How to make soy sauce crab, how to make soy sauce crab

Crab in soy sauce. by jennifer1771 268 favorites 1489 views.

Pickled salty umami.

Several days of higher calories.

Beginner's Introduction. Cancer's favorite crab is my favorite, whether it's hairy crab, salty crab, or soy sauce crab.

Ingredients: 5 servings.

6 hairy crabs.

Accessories. 3 bottles of liquor.

1 bottle of rice wine. 1 bottle of light soy sauce.

A few peppercorns. Several slices of ginger.

A pinch of green onions. A pinch of garlic.

2 tablespoons of rock sugar.

Step 1 Cut the rope, release the water, let the crab crawl, clean the dirt on the crab's body, about 20 minutes, it is best to brush the crab claws and shells with a toothbrush, especially the crab tongs.

Step 2 Put the cleaned crab in a container, pour in high liquor to submerge the crab, and after 30 minutes, check whether the crab has decreased its activity and is drunk.

Step 3: Start to burn the sauce when the crab is drunk, put the garlic, green onions, ginger, slices, peppercorns, plums, soy sauce, cooking wine, etc. into the high heat, and finally put rock sugar, after melting with rock sugar, turn off the heat and let it cool.

Step 4 Take out the crab soaked in liquor, pour out the liquor, and then put two spoons of liquor into the crab, after the sauce is cooled, pour it directly, and then seal it and keep it in the refrigerator, and you can take it out and eat it in 14 days.

Diagram of the finished product of soy sauce crab.

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Cooking skills. I have 2 weeks because the crab is big, and usually the crab is small and only 1 week.

Soy sauce crab is a famous traditional dish of the Han nationality in Guangdong Province, which belongs to the Cantonese cuisine. Eat steamed boiled, occasionally make a soy sauce fried crab, and change the taste is also good. Let's take a look at how to make soy sauce crab!

Ingredients: Ingredients6 crabs. Accessories. Appropriate amount of oil, appropriate amount of cooking wine, appropriate amount of dark soy sauce, appropriate amount of pepper, appropriate amount of ginger, appropriate amount of green onion, appropriate amount of water starch, appropriate amount of sugar.

Step 1

1.Prepare the crabs.

2.Use 1/2 tablespoon light soy sauce, 1/2 tablespoon dark soy sauce, a pinch of pepper, and 2 teaspoons of sugar. 2 tablespoons of water into a sauce, ready water starch, 3

Soak the crab in water and scrub it clean with a brush, 4Put an appropriate amount of water in the pot, add cooking wine, ginger slices, put in the crab and steam for 7 minutes, 5Remove the bottom cover of the crab and cut it in half to remove the stomach of the crab, 6

Heat the oil in the pot, add the minced ginger, and stir-fry the green onion until fragrant, 7Put in the crab and stir-fry thoroughly, 8Put in and stir-fry well with sauce, 9

Thicken with water starch, sprinkle some chopped green onions and stir-fry well.

Here's how:

1. Put the fresh and moderately sized crabs into the water, scrub the shells and crab legs with a brush, remove them, and put them in the vegetable basket to control the dry water.

2. Cut the peppers into small circles and remove the seeds.

3. Open the shell of the crab, take out the gills and other debris inside and throw it away.

4. Divide the crab into several pieces, chop the crab claws into sections, and break the shell with the back of the knife to make it easy to taste.

5. Put the crab pieces into a container, then pour the thick soy sauce into it, and wait for the soy sauce to fully penetrate into the crab meat, and then pour out the oil.

6. Put the green onion, ginger, garlic, chili powder, pepper, chili rings, etc. into the soy sauce of the pickled crab to make a seasoning sauce.

7. Evenly spread the seasoning sauce on the crab meat pieces marinated in soy sauce, then put it in a jar or glass bottle, about 1-2 weeks, and wait until the seasoning sauce has basically penetrated into the crab meat before eating.

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Hello, glad to answer for you. Make crab sauce 1, raw material pretreatment: choose fresh sea crab as raw material, with 9 November crab as the best.

After harvesting, it is processed in time. After washing with water, remove the skin chain, remove the crab shell and stomach pouch, and drain the water. Remove the gills, and then wash off the sediment, dirt, impurities, etc. with clean water.

2. Mashing: Put the shelled crab in a bucket and mash the crab body, the more broken the better, so as to accelerate the fermentation and maturity. Burning Dousun 3, pickling and fermentation:

Add 25-30% salt, stir to mix well, pour into the fermentation vessel, press and smooth the surface to prevent the sauce from turning black. After 10 to 20 days, the fishy smell gradually decreases, and the fermentation matures. 4. Storage:

In the process of pickling, fermenting and storage, crab sauce should not be covered and dried, so as not to cause discoloration. It loses its original reddish-yellow color.

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Here's how crab paste is made:Ingredients: 200g of crab roe, 150g of crab meat, 20g of lard, 20g of sunflower oil, 15g of liquor, 3 sections of green onions, 2 star anise, 1 small handful of Sichuan pepper, 50g of boiling water, 5g of ginger ale.

Steps: 1. Steamed crab, I chose river crab.

