How is sea crab processed? What are the ways to make crabs?

There are many kinds of sea crabs, blue crabs, stone crabs, red carapaces, etc., these different crabs, the processing methods are different, the following focuses on the processing methods of several sea crabs:

Barracuda crab

The origin of the name of the pike crab is based on the two sharp corners on the crab shell, and it hurts to be pricked. Around the Mid-Autumn Festival, the sea fishing pike crab is the fattest, the female crab has yellow, and the male crab has cream. Of course, compared to the crab roe of hairy crabs, the amount of yellow of pike crabs must be much more.

If you buy offline, you must weigh it by hand to see if you press your hands, some pike crabs have large shells but very little meat inside.

1. Slice the ginger, cut the shallots into sections, cut off the claw tips, claws and mouth of the pike crab with scissors, and then break the navel and shell to remove the crab stomach and gills.

2. Break the crab claws and chop the pike crab into four pieces.

3. Heat the pot and put oil, put 100 grams of starch in the plate, dip the crab pieces and shells in the starch, put them in the pot and fry them for 20 seconds.

4. Put oil in the pot again, stir-fry the ginger slices, add the pike crab and stir-fry, put cooking wine, a little salt and green onions, stir-fry with oil, and the flavor can be out of the pot.

King crab

King crab, with its huge body and long legs, is a well-deserved emperor among crabs. King crab grows in low-latitude seas, and is mainly divided into two types, one grows in the cold North Pacific Ocean and is Alaskan king crab, and the other grows in Peru, Chile and Argentina and is Chilean king crab. Among them, king crab imported from Chile is more common, while Alaskan king crab** is higher.

1. Wash the fresh king crab, kill the crab, prepare scissors and kitchen knives, first use a kitchen knife to remove the lid of the king crab, and then clean up the crab's belly, but pay attention not to clean up the crab roe, because this is the core of the whole crab, and it is also the key thing for friends who love crabs.

2. Then remove the six crab legs, and then divide the crab body and crab legs into small pieces.

3. Heat the pot, preferably peanut oil, add the oil to salt, ginger, onion, star anise and dried chili peppers and stir-fry until fragrant, then add the cut crab and stir-fry for a while, add an appropriate amount of green and red wine to continue, add an appropriate amount of water, add an appropriate amount of oil and white sugar to taste and stir-fry to get out of the pot.

1. Ingredients: sea crab, vinegar, ginger, rice wine, sugar.

2. Methods and steps:

1. Put the crab in a basin and rinse it, and carefully brush the outside of the crab shell with a small brush;

2. Put an appropriate amount of water in the steamer, put the washed crab 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.

4. Tips:

Crab is cold, with rice wine, ginger and other foods can dispel cold and sterilize.

Material. Barracuda crab, ginger, balsamic vinegar, sugar.

Method. 1.Finely chop the ginger.

2.Add balsamic vinegar and sugar to make a dipping sauce.

3.Scrub the crabs clean.

4.After the water in the steamer is boiling, put the crab belly up and steam it over high heat for 15 minutes.

Ingredients: Crab.

Excipients: Chicken Chop Hi?

Seasoning: salt, cooking wine, pepper, chicken essence, vinegar, chicken broth, sesame oil, flour, green onion, ginger, garlic, cooking oil.

Method: 1. Wash the crabs, cut them into four pieces from the abdomen, put them in a container, sprinkle them with salt and pepper, and marinate them with cooking wine;

2. Put the chop chen skull crumbs especially prion di di persimmon kang nai slang stupid pickpocketing small chun sulphur harmonic wound jun fu harmonic good hi chun sulphur harmonic yarn is in dangeraSoup, cooking wine, salt, vinegar, chicken essence, green onion and ginger shreds, garlic slices, green garlic segments put in a utensil, stir well and mix into juice for later use;

3. Put in the oil on the pot and light the fire, and when the oil temperature is 6-7 hot, pick and rub the crab pieces one by onea. Fry until golden brown and remove from the medium;

4. Put in the oil in the pot and light the fire, pour in the fried crab pieces when the oil temperature is hot, cook in the prepared juice, turn it evenly, pour sesame oil and put it on the plate.

Characteristics: Fragrant and tender meat, slightly sour.

1. Rinse the hairy crabs, do not untie the rope, and use a toothbrush to brush the crabs.

2. Put the belly of the tied crab facing upwards, pot it on cold water, steam it for half an hour after the heat is on high heat, and the eyes will turn red at that time.

