What crab is good for spicy crab? What is the best crab to use for spicy crab

Barracuda crab, first put the pike crab in the pot and blanch it, then take it out, heat the oil, put the crab in, add a little chili, salt, light soy sauce, oyster sauce, appropriate amount of water, and simmer for a while.

Barracuda crab is suitable for spicy crab.

Barracuda crab, commonly known as "white crab" in some places. Because the cephalothorax is a shuttle, it is called a shuttle. The ** of the carapace has three protrusions, so it is also called "three-wart pike crab", which belongs to arthropods.

Males have a pointed and smooth umbilicus, with long chelae and a bluish shell surface; The female has a round umbilicus with villi hairs, and the shell surface is ochre or spotted. The crab meat is fat and delicious, has high nutritional value and economic value, and is suitable for temporary breeding and fattening of seawater. cephalothorax fusiform, almost twice as wide as long; The cephalothorax surface is covered with fine granules, with 2 granular transverse embankments and 3 verrucous protrusions; forehead with 2 sharp teeth; The anterior lateral margin has 9 acute teeth, and the terminal teeth are long and spiny, protruding outward.

chelicerae stout, longer than cephalothorax; The long nodes are prismatic, and the male long nodes are more slender, with 4 acute spines on the anterior margin.

Spicy crabIt is best to make it with pike crab. Here's how:

Ingredients: 1 kg of pike crab, skin shrimp.

Half a catty, 1 green pepper, 1 red pepper, half a head of garlic, an appropriate amount of Sichuan pepper, an appropriate amount of dried chili pepper, and an appropriate amount of spicy sauce.

1. Wash the pike crab and skin shrimp and remove the gills and cut them in half.

2. Put oil in the pot, add the pike crab and skin shrimp, and fry until cooked.

3. The pipi shrimp is also fried.

4. Drain the oil.

5. Cut the green pepper, red pepper and garlic into the pot with oil, add the green pepper, red pepper, garlic, dried chili, Sichuan pepper, and spicy sauce, and stir it slightly.

6. Add the fried seafood and stir-fry evenly to taste.

7. The spicy crab is ready. <>

Portunid. Spicy crab is a classic traditional dish in Sichuan Province, which belongs to Sichuan cuisine.

The delicacies made of barracuda crab supplemented with green onions, ginger, Sichuan pepper, dried chili peppers, etc., the pike crab meat is fatty and delicious, and has high nutritional value. <

Spicy crabs are generally used with pike crabs. Spicy crab is a classic traditional dish in Sichuan Province, which belongs to Sichuan cuisine. The delicacies made of barracuda crab supplemented with green onions, ginger, Sichuan pepper, dried chili peppers, etc., the pike crab meat is fatty and delicious, and has high nutritional value.

Spicy crab is fragrant, spicy, fresh, crispy, delicious and nutritious.

Spicy crabs are generally used with pike crabs. Spicy crab is a classic traditional dish in Sichuan Province, which belongs to Sichuan cuisine. The delicacies made of barracuda crab supplemented with green onions, ginger, Sichuan peppercorns, dried chili peppers, etc., the meat of pike crab meat is fat and beautiful, and has high nutritional value.

Spicy crab is fragrant, spicy, fresh, crispy, delicious and nutritious.

Barracuda crab: The crab has a lot of meat, fat cream, delicious taste and rich nutrition. Each 100 grams of crab contains 14 grams of protein and grams of fat. Fresh food is mainly steamed, and it can also be salted to process choking crabs and crab paste, and crab eggs are rinsed and dried to become crab closed and leaky seeds, which are the top products in seafood.

The meat of the crab is delicate and white, rich in protein, fat and a variety of minerals. The pike crab is the most robust in the winter season, generally weighing about 250 grams and up to 500 grams. The female crab is covered with red paste and has an excellent taste.

Barracuda crab can be eaten fresh, or steamed, fried, or fried, or all two halves of stewed bean paste, or fried rice cakes with crabs, stir-fried pickles, boiled tofu, is a common dish on the table of residents in coastal areas. It can also be pickled, that is, the fresh pike crab is put into the salt brine and soaked, and it can be eaten after a few days, commonly known as the fresh wind crab. In the past, fishermen often selected live crabs full of paste due to the high yield of pike crabs, and the yellow was cut into a bowl, and the wind and sun made it solidify, that is, it became crab roe cake, which had a good flavor, but the yield was small, and it was difficult for ordinary people to taste this taste.

The raw material for making spicy crab is generally pike crab. Spicy crab belongs to Sichuan cuisine, the production method is made of pike crab, supplemented by green onions, ginger, peppercorns, dried chili peppers, the crab meat of pike crab is very fatty and has relatively high nutritional value, spicy crab generally pays attention to spicy and crispy, delicious and nutritious.

What crab is better to use to make spicy crab.

The crab meat of the pike crab is many, the fat cream is fat, its taste is extremely delicious, nutritious, and it is the best quality among the seafood. The meat of the pike crab is tender and white, rich in protein, fat, and a variety of minerals. It has an excellent taste, and can be steamed or fried in a variety of ways, fried rice cakes with crab, stir-fried pickles, stir-fried tofu, etc.

