How do you make sea crab delicious? How to make small sea crabs delicious

I think it's still the method of steaming, and then dipping the sauce to eat, in this way, the taste is better, and it can ensure the original flavor, originally seafood and other things are the umami of eating, if you say braised it, it loses its original taste, and it doesn't feel so delicious.

Ingredients: 1 pike crab, 10 Jiwei shrimp, 100 grams of rice, appropriate amount of ginger, appropriate amount of green onion, appropriate amount of cooking wine, appropriate amount of refined salt, appropriate amount of sesame oil.

Cooking steps:1Prepare the ingredients in advance: crabs must be fresh, dead crabs and dying crabs are harmful to the human body and should not be eaten.

2.Wash the rice and pour it into the water, put it in the rice cooker to cook: the water for cooking porridge must be more, and it will be put into a casserole for a while to continue to cook, if the water is too little, it will become dry, and the porridge will not be delicious.

3.Scrub scrubbing Scrubbing, use a brush to scrub the feet and belly of the pike crab: the feet and abdomen of the crab are easy to hide dirt and dirt, so be sure to scrub it very carefully.

4.After washing and scrubbing, the crab is removed from the internal organs, this step is very important: eat crabs to divide four:

One is removed from the gills, on both sides of the crab body, shaped like eyebrows, arranged in strips; The second stomach is removed, located in the front half of the crab valley, closely connected with the crab roe, shaped like a triangular packet; Three hearts, located in the middle of crab roe or crab oil, close to the stomach, hexagonal shape, not easy to identify; The four intestines are located in the middle of the crab navel and are strip-shaped. These four things often carry a lot of bacteria, viruses, and dirt, and must be removed.

5.The cleaned crab is ready to be marinated in no time.

6.Marinate the pike crab with cooking wine, salt, ginger slices, and green onions for 15 minutes to remove the fishiness.

7.Cut the green onion into flowers.

8.Use a knife to cut along the back of the shrimp around the base**, remove the shrimp line and clean it.

9.Pour the cooked porridge into the casserole and continue to cook, drop 1-2 drops of sesame oil, stirring with a wooden spoon while cooking to prevent sticking to the pan: two drops of sesame oil when cooking porridge can make the porridge more fragrant and play the role of icing on the cake.

10.Then add the marinated crab and continue to simmer over medium heat for 10 minutes, continuing to stir.

11.When the color of the crab turns red, add the cleaned shrimp and crab and cook together for 8 minutes.

12.Add salt to taste before removing from the pan.

How do you make sea crab delicious? First of all, wash the sea crab with water, then put all kinds of spices into the pot and add water, then put the seafood in the pot, cook the sea crab on high heat, and after the color turns red, I think it is best to cook the sea crab in this way.

How do you make crab delicious? I am from Dandong, Liaoning, so if you want to make sea crabs, you buy fresh live seafood, and then go home and wash him twice with clean water, and then use the pot to steam him and put a few cloves of garlic in the pot when he is her, how to disinfect and wait for the pot to bubble? Start steaming for 15 minutes and take it out to eat, so it is the most delicious.

1. Prepare a large piece of ginger and stomp it into ginger puree.

2. The crabs have been cleaned in advance and put on a plate directly.

3. Pour an appropriate amount of water into the pot and bring to a boil.

4. When the water is boiling, put the plate with the crab into the pot and steam it over high heat.

5. After steaming for about 8 minutes, turn off the heat, don't open the lid and continue to simmer for a few minutes before taking it out.

6. Put the stomped minced ginger into a small bowl and put a little salt.

7. Heat a pan and pour in a small half pot of olive oil.

8. After boiling, pour the oil into the bowl with the ginger paste, stir well, and the crab can be eaten with the ginger paste.

Stir-fried small sea crab in sauce.

This is a small seafood that I grew up by the sea, I have a soft spot for seafood The big one is of course the best steamed This small one can be made delicious in a variety of ways Today's sauce fried small sea crab is my favorite!

Ingredients: 2 catties of small sea crabs (processed).

Onions, ginger and garlic Appropriate amount.

Sichuan pepper about 10 grains.

2 millet peppers.

1 tablespoon soy sauce.

