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What are the cooking methods that can make the red paste crab delicious?

Steaming is the best way to preserve the original flavor of stone lion red paste crab. Usually wash the live crabs, put them in a steaming plate and add the right amount of sliced ginger and onions to remove the odor and increase the flavor. Steaming time depends on the size of the crab, usually about 20 minutes. Steamed red paste crab has bright color, fresh meat and full shell, which is one of the best ways to taste stone lion red paste crab. Fried red paste crab with ginger and spring onions this is a heavier way of cooking.

Beer red crab: cooking red crab with beer, the sour and sweet of beer can neutralize the fishy smell of crab meat and bring out the sweetness of crab meat at the same time. It is a very popular method in summer. Roast red crab with butter: spread the processed red crab with butter evenly, then bake it in the oven. The butter seeps into the crab meat at high temperature to make it more tender and juicy.

Steamed red paste crab: this is the most common way to eat red paste crab, which can maximize the delicious crab meat and rich yellow paste. First of all, wash the red paste crab and remove the dirt from the crab shell with a toothbrush. Then put the red paste crab into the steamer, add the right amount of sliced ginger, green onions and cooking wine, steam for 15-20 minutes. After steaming, open the crab shell, remove the crab roe and crab meat, and dip it in ginger vinegar or soy sauce mustard sauce to eat.

How to cook the swimming crab with red paste

Take a frozen red paste crab out of the refrigerator and put it in the water to foamy. Clean it with a disposable toothbrush, break the crab leg, cut the crab body in half, and pick out the crab gills. Wrap it in cornflour and mix well with chopsticks.

Ingredients: one red paste crab, right amount of minced ginger, right amount of minced garlic, 3 small red peppers, right amount of chopped onions, 30g salad oil, right amount of steamed fish soy sauce, right amount of cooking wine. Red paste crab is taken out from the refrigerator, after half an hour of thawing, dig open the crab cover, remove the crab Misu, wash with clean water one by one, clean with running water, crab feet can be brushed with a brush. After washing, cut it into small pieces with a knife and set aside.

Steaming is the best way to retain the original flavor of red paste crab. Wash the live crabs, put them in a steamer, add the right amount of sliced ginger and onions, and steam for about 15-20 minutes (depending on the size of the crabs). After steaming, it can be eaten with minced garlic, soy sauce or vinegar ginger, so that you can eat the sweet crab meat and rich red paste. Fried red paste crab with ginger and spring onions this is a very popular cooking method, which can make the red paste crab taste more rich.

Steamed red paste crab: this is the most common way to eat red paste crab, which can maximize the delicious crab meat and rich yellow paste. First of all, wash the red paste crab and remove the dirt from the crab shell with a toothbrush. Then put the red paste crab into the steamer, add the right amount of sliced ginger, green onions and cooking wine, steam for 15-20 minutes. After steaming, open the crab shell, remove the crab roe and crab meat, and dip it in ginger vinegar or soy sauce mustard sauce to eat.

The most common way to eat red paste crab is to put it in a pot and stew it. After people buy this kind of thing, they should wash it with water, especially its crab clamps and crab gills. After cleaning, put it in the oil in the pot, and then add some pepper seasoning to clear stew.

Choose 2 kilograms of fresh frozen mother swimming crab and rinse thoroughly. Crabs with red paste should be selected and pickled before they are fragrant. Add 5 taels of salt to 1 jin of cold boiled water, prepare pickled water, add a few slices of ginger, pour 2 tablespoons of white wine, put the swimming crab into the whole crab, the water should not pass the swimming crab. Press it with a plate and close the lid.

Chaozhou raw pickled crab, how to do Chaozhou raw pickled crab

Hello! Practice: clean the fat crab with a brush, then open the lid, pay attention to opening a seam, don't take it off completely, if it's small, you don't have to take it off. Add all the condiments and seasonings. Add cold boiled water and pay attention to flooding all materials. It can be eaten after pickling for about 8 hours. The easiest way is to marinate directly with salt water: prepare the right amount of boiling water, turn it into salt water according to the proportion of two salts in a jin of water, cool and set aside.

Dig up the belly button of the white crab. In this way, the crab shell will come off with a gentle break. Clean up the crab's gills and cut the crab into small pieces with scissors. The crab paste can be dug out and pickled together, or the crab shell can be used to make soup. A pat on the crab's foot makes it easy to taste. Add minced ginger and mashed garlic. One spoonful of white wine, a little vinegar. 3 tablespoons of salt.

Step: boil raw pickled soup. Saute ginger, pepper, pepper, garlic cloves and red onions in a pan, then add soy sauce, a little cooking wine, a little dried chili, a little white vinegar, a little oil, salt and rock sugar. Bring to a boil. Then cook over medium heat for 10 minutes. The soup is boiling, black and bright, and the fragrance of pepper and garlic is coming. The raw pickled soup was successfully boiled.

The practice of Chaoshan style raw pickled crab is. Step 1: buy 2 live swimming crabs. In the current season, female crabs all bring ointment, which is very fat. Remove the butt, open the crab lid, cut off the crab gills with scissors, and remove the crab stomach from the crab lid. Pickled crab ingredients: crab ingredients: soy sauce, coriander, ginger, garlic, liquor. Make marinade with ginger, onion, garlic salt, coriander, fish sauce, chili, soy sauce, sesame oil and other seasonings in proportion.