How to make Portunus is delicious and simple.

In the late autumn crab season, the butter cream is full, steamed and cooked thoroughly, and it is delicious. But in the morning and evening, change the pattern, delicious and delicious, and make the food more interesting and memorable.

Four methods of Portunus trituberculatus were sorted out: stir-fried crab with garlic, baked Portunus trituberculatus with scallion oil, curry crab and baked rice with Portunus trituberculatus.

1. Baked Portunus Crab with Scallion Oil

A foodie by the sea said that when she was a child, she grew up eating crabs baked with salt and onion oil made by her mother. This is not only delicious, but also better than steamed food, and it doesn't need Jiang Mo vinegar.

Roasted Portunus crab with scallion oil

Ingredients: 3 swimming crabs, 8 shallots, ginger 1 small pieces, 6 tablespoons of carved wine, and salt 1 tablespoon.

Practice: 1. Wash and chop shallots, and shred ginger for later use.

2. Remove the rubber band that binds the pliers, and scrub all the crab shells with a small brush.

3. Add some oil to the pot and simmer. After heating, add onion and ginger to make it fragrant, and then add carved wine.

4. Immediately add Portunus trituberculatus, belly up, sprinkle some salt, cover, and stew with medium heat 10 minute.

5. After all the swimming crabs turn red, put them evenly, cover them and stew for 5 minutes until they can smell fresh fragrance.

Tip: No water is needed. If you are afraid of griddle, add more carved wine. Fresh crabs also release some water during the ripening process.

2. Portunus trituberculatus with sausage

Make it in ten minutes, serve it on the table, remove the red crab, and eat the rice with the smell of crab meat while it is hot. It is rich and mellow, and it doesn't lose crabs at all.

The soul of this pot of rice is the juice of swimming crab, which is not fresh. Add the oil fried by homemade sausage, and mix the rice with the roasted juice, which is rich and delicious.

Swimming crab sausage baked rice

Ingredients: 3 swimming crabs, 2 homemade sausages and 3 small bowls of rice.

Ingredients: ginger 1, 4 tbsp soy sauce, 2 shallots.

Practice: 1. Steamed rice in advance. Cooking with leftovers can also be done. Just put less water when steaming rice, which is dry and non-sticky than usual.

2. Insert a chopstick into the crab heart in the middle of the belly of Portunus trituberculatus, then the crab will not move, clean it and cut it in half.

Brush the bottom of the pot with a thin layer of oil, spread the cut sausage evenly, and then spread a few slices of ginger. Spread the raw sausage on the bottom layer for easy frying until it is oily.

4. Spread three small bowls of cooked rice on the sausage and ginger slices and spread them evenly.

5. Then spread the swimming crab on the rice, so that the incision is downward, which is convenient for the juice to flow out to the bottom of the pot.

6. Put the pot on the fire and cover it. When the fire reaches SAIC, you can hear the slight sound of oil on the sausage inside, and then turn to low heat for about 6 minutes until you can smell the smell of crabs, which means it is cooked.

7. Then open the lid, pour in light soy sauce along the edge of the pot, sprinkle with chopped green onion, and cover for 2 minutes to serve.

Tips;

Don't buy too big swimming crabs. The small one is ripe. It is best to use a large flat-bottomed cast iron pot with a shallow mouth, so that the ingredients are as flat as possible at the bottom of the pot, and the heating area is large and uniform. However, it should not be baked for too long, and the crab can be cooked in about 10 minutes to prevent the bottom from being burnt.

3. Fried crab with garlic

On the basis of maintaining the original flavor, adding garlic to Jiang Mo fried crab can not only bring more endless enjoyment of fresh fat to the taste, but also play a role in removing fishy smell, dispelling cold and increasing freshness.

Fried crab with garlic

Material: 2 sea crabs.

Ingredients: 3 tbsp flour, onion 1 segment, 3 slices ginger, garlic 1 head; 2 tablespoons of cooking wine, salt 1 tsp, 2 tsps of light soy sauce, 2 tsps of white sugar, 2 tsps of rice vinegar, liquor 1 tsp, butter 10g.

Exercise:

1. Brush all the crabs with a small brush and break off the navel at the bottom of the crab shell.

2. Cut a little along the bottom edge of the crab navel with scissors, and then you can easily open the crab shell.

3. Cut off all the crab cheeks, heart and stomach, and then cut the crab in half from the middle.

4. The crab roe is partially stained with dry flour.

5. Cut the onion and ginger into powder respectively, and clip the garlic into garlic paste with a garlic clip.

6. Heat oil in the pot, add onion, ginger and minced garlic and stir fry.

7. Put the crab roe wrapped in flour down and fry it slightly until it feels solidified.

8. Then put the crab cover in and stir fry for several times until the crab turns red. Add a bowl of warm water, cooking wine, salt, soy sauce, white sugar, rice vinegar, white wine and butter, bring to a boil over high fire, cover the lid, and simmer over medium heat until the soup is thick.

Tips:

1. After the crab shell was broken, the crab gradually lost its strength. Or insert a chopstick from the crab's navel, and the crab will not be able to move for a while.

2. Spread flour on the cut surface of crab roe, and then fry it in the oil pan to prevent crab roe from flowing out. Even if it comes out, it's nothing. Dissolved in soup, it tastes more delicious, and bibimbap dipped in juice is even better.

3. The soup must be collected to be thick.

4.curry crab

Exotic crabs, rich and delicious, are chewed in a big plate.

Curry crab

Materials: 3 swimming crabs.

Ingredients: 2 pieces of curry, onion 1 piece, 2 pieces of ginger, salt 1 teaspoon.

Exercise:

1. Cut a little along the bottom edge of the crab navel with kitchen scissors, and then you can easily open the crab shell. Then cut off the rubber band that binds the pliers, and cut off the crab cheeks, crab hearts and belly. Then cut the crab in half in the middle and wash it.

2. Chopped green onion, shredded ginger and curry pieces are ready.

3. Heat oil in a pan, add chopped green onion and shredded ginger, stir fry until fragrant, and then add the swimming crab.

4. Stir-fry until all the crab shells turn red, then put in the curry pieces, sink into the bottom of the pot and turn them over a few times until all the curry pieces melt.

5. Add a bowl of hot water, cover the pot and stew for 15 minutes until the soup becomes thick and fragrant.

Tip: only add salt to the seasoning. Too much will dilute the curry flavor. Crab yolk will fall into the soup and be used for bibimbap, which is very beautiful.

How to pick crabs in autumn? First of all, it must be fresh, which means it must be bought alive. It's okay to be smaller, but the key weight should be heavy and the shell should be hard, so that the meat is firm, tender and full.

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