How to boil crab oil to make it more delicious? Tips on how to boil crab oil

How to boil crab oil.

Raw materials: hairy crab catty, lard.

1 catty, 1 tael of rice wine, 5 coins of chives, 1 tael of ginger.

Steps: 1. Wash and scrub the fresh hairy crabs, tie them up with strings, steam them with their backs down, and take them out. 2. Peel the steamed hairy crab to take the meat, don't forget to crush the crab leg and remove the leg meat.

3. Use a kitchen knife to pat the chives apart and loosen the ginger for later use. 4. Put cooked lard in the pot and cook until it is hot, add the green onion and ginger, fry it until the green onion is browned and the ginger has no moisture, then remove it. 5. Then put the peeled crab meat and crab roe into the oil pot in batches (one time can not be put more, more will be due to heavy water vapor and more foam), and continue to use a spatula to shovel the edge of the pot to the bottom of the pot to prevent it from sticking to the pot and burning, pour in rice wine while boiling, and boil until there is no water vapor.

6. Finally, pour the boiled crab oil into a covered container, place it in a cool and ventilated place to cool, and then you can store it in the refrigerator, and the crab oil can be taken at any time.

Tips:1Lard must be used to boil crab fat, because the density of lard is relatively high, relying on the sealing of lard, even if there is no refrigerator, the boiled crab fat can be stored for a month or two.

2.When taking crab oil, do not use a spoon with raw water, otherwise it will cause the crab oil to spoil. 3.

Crab oil is one of the sources of Suzhou's taste, with a blend of fresh and fragrant flavors, and a unique taste experience, which is the finishing touch to many classic dishes.

Introduction to crab oil. In the season when hairy crabs are on the market, for the fastidious Suzhou people, feasting guests with crabs is not simply steamed and served directly on the table. Because eating crabs requires both hands, eating is very embarrassing, and eating crabs will make the meal cold, everyone's mind is on peeling crabs, so Suzhou is not on crabs on formal occasions.

So how do you cook crabs? That is, after peeling the crab shell, it is made into crab powder, and then the crab powder is used to make dishes. Crab roe can be used to make famous dishes such as snowflake crab buckets, and home-cooked dishes such as crab roe tendons, crab roe meatballs, and crab roe tofu.

The best way to preserve crab roe is to boil it into crab oil.

How to store boiled crab oil.

Put in the refrigerator. Put the boiled crab oil in a clean container with a lid, cool it and put it in the refrigerator. If the amount is not too much, it can be put in the refrigerator, and it is better to put it in the freezer, which is not easy to break, and the time is also very long, and the temperature of the freezer is low, and it is difficult for bacteria to survive, which is more hygienic and healthy.

However, it is recommended that it is best to pack it separately when the amount is large, which is more conducive to preservation and easier to eat.

The baby female crab in November can be bought so much for 30 yuan. Come back with scissors and brush it clean with a brush. Steam in a pot for about 15 minutes, cool and remove.

Using various tools such as scissors and toothpicks, remove the crab meat first. Then take out the crab roe and set aside. Take the boiled cooked lard and put it in a pot.

**Melt. After the lard is melted, put the green onion and ginger slices to boil over low heat. Boil until fragrant, then remove the green onion and ginger.

On low heat, pour in the crab roe, use a spatula to disperse, and shovel frequently. Pour in the rice wine, simmer for about 15 minutes, pour in the crab meat and salt, and continue to boil for 15 minutes. If there is less and less foam, it means that the water has been slowly boiled off, turn off the heat and cool.

Once cooled, scoop into a jar and refrigerate. It can be used for noodle soup, ravioli, vegetable soup, rice seasoning. It's delicious.

Put oil in a pan, bring to a boil and let cool. Pour in the crab meat, boil over high heat, turn on low heat and slowly boil, boil the crab is to boil off the water in the crab meat, and let the umami of the crab meat soak into the oil, the crab meat is boiled dry, and the crab oil is boiled to completion.

Boil the crab legs and sporadic crab scraps over low heat and slowly boil the lard to bring out the flavor of the crab. Brushed crab oil is used for bibimbap, and boiled crab oil, commonly known as "convex butter", in addition to bibimbap, there is also one of the most delicious methods, that is, with lactone tofu to make this local vegetable crab roe tofu suitable for all ages. This is also a small dish that can be used for state banquets and into the homes of ordinary people.

First, the crab is dismantled. Put the oil in the pot and stir-fry the green onions, ginger and garlic until fragrant, stir-fry the crab meat, pour in a little cooking wine, add a little salt, turn off the heat and let it cool.

Here's how to boil crab oil:

1. Wash the bought female crab with a brush for later use;

2. Steam the washed crabs in a pot for about 15 minutes, cool and take them out;

3. Use small scissors, toothpicks and other tools to remove the crab meat from the crab;

4. Use the same method to take out the crab roe and set it aside;

5. Take a piece of boiled cooked lard, put it in a pot, turn on low heat and melt;

6. After the lard is melted, put an appropriate amount of green onion and ginger slices to boil, boil out the fragrance and take out the green onion and ginger;

7. Pour in the crab roe, use a spatula to disperse and keep shoveling. Pour in the rice wine, simmer for about 15 minutes, then pour in the crab meat and salt, and continue to boil for 15 minutes;

8. When the boiling oil foam is getting less and less, it means that the water has slowly evaporated.

Extended Materials. Our method of boiling crab oil Burn 500 grams of rapeseed oil to 40 percent hot, put 1 kg of crab shell into it (under normal circumstances, 1500 grams of hairy crab can remove 500 grams of crab powder, and 1 kilogram of crab shell is left) and boil for 15 minutes, pay attention to the oil temperature in this process should not exceed 40 percent hot, when it is about to come out of the pot, increase the oil temperature to 60 percent hot for 30 seconds, and then out of the pot, so that the crab shell does not absorb oil, but there is a gap in the shell, and the oil temperature is raised when it comes out of the pot, so that the oil in the gap between the crab shell can be separated, and the oil is crab oil.