June bean paste 2 tablespoons.

Appropriate amount of sugar (for freshness).

2 tablespoons cooking wine.

A pinch of white sesame seeds (for garnish).

1 coriander (for garnish).

Spoon of sweet noodle sauce.

The practice of stir-fried small sea crabs in sauce.

First, stir-fry the green onions, ginger, garlic and millet peppers until fragrant.

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Add two spoonfuls of June fragrant bean paste and continue to stir-fry until fragrant, be sure to simmer over low heat.

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After fragrant, add cooking wine, then add the processed small sea crab and stir-fry until it roughly changes color, add boiling water to cover one-third of the height of the ingredients, then add Sichuan pepper and soy sauce, stir-fry, let the flavor of the soup completely enter the small sea crab, and reduce the juice until the soup is almost gone.

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Sprinkle sesame seeds and coriander after cooking, and you're done, isn't it very simple?

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Key point: The yellow and paste of the small sea crab will fall off during the frying process, and then mix it with the bean paste and other seasonings of June fragrant, and it will produce the essence of the dish, the crab yellow sauce!! It can be said that this crab roe sauce is more delicious than small sea crabs, and it incorporates the flavor of all the ingredients, bibimbap, bibimbap, and even as a dipping sauce.

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Tips: The method is very simple, there is no difficulty in operation, but don't be greedy for all kinds of seasoning, after all, it is necessary to reflect the umami of seafood, and too much seasoning will be salty, and the amount must be controlled.

How do you make small sea crabs delicious? Why not try this method, it's so delicious.

In fact, if you want to make the baby crab more delicious, you must prepare it in advance, and it is best to put some good ingredients, and then put it in the pot to steam, so that the steamed baby sea crab will be more delicious.

Cooking steps:1Rinse 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 in the steamer and cover the pot.

3.Bring the water to a boil 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.

Cooking Tips:

A plate of crabs, the top table dish is really true, but the crab is cold, when eating, you still have to add some rice wine, ginger to dispel the cold and sterilize, if you don't like it so complicated, a little vinegar sauce with ginger is enough, fresh crab fresh or steamed out of the most delicious.

Thank you.

Jellyfish head three practices.

1. Cucumber salad jellyfish head.

1. Soak the jellyfish head in water until the salt taste is very light, then remove the slices and set aside.

2. Peel the cucumber, cut into small hob pieces, red pepper slices and diamond-shaped slices. Put the cucumber cubes and red pepper slices in a small clean bowl, sprinkle a little salt to taste, cut the garlic into minced pieces and add half a tablespoon of sugar.

3. Pour in a little sesame oil to make a sauce. Sit in the pot and wait for the water to bubble and put in the sliced jellyfish heads.

4. After blanching quickly, remove and pour into a small basin with cucumber pieces. Pour in the seasoned sauce, mix well and serve.

2. Jellyfish head with scallion oil.

1. Soak the jellyfish head overnight, wash and slice. Blanch the jellyfish head in a pot and remove it.

2. Stir-fry the minced chives in the pot, turn off the heat and cool, and add the jellyfish head.

3. Pour in Maggi umami juice, cook in balsamic vinegar, pour in sesame oil and mix well.

3. Mix jellyfish head with spicy oil.

Ingredients: Cucumber slices, 1 jellyfish head, homemade chili oil (see below for instructions).

1. Put cucumbers and shredded jellyfish in a bowl and drizzle with homemade salad red oil.

2. Mix the seasoning with cucumber and jellyfish shreds.

3. Make chili oil: Some people say that to make chili oil, you must use Sichuan chili noodles. The chili noodles in Sichuan, the chili peppers in other places lack aura, and they are only spicy and soulless.

Leave 1 2 chili noodles in a bowl first, and slowly stir-fry the remaining low heat until fragrant. 4. Mix the fried chili noodles with the unfried ones and drizzle with hot oil. (Kuanzhai food consultant said that stir-frying some chili noodles can make the red oil have a little burnt flavor and control the spiciness).

Soak the jellyfish head in water overnight in advance to remove the salt.

Cut the soaked jellyfish head into thick strips. Cucumbers, carrots shredded, parsley finely chopped. Add all the ingredients together. Add the soy sauce. Mix well with sesame oil. The refreshing and delicious jellyfish head is ready.

