The practice of braised hairy crab, the home cooked practice of hairy crab

Braised hairy crab is a food made from hairy crabs. And this food is very distinctive, because of its delicious aroma, the red roasted crab is also popular with many people. Of course, eating braised crab can not only enjoy the deliciousness, but also be able to supplement the human body with many types of nutrients.

Below, I will introduce you to the practice of hairy crabs, the precautions for the use of hairy crabs and the selection method of hairy crabs!

First, the practice of braised hairy crab.

Ingredients: 4 crabs, salt, sugar, oil, green onions, ginger, coriander, and a little cut noodles.

Production process]:

1. Open the umbilical cover of the crab's abdomen, squeeze the contents vigorously, wash the crab with a brush, and use a knife to open it in two. Place face-up in a small basin for later use.

2. Pour some oil into the pot, stir-fry the ginger slices after heating, then add 4 bowls of water, put salt and a little sugar, after the fire boils, put the cut crab pieces one by one, first put the cut surface of the crab into the soup and then put the whole piece into the soup (so that you can keep more crab juice), add onions, and then close the lid and cook for about 15 minutes. Add chopped green onion and chopped coriander before cooking.

2. The parts of the crab that cannot be eaten.

1.Crab bubbles. Mr. Lu Xun said that the drop "crab monk" - the best whereabouts of Fahai are here!

How do you find this crab stomach, which is also a crab bubble? First along the lower edge of the cover to peel up, open the crab cover, put the crab body on the side and wait for a while to eat, first dig out the yellow in the crab cover, take out the crab bubble (in the mouthparts part), but it is very interesting to carefully flip the crab bubble from the inside to the outside, you will see a vivid little Fahai! However, if you take out the crab bubbles, you can put the crab roe in the crab lid you just dug out with ginger vinegar and eat it in a big bite, which is extremely delicious!

2.Crab gills and triangular crab whites under the gills.

These are all cold things, and they are also relatively dirty and cannot be eaten.

3.Crab heart. It is hexagonal in the ** of the crab, hidden in the middle of the crab belly in the thickest place of the yellow paste, under a black membrane, the crab heart is extremely cold, and it must not be eaten, especially the elderly and children! Avoid!

4.Crab intestines. It's a small line hidden in the crab roe, and this one is the least easy to find.

3. Tips for choosing crabs.

1. Look at the color. The back of the shell is dark green, generally thick and solid, yellow, and mostly thin. Put the crab in the sunlight or backlight observation under the light, the edge of the crab cover is opaque, indicating that the crab is full, if the translucent gap is visible, the crab is relatively empty.

2. Look at the abdominal navel. If the navel is protruding, it is generally full of fat, and if it is concave, the paste is insufficient. The more black the navel, the fatter the crab, gently open the navel, and the faint yellow is better.

For river crabs, there is a saying that "September (lunar calendar) eats male, October eats female", the navel is round for female crabs, and the navel tip is for male crabs.

3. Weigh the weight. The fat and strong feel is heavy, and the feel is light and fluttering, and there is less shriveled meat. Flip the crab with its belly facing up, and you can quickly flip it back with the crab foot bounce, and your belly is high above the ground when you crawl, which is healthy and fresh.

4. Check your feet. The crabs with bristles on their feet and golden fur are better, and their legs are hard and difficult to pinch are the fattest.

: Crab is a treasure in food, known as the folk proverb of "a plate of crabs, a dish on the top table". Not only is it delicious, but it is also nutritious and is a high-protein tonic. Eating crab is steamed as authentic, so let's take a look at how to make hairy crabs!

Material: Main materialHairy crab 330 grams.

Excipients

2 grams of minced ginger, 3 tablespoons of light soy sauce, 1 tablespoon of balsamic vinegar, 1 tablespoon of sugarPreparation of steamed hairy crab1.Ingredients: Hairy crab (washed), minced ginger.

2.To the minced ginger, add 3 tablespoons of light soy sauce.

3.Add 1 tablespoon balsamic vinegar.

4.Add 1 tablespoon of sugar.

5.Mix well to form 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...

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.

The home cooking of hairy crabs is as follows:Ingredients: 330 grams of hairy crab.

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

1. Clean the hairy crab and cut the minced ginger for later use.

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

3. Add 1 tablespoon of balsamic vinegar to enhance the flavor and mix well into a dipping sauce.

4. Put the washed hairy crab into the steamer.

5. Then cover and steam for 10 minutes.

6. Open the lid and put it on a plate, and you can enjoy it beautifully.

The preparation of braised crab is as follows:Ingredients: 500 grams of field crab, appropriate amount of salad oil, 3 cloves of garlic, 5 slices of ginger, appropriate amount of cooking wine, 2 tablespoons of oyster sauce, 1 tablespoon of light soy sauce, 1 gram of salt, 1 gram of monosodium glutamate.

Steps: 1. Pour oil into the pot.

2. It's hot again, Shimoda crab, fry the crab meat.

3. Add ginger and garlic, oyster sauce, light soy sauce, salt, cooking wine, monosodium glutamate, and clear.

4. Cook over low heat.

5. Close the lid.

6. Baked. <>

7. The aroma is wafting.

8. Braised field crab is baked.

Red crab is a specialty of the East Bay of Korea and the Sea of Japan, and lives at a depth of about 1,000 meters under the sea.

Because it is a deep-sea crab, the cooked leg will not fall off naturally. This requires either splitting limbs or using a large enough pot before boiling or steaming. If the crab roe is live before cooking, it is best to steam or boil the crab under water, and 20 minutes is fine.

After that, dip the sauce that has been prepared according to different tastes and eat it immediately.

If it is fresh before cooking, it needs to be soaked in potassium sorbate light solution to remove stains, and then soaked in cold water for 10 minutes. Of course, it is necessary to add a little monosodium glutamate and add a little edible salt, which is good for dead crab roe to restore and adjust umami.

There are many ways to process and cook, such as salting, scallion frying, and so on.

Don't eat the crab after eating, it's best not to eat the fruit right after. I hope my friends eat healthy!

The practice of stir-fried hairy crab is detailed in the cuisine and efficacy: Shanghai cuisine.

Ingredients for fried hairy crabs: main ingredients: eight taels of live hairy crabs; rice wine three coins; 2 eggs; pepper in half; minced green onion for a penny; wet starch two coins; Ginger two coins; cooking oil eight coins; Seven points of refined salt.

The characteristics of fried hairy crab: the crab shell of this dish is bright red, the egg is slightly yellow, the color is pleasing to the eye, and the taste is mellow and fragrant. Teach you how to make fried hairy crabs, how to make fried hairy crabs delicious 1

Wash the live crab with water, cut it into 2 slices along the length, chop off the tip of the claw and the crab navel, and dip the crab maw knife into dry flour to prevent the crab roe from flowing out in the crab belly. 2.Put the pot on the fire, put 50 grams of oil to heat, put the crab dipped in flour side down and fry it in the oil until it is light yellow, then turn the pot upside down to make the crab shell legs heat and turn red, cook wine, add soy sauce, sugar, minced ginger, edamame meat, white soup, cover the pot and burn until the meat is cooked and flavorful.

Finally, add monosodium glutamate, and when the soup is thick, the starch is pushed evenly and blended, so that the marinade rolls and sticks to the crab shell. After pouring oil, put it out neatly in a large disc, and sprinkle coriander on the edges of the plate.