3. Chop the chives, ginger and garlic to be washed and put them in a small bowl. And you can pour part of the soy sauce, vinegar. You can choose the amount of silver you can put according to your personal preference.

4. Finally, take out the steamed crab, which is red and very attractive, and cut off the rope skin dates. Chives, ginger, minced garlic and vinegar are stirred into a dipping sauce, eaten together, when eating, open the stomach shell, the gills inside are not edible, the rope is tied so that the crab roe does not run around, you can find it clearly, and then the crab leg sucks the juice inside, bites open and eats the meat.

How to make crabs:

1. First of all, we remove the sharp claws of the crab (1500 grams) to prevent it from being scratched. Chop off the crab's two vices and remove the ropes.

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

3. Then we will break the crab claws that have been removed, the purpose of this step is to make the crab claws better flavored.

4. In the next step, we began to prepare the accessories, prepare 100 grams of ginger, cut it into ginger slices for later use. Prepare 50g shallots, gently pat them apart, and cut them into small pieces for later use.

5. First of all, we heat the pot, add 50 grams of vegetable oil after the pot is hot, and then put the chopped green onion into the pot after the oil temperature is heated to 5. Turn on medium-low heat and fry the shallots until golden brown. Once the shallots are golden brown, remove them and discard them.

This step is mainly to take the aroma of the shallots.

6. Then boil the oil in the pot to 6 hot, and add edible salt after the oil temperature is 6 hot. Then put the processed crabs into the pot with the knife edge facing down. Then add the claws that have been scattered.

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 sliced ginger halfway through.

7. Add 50 grams of rice wine, 10 grams of light soy sauce, 50 grams of boiling water, then cover the pot and simmer for 5 minutes. The purpose of adding boiling water is to allow the crab to retain the umami flavor to the maximum. After 5 minutes, when the water in the pan is slightly dry, it can be removed.

Crabs are the most delicious food, so how can frozen sea crabs be delicious! The following is how I collected and sorted out frozen sea crabs, I hope it will be helpful to you.

Steamed eggs with sea crabs

Material.

1 sea crab, 3 eggs, a little chopped green onion, 1 2 tsp steamed fish soy sauce, 1 2 tsp oil.

Method.

1. After the crab is washed, cut into pieces, pat the crab claws slightly, and blanch in boiling water for 3 seconds and remove them. Beat the eggs, filter out impurities and set aside.

2. Do not pour out the water of the scalded crab, filter it, cool it down to about 40 degrees, and set it aside.

3. Stir the egg mixture and the water of the scalded crab in a ratio of 1:2, pour it into a deep bowl where the crabs are arranged, seal it with plastic wrap, put it in a steamer, and steam it for about 12 minutes until cooked.

4. Pour in the soy sauce and oil of the steamed fish in a small bowl, heat it in the microwave, pour it into the egg, and sprinkle with chopped green onions.

Tips

1. In this dish, because the sea crab already contains salt, plus there is steamed fish soy sauce, I did not add salt to the egg.

2. Steamed eggs'Fresh crabs should be used for crabs, so that the umami is enough.

3. The function of the crab is to blanch the appearance instantly, so as to lock the sweet and umami taste of the crab meat, and prevent the crab meat from flowing into the egg liquid, making the egg liquid thinner.

4. To make the egg liquid steamed smoothly, steam over high heat for 1-2 minutes, and then steam slowly over medium-low heat.

5. To steam out the cloud-like delicate egg custard, the egg liquid must be filtered, preferably twice. Filter once when beating, and filter again after adding water.

6. The hardness of the egg custard is adjusted by the added water or broth than the bibi manuscript.

Stir-fried crab with ginger and shallots

Material.

2 pike crabs, 1 piece of ginger, 2 green onions, 1 clove of garlic, salt, sugar, Maggi soy sauce.

Method.

1. Clean the crab, remove the tail and remove the gills, brush it with a brush, cut it from the middle of the crab belly, and then cut it into 6 pieces; The crab claws are slightly smashed with the back of the knife; Shred the ginger, cut the green onion into sections, and slice the garlic.

2. Take an appropriate amount of cornstarch and put it on a plate, evenly dip the cornstarch on both sides of the cut crab (make the crab meat tender and lock the crab meat), and the tongs and shell do not need to be stained with powder; After putting more oil in the pot and heating it, add the ginger and garlic slices to stir until fragrant, and then put all the pike and crab pieces into the pot together.

