How to make a prismatic crab tastes good, how to make a pike crab that tastes good

【Ingredients &Preparation】3 live pike crabs, breadcrumbs, green onions, ginger and garlic, dried chilies, salt, sugar, white pepper, salt and pepper powder and plenty of oil.

1 |When the crab arrives at home, it rests in light salt water for a while, during which the dried chilies, green onions, ginger, and garlic are chopped separately and prepared.

2 |Kill the crab and wash it, then cut it into 4 or 6 pieces, absorb the water, sprinkle with dry starch, white pepper and a pinch of salt, and grasp well. This operation allows the pike crab to better retain water and crab roe when frying, and it is not easy to lose.

3 |Pour oil into the pan and cook until it smokes. Pour the crab pieces into the pan, keep the heat high and fry, take out and cool a little after frying, then pour back into the pan and fry until the crust is crispy. Fry for about 30 seconds is enough.

4 |Scoop 200g of oil into the pan again after the fried crab, heat it, then pour in the green onion, ginger, garlic, and dried chili pepper and stir-fry until fragrant, then pour in the breadcrumbs, stir-fry over low heat until the breadcrumbs absorb the oil thoroughly, add pepper, salt, sugar, white pepper, salt, dried chili, crushed chili pepper and other ingredients and stir-fry according to the taste.

5 |Pour in the fried crab pieces, stir-fry evenly until each crab is coated with breadcrumbs, and then remove from the pan.

6 |Typhoon shelter fried crab is a special delicacy with attractive appearance, fresh and sweet crab meat, crispy shell, and endless aftertaste after tasting.

The key points of cleaning and simple methods of frozen pike crab are as follows:

1. First thaw the frozen pike crab at room temperature.

2. Clean the surface of the crab with a brush.

3. Peel off the shell and remove the gills.

4. Remove the crab stomach and intestines and crab heart.

5. Put water in the steamer and steam the crab on the cage drawer for 15 minutes. Note that the belly button is facing up for steaming.

6. After steaming, take it out and eat it, dip it in ginger vinegar sauce and eat it.

1. Steamed pike crab.

Clean the crab with water, remove the butter and cucumber from the crab, put it in a large bowl, add salt, ginger and green onion, and steam for 10 minutes, which can ensure that the crab is tender and delicious.

2. Boil the crab.

Clean the pike crab thoroughly with water, add water, ginger and green onions, turn to medium heat after boiling, cook for about 8 minutes, remove it, and eat it with a bowl of dipping sauce.

3. Dry fried pike crab.

Deep-fried pike crab is a traditional dish in Nanjing, in the production process, the pike crab is washed and shelled, scraped off the whiskers with a knife, sprinkled with salt, pepper, minced garlic, ginger and green garlic and fried well, drizzled with hot oil, turned over and fried until golden brown on both sides, people who like the bright and sweet taste of the oak can squeeze lemon juice, the taste is better.

Fourth, boiled pike crab.

Boiled pike crab is a light and refreshing dish. Boil the water over the fire, add Liangkuan green onion and ginger cooking wine, pour in the washed pike crab, and wait for the water to boil again and boil for 3-5 minutes, but you need to master the time, too long is easy to make the pike crab meat hard.

5. Stir-fried shrimp and eggs with pike crab.

The meat in the pike crab is mixed with shrimp and cherry, and then stir-fried with eggs, which has a refreshing taste and is suitable for people with anemia.

1.First of all, we remove the sharp claws of the crab (1500g) to prevent it from being scratched. Before untying the rope, chop off the crab's vise.

2.Then we clean the whole crab with a brush and cut the cleaned crab from the middle for later use.

3.Then we broke the crab claws. The purpose of this step is to make the crab claws taste better.

4.Next, start preparing the excipients, prepare 100g of ginger, cut into ginger slices for later use. Prepare 50g shallots, pat them lightly and cut them into small pieces for later use.

5.First of all, we heat the pot, add 50g of vegetable oil after the pot is hot, and put the chopped onion into the pot when the oil temperature reaches 50% hot. Saute the shallots over medium-low heat until golden brown. Fry the shallots until golden brown, remove and discard. This step is mainly to take the aroma of the shallots.

6.Then heat the oil in the pan until it is 60% hot. When the oil temperature reaches 60% hot, add edible salt.

