The practice of the shuttle crab, how to make the shuttle crab delicious, the shuttle crab

1. The crab bought back is the kind with two pointed ends in the sea;

2.Wash thoroughly, remove the lid, wrench it into two to three petals, and put it in a porcelain basin;

3.Add an appropriate amount of salt, ginger sugar and stir evenly to let the ingredients into the crab meat;

After a few minutes, add 3---5 drops of vinegar and a little MSG.

Ingredients. Small pike crab.

400g excipients. Salt. Amount.

Sugar. Amount. Rice wine. Amount. Scallions. Amount.

Ginger. Amount. Garlic. Amount.

Pepper. Amount. Vinegar. Amount.

Dark soy sauce. Amount.

Steps. 1.Prepare the ingredients - live pike crabs.

2.Prepare spices such as green onions, ginger, garlic, etc., 3The pike crab is washed with a board brush, the bottom cover is removed, cut in half, and the crab stomach is removed, 4

After all the processing is done, put it in a large basin, 5Add salt, sugar, vinegar, pepper, dark soy sauce, 6Add green onions, ginger, garlic, 7

Put in half a bowl of rice wine, stir well, and it is best to let the pike crab soak all in the marinade, 8Marinate for half a day – one day to serve. If it's hot, put it in the refrigerator.

Tips: 1.There are many ways to marinate the pike crab and spices, but you can also add spices such as chili, star anise, and cinnamon to your liking.

But salt, rice wine and vinegar are generally indispensable. The marinating time is generally 1 day, and the taste is the best.

1. Ingredients: 500g of pike crab, 2 eggs, appropriate amount of oil, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of starch, appropriate amount of ginger, appropriate amount of pepper.

2. Prepare eggs, crabs, starch, etc.

3. Wash the pike crab, because it is difficult to clean, it is best to brush it vigorously with a toothbrush. Break open, remove the bottom cover, remove the cover, remove the stomach, remove the gills, cut in half.

4. Knock the eggs into a large bowl, add starch and stir well.

5. Put the sorted pike crab into a large bowl with eggs and cherry blossom starch, then add salt, cooking wine, and minced ginger and stir to marinate to taste.

6. Put 400 grams of oil in the pot, heat for 7 minutes, put down the pike crab, fry over medium heat, and fry until the crab shell turns color and is removed.

7. In order to be crispy, repeat the frying spine for a while, and remove the oil.

8. Put on a plate and sprinkle with some pepper.

Ingredients: 3 crabs, 1 handful of shallots, 50 grams of ginger, 15 grams of minced garlic, 45 grams of starch, 15 grams of rice wine, 5 grams of sesame oil, 10 grams of oyster sauce, 2 grams of white pepper, 5 grams of sugar.

Steps: 1. Cut the shallots into sections, separate the white and green parts of the shallots, and put them in the pot at different times.

2. After the pike crab is shelled, cut the crab claws, remove the crab gills and crab mouth, cut off the tip of the crab legs, so that it can be flavored when burning, and then cut the crab into 4 small pieces. The crab claws are cracked with the back of the knife, and this step is also to make it more flavorful when burning.

3. Then we mix a sauce, 1 teaspoon of starch, 1 teaspoon of sesame oil, 2 grams of white pepper, and 1 tablespoon of water.

4. Sprinkle a layer of starch on the processed crab meat to avoid exposing the crab meat when burning, and also to better lock in the umami.

5. Heat oil in a wok, add crab meat and ginger slices to fry until fragrant, so that the crab meat can better release the umami when burning. Fry for 1-2 minutes and serve.

6. Leave the bottom oil in the pot, stir-fry the minced garlic and green onions, and then add 1 tablespoon of rice wine to stir up the fragrance. Then add crab meat and ginger slices, add 2 teaspoons of oyster sauce and 1 teaspoon of sugar to enhance freshness.

7. Stir-fry for one minute, then add the green onion and the adjusted sauce, stir-fry evenly and then you can get out of the pot.

8. Finished products.