How to make river crabs? An authentic practice of river crab raw

1. Don't put more soy sauce, peppercorns, rice vinegar, sugar, and monosodium glutamate. Ginger, garlic, pepper. Mix them together and stir the seasoning. When stirring, try to bring the saccharification to a boil.

2.Clean the chilled crab, remove the lid, remove the gills, and cut into small pieces.

3.When eating, pour all the seasonings and sauces over the crab, stir well, and sprinkle with chopped green onions.

Before making raw crabs, the crabs need to be thoroughly scrubbed and placed in a clean container to dry for 5 minutes to dry the moisture on them. Then, put the fresh crab in the freezer compartment for 1 2 hours and then remove it for later use.

Open the frozen crab shell, remove the gills and mouth inside, chop the opened crab into small pieces, add salt and marinate for 10 minutes, then pour out the excess water and rinse off the salt with clean water. Add a little high liquor to sterilize, marinate for three minutes, and then pour out the liquor.

After that, you can prepare the seasoning, add the minced green onion, ginger and garlic, a little soy sauce, rice wine, sugar, water, salt, white pepper to a clean container, stir well, pour into the crab, stir well, then marinate for 5 minutes, and after 5 minutes, you can eat.

Materials. Ingredients: Barracuda crab (weighing about 750 grams).

Seasoning: minced ginger, minced green onion, minced garlic, refined salt, soy sauce, sugar, rice vinegar, pepper, sesame oil sauce.

Steps: Wash the crab shells, chop them into small pieces, and place them on a plate. Pour the prepared juice over the crab and sprinkle with chopped green onions.

Production key. The crab should be fresh, and the knife should be uniform in size, not too large.

First, cut the raw crab into small pieces. Place in a bowl, then put a spoonful of MSG, a teaspoon of soy sauce, 2 tablespoons of vinegar, and a spoonful of pepper. Then stir it and let it sit for another 20 minutes, so that you can eat it, and you can try it.

Ingredients: Crab salt. Sugar.

Vinegar. Pepper.

Liquor. Ginger.

Scallions. How to make river crabs?

Crabs can be bought live crabs, or crabs processed in the vegetable market. If it is a live crab, soak it in salt water for 4 hours after buying it. The brine should be just over the crab.

The soaked crab is frozen in cold storage. When the frozen crab is cut, the crab meat will not fall apart.

The process of waiting allows the sauce to be ready. 3 tablespoons of sugar, 3 tablespoons of pepper, 1 tablespoon of salt, half a tablespoon of white wine, and the amount of vinegar according to your taste. Finely chop the ginger and green onion and set aside.

Don't overfreeze the crab, just freeze it a little and cut it. Take out the frozen crab and cut it into small pieces and serve on a plate.

Sprinkle the chopped green onion and ginger over the chopped crab.

Pour the sauce over it.

Ingredients: Barracuda crab (weighing about 750 grams).

Seasoning: minced ginger, minced green onion, minced garlic, refined salt, soy sauce, sugar, rice vinegar, pepper, sesame oil sauce.

Method. 1. Wash the shell of the pike crab, chop it into small pieces, and place it on a plate.

2. Pour the prepared juice over the crab and sprinkle with chopped green onions.

Tips. The crab should be fresh, and the knife should be uniform in size, not too large.

The authentic practice of river crab sheng requires cleaning the river crab and freezing it for 1 2 hours, and then taking the crab out of the refrigerator, removing the inedible part, cutting it into small pieces, adding salt to marinate, and pouring it into liquor to sterilize. Pour the prepared sauce into the processed crab and marinate for 5 minutes before serving.

Before making the raw river crab, you need to fully brush the river crab, put it in a clean container and dry it for 5 minutes to dry the water vapor on the crab, and then put the fresh crab in the freezer of the Gaozuo refrigerator for 1 2 hours and then take it out for later use.

Open the frozen river crab back carapace, take out the gills and crab mouth and crab heart, cut the open cover of the river crab into small pieces, add salt and marinate for 10 minutes, pour out the excess water, and rinse off the salt with water. Add a little high liquor to sterilize, marinate for three minutes, and then pour out the liquor.

After that, you can prepare the seasoning, add the chopped green onion, ginger and garlic, a little light soy sauce, rice wine, sugar, water, salt and white pepper in a clean container, stir well, pour it into the crab, stir evenly and marinate for 5 minutes, and then you can eat after 5 minutes.

The general practice of river crab includes steaming, river crab raw (raw food), braised crab, pickled crab, dry frying, stewed tofu, sauerkraut crab shouting which change, etc., and if you want to say that the method is simple and can maintain the original flavor of river crab, you have to see the steamed and crab sheng. Below, we will focus on the practice of steaming river crab and raw river crab.

Steamed river crab

Ingredients: river crab, green onion white, soy sauce, slow or monosodium glutamate, cooking wine, chicken essence, sugar, oil consumption.

Method: 1. Wash the river crab, divide it into four and put it on a plate, add all the seasonings, and put an appropriate amount of water.

2. Add cold water to the steamer, put the river crab with the plate, boil the water over high heat, steam slowly over medium heat, and wait for about 15 minutes. Sprinkle a little green onion on the pan.

River crab raw

Ingredients: river crab, minced ginger, minced green onion, minced garlic, refined salt, soy sauce, sugar, rice vinegar, pepper, sesame oil sauce.

Method: 1. Open the shell of the river crab and wash it, chop it into small pieces, and put it on a plate.

2. Pour the prepared juice over the crab and sprinkle with chopped green onions.

Note: The river crab should be fresh, and the size of the knife should be uniform, not too large.

