How to eat crab roe and what crab roe is made of

Here's how:

1. When dismantling the crab, put the crab roe and crab meat separately and put them in a container. This is the crab roe and crab paste taken out of ten crabs (5 male crabs, 5 female crabs).

2. Removed crab meat.

3. Cut the lard into small cubes, put a small bowl of water in the pot, put it in the pot with the lard, pour in an appropriate amount of rice wine to remove the smell, boil over high heat, evaporate the water in the pot, and hear the sound of Zizi, that is, the oil is starting to come out, turn off the medium heat and boil it slowly.

4. Boil the lard until golden brown and then take it out, don't boil the paste, otherwise it will affect the taste of the crab roe. The oil residue can be used to fry greens or make fried cakes.

5. After the oil residue is removed, put the washed and dried chives and ginger into the oil pan, fry until fragrant, and remove them.

6. Pour in the dismantled crab roe and crab paste first, slowly boil over low heat, after about 7-8 minutes, the crab butter is basically boiled, and the color is golden and translucent.

7. At this time, pour the crab meat into the pot, bring to a boil over high heat, turn to low heat and boil slowly, and turn off the heat for about 5 minutes. Add an appropriate amount of white pepper and salt to taste.

Ingredients. <>

Egg. 4 pcs.

Salted duck eggs. 1 pc.

Accessories. Oil to taste.

2 tablespoons of Zhenjiang balsamic vinegar.

2 teaspoons of sugar. 10g minced ginger

Preparation of crab roe eggs.

Mix the egg whites and duck egg whites and beat gently.

Mix the egg yolk with the duck egg yolk and pinch it a few times with chopsticks.

Mix minced ginger, sugar and vinegar. Become a balsamic vinegar sauce.

The oil temperature is 3 to heat, add the egg white and fry 8 to mature.

Add the egg yolk and stir-fry until lumpy.

Add the fried egg whites.

Pour in balsamic vinegar and stir-fry evenly.

Crab roe tofu. 1.Take a box of lactone tofu, use a knife to cut small holes in the four corners of the box, then use the knife surface to pat the bottom of the box, and finally tear off the plastic film on the box, and the whole thing is upside down on the cutting board. By doing so, the whole piece of tofu can be taken out in its entirety.

2.Cut the tofu into small pieces and blanch in boiling water for 1 minute, sprinkle with a pinch of salt. Chop some chopped green onions and ginger and set aside.

3.Stir up the oil pot, wait for the oil temperature to be hot, add the minced green onion and ginger to stir until fragrant, then pour the crab roe that has just been boiled into the pot, stir-fry the fragrance, and pour in a small amount of cooking wine and water.

4.Once the heat is boiling, pour the blanched tofu into the pot and gently push it to stir-fry with a spatula.

5.Add water starch to thicken, and finally sprinkle salt and chopped green onion to taste.

The rich and delicious crab roe is served with delicate and light tofu, and it can be so fresh that your eyebrows fall off without extra condiments.

Crab roe is a great way to add freshness, and can be sprinkled on noodles when cooking noodle soup, or put into the filling to wrap buns or dumplings. It can also be used to add flavor to fried rice.

Crab roe is a dish made by dismantling the meat of a crab and boiling it with ingredients.

For example, crab roe xiaolongbao in Shanghai cuisine, boiled tofu with crab roe, stewed grapefruit peel with crab roe, crab roe grilled vegetables, etc. Every autumn, it is the ripening season for hairy crabs, hairy crabs, and cream crabs.

Judging from the above text, it is not right, it is right: crab meat, accompanied by ingredients to cook food, not entirely right: crab meat is fried with cooked lard, green onions, ginger salt, etc., to remove part of the water, and it is made into a comprehensive crab meat that is easy to preserve and easy to choose.

Crab roe is also called differently in different places, such as crab oil, crab meat, crab roe, and crab roe. In this regard, the understanding in the culinary industry is that during the crab season, after the crab is steamed, the meat extracted from the whole crab is collectively referred to as crab roe. Spring and summer are not the season for crabs to be marketed, and the crab meat that has been preserved and frozen after stir-frying with oil is also known as crab roe.

A dish made with crab roe dug up from the cream crab:

1. Expensive dishes: shark fin with crab roe, fish maw with crab roe, sea cucumber with crab roe, lion head with crab roe, etc.