2. Take out the crab meat and crab roe, which is more time-consuming.

3. Excavated crab roe and crab meat.

4. Put the green onion, star anise and Sichuan pepper into the container, pour in boiling water, and soak for a while to make seasoning water.

5. Put lard in the pot and boil over low heat.

6. After the lard melts, add 20ml of sunflower oil.

7. Add the crab roe and stir-fry the crab oil.

8. Add crab meat and stir-fry.

9. Pour in the liquor to remove the smell.

10. Pour in the seasoning water to accompany Kaihuai.

11. Add ginger juice to remove the fishiness, simmer slowly for 5 minutes, and keep stir-frying to avoid pasting the pot for Sun manuscript.

12. Remove from the pot and let cool.

13. If you can't finish eating, you can put it in a glass jar, and the red oil on the top of the most reed friend is the most delicious crab oil.

14. Cover the bottle with plastic wrap and then cover the lid, and send it to the refrigerator for 1-2 weeks to refrigerate, which is the most suitable for bibimbap and noodles.

Ingredients: Crab 2 and a half catties.

250 grams of soybean paste.

100 grams of rice wine.

Ginger juice 100 grams.

Millet spicy a little.

A pinch of green onion and a pinch of Sichuan pepper.

Ingredients: A little.

Sauce crab preparation.

Clean the crab.

Split the crab in half and remove the gills of the crab.

The crab claws are chopped with the back of a knife (which is convenient for flavor and more convenient to eat) <>

Let's take a close-up, clean up is a drop.

Don't bother, this one is very important)

Prepare rice wine and soybean paste.

Put 100 grams of rice wine into the packed crabs.

Add 100g of ginger juice.

Marinate the crab in rice wine and ginger juice for 10 minutes.

Prepare 250 grams of Donggu soybean paste, chopped green onions, Sichuan peppercorns, spices, millet spicy (I put a little cinnamon) <>

Add a little oil to the pan.

Add chopped green onions, Sichuan peppercorns, spices, millet and stir-fry until fragrant.

Add the miso and stir-fry until fragrant (no water in the mish).

Stir-fry the miso until fragrant, then add the crab and stir-fry.

Stir-fry for a while. <>

Then change the heat to medium and medium, cover and simmer for a while.

Simmer for about 7 minutes, and the sauce will be thick until the crab is cooked.

1.Cut the rope, release the water, let the crab crawl, wash the dirt on the crab's body, about 20 minutes, the best is to brush the crab claws and shells with a toothbrush, especially the crab tongs.

2.Put the washed and cleaned crab in a container, pour in high white wine to engulf the crab, and after 30 minutes, check whether the crab has landed on its activity and is drunk.

3.Start to burn the sauce at the time of drunken crab, put garlic, green onions, ginger, peppercorns, plum soy sauce, cooking wine, etc. into the high heat and heat it, put rock sugar at the end, and after melting with rock sugar, turn off the heat and let it cool.

4.Take out the crab soaked in the white wine, pour out the white wine, and then put two spoons of white wine into the crab, after the sauce is cooled, pour it directly, and then seal it in the refrigerator, and you can take it out and eat it in 14 days.

The pace of the practice of braised river crab in soy sauce.

1.Wash the strange river crabs.

2.Add an appropriate amount of oil in the pot, fried chives and ginger, chili peppers, soy sauce, and soy sauce to absorb the flavor.

3.Put in the water, put in the river crab, a small amount of sugar. The water should not be crossed by crabs.

4.Bring to a boil over too high heat until the juice is reduced, so that the soup is thick and wraps the river crab.

Ingredients for making soy sauce crab:

600 grams of crab.

1 tablespoon finely chopped ginger, finely chopped 2 green onions.

1/2 tablespoon light soy sauce, 1/2 tablespoon dark soy sauce, a small amount of pepper, 2 teaspoons sugar, 1/2 teaspoon corn starch, 2 tablespoons water.

The soy sauce crab is made at a meticulous pace.

1) Wash and chop the crab after slaughter, and drain the water. Steam on a dish for about 7 minutes.

2) Heat a flat-bottomed wok or a Chinese-style wok, add 3 tablespoons of oil to sake the wok evenly, stir-fry the ginger granules, fry the crab thoroughly, participate in the steamed crab juice 3 tablespoons (water can be added if not enough) and stir-fry, stir-fry evenly under the seasoning, bury the thickener, and fry the green onion evenly on the plate.

The preparation of crab in Korean sauce.

1. Use a brush to wash the crabs and remove the water.

2. Prepare the ingredients for boiling soy sauce.

3If you don't have plum vinegar, you can replace it with syrup, however!! Don't be able to use white sugar!! There is something that may cause food poisoning, so you must be careful!

Pour all the ingredients into the pan in the above proportions and start boiling the soy sauce.

4. Bring to a boil over high heat, then turn to medium heat and cook for 5 minutes. Bring to a boil again over high heat, then reduce the heat to medium and simmer for 10 minutes.

Once the soy sauce has cooled, pour it into the container where the crabs were previously placed.

5. The soy sauce must be cooled completely!

6After putting it in the refrigerator for 2 days, take it out, pour out only the soy sauce and boil it again, wait for the soy sauce to cool completely, and pour it into the container where the crab is placed again.

7. Survive in the refrigerator for another 1 to 2 days before consumption.