A list of the contents of this article:

The practice of fried crab, how to cook it delicious, and the common practice of fried crab

800g swimming crab, 3 garlic cloves, 3 sliced ginger, 5g chopped onions, Spicy Hot Pot base, 1 tbsp oil, 5 dried chili peppers, 1 tbsp light soy sauce, 1 teaspoon sugar, 1 teaspoon salt, 2 teaspoons cooking wine and 2 teaspoons seafood sauce. Wash the chopped pieces after removing Gill whiteness and rough edges of swimming crabs. Put oil in the pan and saute garlic cloves, ginger slices and dried chili peppers. Add Spicy Hot Pot ingredients, stir-fry over low heat, and stir-fry swimming crabs over high heat for 2 minutes.

Ingredients: 1 jin of crab and 2 pieces of chili. Excipients: 10 grams of mashed garlic, right amount of salt, 2 teaspoons of light soy sauce, 1 teaspoon of peanut oil, 2 pieces of ginger, small amount of pepper, 1 teaspoon of cooking wine. Wash the crabs clean. Then cut each into 4 pieces and wash them with water to wash the intestines inside the crabs. Put the oil in the hot pot, put the washed pepper down and saute until fragrant. Put the mashed garlic down and stir-fry.

The way to fry crabs is as follows: wash and chop pieces after removing gills and white hair, put oil in the pan, saute garlic cloves, ginger and dried chili peppers. Add Spicy Hot Pot ingredients, stir-fry over low heat, stir-fry swimming crabs over high heat for 2 minutes, release soy sauce and stir well. Add salt, sugar and cooking wine, continue to stir-fry for about 3 minutes, and finally add chopped onions and stir well.

The practice and eating method of the big-shell crab

1. I think hairy crab steaming is the most delicious. Steamed Dazha Crabs's practice is as follows: wash the hairy crab in clean water, clean the mud on the crab with a toothbrush, cut off the ring mark, and tie the hairy crab rope without untiing. Put water in the pot and add perilla, add sliced ginger and rice wine. After boiling, put the belly of the hairy crab up into the steamer, put some shredded ginger on the crab, cover and steam for about 15 minutes.

2. The autumn wind rises and the crab feet are fat. Autumn is the golden season for eating crabs. The original taste of steaming maximizes the freshness, delicacy and nutrition of hairy crabs. Raw materials: hairy crab, ginger, garlic, light soy sauce, rock sugar, vinegar. Step 1: put the hairy crab in the water and spit out the dirt, brush the mud on the crab with a toothbrush, cut off the ring mark, and the rope binding the hairy crab does not need to be untied.

3 、 Steamed Dazha Crabs . Main ingredients: hairy crab 1000 grams; excipients: 15 grams of yellow rice wine, 30 grams of minced ginger, 30 grams of minced garlic, 20 grams of soy sauce, a little sugar, a little monosodium glutamate, 15 grams of sesame oil, 50 grams of vinegar. Practice: rinse the crab with clean water and put it in a container; put minced ginger in a small wine bowl and stir with cooked soy sauce, sugar, monosodium glutamate, rice wine and sesame oil.

4. Sautéed Crab in Hot Spicy Sauce step 1 Sautéed Crab in Hot Spicy Sauce's practice Daquan first prepares the necessary ingredients.

What are the eating methods of hairy crabs?

Dig up the crab meat and eat it. There is a lot of crab roe in the crab fight. Scrape it out and eat it. The crab stomach where the hairy crab cannot eat: the crab shell is hard in the middle and the triangle below the eyes is the crab stomach. Crab heart: the triangular white block covered with black film in the middle of crab roe is crab heart. Crab intestines: the black strips in the back cover of the crab are crab intestines. Crab gills: open the crab shell and see that the two fan-like parts are the crab gills.

I think hairy crab steaming is the most delicious. Steamed Dazha Crabs's practice is as follows: wash the hairy crab in clean water, clean the mud on the crab with a toothbrush, cut off the ring mark, and tie the hairy crab rope without untiing. Put water in the pot and add perilla, add sliced ginger and rice wine. After boiling, put the belly of the hairy crab up into the steamer, put some shredded ginger on the crab, cover and steam for about 15 minutes.

Ad Love Life 2023-11-24 there is no signature yet. Follow me about the correct way to eat hairy crabs. There are four parts of crabs that can't be eaten, namely, crab stomach, crab gills, crab heart, crab intestines. Remove the rope, cover the crab, and uncover the crab cover. Crab stomach is dirty and is not recommended to eat. When eating crabs, be sure to remove the gills.

How to cook crab legs is delicious

Ingredients: 1 jin of crab legs, 2 tablespoons of vegetable oil, 3 pieces of green onions, 5 slices of ginger, a few slices of garlic, 1 tablespoon of cooking wine, 2 teaspoons of soy sauce, sugar and water. 1 tablespoon sesame oil. Wash the crab legs, cut into small pieces and drain. Heat the pan over high heat, put 2 tablespoons of vegetable oil, stir-fry half-fragrant green onions, sliced ginger and garlic, then add crab legs and stir for 2 minutes. Add the seasoning in turn and bring to a boil.

