The practice of crab pot is a complete set of home cooked recipes for crab pot

1. Steamed crabs. Wash the crabs, put hot water in the pot, boil over high heat, put the crabs belly up into the steamer, cover the pot, and steam for about 15 minutes; Remove the steamed crab, untie the rope and put it on a plate, and dip it in the sauce when eating.

2. Stir-fried crabs. Wash the crabs and set aside; Put water in the pot, boil the crab over high heat, and remove the crab after the color turns red; When the crab is cold, peel off the crab, remove the shell, cut the crab in half, and cut the onion, ginger, garlic, and chili pepper; After the crab is grilled, wrap the crab in flour; Pour oil into the pot, heat the oil over high heat, after the oil is hot, pour the chopped garlic, ginger, and chili pepper into it and stir-fry, and then add some dark soy sauce; Pour the crab into the pot, fry for two or three minutes, then add dark soy sauce, salt, sugar, and reduce the juice over low heat.

3. Salt-baked crab. Put the crab in light salt water for half an hour, peel off the umbilicus of the crab, and brush it clean with a brush; Spread a layer of sea salt in the pot and put the crabs on top; Then spread salt on top of the crab and simmer for about 20 minutes; After the discoloration, turn off the heat and let it cool and remove it.

4. Crab porridge. Mix glutinous rice and stem rice, wash it, add an appropriate amount of water, bring to a boil over high heat, turn to low heat and boil slowly; Brush the crab with a brush, open the lid of the back shell of the crab, chop it from the middle of the crab, remove the impurities of the crab, and take out the crab roe; When the porridge in the pot is boiled until eight are ripe, add the prepared ginger slices; Pour in the processed crabs, cover and simmer for 5 minutes; Once cooked, season with salt and pepper, and finally, pour in the chopped shallots and stir well.

5. Curry crab. Handle the crab and coat it in flour; Pour oil into the oil pan, heat it, add green onions, ginger and garlic and stir-fry until fragrant; Put the crab pieces in oil, stir-fry quickly, remove them when they turn red, and drain the oil; Cut the taro, lemon, Chaotian pepper and other ingredients; Wash the pot, put butter on low heat, pour in minced chili, minced onion, ginger and garlic, low heat until fragrant, then pour in curry powder, stir-fry over low heat; Add water and lemongrass, start to cook the green onions, and cook into a curry; Stir-fry the crab in the curry sauce, add milk, salt and fish sauce, reduce the juice and sprinkle some mint leaves and lemon juice before cooking.

1. Ingredients: 2 crabs.

2. Auxiliary ingredients: 1 tablespoon of cooking wine, 2 tablespoons of starch, 1 gram of salt, 2 slices of ginger, 1 green onion.

3. Wash the crab and remove the heart, intestines, cheeks and stomach.

4. Add starch cooking wine and salt and mix well.

5. Fry in a pan until golden.

6. Remove it. 7. In addition, add water and ginger slices to the pot and bring the fried crabs to a boil.

8. Cook over medium-low heat for 20 minutes.

Feed crab 3 4 pcs.

Corn 1 pc.

Lotus root 1 section. Potatoes 1 pc.

Ham 250 grams.

Midwings 6 pcs.

5 cloves of garlic.

Coriander to taste.

1 teaspoon of white sesame seeds.

3 dried red peppers.

A pinch of sugar.

1 medium tablespoon of cooking wine.

Light soy sauce 1 teaspoon.

2 tablespoons of cooking oil.

Salt to taste. Essence of chicken 1 teaspoon.

1 teaspoon of thirteen spices.

The practice of dry pot crab pot.

1: Wash all ingredients, drain and set aside.

2) Slice lotus root, potatoes and ham; Crush the garlic and cut the dried pepper in half; Cut the coriander into pieces; Cut the corn into about two centimeter pieces.

3) Blanch the chicken wings and marinate for 15 minutes, then drain. Blanch the potatoes and lotus root slices and drain them.

4) Pour an appropriate amount of cooking oil into a hot pan, boil the oil until it is 70% hot, add the crushed garlic and dried red pepper, and add salt. Pour in corn, chicken wings, crab in turn, add light soy sauce and thirteen spices and stir-fry evenly; Then pour in lotus root slices, potato slices, ham slices, add chicken essence, sugar and cooking wine and stir-fry evenly, cover the pot for 2 minutes.

5:2 minutes later, lift the lid and add half a small bowl of water and stir-fry. Then cover the pot and simmer until the soup is thickened and almost dry.

6: Remove from the pot and serve on a plate, remove the coriander, white sesame seeds, and a dry pot crab pot with full color and flavor and ready to eat.

Please click to enter a description of the tip.

Ingredients: blue crab, chicken feet, potatoes, onions, green onions, ginger, garlic, cooking wine, soy sauce, sugar, soybean paste, cornstarch.

Method:1Wash the chicken feet and cut off the toenails.

2.Brush the blue crab with a brush, remove 2 large tongs, remove the back, cut the rest into 4 pieces, cut the onion into small pieces, do not cut the potatoes for the time being, and when you want to use it, cut it, slice the ginger, and pat the garlic apart.

3.Add cold water and chicken feet to the pot, bring to a boil, blanch the blood and scoop up.

4.Dip the crab pieces in cornstarch to make the crab meat more tender and especially delicious when sucking on the shell.

5.Add oil to the pot, fry the crab pieces first, until the color is golden, and set aside.

6.Add oil to the pan, stir-fry the ginger and garlic until fragrant, and add 1 tablespoon of soybean paste.

7.Add the blanched chicken feet and stir-fry, add an appropriate amount of cooking wine.

8.Add the onion and stir-fry, add the soy sauce and sugar.

9.Add an appropriate amount of water and pour everything in the pot into the casserole. Water should be filled at one time, and it is best not to add water halfway.

10.Once the heat is boiling, reduce the heat to low for about 30 minutes.

11.Peel the potatoes, cut into hob cubes and add to the casserole.

12.The fried crab pieces are also added to the casserole, covered and boiled for about 10 minutes, adding salt to taste. The soup is very thick, so be careful not to burn it.

Sprinkle green onions at the end and serve!