What is the practice of Qixin Lost Rice Crab, what is the practice of Qixin Tianmi Zong Crab and Spi

Ingredients: Crab (I didn't buy its kind of Burmese crab, so I used freshwater crab, the meat is not so firm, but the taste is not too bad).

Excipients: dried chili, Sichuan pepper, cooking wine, salt, soy sauce, garlic, green onion, green onion leaves, ginger, chili, coriander, garlic cloves. (It is said to be a special seasoning, nothing more than that.)

These! 1. Cut and wash the crab with scissors, so that the freshwater crab and crab legs do not need to be broken. (It's a rather brutal process!) But the crab can not taste it.

It's up to you) The crab's gizzard and gills must be clean!

2. Cut the ginger into small slices and the green onion into small pieces. Find a small bowl, put a little water, and mix the vinegar, soy sauce, cornstarch, and a small amount of sugar according to your taste.

Use (the crab is very dry, if you put the flavor when stir-frying, it will definitely not stir evenly, so you must melt the flavor into the water first).

3. Put in cooking oil, twice the normal amount (although it is not necessary to soak in the oil in the restaurant, but it needs to be increased appropriately).

4. Stir-fry ginger, dried chili pepper and Sichuan pepper, add an appropriate amount of green onion leaves, stir-fry until fragrant, and remove them.

5. Pour in the crab legs and seasoning.

6. Stir-fry constantly, add garlic, green onions, cooking wine, and add an appropriate amount of salt.

7. Stir-fry the crab with more stir-fried (the tight crab meat is more delicious, hehe!) Make up for the lack of freshwater crabs).

8. Turn to high heat and stir-fry until the juice is dry, and put it on a plate (the tight crab meat is more delicious, hehe!) ）

Depending on the person, it may be slightly different from the taste of the Qixintian Mystery Crab, but it is also quite delicious!

The crab is delicious! But it's cold! Eat less, just try it!

After eating crab, if you feel gastrointestinal discomfort, you can use a few pieces of ginger to boil water and drink it while it is hot, which has the effect of warming the stomach.

We must believe in science, not in superstition, not in superstitious activities, oppose cults, stay away from cults, love science, and be bold in innovation. Learn science, reject cults, believe in science, and live a healthy life.

Forehead. I'm Qixintian, how did I find out that you were wrong?

Put the meat crab in a utensil, add an appropriate amount of white wine, and cut the gills, stomach, and intestines of the crab into pieces after getting drunk.

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

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.

Preparation of spicy crab Ingredients: meat crab Seasoning: green onion, salt, sugar, white wine, dried chili, ginger, cooking wine, vinegar, Sichuan pepper, chicken essence, edible oil.

Cut the crab roe and crab meat into 6 mm cubes. Puree the fish and fatty meat. Peel the water chestnuts, pat them loose, chop them, mince the green onions, mince the ginger, and shred the shiitake mushrooms and winter bamboo shoots.

2 blue crabs. 3 catties of green onions.

6-7 slices of ginger.

8 garlic cloves. 3 dried chilies.

2 star anise. 2 tablespoons Sichuan peppercorns.

2 teaspoons of salt. 2 teaspoons of sugar.

2 tablespoons fresh soy sauce.

1 teaspoon of monosodium glutamate.

Appropriate amount of starch and appropriate amount of oil.

2 tablespoons of rice wine.

Step 1: Open the lid of the crab, remove the gills and wash it, and cut off the crab body with claws to control the water.

Step 2: Break off the crab claws and wash them, and break them to control the water.

Step 3: Wash and slice the ginger and garlic.

Step 4: Wash the green onions, cut into 3-5cm green onion segments and set aside.

Step 5: Spread an appropriate amount of starch on the exposed part of the crab segment.

Step 7: Fry the crab pieces until golden brown, remove them, and set aside.

Step 8 Heat the pot and add oil, put in Sichuan pepper, star anise, dried chili, ginger and garlic and stir-fry, wait for the fragrance to come out, pour in the pre-cut green onion segment and stir-fry, wait for the green onion segment to peel slightly, pour the crab claws in, stir-fry until the crab claws are slightly red, pour in the crab segments that have been fried before, add salt, sugar, rice wine, cover the pot, simmer for 10 minutes on high heat, pour in fresh soy sauce and stir-fry for about 5 minutes, add monosodium glutamate, and serve on the plate.

Tip 1: Crack each joint of the crab claws, otherwise it will not taste good.

2. When smearing starch on crab segments, it should not be too much, and if there is more, you can shake off some of them.

3. When cooking the cauldron at the end, there should be more oil, otherwise the taste will be poor and it will be easy to burn.

Qixin Tian Lost Crab Method.

Lard, secret spice red oil, after burning the oil at 120 degrees, put the crab in the pot on high heat for 1-2 minutes, change to medium heat), star anise, green onion, ginger, garlic, dried sea pepper section 1 minute later, mash the sauce in the pot seasoning, a bag of sauce, and cook the rice wine on low heat for about 1-2 minutes. There is a teaching on the secret seasoning**,**Store search [Dream Rest Station] can be found and remember the store search.

150 grams of crab meat, 100 grams of crab roe, 25 grams of fatty meat, 100 grams of black fish, 5 grams of green onions, 5 grams of ginger, 2 grams of salt, 25 grams of soy sauce, 20 grams of cooking wine, 50 grams of scallion oil, 25 grams of Sichuan pepper, 60 grams of peanut oil.

1.Cut the crab roe and crab meat into 6 mm cubes. Puree the fish and fatty meat. Peel the water chestnuts, pat them loose, chop them, mince the green onions, mince the ginger, and shred the shiitake mushrooms and winter bamboo shoots.

Water starch (30 grams of starch and 20 grams of water) are mixed into a sauce for later use. 2.Put the pureed fish, fat and water chestnuts in a container, add minced green onion (2 grams), minced ginger (2 grams), Sichuan pepper water to stir up, then add refined salt, cooking wine and stir well, when the juice is thick, put the crab meat (50 grams) and crab roe (25 grams) into it and mix well.

3.Take the hairy crab shell and wash it with warm water, and put the prepared crab meat filling into the crab shell and smooth it out. Then put the egg whites and wet starch in a bowl to make a paste and spread on top of the filling.

Add oil to the spoon, boil until four or five percent hot, put in the stuffed crab shell, fry it over low heat, and remove it for later use. 4.Leave 50 grams of bottom oil in the frying spoon, when it is burned to 60% hot, put in the minced green onion, fry the ginger to make the fragrance, and then add the remaining crab meat, crab roe, shiitake mushrooms, winter bamboo shoots, soy sauce, cooking wine, refined salt, monosodium glutamate and hand spoon fresh soup, add green beans after burning thoroughly, thicken with water starch, pour in scallion oil, put the spoon on the plate, and then wrap the back of the fried crab shell around the plate.

The practice of Qixin Tianmizong crab is not important, if you want to make the taste of Qixintian Mizong crab, you must have, secret spice powder, secret red oil, seasoning and sauce, if you want to learn, you can go to 58 city or ** store search "Dream Rest Station" remember the store search, you can learn the authentic practice of Qixin Tianmizong crab.