Eighty crab legs were pulled off again, and the meat was exhausted;

Then twenty crab shells were opened, and the yellow and oil were removed;

Finally, cut the 20-petal crab body and remove the crab meat with tweezers.

Put vegetable oil in a pot, bring to a boil and let cool. Never pour crab meat into boiling oil, nor boil it directly with raw oil.

Pour in the crab meat. After boiling over high heat, turn on low heat and simmer slowly. Boiling crab oil is to boil off the moisture in the crab meat and let the umami of the crab meat soak into the oil.

The crab meat is starting to dry out.

When it feels a little sticky at the bottom of the pot, the crab fat is boiled.

1.Step 1: Wash and slice the ginger, wash and cut the garlic into sections, peel and wash the onion and cut into pieces, wash and dry the crab shells for later use.

2.Step 2: Put the hot oil in the pan and add the ingredients in step 1, turn to low heat and stir until the ginger slices, onion are browned and the green garlic is dark green.

3.Step 3: Add the crab shell, simmer over low heat until slightly browned, the oil is orange-red, filter out the crab shell and impurities with a sieve, and the crab oil is done!

The common practice of boiling shrimp oil, after the pot is brushed dry, put the blood lock in the head of the thank you, I only have the common practice of shrimp oil, that is, wash the shrimp, and then put it in the pot to heat, and slowly the oil will come out.

How to boil crab oil to taste better?

Raw materials: two catties and five taels of live crabs; one or two rice wines; green onion five coins; a pound of cooked lard; How to make ginger one or two:

1. Wash and scrub the crab, tie it up with a rope, and basket it (or put it in a pot to cook);

2. Steam for about 20 minutes until cooked, chop off the tip of the crab claw, open the crab shell, remove the crab roe and crab meat with bamboo slices, discard the stomach pouch, and crush the crab leg to remove the leg meat;

3. Pat the green onion and loosen the ginger;

4. Put the pot on the stove, put in the cooked lard and burn it until it is hot, add the green onion and ginger, fry it until the green onion is browned and the ginger has no moisture, and then pick it up;

5. Put the crab meat and crab roe into the oil pot in batches (not more at a time, it will produce more foam due to heavy water vapor), and keep using a spatula to shovel the edge of the pot to the bottom of the pot to prevent sticking to the pot and burning;

6. Pour in the rice wine while boiling, boil until there is no water vapor, scoop it into the bowl and cover it with a sand cloth cover and let it cool in a cool place.

Tips: 1. Do not use tools with raw water when taking them, so as not to spoil the crab oil halfway;

2. This crab oil is easy to store and eat, and can be used for seasoning when cooking vegetables and eating pasta;

3. When the crab meat and crab roe are put into the oil pot, they should not be put more at a time, because they will have heavy moisture and more foam.

1. Peel crabs.

1) The crabs used must be river crabs or lake crabs to be live, not sea crabs. Dead crabs must not be wanted, the ratio of crabs to lard is 1:1, ginger, green onions, and salt are appropriate.

2) Wash the crabs, tie them with cotton threads, steam them in a pot with their belly facing up for 15 minutes, cool them and take them out.

3) When peeling, first open the crab shell, use a small blunt stainless steel knife to remove the crab roe first, and then take the crab meat, the crab roe and crab meat are stored separately, keep the stomach pouch intact and discarded, after the crab thigh is cut off at both ends, poke out the leg meat with fine chopsticks. It is difficult to take meat from the calves and joints of crabs, and it can be discarded for beginners. If you can't finish peeling it on the day, you should store it all (peeled yellows, meat, and unpeeled crabs) in the refrigerator.

2. Boil lard.

The lard is cut and bent into large pieces and placed in the pot, under the whole green onion, sliced ginger, first low heat and then slight fire to boil slowly, this process must be patient, the fire does not make a fuss and regret can be big, and the oil should be taken out in time after the oil is started, otherwise the yellow flavor will affect the quality of crab oil, and the green onion and ginger will be fished out when it is not carried in the middle and late stages, and finally the oil residue will be removed. The lard boiled out in this way is as white as jade.

3. Boil crab oil.

1) Put the cooked lard that has been boiled (you can also use all vegetable oil or according to vegetable oil: lard = 1:1) in the pot, put the crab roe into the lard (or vegetable oil) after heating, crush the crab roe with a spatula, and shovel from the edge of the pot to the bottom of the pot, boil for 20 minutes on low heat, add crab meat and salt and continue to boil for 15 minutes until the foam is less.

4. Save. Crab oil and crab meat are scooped into a large mouth bottle according to the ratio of oil and crab in the finished crab oil product to be cooled in a cool place, and the excess bottle oil is stored in the refrigerator freezer, and the bottle oil in use is stored in the refrigerator freezer.