2. Mid-range dishes: braised pigeon eggs with crab roe, braised hoof tendons with crab roe, crab roe tofu, crab roe shrimp, etc.

3. There are also local dishes: crab roe stewed noodles, crab roe choy sum, crab roe rice cake, crab roe fish balls, crab roe fish line, etc.

4. Others: crab roe soup, porridge, crab roe soup dumplings, wontons, etc. (crab roe is added to the meat filling). There are also fried rice with crab roe and topping noodles.

Crab roe is a general term for crab meat and crab roe that have been removed after being boiled or steamed. It is delicious and suitable for a variety of culinary purposes. It can be steamed, fried, stuffed or used as a raw material for body flavor and freshness.

Representative dishes such as crab roe, lion's head, stir-fried crab roe, Songxun finch crab wild early yellow buns, etc. Every autumn, it is the ripening season for hairy crabs, hairy crabs, and cream crabs. <

Crab roe is a general term for crab meat and crab roe that have been removed after being boiled or steamed. It is delicious and suitable for a variety of cooking purposes. It can be steamed, fried, stuffed or used as a raw material for body flavor and freshness.

Representative dishes such as crab roe lion's head, stir-fried crab roe, crab roe buns, etc. Every autumn, it is the ripening season for hairy crabs, hairy crabs, and cream crabs.

Crab roe is the general name of crab meat and crab roe taken out after the crab has been boiled or steamed. It is delicious and suitable for a variety of culinary purposes. It can be steamed, fried, made into stuffing or used as a raw material for body flavor and freshness.

Representative dishes such as crab roe lion's head, stir-fried crab roe, crab roe buns, etc. Every autumn, it is the ripening season for hairy crabs, hairy crabs, and cream crabs.

Crab: The body of the crab is divided into cephalothorax and abdomen. The back of the cephalothorax is covered with a cephalothorax, and the shape varies from species to species.

The frontal part has a pair of antennae, and the outer side is a stalked compound eye. The mouthparts include 1 pair of large jaws, 2 pairs of small jaws, and 3 pairs of jaw feet. There are 5 pairs of breasts and feet on both sides of the cephalothorax.

The abdomen is vestigial, flattened, and zigzag in the cephalothorax or ventral surface. The abdomen of males is narrow and long, mostly triangular, and only the first two pairs of appendages are deformed into joints; The female has a broad abdomen, with 1 pair of double-branched appendages in each of the 2nd and 5th segments, densely covered with bristles, which are used to hold eggs. Most crabs are born in the sea, and the most common species are tropical shallow seas.

1. Ingredients: 4 hairy crabs, 19 slices of ginger, 3 green onions, 2 tablespoons of cooking wine, 80g of vegetable oil, 1 tablespoon of Huadiao wine, 1 4 tablespoons of salt, half a tablespoon of sugar, 1 4 tablespoons of white pepper.

2. Hairy crabs have two males and two females, both of which are about 3 taels. Prepare 2 spoons of cooking wine, 4 slices of ginger, and 3 green onions into green onion knots, put them in the water of the steamer and boil, bundle the hairy crabs and brush them clean, after the water boils, put the hairy crabs belly side up into the steamer, cover the pot and steam for 20 minutes.

3. After the hairy crab is steamed, discard the crab intestines, crab stomach, crab heart, and crab lungs.

4. The crab roe of the female crab, the crab paste of the male crab, and the crab leg and crab meat are dug out separately and prepared.

5. Pour 80g of vegetable oil into the pot, add 15 slices of ginger, fry until the surface is golden brown, remove and turn to low heat.

6. Put in the crab shell, slowly boil until the crab shell becomes slightly white, the shell is crispy, the crab oil is boiled, remove the crab shell and discard.

7. Add crab paste (male crab's) to the boiled crab shell oil, gently shake the pot and stir well, then add the lumpy crab roe (female crab's), and gently stir with a wooden spatula to ensure that the crab roe is intact as much as possible.

8. Add crab meat, mix and boil for 5-6 minutes, pour in 1 spoon of Huadiao wine to remove the smell and increase the flavor, after the wine volatilizes, add 1 4 spoons of salt, half a spoon of sugar and 1 4 spoons of white pepper, stir well and turn off the heat. Don't cook it too dry, the crab meat will taste better if it leaves a little moisture in it.