How to make braised river crabs is more delicious, how to make braised crabs

First, the practice of brine river crabs.

Raw material. Crab, spices.

Method. 1.Select an appropriate amount of crab and wash it.

2.Prepare the marinade.

3.Bring to a boil in a casserole.

4.Fry in oil and set the shape.

5.Add the marinade and cook for about 10 minutes.

Do you know how to make braised river crabs?

Second, the practice steps of marinated authentic Panjin river crab.

1. Clean three catties of authentic Panjin rice field river crabs.

2. Preparation: green onion, ginger, garlic, Sichuan pepper, spices, chili.

3. Dilute half a catty of cold water with half a kilogram of salt and stir until it is stirred.

4. Put green onions, ginger, peppercorns, spices, garlic, cooking wine, monosodium glutamate, pepper water, chili peppers, and marinade are ready.

5. Pour the marinade into the crab pot and marinate for more than 12 hours before eating.

6. Around the first day of October is the season of rice crab fat, salty, fresh and palatable.

Do you know how to make braised river crabs?

3. The practice of braised crabs.

1. I don't remember the shooting steps, all the seasonings are several, and the ingredients are put according to the crab made.

2. First of all, boil a large pot of boiling water, put salt, cooking wine and ginger slices in the water, and put the washed crabs in the boiling water for about a minute to remove the fishy and foam.

3. Pour oil into a hot pan and bring to a boil (corn oil used), add star anise, cinnamon, chili pepper and ginger, put garlic seeds after bursting the fragrance, then put crabs in and stir-fry, then add salt and soy sauce to adjust the color, then add beer and water, and add some oyster sauce after boiling.

4. Finally, pour all the crabs into the pressure cooker, select the program of the broiler, and you can do it when you are done.

Fourth, the specific steps of raw braised crabs.

1.Prepare a live crab.

2.Scrub clean with a brush and drain.

3.Bring water to a boil in a pot, put down the ginger, star anise, cinnamon, green onions.

4.Put 5 spoons of salt, boil for 2 minutes, put some high wine, and form a salt brine.

5.Pour the salt brine into a large bowl and let it cool.

6.Take a large container, put in the crab, and pour in the salt brine.

7.The salt brine should be submerged over the crab, sealed and put in the refrigerator.

Take it out in a few days.

9.Soak in cool, boiled water to remove salty taste.

10.Opening, gills, stomach.

11.Chop the pieces, put them in a pot, and serve them!

Braised crab: 1. Put 500 grams of rapeseed oil and salad oil into the pot and burn them until they are hot, 200 grams of ginger slices, 200 grams of green onions, 160 grams of onion pieces, 100 grams of garlic cloves, and dried shiitake mushrooms until browned.

2. 35 grams of cumin, 35 grams of cinnamon, 30 grams of grass fruit, 20 grams of angelica, 20 grams of white cardamom, 15 grams of southern ginger, star anise, dried lemongrass, bay leaves, and 10 grams of cloves are packed into gauze bags to make spice bags.

3. Add 200 grams of glutinous chili peppers and 100 grams of dried Erjingtiao chili peppers to the boiled vegetable oil and stir-fry over low heat for 10 minutes until the color of the chili peppers becomes bright red, add 40 catties of old marinade and 40 catties of water, put them in the spice packet and boil over high heat, add 500 grams of salt, 150 grams of white soy sauce and 80 grams of monosodium glutamate, turn to low heat and cook for 20 minutes until the flavor of the spices is diffused and integrated into the soup to become a marinated soup.

4. Clean 200 hairy crabs and put them in the marinated soup, turn on high heat and boil until boiling, then turn to low heat and cook for 10 minutes until the bottom of the foot tastes, soak in the marinade and let it cool naturally for later use.

Cooking process: 1. Take out the marinated crab and rinse the surface of the marinade according to the position to wait 2, the net pot is burned thoroughly, and when the bottom of the pot is slightly reddish, the crabs are evenly placed around it (each pot can only be up to 4), and the kang is about 1 minute until the bottom of the pot is red (the crab should be turned over on the way to ensure that both sides are heated evenly), a burnt spot begins to appear at the bottom of the crab shell, indicating that the crab has been roasted, take it out and put it on the plate, and bring a plate of dark soy sauce (20 grams of dark soy sauce, 5 grams of balsamic vinegar, salt, sugar, and 2 grams of chicken essence, Mix a little minced ginger well) and then you can go.

The key to production: 1. When the crab is cooked, the heat should not be too large, otherwise it will be easy to burn, but it should not be too small, otherwise the kang time will be too long, and the crab shell will be soft and lose its crispy taste.

2. A pot can only cook up to four crabs, and make sure that each crab can lie on the bottom of the pot, otherwise the heating will be uneven and the maturity will be different.

3. If there is no old brine, you can add all the broth when boiling the brine for the first time, and after marinating the crab more than a dozen times, the brine will naturally become more and more fragrant.