The fresh pike crab is soaked in the salt of the limbs and filial piety for several days before eating, commonly known as the fresh wind crab. In the past, because of the high yield of pike crabs, people would often select live crabs, put the crab roe into a bowl, and solidify it into crab roe cakes after being exposed to the wind and sun, which has a unique flavor, but the yield is small, and few people have generally eaten it.

Spicy crab is generally made with seafood, the size of the sea crab is larger than the river crab, its meat is more, the meat quality is looser, but the fishy smell is also relatively large, suitable for making spicy crab This kind of dish that needs to be heavily seasoned, the seasoning for making spicy crab can remove the fishy smell in the sea crab, and the auspicious draft will be more delicious.

Ingredient breakdown.

1800 grams of crabs.

500 grams of salad oil.

50 grams of ginger.

50 grams of garlic.

50 grams of green onions.

15 grams of Sichuan peppercorns.

25 grams of dried peppers.

10 grams of cinnamon.

4 star anise. 1 teaspoon of salt to taste chicken bouillon.

80 grams of cooking wine.

1 tablespoon hoisin sauce.

A tablespoon of spicy sauce.

1 tablespoon of paprika.

Spicy flavor. The frying process takes three quarters of an hour.

Normal difficulty. Steps to prepare spicy crab.

1With the crab's belly facing up, peel off the soft lid on the bottom first.

2. Turn it over and peel off the front cover, remove the whites of the cheeks and the burrs on the sides with your hands, leave the two large crab claws, shoot the crack with the back of the knife, and then split the body in two.

3Slice the ginger, peel the garlic, cut the green onion into long slices obliquely, and put the peppercorns, dried peppers, cinnamon and star anise in a bowl for later use.

4. Pour more oil into the wok and cook over high heat until it is 80% hot.

5. Add the ingredients in step 3 and stir incense.

6. When the color of the ingredients in the pot becomes darker, put in the peeled crabs and stir-fry them.

7After stir-frying for about 5 minutes, add salt, chicken essence, pour in cooking wine and cook until fragrant.

8Mix a tablespoon of hoisin sauce, spicy sauce and paprika.

9Add to the pot.

10Add a small amount of water, stir-fry evenly, cover the pot, and simmer over low heat for 5-10 minutes.

Tip: Don't throw away the bottom of the pot after eating the crab, throw the crab lid into it, then mix it with the broth (water is also OK), add the appropriate amount of salt and other ingredients, and after boiling, add thousands of zhang, tofu, potatoes, ham, mushrooms, vermicelli, green vegetables and other hot pot side dishes, the taste is also first-class!

Ingredients: 5 hairy crabs, 2g salt, 10g cooking wine, frying: 30g starch, 80g onion, 40g bean paste, 10g tempeh, 4g pepper, 2 star anise, 2g cinnamon, 2g cumin grains, 4 bay leaves, 2g cumin, 3g grass fruit (1), light soy sauce 10g, oyster sauce 10g, rock sugar 5g, thirteen spiced white pepper powder side dishes

2 green peppers, 1 celery, 4 slices of ginger.

Steps: 1. Clean the hairy crabs.

2. Cut in half.

3. Marinate with salt and cooking wine for 20 minutes.

4. Dip starch and seal the incision.

5. Put oil in the pot, boil until 6 is hot, and the fried crab is 8 ripe.

6. Remove it. <>

7. Prepare the ingredients for the secret spicy oil.

8. Shred the onion.

9. Cut the dried chili peppers.

10. Cut the green pepper into sections.

11. Continue to fry the shredded onion in the oil that has fried the hairy crab.

12. Add tempeh and bean paste and stir-fry until fragrant.

13. Add all the spices and stir-fry over low heat until fragrant.

14. Add dried chili peppers and rock sugar.

15. Remove the miscellaneous ingredients and leave the spicy oil to fry the crab.

16. Add light soy sauce, oyster sauce, rock sugar, thirteen spices and white pepper and stir-fry evenly.

17. Add the green pepper and cooked white sesame seeds and stir-fry evenly.

18. Plate.

Spicy crabIngredients: crab, pepper, celery, onion, garlic, ginger, light soy sauce, salt, cooking wine, corn starch, vinegar, chicken essence, Sichuan pepper, bean paste.

Method: 1. Clean the crab thoroughly, unload eight pieces, and remember that the crab should be cracked with a knife;

2. Sprinkle an appropriate amount of salt and cornstarch on the crab and marinate for a period of time;

3. Finely chop the green and red peppers, onions, garlic and other ingredients for later use;

4. Put an appropriate amount of oil in the pot and heat it, and when it is 7 mature, put the flower crab into the pot and fry it red, and set aside;

5. Leave oil at the bottom of the pot, stir-fry ginger, garlic, onion, dried chili pepper and Sichuan pepper, add bean paste and stir-fry until fragrant;

6. Put the fried flower crab back into the pot, stir-fry evenly, add the remaining ingredients and fry evenly;

7. Add light soy sauce and cooking wine to the pot, add water and simmer, add salt, chicken essence and balsamic vinegar before getting out of the pot and stir well.