3. Stir-fry on high heat until the color turns red, add more rice wine, an appropriate amount of sugar, Maggi key and fresh soy sauce (you can decide whether you need to add a little more salt according to your personal taste, because the soy sauce itself already contains salt) and stir-fry, you can add a little water to moisten the ingredients, sprinkle the green onion section before leaving the pot and stir-fry twice.

Steamed pike crab

Material.

Barracuda crab, ginger, balsamic vinegar, sugar.

Method.

1. Finely chop the ginger.

2. Add balsamic vinegar and sugar to make a dipping sauce.

3. Brush the crabs clean.

4. After the water in the steamer is boiling, put the crab belly up and steam it over high heat for 15 minutes.

Tips

Barracuda crab is a more common species of sea crab in the north, with a large size and meat, although not as delicate as hairy crabs, but still very delicious. Sea crabs are cold, and when eating, they can be eaten with ginger vinegar sauce to relieve the cold and remove the fishy smell.

Hello, I am glad to serve you to answer the method and step 1 of soaking sea crabs, put the crab in clean water for half an hour, and then carefully brush the whole crab with a brush, focusing on washing the dirt in the fluff of the crab claws. Drain and set aside.

2. Mix drunk crab juice: Choose a large container and pour in half a bottle of light soy sauce (250ml), half a bottle of dark soy sauce (250ml), half a bottle of Shaoxing Huadiao wine (250ml), two tablespoons of high liquor, one tablespoon of salt, one tablespoon of chicken essence, one tablespoon of Sichuan pepper, four tablespoons of rock sugar, and 250ml of red date soup. Mix well to make drunken crab juice.

3. Take a container that can be sealed, and drain four lake crabs into it. Put a heavy plate on top of the crab, so that when the drunken crab juice is poured, they will not crawl and move.

4. Pour in the drunken crab juice, cover and seal, put it in the refrigerator, and you can take it out and eat it in three to four days.

The practice and handling of crabs are as follows:Ingredients: 3 pike crabs, 7 spicy millet, a small handful of green onions, 4g ginger, 4g garlic, a spoonful of light soy sauce, a spoonful of cooking wine, and an appropriate amount of water starch.

Steps: 1. I bought a pike crab, which seems to be quite cheap recently.

2. Let's start processing the crabs now.

3. Break off the hard shell outside, don't break it, it's also useful later.

4. Then each crab is divided into two first.

5. Cut the millet into oblique sections and cut the green onion into long sections.

6. Cut the ginger and garlic into slightly larger pieces.

7. Put oil in the pot, enlarge the garlic and ginger over low heat, and slowly fry the green onion and white satin until fragrant.

8. If you like spicy peppers, ignore this step if you don't like them.

9. After stir-frying, put the crab pieces that have just been cut, turn to high heat, and start stir-frying.

10. A tablespoon of cooking wine.

11. Half a tablespoon of light soy sauce and stir-fry for three or four minutes.

12. Add a little hot water, it doesn't take much.

13. Water starch thickening [water and starch stir evenly] If you have prepared it a long time ago, remember to stir it before.

14. Collect the soup, add the green onion prepared earlier, stir-fry evenly and remove from the pot.

Steamed and eaten, fifteen minutes, the left and right shells are red, it is cooked, and some ginger juice is sticky to remove the cold.

1. Buy back the crab from the market (if you don't eat it for the time being, don't pour it out of the net).

2. Prepare two large basins filled with water and pour the crabs into one of the large basins.

3. Hold the crab with one hand (be careful not to let the crab claw), hold the brush with the other hand, brush the crab's large tongs and abdomen, and put some force when brushing, the steel hair on the tongs is very dirty, and the root of the claws should also be finely brushed.

4. After brushing a crab, put it in a basin of water until it is all brushed.

5. Use the brush handle to gently stir the crabs in the clear water basin, pour out the dirty water, then add the water, and then use the brush handle to gently stir the crabs in the clear water basin, pour out the dirty water, and repeat three times.

6. Place the crabs on the steamer (of course, if you have time, you can tie the crabs and then steam).

7. Put the steamer on the pot, add more water to the pot, and steam on high heat for about 45 minutes.

8. The delicious crab can be tasted.

How does the factory process crabs? Fix your limbs and straps them on a conveyor belt, and it only takes 30 seconds to pack them.