4. Regarding the maintenance of brine, we should pay attention to the "three nos and three clears": "three nos" means that the old brine can not see raw water, can not see the water along the cover, and can not add alkali, so when the brine is fired every day, it cannot be covered, and the barrel can not be wiped with a towel stained with dish soap, otherwise the brine is easy to deteriorate. "Three clears" refers to a small clear a day

Knock off some of the scum with a leak; The fifth day is to clear all the impurities such as crab shells remaining at the bottom of the brine; A big clear day a week means that all the brine is passed through with gauze, leaving only the soup without leaving any residue.

In addition to whole crabs, dishes made with semi-finished crab buckets are also popular. For example, the following "** garlic crab bucket", which uses snow crab as raw material, fills the crab shell after dismantling the crab claws and meat in the crab body, and can be made after thawing, with a purchase price of 8 yuan. The chef mixes the crab meat with mashed potatoes to taste, sprinkles a layer of cheese, and bakes two kinds of minced garlic successively.

1. Prepare ingredients: 6 river crabs (about one or two), 1L of pure water, marinade, salt, chili, coriander, green onions, and ginger.

2. First wash the live river crab, and then soak it in water for 2-3 hours to let it spit out the sediment in its mouth.

3. Then boil the marinade, add purified water, (tap water is not allowed) chili pepper, salt (put a little more) add green onions, ginger. File answers.

4. Let the boiled marinade cool, pick out the green onion and add the coriander, live marinade, the live river crab eats and vomits, and the marinade enters the abdomen, which is very delicious. Marinate for 12 hours and serve.

The materials that need to be prepared in advance for marinated crabs are: 4 crabs, 150 grams of marinade, 40 grams of high liquor, 150 grams of Huadiao wine trousers, 30 grams of rock sugar, 2 star anise, 1 section of cinnamon, 4 bay leaves, 3 grams of Sichuan pepper, 6 dried chili peppers, appropriate amount of salt, 20 grams of Maggi umami juice, 30 grams of light soy sauce with thin salt, 1 section of ginger, 1 green onion, 2 garlic cloves, and 1 coriander.

1. Wash the crabs with water.

2. Put it in a steamer and steam for 15 minutes.

3. Cool the steamed crabs.

4. Put an appropriate amount of water in the pot, add star anise, cinnamon, bay leaves, Sichuan pepper, dried chili, ginger, garlic, green onion, rock sugar and boil for a while.

5. Add light soy sauce, umami juice, Huadiao wine, lees marinade and salt.

6. Bring to a boil again, turn off the heat, add the chopped coriander and cool naturally.

7. After cooling, add high liquor.

8. Pour the cooled drunken juice into the pot, and be sure to submerge the crab.

9. Cover and put it in the refrigerator to refrigerate, soak the calendar for 24 hours, and then you can enjoy the limb imitation macro.

Personally, I feel that the spicy crab is more delicious:

How to make "Spicy Crab":

1) Live crabs are slaughtered and cleaned by cooks, and the shells and internal organs are removed; Add the broth according to your own needs and enjoy the sweet and delicious taste of the hot pot.

2) Put a wok on top of a hot fire and burn"Refining old oil"to 50% oil temperature, put"Chengdu Crab Village"Prepared with a secret recipe"Old material"and a variety of seasonings from Sichuan, such as Mumashan Erxin sea pepper, Pixian bean paste, Hanyuan pepper, etc.;

3) Stir-fry and decompose into lumpy blue crab tender meat, mix it into fresh soup, burn it for a while, then add green onions, ginger, garlic, refined salt, cooking wine, chicken essence, hoisin sauce, etc., and cook for about two minutes. The most important thing in the production of spicy crab is that the size of the crab pieces should be uniform and the oil temperature should be moderate. Chop the crab into evenly sized pieces, put it in the oil pan and fry for twenty or thirty seconds, add spicy oil, green onions, garlic, chili, bamboo shoots, peanuts, beer, etc., put coriander on the noodles after the pot, and a spicy crab is ready.

After taking the green onion to remove the fishy smell, it is best to match the hot pot material package.

One crab and two eats, and after reading it, I earned it again.

Brush the crab clean, steam it in a pot, and eat it with dipping sauce.

River crabs are cold, try to eat them with ginger vinegar sauce and love to eat river crab buckle 1. Love to eat sea crab buckle 2. All love to eat buckle 3

How to cook spiced river crab? Clean and cut the river crab into pieces, add oil to the pot, add green onions, ginger and garlic and stir-fry until fragrant, add the river crab, spiced seasoning, salt and light soy sauce sesame seeds. ，

Wash the crab, cut off the excess, add onions and other flavors to the cavity, seal the tin foil and put it in the oven.

Cut the crab into pieces and wash it, put oil in the pot and fry it until fragrant, put in the crab, cooking wine, light soy sauce and chili pepper to fry, pour in boiling water and salt to collect the juice, so that the delicious and simple crab is ready, the specific method is as follows:

The ingredients that need to be prepared in advance include: 1 kg of crab, 2 chili peppers, 10 grams of garlic paste, appropriate amount of salt, 2 teaspoons of light soy sauce, 1 teaspoon of peanut oil, 2 pieces of ginger, a small amount of Sichuan peppercorns, and 1 teaspoon of cooking wine.