Flower crab is a kind of nutritious seafood, containing protein and trace elements are relatively rich, is a good supplement to the body nutrients, so it is very suitable for people with weak body to eat, replenish body energy, flower crab is also a good heat clearing and detoxification effect, if we are hot or often on fire people can eat this kind of food, flower crab for nourishing liver yin, gastric juice is also a good effect.

Authentic spicy crab preparation.

Seasoning preparation: ginger, garlic, five spices (a little), green onions, peppercorns, dried chilies, noodle sauce, chili paste, coriander, cooking wine, sugar......

Step 2, leave oil in the pot, add ginger, garlic, five spices (a little), green onions, peppercorns, and dried chili peppers into the pot and fry them.

Step 3: Pour the crab and turn it well. Pour cooking wine, it's okay to have more, wait until the fragrance is overflowing, put salt and sugar according to your needs, and finally sprinkle with coriander segments! Since the crab is big enough, it also has a lot of meat to eat!

ps: The function of the noodle sauce is to increase the adhesion of the seasoning to the crab, I don't know if there is this item in other recipes, anyway, I thought so today and did so, and the result is very correct! It seems that this sentence makes sense

The recipe and production method of spicy crab are introduced in detail.

Features of Spicy Crab:

Hemp, fragrant and fresh.

Spicy crab ingredients:

Ingredients: Meat and crab Accessories: green onion, ginger, pepper Seasoning Marinade: salt, sugar, white wine, dried chili, cooking wine, vinegar, chicken essence, edible oil.

Preparation of spicy crab:

1.Put the meat crab in a utensil, add an appropriate amount of liquor, and cut the gills, stomach and intestines into pieces after the crab is drunk;

2.Wash the green onion and ginger, cut the green onion into segments, and cut the ginger into slices;

3.When the oil is hot to three percent, put in Sichuan pepper and dried chili pepper to fry the spicy fragrance, add ginger slices, green onions, crab pieces, pour in cooking wine, vinegar, sugar, salt and stir-fry evenly out of the pot and eat.

Ingredients: crab, 1800 grams, ginger. Ingredients: 50 grams of garlic, 50 grams of dried peppers, 25 grams of salad oil, 15 grams of cinnamon, 10 grams of star anise, 4 grams of salt, appropriate amount of chicken essence, a small spoon of cooking wine, 80 grams of hoisin sauce, a tablespoon of spicy sauce, a tablespoon of red pepper powder.

First of all, we first put the crab's belly facing up, then peel off the soft cover on the bottom of the crab, then turn it over and peel off the large shell cover on the front, remove the cheek whites and the hairy edges on the side with our hands, leave the two large crab claws, shoot the crack with the back of the knife, and then divide the body in two. Slice the ginger, peel the garlic, cut the green onion diagonally into long slices, and put the peppercorns, dried peppers, cinnamon and star anise in a bowl for later use. Pour more oil into the wok and bring to a high heat until it is 80% hot.

When the color of the ingredients in the pot becomes darker, put in the peeled crabs and turn them over, and when the color of the ingredients in the pot becomes darker, put in the peeled crabs and stir-fry them. After stir-frying for about 5 minutes, add salt, chicken essence, pour in cooking wine and cook until fragrant. Mix a tablespoon of hoisin sauce, spicy sauce and paprika.

Mix a tablespoon of hoisin sauce, spicy sauce and paprika. Add a small amount of water to the pot, stir-fry evenly, cover the pot, and simmer on low heat for 5-10 minutes.

How to make the sauce for spicy crab.

Ingredients: 1000 grams of meat crab, ingredients: 10 grams of ginger, 5 grams of green onions, 50 grams of chili pepper (Chaotian pepper from Sichuan).

Seasoning: 3 grams of salt, 2 grams of monosodium glutamate, 200 grams of vegetable oil, 8 grams of pepper, 50 grams of cooking wine, 200 grams of fresh soup (chicken soup or broth), 150 grams of tomato juice, 2 grams of chicken essence, 30 grams of wet starch.

Production: 1. Peel off the back shell of the crab with a knife, wash it, unscrew off the two crab claws, divide them into four pieces after hammering, and then cut the crab body into eight pieces horizontally and vertically for later use.

2. Cut the dried chili pepper into about 2 cm segments, slice the ginger and cut the green onion into 3 cm pieces.

3. Heat the pot, add vegetable oil until it is six or seven mature, put in the cut crab pieces and fry them until the color is ruddy and set, and then filter the oil and take it out for later use.

4. Put dried chili peppers in hot oil until the color changes slightly, and when the spicy taste comes out, add ginger slices and green onions, and fry until fragrant. Then put in the crab pieces after the oil, stir-fry, add the fresh soup and tomato juice in the cooking wine, simmer for one or two minutes, then add salt, monosodium glutamate, pepper, wet starch, and stir-fry slightly; Remove from the pan and add a slight decoration to cover the oiled crab shells. A plate of ruddy and delicious spicy crab is ready.