Prepare a plastic basin and an old toothbrush, and pour in the right amount of water and spirits. How to boil the crab? The most complete crab eating method in history presents 1 salt baked crab material, crab soy sauce, cooking wine and ginger first. The male crab after the Beginning of Autumn tastes better, the male crab has more ointment, and it is fatter than the female crab. After the female crab roe is done well, cut off the skin tendons tied to the crab leg. This must be removed, otherwise it will be steamed.

Mix ginger juice (or minced ginger), minced garlic, soy sauce, vinegar, a small amount of sugar and the right amount of salt into a juice and marinate with this juice. Because the crab is cold, it must be offset by ginger, otherwise it will hurt the spleen and stomach. Ginger and soy sauce also have a seasoning function here, that is, you can put forward the seafood flavor of crab. Without these two, the seafood flavor of crab is not strong. You can try it if you don't believe it.

Raw crab leg material: live white crab or swimming crab. Seasoning: pepper, salt, monosodium glutamate, sugar, wine, pepper. Practice: bring the seasoning to a boil, cool and add rice vinegar. Green onions are knotted and soaked in cold water with sliced ginger. Wash the crab with cold boiling water and smash the crab clamp.

100 ml dry white wine half Xiao Ming with diced onions-baked king crab with cheese wash the crab, cut off the crab leg, and the crab body is 4%. Put a piece of oiled paper on the baking pan, covered with diced onions and put in the crabs. 2, add a little red wine, lemon juice 3, crab covered with cheese oven 180 preheat for 10 minutes.

Seasoning 1 horseradish (that is, ready-made green mustard, toothpaste-like packaging in the supermarket) squeeze out as much toothpaste, add white vinegar and a little sugar, add a little soy sauce, and dip it in. Seasoning 220 crabs need to cut a whole piece of ginger, chopped, the same way as mixing mustard, pour half a bowl of white vinegar transparent rice vinegar, add a little sugar, a little salt or a little soy sauce, dip in.

A complete Collection of how to eat Crab

Typhoon shelter flavor dishes originated in Hong Kong, of which the typhoon shelter Sautéed Crab is one of the classics. Golden crisp, fresh and tender to taste, delicious enough to suck fingers. And the more you eat, the more appetizing.

Materials: crab, tofu, scallops (dried scallops), salt, broth, spring onions and ginger, ten thousand words soy sauce, Shaojiu. Soak the scallops and peel the old tendons off the scallops, wash off the sand, add stock, spring onions and ginger and steam for 20 minutes. Remove and control dry moisture and set aside. Put a little oil in the pot, stir-fry the steamed scallops to give the flavor, cook into the cooking wine, stir-fry some. Take out a box of tofu and steam it slightly, cool it, cut it, and carve a heart shape with a mold.

2 minutes before the pot will cook 3 sand mother on top of the rice pot stew, pot dish, add edamame beans can be embellished. There is also a refreshing way to prefer the original taste of crab meat. Remove the sand mother crab meat and fish meat to beat into crab balls, simply boil to retain the sweet taste, and then sprinkle with pumpkin and broth simmering sauce flavor, fresh and smooth mouth, the sweet taste of silk crab between the teeth.

Remove the lid from the crab and clean the gills. Stir-fry and pour in the right amount of cooking oil, add spring onions, ginger and garlic to saute fragrance. Stir-fry until discolored, add crab, stir-fry until discolored. Stir well and add cooking wine, light soy sauce, soy sauce and oyster sauce. Stir well. Just finish loading the plate.

[method] peel off the ① swimming crab, remove the gills and wash, cut the crab meat into 8 parts for use. ② washed the lotus root and cut it into slices. Heat ③ wok, add lotus root slices and water to make soup, remove lotus root slices for other use. ④ put swimming crabs, lotus root slices, sliced ginger and garlic on a plate. Put the lotus root soup, salt, monosodium glutamate and Shao wine into the pot and mix it with juice. On the crab, steam for about 10 minutes. Take out and eat.

How to cook crab is delicious.

Typhoon shelter flavor dishes originated in Hong Kong, of which the typhoon shelter Sautéed Crab is one of the classics. Golden crisp, fresh and tender to taste, delicious enough to suck fingers. And the more you eat, the more appetizing.

How to cook the king crab: first open the king crab's shell, cut off the tail and pliers, and then clean off the gills. Cut the body into pieces and put it on a plate, then cut off the crab legs and pliers, and add slices of ginger and onions to the plate. Preheat the steamer and place the plate until the crab meat is fully cooked and serve.

The crab is very delicious, but it is too expensive to eat at home, and sometimes I buy it myself to taste it. The meat of the crab is delicious, so I must eat live crab. I will steam it and simply taste the original.