There are two types of crabs: river and lake crabs and sea crabs. The meat of river and lake crabs is delicate and delicious. The shell of fresh sea crab is blue-gray, the crab crow and crab legs are intact, the leg joints are elastic, and the shell tips at both ends of the crab are not damaged.

River and lake crabs should be bought alive, buy vigorous ones, and dead ones cannot be eaten. The characteristics of fresh and energetic crabs: the crab shell is blue-green and shiny, the crab has a large clamping force, the legs are to the frame, the legs are complete and full (hard but not empty), they climb fast, and they have a sound of continuous foaming.

To buy fresh crabs, you should do "five looks" when choosing crabs: one look at the color; Second, look at the individual; Three look at the navel; Fourth, look at the crab hair; Five, look at the action. The color of the crab should be green back and white belly, golden claws and yellow hair; The individual should be large and healthy; The navel should bulge outward; Crab hairs should be on the crab legs; Be agile and active.

Only those who meet these five rules are easy to buy.

Sea crab and river crab eating is very similar, can be steamed or braised and boiled, but also boiled soup porridge, to say how to make delicious, is the benevolent and wise people see the wisdom, if you like the light taste, natural steamed sea crab is more suitable for you, if the heavy taste of Sichuan cuisine can attract you, then a spicy crab is the best choice.

Put it in a pressure cooker and cook it.

All kinds of seafood dug up from the sea, and fried them at once with a shovel.

Ginger slices, garlic to more, rice wine is necessary, sea crab cut into pieces, put the bottom oil in the pot, put some salt, a wine bottle cap or so, garlic, stir-fry, put crab pieces, stir-fry until six mature, put ginger slices, cooking wine, is rice wine, probably more than half a glass, two or three spoons of sugar, about the amount of an egg, a small amount of light soy sauce, simmer to ninety, put an appropriate amount of salt, green onions, persimmon pepper slices, stir-fry evenly, add monosodium glutamate and stir evenly. With a large glass of draft beer, it's called a cool.

The practice of sea crab is a complete collection of home practices of sea crab How to make sea crab delicious Home-Everyday food.

Ingredients: 10 sea crabs, 1 piece of ginger, 3 tablespoons of vinegar, 5 grams of olive oil, 2 cloves of garlic.

The preparation of sea crabs is as follows:

1. Fresh female crabs are cleaned with a brush.

2. Put the washed sea crab roe in the steamer, boil the water and steam for another 15 minutes, then turn off the heat and simmer for 5 minutes.

3. Put the minced ginger and garlic in a small bowl, pour in vinegar and olive oil and mix to make a juice.

4. The plate is finished.

Sea crabs'A compendium of practicesSea crabs have so much nutritional value, so you can eat them however you want! And if you have a plate of sea crab on the table, you will immediately feel tall, so hurry up and learn it so that your family can share this delicious taste with you!

1. Sichuan-style spicy crab1. Wash the crab, remove the shell, gills and internal organs, and cut into pieces;

2. Pour in 5 tablespoons of cooking wine and marinate for 10 minutes;

3. Pour vegetable oil into a wok and heat it, add Sichuan pepper and dried red pepper and stir-fry to bring out the spicy taste;

4. Then add ginger slices and green onions and stir-fry until fragrant;

5. Pour in the crab pieces;

6. Add cooking wine, sugar, vinegar, salt, light soy sauce and stir-fry, add a little water, cover the pot, simmer for 10 minutes, and finally reduce the juice;

7. Add chicken essence to taste and then remove from the pot.

2. Delicious crab porridge1. Remove the umbilicus of sea crabs;

2. Remove gills and stomach;

3. All two halves of each crab should be retained, and the back shell should be retained;

4. Finely chop the green onion and shred the ginger;

5. Boil the white porridge, and add the ginger shreds, half of the chopped green onions, salt, and chicken essence at the same time;

6. When the porridge is boiled until it is sloppy, add the chopped sea crab and put a little cooking wine at the same time.

7. Before cooking, sprinkle in the other half of chopped green onions, add pepper and you're ready to cook.