1. Wash the crabs.

2. Then cut each one into 4 pieces, wash with water, and wash the intestines inside the crab.

3. Prepare the ingredients, shredded ginger, garlic, chili pepper and Sichuan pepper.

4. Heat the oil in the pan, put the washed peppercorns down and stir-fry until fragrant.

5. Put the garlic paste down and stir-fry until fragrant.

6. Put the crab down and fry it, pour an appropriate amount of cooking wine, and continue to fry with light soy sauce.

7. Then put the chili cubes and fry them together for about 1 minute.

8. Pour boiling water and salt into it, cover the pot and simmer until the juice is reduced.

9. Serve out and finish.

Notes:Adding cooking wine can remove the fishy smell of crabs, so that it tastes better when eaten.

Crab rice cake:Ingredients: 400g crab, 100g rice cake, appropriate amount of oil, 20ml light soy sauce, 10g sugar, 20ml cooking wine, 50g sweet potato powder, appropriate amount of chopped green onion, appropriate amount of ginger slices.

1. Wash the crabs.

2. Cut the rice cake into long slices.

3. Prepare ginger slices, chopped green onions, and sweet potato flour and roll them out.

4. Use a knife to cut off the back of the crab (this should be cut with hands and feet).

5. The oil temperature is 5 minutes hot, pat the cut crab with sweet potato flour and put it in the oil pot.

6. Fry until the crab changes color.

7. Fry the rice cake in oil and pick it up.

8. Leave the bottom oil into the ginger slices to burst out the fragrance.

9. Return the crab to the pot and add the cooking wine.

10. Add the rice cake again, then add the light soy sauce and stir-fry evenly.

11. Add boiling water, cover and cook until the crab is cooked.

12. Open the lid, add sugar, stir-fry evenly until the juice is all dry, then turn off the heat and remove from the pot.

13. Sprinkle with chopped green onions.

The name of this dish is crab porridge.

Ingredients: river crab, rice, green onion and ginger, vegetables, oil, salt, vinegar, oyster sauce.

Method: The first step is to make the crab porridge delicious. Choosing the right material is very important. It must be fresh river crab with fresh rice in season. The crabs I bought were washed with a brush and the rice was soaked in advance.

The second step is to put a little oil in the pan and fry the crab on both sides until browned, and then open the shell for easy tasting. Pour out the excess oil from the pot, add some water, and pour the rice in. Add green onion and ginger. Turn down the heat, cover the pot and continue to cook.

The third step is to stir in the middle with a spoon to prevent the inside of the pot from sticking. Wait until the whole pot is turmeric, the rice is cooked, the soup thickens, add salt, vinegar and oyster sauce to taste, and sprinkle some coriander out of the pot.

Tips: Choosing river crab is the most important step to make river crab, we must buy fresh live river crab when buying river crab, only fresh river crab has no taste when it is made, and the meat will be tender, so choosing river crab is a very important step.

1. Stir-fried crabs.

Ingredients: live white crab, egg, ginger, chili, shallots.

Excipients: salad oil, cooking wine, dark soy sauce, salt.

Method: 1. Add a little shredded ginger and chili pepper and stir-fry until fragrant, add crab pieces and stir-fry;

2. Add a little cooking wine, dark soy sauce and stir-fry, then pour in a little water and cook;

3. After the soup is slightly reduced, beat the eggs and pour them in a circle along the edge of the pot;

4. Stir-fry the crabs, add a little salt and chopped green onions;

5. It's done, it's baked.

2. Steamed crabs.

Ingredients: Crab.

Excipients: ginger, vinegar, sesame oil.

Method: 1. Wash the crab and steam it in a steamer over high heat for 15-20 minutes;

2. Take a small bowl and pour in vinegar and sesame oil, add minced ginger and set aside;

3. It's done, it's baked;

3. Crab vermicelli pot.

Ingredients: crab, vermicelli.

Accessories: sea rice, shallots, ginger, light soy sauce, dark soy sauce, rice wine, pepper Method 1, soak the vermicelli in warm water, remove and set aside;

2. Add light soy sauce, dark soy sauce, rice wine and pepper to the bowl, mix evenly and set aside;

3. Add the crabs and fry them over medium-low heat for 2 minutes;

4. Add ginger, shallots and sea rice, and fry together for about 2 minutes;

6. Pour half of the sauce into the vermicelli and stir, add the crab and then pour in the rest, stir-fry evenly and drain the juice;

7. It's done, it's baked;

You just have to give him pliers to break it.

River crabs are cold, try to eat them with ginger vinegar sauce and love to eat river crab buckle 1. Love to eat sea crab buckle 2. All love to eat buckle 3

Put more oil in the pot, put the river crab in it and fry it after it is hot, and take out the river crab pieces before frying, otherwise the oil will be splashed when frying. Until the skin of the river crab is fried, take it out, leave some oil in the oil pan, add green onions, ginger and garlic, and then put the river crab in and add light soy sauce, red pepper, salt and other seasonings to the pot.