completely eliminated.

First, soak the crab in cooking wine for a few minutes, add ginger slices and condiments. Then use some dried chili peppers when stir-frying, which can remove the fishy smell of the crab and taste very delicious.

<>1. Ingredients: 800 grams of pike crab, 3 garlic cloves, 3 slices of ginger, 5 grams of chopped green onion, 1 tablespoon of spicy hot base, 1 tablespoon of oil, 5 dried chili peppers, 1 tablespoon of Li Kuanzhi's light soy sauce, 1 teaspoon of sugar, 1 teaspoon of salt, 2 teaspoons of cooking wine and hoisin sauce.

2. Wash and chop the pike crab after removing the gill white and burr.

3. Put oil in a pot and stir-fry garlic cloves, ginger slices and dried chili peppers.

4. Put the spicy hot base, stir-fry over low heat until fragrant, add the crab and stir-fry over high heat for 2 minutes.

5. Stir-fry the soy sauce and hoisin sauce after that.

6. Add salt, sugar and cooking wine and continue to stir-fry for about 3 minutes, and finally add chopped green onions and stir-fry well.

Ingredients: ginger, green onion, oyster sauce, soy sauce, crab, chili, cooking wine. The crab shell is scrubbed clean with a brush.

Break it open and take it out. Wash the crab and cut it in half for later use. There is no meat at the tail of the crab legs, and the part is cut off for easy flavor.

Crab claws chop the mouth with the back of a knife. Chop the green onion, ginger and chili pepper and set aside. Put oil in a pan.

Add ginger slices and chili peppers and stir-fry the crabs, and fry them slightly until the crabs change color and bring out the fragrance. <

Materials:5 slices of ginger, 3 green onions, 2 tablespoons of oyster sauce, appropriate amount of soy sauce, 6 crabs, 2 chili peppers, 3 tablespoons of cooking wine.

1. Brush the shell of the crab with a brush. Break it open and take it out.

2. Wash the crab and cut it in half for later use. The part of the crab leg tail that has no meat is also cut off to make it easier to taste. Crab claws chop the mouth with the back of a knife.

3. Chop the green onion, ginger and chili pepper and set aside.

4. Put more oil in the pot. Add ginger slices and chili peppers and stir-fry the crabs, and fry them slightly until the crabs change color and bring out the fragrance.

5. Add a little water after the crab changes color. A pinch of cooking wine. Cover and simmer for about five minutes.

6. Finally, add oyster sauce and soy sauce and stir-fry evenly, and finally add green onions.

Turn the crab over to the back, pry open the soft shell on the back with a knife to remove it (the female crab is round, the male crab is triangular), flip the crab to the front, dig up the crab shell, cut the whole crab in half with a knife, remove the crab gills, carefully chop off the two crab claws, remove the tied rope, chop the shell with a knife, and cut the crab body into two halves in Kaifeng and cut it into four parts.

Spicy crab is a classic Han 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.

Put the meat crab in a utensil and add an appropriate amount of liquor, remove the gills of the crab after being drunk, staring at the hungry stomach, and cut the intestines into pieces; Wash the green onion and ginger, cut the green onion into segments, and cut the ginger into slices; When the oil is hot to three percent, put in Sichuan 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. This dish is fragrant, spicy, fresh, crispy, delicious and nutritious.

The crab is fried in the pot first, and then the pepper, garlic, and ginger slices are stir-fried, and the spicy base is added to stir-fry evenly, and then the crab is put into the side dishes, and the stir-fry can be out of the pot

Ingredients: Crab.

Excipients: celery, onion, enoki mushroom, chili, green onion, ginger and garlic, spicy hot pot base or spicy fragrant pot base, Sichuan pepper, coriander.

Production steps: 1. Wash the vegetables, cut the crab in half, and dip the incision in cornstarch.

2. Fry the crab incision into the oil pan until it is 7 minutes cooked, leave the oil in the pan and add pepper, garlic and ginger slices to stir-fry until fragrant, add the spicy base and stir-fry evenly.

3. Add the fried crab and stir-fry to taste.

4. Put in the vegetables, the order is that the mushrooms are put first, the celery and onions and peppers are put later, and the vegetables are slightly fried until soft.

5. Sprinkle with shallots and coriander.

6. That's it.

Notes:

2. The crab will be crispier and have a better taste after being fried beforehand.

First prepare the ingredients: flower crab, onion, green and red pepper, green garlic, celery, seasoning needs to prepare: oil, light soy sauce, corn starch, ginger, Sichuan pepper, dried chili, salt, cooking wine, vinegar, chicken essence, Pixian bean paste, after preparation, remove the crab shell and internal organs, clean it, materials:

Barracuda crab, Pixian bean paste, green onion, ginger, garlic, Sichuan pepper, seasoning, dried red pepper, sugar, cooking wine, beer, soy sauce, peanut oil.