The most common method of river crab is steaming, cleaning the crab and steaming it in a pot for 15 to 20 minutes before it can be used by the index finger. Raw pickled river crab requires the gills and mouth of the river crab to be removed, and the crab meat is cut into small pieces and marinated with marinade. Crab porridge also requires the crab to be chopped into small pieces and placed in the boiled rice porridge, and the crab meat is cooked by Shi Hong before eating.

The most common practice of river crab is to steam river crab, clean the fresh river crab, raise it in clean water to spit out the sediment, tie up the crab claws of the river crab before steaming, put it on the steaming grate and steam it for 15 to 20 minutes before it can be out of the pot, and you can dip it in ginger vinegar when eating, which is very delicious.

Another way to eat river crab is to marinate river crab raw, clean the river crab, open the crab shell, remove the gills and mouth of the river crab, chop the crab meat into small pieces with a knife, pour a little liquor to sterilize, put the green onion, ginger, garlic, chili, soy sauce, vinegar, pepper in the container and stir evenly, pour it on the crab meat and you can eat.

Clean the river crab, break the crab shell, remove the crab gills, crab mouth and crab heart, cut the crab into small pieces, put it in the boiled rice porridge and continue to boil for 10 minutes, and the crab meat can be cooked after it is cooked. You can add a little shredded ginger and fine salt before removing from the pan for a better taste.

The raw crab preparation is as follows:

Ingredients: crab, dried chili, Sichuan pepper, ginger, garlic, green onion, salt, pepper, cooking wine, starch, hoisin sauce, Shuidian Fen, chicken essence, sesame oil, Sichuan pepper oil, chili oil, coriander.

Method: Take the shell of the meat crab from the abdominal navel, remove the internal organs and gill leaves, slaughter the leg tip and the edge of the shell, after washing, cut the crab into eight pieces, add an appropriate amount of refined salt, and mix well with cooking wine; Put the pot on the hot fire, until 50% of the oil refers to the temperature carefully, then wrap the crab pieces with dry fine starch at the chopping point, and soak them in the oil pan until cooked; Add oil to the pot, burn to the temperature of forty percent of the oil, put in the dry chili pepper festival only to read respect, stir-fry peppercorns, mix in fresh soup, burn for a while, then add ginger, onion and garlic, sea crab, and finally put in refined salt, cooking wine, hoisin sauce, chicken essence for about 2 minutes, thin with water starch, and finally add sesame oil, pepper oil, chili oil, pepper powder and stir evenly to put it on the plate.

Wash the crab with water and dry it.

Put in an appropriate amount of liquor to sterilize.

Add dried red pepper to taste.

Add the ginger slices. Add an appropriate amount of sugar to enhance freshness.

Add an appropriate amount of flavor and freshness, as long as the crab is covered by flowers.

Add Sichuan peppercorns, star anise.

Mix well, put it in the refrigerator to keep it fresh, and marinate for half a day.

Pickled. Crab.

Cooking skills1.The crabs you buy are more or less clean, so it's best to wash them with water, dry them and marinate them.

2.Don't put salt in this dish, the flavor is extremely fresh and has salt, if you put salt, it will be too salty to eat.

3.When eating, remove the crab gills and crab stomachs, and eat them.

4.The liquor should be used in height.

Ingredients: baby crab, garlic, pepper

Refined sugar. Salt, aged vinegar.

Soybean. Monosodium glutamate. Sesame oil.

Chili oil. Chili oil. 1: Slaughter and wash the baby crabs.

2) Add water to a pot and bring to a boil. Put the baby crabs in the lid and cook. 3) Bring to a boil and cook for 1 minute. 4: Remove the drain pipe.

Dry water. Now prepare the seasoning:1.

Remove the garlic and chop it, finely chop the peppers (other peppers will work as well, I like to use them). 2: Place the chopped garlic and chilli in a bowl.

3) Add sugar, salt, vinegar, soy sauce, monosodium glutamate, sesame oil, chili oil, pepper oil (this can be omitted) and mix well for later use. 4:

With small flower crabs. Incision. Cut in half and pat it with a knife.

The claws of a crab.

Make the crab delicious.

Put the sorted small crabs into a large basin, add the prepared seasoning, mix well, and put them in.

Refrigerator. Refrigerate some.

Hour. Eat it. Cold crab can be eaten.

Overtime. Finely chopped green onions.

Or. Coriander.

Mix well, or you can eat it without adding anything...

Diarrhoea. Taxicab.

Patient, digestive tract.

Burn. or ulcers. Cholecystitis.

Gallstone. Disease, hepatitis.

Active people should not eat crabs; Suffering from coronary heart disease, hypertension, arteriosclerosis, hyperlipidemia.

People should eat less or not at all.

The ovaries and digestive glands of crabs, crab meat.

Don't eat too much.

Compose. Sensitive.

People should also not eat crabs. Crab meat.

Cold and cool, has the effect of invigorating blood and removing blood stasis, so it is right.

Pregnant woman. Especially unfavorable.

Crab claws, which have a pronounced abortive effect.

The steps of Wenzhou river crab sheng:

1. Soy sauce, peppercorns, rice vinegar, sugar, and monosodium glutamate can not be put too much. Minced ginger, a little garlic can also be left out, pepper. (This must be more) mix together and stir the seasoning. When stirring, try to dissolve the sugar.

2. Clean the chilled crab, remove the lid, remove the gills, and then cut into small pieces.

3. When eating, pour all the seasonings and sauces on the crab, stir well, and sprinkle with chopped green onions.

4. Tips.

Wenzhou people call the pike crab river crab, for the river crab sheng, do not pursue just salvaged to do, the chef is even more that the frozen river crab is conducive to the production of river crab, so that the crab shell and meat of the pike crab are separated, unlike the fresh crab, the meat is tightly glued to the crab shell.

5. Materials.