Then put the processed crabs into the pot in turn, with the knife edge facing down. Add the scattered crab claws. Then fry the crab over medium-low heat for 6 minutes.

The purpose of this step is to fry the crab until fragrant. Add the ginger slices in the middle.

7.After the crab is cooked, add 50g of rice wine, 10g of soy sauce and 50g of boiling water, then cover the pot and simmer for 5 minutes. The purpose of adding boiling water is to maximize the freshness of the crabs. After 5 minutes, wait for the water in the pot to dry a little, and then it is ready to come out.

<> "Super delicious pike crab."

Ingredients: crab, green onion, ginger, starch, egg mixture.

Sauce: 4 tablespoons of cooking wine, 2 tablespoons of light soy sauce, a pinch of sugar, white pepper and stir well!

Method: 1. Wash the pike crab and cut it half, dip it in a layer of egg liquid, and then dip it in a layer of starch!

2. Fry in a pan with oil heat until set, add loose green onions, ginger and sauce! Cover and simmer over low heat for 8 minutes, turn off the heat and simmer for another 2 minutes!!

Barracuda crab is delicious and simple like this:Ingredients: 2 pike crabs.

Excipients: 1 shallot, 5 grams of ginger, 5 grams of garlic, 1 gram of Sichuan pepper, 1 gram of star anise, 8 ml of vinegar, 5 ml of light soy sauce, 2 grams of salt, 3 grams of sugar.

Steps: 1. Prepare the ingredients.

2. Cut the chives into sections, prepare ginger slices, garlic slices, and uncover the crab.

3. Pour cooking oil, ginger slices, green onions, garlic slices, Sichuan peppercorns, star anise into the pot, and stir-fry over high heat.

4. Add light soy sauce, vinegar and water, pour in the crab and heat it.

5. Add salt, sugar, and reduce the juice over high heat.

6. The finished product is as follows.

1) Wash the crab, remove the crab cover and gills, chop it into pieces, and pat the crab claws with the back of the knife. Soak the rice cake in water for a while;

2) Cut the green onion into white and chopped green onions, and slice the garlic and ginger; Prepare half a tablespoon of chili paste, this is optional, or you can do it without;

3) Crab pieces marinated in salt and liquor, then coated with starch;

4) Heat the oil pan, fry the crab pieces to red, change color, remove and set aside;

5) Leave some base oil in the pot, stir-fry the green onions, ginger and garlic until fragrant, add the chili sauce and stir-fry the red oil;

6) Add the crab pieces to stir-fry again; Cook in a tablespoon of white wine;

7) Add the rice cake to the stir-fry, add the light soy sauce and sugar;

8) Add a small bowl of water to bring to a boil and simmer for a while.

9) When the soup is thick, add sesame oil and turn off the heat;

10) Remove from the pan, serve on a plate and sprinkle with chopped green onions.

Tips Barracuda crab is a sea crab, so you don't need to add too much salt, and it has a salty taste;

Adding chili sauce is a personal preference, and it is okay not to add it.

Ingredients: 3 pike crabs, a little ginger, an appropriate amount of cooking wine, an appropriate amount of Sichuan pepper powder, half a dried red pepper, and an appropriate amount of green onions.

Steps. The purchased pike crab is soaked in lightly salted water to remove impurities, and then the shell is washed clean with a brush;

Put water at the bottom of the steamer, put seasonings in the water, and put the crab belly upwards on the steaming curtain;

After boiling water, steam for 20 minutes and cook;

Serve with ginger juice and vinegar sauce.

Tips Crabs have a lot of bacteria on their bodies, so they should be washed before cooking;

After washing the crabs, put them in the cage drawer and steam, be sure to have the shell down and the stomach up, so as not to let the inside.

The soup is lost, the freshness is maintained, and the water steamed out with the lid down will be preserved in the lid, not the nutrients lost;

Crab cold, spleen and stomach deficiency should eat as little as possible, so as not to cause abdominal pain, diarrhea, eat can be dipped in ginger vinegar sauce, to remove its cold. In addition, people suffering from colds, stomach problems, and diarrhea should not eat crabs, otherwise it will aggravate the condition. People with high blood pressure, coronary heart disease, and arteriosclerosis should try to eat less crab roe to avoid high cholesterol.

