How should red hairy crab be eaten? How to make red hairy crab more delicious?

The red crab can be used directly for steaming, which is original and really delicious.

It should be blanched with water before putting it in the pot to boil, and then stir-frying after cooking, preferably with a little more soy sauce and light soy sauce.

1. Ingredients: 500 grams of river crab, 25 grams of net edamame, 15 grams of green onion, 10 grams of ginger, 10 grams of cooking wine, 15 grams of soy sauce, 1 gram of refined salt, 15 grams of sugar, 20 grams of flour, 10 grams of wet starch, 300 grams of fresh soup, 60 grams of lard.

2. Treat the river crab, cut it in half from the middle, and dip the cut surface with flour. Cut the green onion into flowers. Ginger minced.

3. Heat 40 grams of lard in the pot, arrange the crab shells in the pot one by one, fry until the crab shells are red, turn them over once, and fry until the crab body is red.

4. Cook in cooking wine, soy sauce, minced ginger, sugar, and refined salt and stir-fry well.

5. Add edamame, add fresh soup and cook over low heat until the crab meat is cooked thoroughly, collect the thick soup, thicken it with wet starch, sprinkle with chopped green onions, pour in the remaining lard and stir well, and put the crab back up in the pan and put it on the plate.

Hairy crab is delicious and simple and convenient:Ingredients: 330 grams of hairy crab.

Excipients: 2 grams of minced ginger, 3 tablespoons of light soy sauce, 1 tablespoon of balsamic vinegar, 1 tablespoon of sugar.

Steps: 1. Ingredients: hairy crab (washed), minced ginger.

2. Add 3 tablespoons of light soy sauce to the minced ginger.

3. Add 1 tablespoon balsamic vinegar.

4. Add 1 tablespoon of sugar.

5. Mix well into a dipping sauce.

6. Next, put the washed hairy crab into the steamer.

7. Then, cover and steam for 10 minutes.

8. Finally, open the lid and take it out.

9. Put it on a plate and enjoy it beautifully.

Hairy crabs are delicious and simple and convenient as follows:

Material: Hairy crab.

Ingredients: three or four slices of ginger, five shallots, 6 red dates, more than a dozen peppercorns, 8 pieces of rock sugar, an appropriate amount of rice wine, an appropriate amount of high white wine, two spoonfuls of light soy sauce, a spoonful of dark soy sauce, and an appropriate amount of water.

1. Select the female hairy crab, brush it clean, put it in a clean deep bowl, add green onion and ginger, and pour in white wine to remove the fish. (Adding liquor here can remove the fishiness, sterilize, and make the hairy crabs slightly drunk, and when they are pickled, the hairy crabs will not move.) )

2. Pour a small bowl of water into the pot, put in two pieces of rock sugar, and pour in some peppercorns.

3. Pour half of the water and dark soy sauce into the pot, add a handful of red dates and a few slices of ginger, and cook over high heat. (The amount of light soy sauce and dark soy sauce is half of that of water, and the light soy sauce should be more to play a seasoning role.) The dark soy sauce can be a little less, which mainly plays a role in adding color. )

4. After the heat boils, pour in a small bowl of rice wine, stir well, and then turn on low heat and cook for a few minutes.

5. After cooking, turn off the heat and let it cool. After the juice in the pot is cool, pour in 2 tablespoons of high liquor and stir well.

6. Pour out the white wine of the pickled crab in the bowl, pour the seasoned sauce into the crab bowl, cover the lid, and marinate the crab for about 3 days, then you can open the lid and eat.

Ingredients: 4 hairy crabs, appropriate amount of rice cakes. Excipients: appropriate amount of minced ginger, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oil, appropriate amount of flour, appropriate amount of green onion, appropriate amount of butter, appropriate amount of white sugar.

Steps: 1. Clean the hairy crab with a brush.

2. Cut the hairy crab in half.

3. Heat the butter, wrap the hairy crab noodles in flour and fry them in a pot until golden brown for later use.

4. Start the oil pan, stir-fry the minced ginger under the heat of oil, add the hairy crab, add cooking wine, oil consumption, light soy sauce, dark soy sauce, and white sugar and stir-fry evenly, add water to less than half of the hairy crab, boil over high heat and simmer over low heat for 5 minutes.

5. Add the boiled rice cake over high heat to reduce the juice, remove from the pot and decorate with green onions.