Huang Feihong spicy peanuts make spicy crab who will

Material. 500g frozen crab, 50g green peppercorns, 50g dried red pepper, 2 tablespoons (30g) minced green onion, 2 tablespoons (30g) minced ginger, 2 tablespoons (30g) minced garlic, 1 green bamboo shoot, 1 lotus root, 2 tablespoons (30ml) koji wine, 4 tablespoons (60ml) chili paste, 1 teaspoon (5ml) soy sauce, 1 teaspoon (5g) sugar, 1 teaspoon (3ml) vinegar

Method. 1) Rinse the small crabs, cut them and marinate them in koji wine for 10 minutes. Peel and wash the green bamboo shoots and cut into cubes. Peel the lotus root, wash it and cut it into cubes.

2) Add oil to the pot, after a little warm, put in the green pepper and dried red pepper, stir-fry until fragrant, pour in the green onion, ginger and garlic and stir-fry until fragrant.

3) Pour in the crab pieces, stir-fry until the crab legs turn red, pour in the green bamboo shoots and lotus root pieces and stir-fry.

4) Add chili sauce, soy sauce, sugar and salt, pour in an appropriate amount of water (the height is 1 3 of the food in the pot), add a lid and simmer over medium heat for 2 minutes, open the lid and collect the soup over high heat.

Tips: *Frozen seafood should be thawed naturally at room temperature as much as possible, and should not be soaked in water, otherwise part of the umami will be lost.

Koji wine for marinating seafood is better than cooking wine, in addition to removing the fish, it also has the effect of body fragrance. But don't marinate too long, 10 minutes is enough.

Green pepper is a unique Sichuan pepper, spicy and fragrant. If not, you can use ordinary peppercorns, but the numb flavor is not so strong.

Chili sauce of your choice. Lao Gan Ma hot sauce is also a good choice.

This practice also applies to other ingredients, whether it is meat, seafood, or vegetables.

Ingredients: 3 fresh sea flying crabs, 10g of green onion, ginger and garlic, 25g of Huang Feihong, spicy peanuts, a little Shinho premium soy sauce.

Flour to taste. Method.

1. Wash the crab with a brush and running water, and drain the water;

2. Decompose the crab and remove the debris;

3. Sprinkle a layer of dry powder evenly on the crab;

4. Slice the shallots, shred the ginger, and slice the garlic;

5. Start the oil pan, the oil is more than that used for stir-frying, spread the powdered crabs into the pan and fry them;

6. The bottom surface turns red and turned over;

7. Fry on both sides until red and yellow, take out;

8. Leave the bottom oil in the pot and fry the shallots, ginger and garlic;

9. After the fragrance is fully stir-fried, add the crab and stir-fry over high heat;

10. Cook in cooking wine, Xinhe premium soy sauce, add a little sugar and a little hot water, and stir-fry evenly;

11. Reduce the juice on high heat, add Huang Feihong spicy peanuts before cooking, stir-fry evenly, and then you can get out of the pot.

Do you mean to make it taste like spicy peanuts?

Huang Feihong's is crispier, spicier, and more fragrant than ordinary ones, and Sichuan peppercorns are used more. The surface of each peanut is basically oil-free, and you won't get it when you eat it.

In a word, it's delicious and worth buying. But there is one in Henan that is more delicious than Huang Feihong, but the oil is bigger. Huang Feihong's comprehensive results are very good.

Once the peanuts are fried, they must be stirred while they are cooling, so that the peanuts do not become mushy.

Then marinate with the peppers prepared in advance.

It can be eaten in about ten minutes.

Producer; Yantai Shinho Weidamei Food****.

Address; No. 169, Jinshajiang Road, Yantai Development Zone.

Manufacturer: Yantai Xinshang Food **** Jinan Branch.

Which address is Senchun: Zhangqiu City, Shandong Province, Mingshui Economic Development Zone, Industrial Senmo 5th Road, this yard is the north.

One crab and two eats, and after reading it, I earned it again.

Steps:1Ingredients: 2 crabs.

2.The crab first breaks off the crab claws, and uses a tool to crack the shell of the crab claws (this step is for the convenience of eating crab claws, or the teeth will not be able to bite open).

3.Brush the crab clean with a used toothbrush.

4.Lift the crab lid again.

5.Divide the body in two.

6.Chop the minced garlic.

7.Sprinkle the minced garlic over the crabs.

8.Steam on high heat for 15 minutes.

2. Crab and cabbage stewed tofu.

Ingredients: crab, chiba tofu, Tianjin white, ginger, chives.

Steps:1Wash the crab and remove the gills, open the shell, and chop the crab into four pieces.

2.Cut the cabbage into small pieces, cut the tofu into small pieces, peel and slice the ginger, and cut the chives into inches.

3.Add oil to the pot and add green onions and ginger slices to the pan.

4.Add the cabbage and continue to stir-fry for a while.

5.Add an appropriate amount of water, add tofu and crab to a boil.

6.Continue to cook until flavorful, add some white pepper, salt, and sprinkle in green onions.

3. Spicy crab.

Ingredients: live meat crab, dried chili pepper, pepper, ginger, garlic slices, green onions, refined salt, pepper, cooking wine, dry fine starch, hoisin sauce, Shuidian Fen, chicken essence, sesame oil, Sichuan pepper oil, chili oil, refined oil, fresh soup.

Steps:1The live meat crab takes the shell from the abdominal navel, cleans the internal organs and gill leaves, slaughters the leg tip and the shell edge, washes it, chops the crab into eight pieces, adds an appropriate amount of refined salt, and mixes well with cooking wine.

2.Put the pot on the fire, burn the refined oil to 50% oil temperature, then stick the crab pieces to the cut with dry fine starch, and dip them in the oil pan until cooked (the crab shells are ripe at the same time).

3.Add oil to the pot, boil to the oil temperature, put in the dry chili pepper festival, stir-fry the peppercorns, mix in the fresh soup, burn for a while, then add ginger, green onion and garlic, sea crab, and finally put in the refined salt, cooking wine, hoisin sauce, chicken essence and burn for about 2 minutes, thin the starch with water, and finally add sesame oil, pepper oil, chili oil, pepper powder and stir well to put it on the plate.

When it's time, bring the bench, bowls, chopsticks, and rice to hug him.

Typhoon shelter cuisine originated in Hong Kong, and this typhoon shelter fried crab dish is one of the classics. Golden and crispy, tender and flavorful, delicious to the point of finger sucking. And the more you eat, the more appetizing it becomes.

Crab is a delicacy in our life, it has a high edible value, and you are tired of eating it steamed, so you must try this method!

Eating crabs, is to eat a fresh, my suggestion is not to use so much oil and condiments, the original umami is gone, in fact, "steamed" is the best, not only delicious, but also all the nutrients will not be lost. Besides, it's very simple, not to mention that you can do it.

After washing, put some oil in the pot, and then put the crab directly in the oil to roast instead of frying, and the lid of the pot should be covered to make the original taste and delicious.

Crab is a seafood that can be eaten fresh without adding any condiments and steamed for ten minutes for the best effect.