Ingredients: 2 pike crabs.

Excipients: 100 grams of pork belly, 2 grams of chopped green onions, 2 grams of carrots, 2 grams of ginkstones, a little minced ginger.

Steamed crab sauce: delicious fresh soy sauce, purified water, double fish rice vinegar,

Method. 1.Chop the carrots, ginkmonds, and ginger into minced pieces and set aside.

2.Rinse the crab in a basin, carefully brush the outside of the shell with a small brush and cut it.

3.Chop the pork belly into minced meat, add minced ginkmonds, minced ginger to adjust salt and monosodium glutamate, stir well and put it on a plate into a bow shape for later use.

4.The crab crab is cut into chunks and placed on top of the minced pork belly, while the minced carrots need to be evenly sprinkled on each piece of crab leg.

5.Drizzle the minced meat and crab meat with a spoonful of chicken fat and an appropriate amount of steamed crab juice.

6.Steam in a steamer for about 8 minutes, and in a home steamer for about 10 minutes.

7.After removing from the pan, take out the green onion, sprinkle the green onion and drizzle the hot peanut oil.

1.Wash the crab with a toothbrush; Without cutting it, put cooking wine and ginger slices, take it out after steaming it in a pot and taking it out, and cut each pike crab into four pieces with the shell. Throw away the ginger slices and soup.

2.Cut the pork belly into minced meat, add a little starch, cooking wine, light soy sauce, stir in the same direction, and spread on the bottom of the pot.

3.Put the sliced crab upside down on top of the minced meat and steam it over high heat. After steaming, remove and sprinkle with chopped green onions. If there is too much juice after steaming, you can pour out some of it.

4.Restart a pot, heat the oil, the oil should be more and hot, turn off the heat and put some dried chili peppers into the oil pot (to increase the flavor), and then pour it on the steamed crab, which is particularly fragrant.

2 pike crabs, some edamame, 3 spoons of hoisin sauce, 1 teaspoon of salt, 2 5 pieces of Xiaoice candy.

1.After the crab is washed and cleaned, drain everything and set aside.

2.Rinse the edamame, drain and set aside.

3.Turn the heat to medium heat, add two tablespoons of oil, pour in the crab and stir-fry until the crab turns red, pour in the edamame, add a small bowl of water, turn to high heat and cover the pot and bring to a boil.

4.Cook until the crab is ripe, add the hoisin sauce, stir-fry until each piece of crab is covered with sauce, and the edamame is submerged in the soup, continue to cover the pot and cook.

5.Cook until the crab is cooked, put a small spoon of salt, add rock sugar and continue to stir-fry over high heat, and then put on a plate after collecting the juice.

500 grams of crab, garlic, green onion, soy sauce, cooking wine, monosodium glutamate, sugar.

1.Wash the crab, cut it into sections, crush the garlic, and chop the green onion into chopped green onions for later use.

2.Heat the pan, add the oil, add the garlic, then put in the crab, stir-fry, add a little sugar, soy sauce, cooking wine, add a little hot water and cover the pot.

3.When the juice in the pot is almost finished, turn off the low heat, put a little monosodium glutamate, sprinkle with chopped green onions, turn off the heat and put on a plate.

Add rice wine and stir-fry, add salt and stir-fry evenly, add water, add green onion and ginger and cook for 5 minutes.

Add light soy sauce to mix freshness, stir-fry for 2 minutes, remove from the pot and serve on a plate.

The fried rice cake with pike crab is delicious.

Barracuda crabs, in terms of animal classification, belong to the class Crustacea of the phylum Arthropods. There are nine serrations on the left and right sides of the front edge of the cephalothorax, the last tooth is the longest, and the transverse side protrudes, so that the middle part of the cephalothorax is wide and the two sides are thin, resembling a shuttle for weaving, hence the name. Barracuda crabs are mainly found in Japan, Korea, the Malay Archipelago, the Red Sea and most of the coasts of Chinese mainland.

The body color of the pike crab varies depending on the surrounding environment. Individuals living on the sandy bottom have a light grayish-green cephalothorax, a round white spot in the anterior gill region, a purplish-red chelicerae with white spots, and a part or all of the ventral surface white.