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What does Sautéed Crab do with spring onions and ginger

Ingredients: 3 flower crabs (swimming crabs), six spring onions, right amount of ginger slices, right amount of salt, half bowl of water. Wash the chives and cut them into sections. Separate the green onions from the white onions. Peel the ginger and cut into thin slices. Wash the crab with a brush, remove the rubber band, and be careful not to get caught. Open the crab shell, remove the gills on both sides, and cut into small pieces. Pour oil in a hot pan, stir-fry green onions and ginger slices and saute. Pour the cut crabs into the pan and stir-fry.

Ingredients: 3 swimming crabs, 1 handful of spring onions, 50 grams of ginger, 15 grams of rice wine, 15 grams of minced garlic, 2 grams of white pepper, 45 grams of starch, 5 grams of sesame oil, 10 grams of oyster sauce, 5 grams of sugar. Cut the spring onions into pieces and separate them from the green ones. After shelling the swimming crab, cut off the crab clamp. Remove the crab gills and beak, remove the tip of the crab foot to make it easy to taste, then divide the crab into four pieces, and crack the crab clamp with the back of the knife.

Materials: 2 crabs, 4 green onions, 1 piece of ginger. Seasoning: 30 grams of cooking oil, 1 tablespoon of cooking wine, 0.51 tablespoons of refined salt, 0.5 tablespoons of sugar. Rinse ginger into slices; rinse onions and cut into sections; rinse crabs, cut each into 6 pieces, and leave the crab shell scalded. Heat oil in the pan and saute ginger slices, add crabs and stir-fry until the crab meat turns white, add salt, sugar and cooking wine, turn to low heat and cover and simmer.

Sautéed Crab ingredients: crab, green onion, ginger, garlic: clean the crab gills, remove the crab feet, divide the crab body into two parts. Mix sauce: one spoonful of light soy sauce, one spoonful of oil consumption, one spoonful of sugar and half a bowl of water. Dip the crab body with starch, fry the crab in hot oil until set, stir-fry the crab with ginger, spring onions and garlic until fragrant, pour a little liquor to increase the flavor, put the crab shell into the pan, pour in the prepared sauce and cook over high heat for 3 minutes.

Raw materials: 3 crabs, spring onions, ginger, garlic. Cut and wash the crabs with scissors. First cut the crab into small pieces, wrap it with a little cornflour, heat the oil pan, deep-fry the crab in the oil pan when it is 90% hot, and drain the oil. Cut ginger into small pieces and green onions into small pieces. Find a small bowl, put in a little water, and mix the aged vinegar, soy sauce and cornflour.

Spring onions 5 ginger 6 garlic 6 cloves cooking wine 3 tablespoons soy sauce 1 tablespoon sugar step 1 three lively green crabs, specific how to kill, there are many tutorials online. Here, I choose to press the back of the crab with my hand, insert it quickly from the mouth with a metal chopstick, run through the whole crab, and lose combat effectiveness after about 5-8 minutes. Step 2 the ineffective crab, remove the crab shell.

The practice of Sautéed Crab in Typhoon Shelter

Wash and cut the crabs and wrap them with starch. Deep-fry until golden, remove and drain oil. Leave the oil in the hot pot, stir-fry the dried chili, minced garlic, salt, sugar and chicken essence, then add the crab pieces and stir well. Sautéed Crab typhoon shelter two main ingredients: Hardshell Crab excipients: minced garlic, sesame seasoning: salt, monosodium glutamate, sugar, cooking wine, Douchi, dried pepper production steps Hardshell Crab cut into pieces, pickled for a while. Deep-fry crab pieces until golden on the surface, remove and set aside.

One main ingredient: sea crab, excipients: dried chili, seasoning: salt, sugar, minced garlic, chicken essence, starch, edible oil, wash and cut the crab into pieces, wrap in starch; put oil in hot pan, pour in sea crab, minced garlic and deep-fry until golden brown, then deep-fry minced garlic until golden brown to drain oil; leave oil in the pan, stir-fry dried chili, minced garlic, salt, white sugar, chicken essence, and add crab pieces.