Pixian bean paste and tempeh chop finely, dry chili peppers are blanched with boiling water and then chopped finely, that is, glutinous chili peppers, and then green onions are cut into sections, ginger is cut into large slices, garlic is cut in half for later use, and then prepare some rice wine, mash and rock sugar, the most important spices we don't need to use so much, there is no need to choose a large number of crabs, each one is about 1 tael, ** not expensive and easier to taste, it is best to choose a female crab with full flesh. After buying it back, it will be washed and disposed of. Remove the chela first (so as not to be pinched) and pat it with a knife.

Break open the crab body, remove the cold and dirty things such as the belly, cheeks, lungs, intestines, etc., rinse it and chop it for later use.

6 crabs, half an onion, 1 green onion, 12 cloves of garlic, 1 piece of ginger, 2 bay leaves, 20 dried chili peppers, a small handful of Sichuan pepper, 1 star anise, 1 small handful of rock sugar, a tablespoon of light soy sauce, 2 tablespoons of Pixian bean paste, 2 small spoons of white pepper, half a soup of aged vinegar When the color of the ingredients in the pot becomes darker, put the peeled crabs into the pot and stir-fry. Add salt, chicken essence, pour in cooking wine and cook until fragrant.

The live crab uses a small brush to brush the shell and fluff parts clean, and then turn the crab over, back up, between the penultimate crab leg on the right side, diagonally towards the upper left corner with chopsticks, so that the crab will not move after processing, put the hairy crab in the pot and steam for about 8 minutes, the crab is half-cooked, just appear yellow, take the crab to clean the stolen goods, remove the crab gills, crab line, crab heart, crab stomach, cut into small pieces for later use. Pour two-thirds of the pork bones into the pot and simmer the hairy crab until the crab is completely red.

After washing the ingredients, stir-fry on high heat and add the green onion and ginger. The specific method can be checked on the Internet, because the success rate of the finished product made according to everyone's experience sharing is very high, and the taste is very good. When you need to prepare these ingredients first and then fry them, you need to do them in one go, because you want to stir-fry, so you need to move quickly.

Remove from the pot, add oil to the hot pot, pour in the ingredients (except green onion leaves), stir-fry until fragrant, pour in the crab legs, stir-fry on high heat, add a little light soy sauce, sugar, an appropriate amount of five-spice powder, pepper and high wine, add a tablespoon of water to praise the pot, cover for a few seconds, continue to spread evenly over high heat, sprinkle with green onion leaves, and serve on the pot.

After the crab is cleaned, cut off the crab legs, take out the crab roe, then put it in the pot and stir-fry, put a little chili, and then put it back into the crab shell after frying. There are three steps, first of all, the crab is washed, the second step is to dig out all the meat of the crab, and the third step is to stir-fry in the pot and put in the seasoning.

Clean the crab first, then prepare the green onions, ginger and garlic, you boil the oil for me, put the crab in with the ingredients, and then stir-fry over high heat. Wash the spicy crab first, then prepare all kinds of ingredients, **, put it in the pot and pour oil into the pot, throw the ingredients into the pot, and then put in the crab and stir-fry.

The spicy crab has a strong aroma and is spicy and palatable, and the subtle umami of the crab meat complements the spicy flavor of the seasoning, but its production method and selection of ingredients are not difficult, so you can try it at home.

3 crabs.

Green onion 1 section.

Ginger to taste. 1 tablespoon chili paste.

3 cloves of garlic. Coriander to taste.

3 tablespoons of soy sauce.

Peppers 5 pcs.

Steps. 1. Prepare the materials.

2. Brush the crab clean, remove the umbilical cord, and cut it in half.

3. Prepare green onions, ginger, garlic and chili peppers.

4. Heat the pan, add oil and stir-fry ginger, garlic and chili, and then pour the crab into it and stir-fry.

5. Pour in the soy sauce and pour in the water.

6. Add a spoonful of chili sauce, cover and cook for 15 minutes until the juice is reduced.

7. Finally, add the green onion and stir-fry a few times.

1.The crab heart is an extremely cold thing, and it must be picked out if it cannot be eaten, and the crab stomach is particularly dirty to be pulled out and cleaned, and then the crab mouth and gills are deducted;

2.The processed crab is glued with potato starch to prevent the crab roe and crab meat from falling off during cooking;

3.The crab is fried twice, and the re-frying is to tighten the crab meat, avoid cooking is falling off and the time should not be too long, otherwise it will cause nutrient loss!