The practice of sea crabs, the simple practice of sea crabs

The preparation of sea crabs is as follows:1. Rinse the crab in a basin and carefully brush the outside of the shell with a small brush.

2. Put an appropriate amount of water in the steamer, put the washed crabs into the steamer and cover the pot.

3. Boil the water in the pot over high heat, and turn off the heat about 15 minutes after the water boils.

4. Put the crab on a plate, pour a little rice wine, sugar and vinegar into the minced ginger, and eat the crab meat.

Steamed sea crab. Food is prepared in advance.

4 fresh sea crabs, 50 grams of vinegar, 20 grams of ginger, 10 grams of salad oil.

Procedure process. 1. Clean up the fresh sea crabs, put them in the cage drawer and steam them for 10 minutes, and remove them after they are cooked.

2. Tear off the crab navel, tear off the crab cover, cut the flower knife into 4 pieces, and place it on the plate in its original state.

3. Deduct the original shell of Shanghai crab.

4. Peel the ginger, wash it and cut it into powder, put it in a small dish, pour in vinegar and salad oil to make a dipping sauce.

5. Finally, serve the sea crab and the sauce together.

Tips. 1. Sea crabs are cleaner than crabs, basically no silt, and can be cleaned with liquid water.

2. The cooking time varies according to the size of the crab, generally around 8-12 minutes.

Sea crab practice:

Sea crab porridge. Food is prepared in advance.

1 sea crab, rice, ginger and salt.

Procedure process. 1. Put the fresh live seafood in cold water with pure grain wine, let it sit for a while, and then clean it up.

2. After the crab is cleaned, remove the intestinal mud and unload eight pieces.

3. Wash the rice and put it in cold water and cook it slightly.

4. After the rice is rotten, put the hairy crab in it, then cook it for 10 minutes, add an appropriate amount of salt and take it.

The simple method of sea crab: prepare the ingredients, clean the crab, soak the glutinous rice and rice, cut the crab into two and put it in the pot to boil, put the glutinous rice and rice into the pot and cook together, add minced ginger, salt and pepper and stir evenly, turn off the heat and simmer for a minute.

1. Prepare ingredients: 200 grams of glutinous rice, 100 grams of rice, 500 grams of sea crab, 2 grams of salt, 8 grams of pepper, 40 grams of ginger.

2. Remove the rubber band on the crab claws and clean the crab.

3. Prepare glutinous rice and rice. Wash the glutinous rice and rice and soak them in cold water for 20 minutes.

4. Chop the cleaned crab into two, then add cold water to the pot and put the crab in the pot to cook.

5. After boiling the pot, put the glutinous rice and rice into the pot and cook together, stirring in a timely manner.

6. Cook until the rice blooms, add minced ginger and stir well, then add salt and stir well, preferably pepper and stir well.

7. Turn off the heat and simmer for a few minutes, and the crab is ready.

Types of sea crabs

1. Flower crab

Flower crabs are produced all year round in Hong Kong and are true saltwater crabs, while flower crabs are fatter in summer and autumn. The bizarre patterns on the shell of the flower crab are dazzling, the two sides of the crab lid are pointed, and the edge of the large claw as blue as the sea is red, but there is not much meat in it, and although it is beautiful when cooked, it has very little crab paste and crab roe.

2. Barracuda crab

This crab is produced in extremely high quantities and is found in almost all areas along the coast. There are many types of pike crabs, such as three-wart pike crabs, three-star pike crabs, etc. Because of the high production of pike crabs, fishermen in coastal areas will pickle them into salted pike crabs in order to eat them all year round, and they have gradually evolved into a commodity.

It is cheap and can eat, and the people in Shanghai, Ningbo and other places are very fond of it.

3. Blue crab

Blue crab has the most diners in China, because it is produced at the junction of brackish and fresh water, mainly in Guangdong, Hong Kong and Macao. And the blue crab is divided into paste crab and meat crab, the cream crab is the female blue crab, because its paste is very plump name, on the contrary, the meat crab is the male blue crab, because of its umbilicus tip and double chela are very fat, and the crab meat is clearly layered, all dishes need to use crab meat can not do without it, it is a very open food.

Boiled sea crabs, that is, boiled without any seasoning, the specific method is very simple, but also the most primitive, fishermen in Suzhou, in their own homes, are generally used in this way. The following is how to make boiled sea crabs, please refer to it!

Wash the crabs well.

Bring water to a boil. The water opened the draft and stared blindly, put the crab in and cook for five minutes, and covered the pot.

Out of the pot, scoop up, open and eat key and.

Tips:

You have to buy live crabs to cook them like this.