Pour the sauce evenly over the crab to keep the crab meat fresh and tender. Prepare a large bowl of typhoon shelter seasoning to pour peanut oil into the pan. After the oil temperature medium, gradually add crab pieces from the crab shell, soak the oil until it turns red, then pick up and drain the oil.

Step 1 ingredients: 3 swimming crabs, 150 grams of bread bran, 2 cloves of garlic, 50 grams of onions, 3 grams of ginger, 2 dried peppers, 20 grams of Shanghai green, 30 grams of edible oil, 1 gram of salt, 1 gram of pepper powder, 1 gram of pepper and salt powder. Step 2 cut Shanghai green in half, blanch in boiling water for 40 seconds, remove and set aside. Step 3 chopped garlic. Step 4 chopped onions. Step 5 cut the ginger into pieces. Step 6 cut the dried chili into sections.

Practice: prepare the crab: wash the live crab, remove the crab gills and belly, smash the crab forceps, and cut into pieces of palatable size. Marinate with a little salt and white pepper for 10 minutes, then roll a thin layer of cornflour and set aside. Fried crabs: add enough oil to the pan and cook until 50% hot (about 150 ℃). Put the pickled crab into the oil and deep-fry until the surface is golden. Remove and drain the oil.

The authentic practice of Sautéed Crab in the typhoon shelter is as follows: ingredient: 1000g small crabs. Excipients: 200g crispy powder, 150g spicy crisp, right amount of chives, right amount of ginger, right amount of garlic, 20g seafood soy sauce, 5g refined salt, 10g cooking wine, 5g white sugar, right amount of coriander. Prepare the main ingredients. Prepare the secondary material. Wash the small crabs and sprinkle them with fried powder. Let every little crab's whole body be covered with fried powder.

Sautéed Crab practice of Typhoon Shelter

1. Wash the crabs and cut them into pieces and wrap them with starch. Deep-fry until golden, remove and drain oil. Leave the oil in the hot pot, stir-fry the dried chili, minced garlic, salt, sugar and chicken essence, then add the crab pieces and stir well. Sautéed Crab typhoon shelter two main ingredients: Hardshell Crab excipients: minced garlic, sesame seasoning: salt, monosodium glutamate, sugar, cooking wine, Douchi, dried pepper production steps Hardshell Crab cut into pieces, pickled for a while. Deep-fry crab pieces until golden on the surface, remove and set aside.

2, practice one main ingredient: sea crab, excipients: dry chili, seasoning: salt, sugar, minced garlic, chicken essence, starch, edible oil, wash and cut sea crab into pieces, wrap in starch; add oil in hot pan, pour in sea crab and minced garlic, deep-fry until golden brown, then deep-fry minced garlic until golden brown to drain oil; leave oil in the pan, add dried chili, minced garlic, salt, sugar, chicken essence and stir-fry, add crab pieces.

3. Pour the sauce evenly over the crab to keep the crab meat fresh and tender. Prepare a large bowl of typhoon shelter seasoning to pour peanut oil into the pan. After the oil temperature medium, gradually add crab pieces from the crab shell, soak the oil until it turns red, then pick up and drain the oil.

Step 1 ingredients: 3 swimming crabs, 150 grams of bread bran, 2 cloves of garlic, 50 grams of onions, 3 grams of ginger, 2 grams of dried chili, 20 grams of Shanghai green, 30 grams of edible oil, 1 gram of salt, 1 gram of pepper, 1 gram of salt and pepper. Step 2 cut Shanghai green in half, blanch in boiling water for 40 seconds, remove and set aside. Step 3 chopped garlic. Step 4 chopped onions. Step 5 cut the ginger into pieces. Step 6 cut the dried chili into sections.

5, the practice of a main ingredient; sea crab excipients: dry pepper seasoning: salt, sugar, minced garlic, chicken essence, starch, edible oil: wash and chop the sea crab into pieces, wrap it with starch; sit in the pot and light the fire and pour oil.