How to eat river crabs?

All the cuisines they belong to

It is characterized by nourishing yin and clearing heat, promoting blood circulation and removing blood stasis. It is suitable for those who are prone to sores due to yin deficiency, and can also be commonly used for senile osteoporosis.

raw material

Male crab 500g, onion 150g, shredded ginger 25g, garlic paste 5g, cooking wine 15g, soy sauce 10g, wet starch 10g, sugar 3g, sesame oil 2g, lard 750g (75g actually eaten), salt and monosodium glutamate. Source empirical formula

manufacturing process

1. After the crab is slaughtered, put the belly up on the pier, chop it with a knife according to the umbilical nail midline, remove the crab cover and scrape off the cheeks; Chop off the claws, cut each claw into two pieces, then smash the crab shell with a knife, and then cut each half-length crab into four pieces, each with a claw for use. 2. Heat the wok on high fire, add lard, heat it to 60% boiling, and then add the onion. Stir-fry, take out onion, and filter oil; Leave a little oil in the wok, stir-fry shredded ginger, garlic, onion and crab, stir-fry cooking wine in turn, and add soup, salt, sugar, soy sauce and monosodium glutamate. Cover the pan and cook for a while. Add lard (10g), sesame oil and pepper until the water in the pan is almost dry.

Golden sea crab

Its cuisine is Beijing cuisine.

Features beautiful appearance, golden color and crisp crab meat.

raw material

Sea crab1500g, oil125g, egg100g, salt10g, cooking wine10g, monosodium glutamate 4g, sliced onion and ginger 20g each, and Jiang Mo 5g, and each food is.

manufacturing process

(1) Wash the sea crab, remove the inedible parts such as claws and lids, cut into 4 pieces, marinate with cooking wine, onion, ginger, monosodium glutamate and salt, pick out the onion and ginger, and stick them with starch. (2) Put the pan on fire, drain the oil, and fry the evenly stirred egg juice with warm oil until the oil is golden yellow. (3) Leave oil at the bottom of the pot and heat it to 60% to 70% heat. Add crabs and fry until golden brown. Take it out and put it on a plate. (4) Spread the fried gold thread on a plate, put it in a bowl and season it with Jiang Mo, vinegar and sesame oil.

Curry crab

Its cuisine is Zhejiang cuisine.

Features spicy and delicious, appetizing and refreshing.

raw material

Curry crab material: 1. Crab 1, celery 200g, onion 30g, coriander powder 30g, 2. Chili powder 1 tablespoon, onion powder 1/2 1. Curry powder.

manufacturing process

1. Treat the crab into a sauce, remove the inedible parts such as gills, cut into pieces after washing, remove the leaves from celery, cut into pieces obliquely after washing, and shred the onion for later use. 2. Take out the pot, cover the crab pieces with a little flour, put them in the pot, fry until golden brown, and take them out for later use. Heat the pan, add 2 tablespoons of oil and stir-fry material 2 until cooked.

Squeezed crab

Its dishes are Korean.

Features yellow and white, delicious meat, tender and delicious.

raw material

2 hairy crabs (about 500g), scallion 15g, ginger 10g, vinegar 50g, garlic 5g, soy sauce 75g, pepper 3g, refined salt 3g, sugar 15g, monosodium glutamate 2g and sesame oil 5g.

manufacturing process

1. Wash two big crabs, tie them tightly with ropes, put them on a plate with their bellies up, add a little pepper, onion and ginger, put them in a cage, steam them on high fire for about 1 hour, take them out, untie the ropes, peel off the navel, cover the shell, dig out the crab legs and cut off the claw tips. 2. Tilt the crab body from the middle to the left and right halves, that is, cut it into three large pieces, and then cut each piece into four small pieces. The other crab was cut in the same way. 3. Put the crab legs in the middle, thighs in front, calves in the back. Put crab pieces on the calves and sides, and add crab roe. 4. Peel onion, ginger and garlic, wash them, cut them into pieces, put them in a porcelain bowl, add vinegar, soy sauce, monosodium glutamate, sugar and sesame oil, make juice and pour it on crabs.

Steamed crab

Shanghai food

Special Shanghai cuisine

raw material

Crab1000g, yellow rice wine15g, Jiang Mo 30g, soy sauce 20g, a little sugar and monosodium glutamate each, sesame oil15g and balsamic vinegar 50g.

manufacturing process

① Wash crabs with clear water and put them into a container; (2) Put Jiang Mo into a small wine bowl, add cooked soy sauce, sugar, monosodium glutamate, yellow wine and sesame oil and stir.

Take another small bowl and put vinegar for later use; ③ Cage the crabs, steam them for 1520 minutes until the crab shells are bright red and the crab meat is cooked, and then take them out. Bring oil and vinegar when serving.

Baked crab with tile

All the cuisines they belong to

Features This dish is delicious and pleasant.

raw material

Materials: Two crabs (weighing about 600g). Seasoning: 5 shallots, 5 ginger, 0.5 teaspoon of 65438+ refined salt, 2 teaspoons of monosodium glutamate, 0.5 tablespoons of second soup, 0.5 tablespoons of lard/kloc-0, and Jiang Mo 1 dish.

manufacturing process

(1) Wash the original crab, and cut the knife at the center line of the crab belly (but do not cut the material, it should be complete). (2) Heat the earthen wok with strong fire, add oil, stir-fry ginger slices and shallots, add crabs, add soup, refined salt and monosodium glutamate twice, cover the lid, roast the crabs with low fire for about 12 minutes until there is no juice (cooked), cut the clams, remove the crab droppings, and put them on a plate to build a crab shape. When eating, ginger and vegetables are served together and dipped in it.

Casserole crab

Its cuisine is Cantonese.

trait

raw material

One crab, three onions, 25g of sugar, monosodium glutamate, cooked lard, garlic, ginger and fresh soup.

manufacturing process

(1) wok: fry the crab in an oil pan until it is cooked, add Shaoxing wine and ginger juice, cover and stew, add l000 sugar and fresh soup, cover and stew; (2) When the crab is ripe, add monosodium glutamate, boil it, pour it into a big casserole, simmer for 5 minutes on low fire, then move it to medium fire for about 2 or 3 minutes, skim the floating foam, add monosodium glutamate, and pour the onion into the cooked lard. The original pot can be eaten.

Nianggai

Its dishes are Korean.

It is characterized by tender inside and tender outside, fresh and delicious, and rich crab fragrance.

raw material

Crab 1 kg, lean pork 425g, canned bamboo shoots150g, water-dried mushrooms150g, water-dried laver 25g, bread150g, 3 eggs, salt 7.5g, sugar 7.5g, corn flour 50g, and Hu.

manufacturing process

1. Wash the crabs, steam them in a cage for about 15 minutes, take them out, let them cool, uncover the crabs, and take out the crab meat for later use. 2. Wash pork, remove fascia, chop it, and then cut mushrooms, bamboo shoots and bread into diced rice; Soak dried seaweed in water, wash it and cut it into diced rice. 3. Put minced pork and crab meat into a bowl, add diced mushrooms and bamboo shoots, and stir well. Then, add salt, sugar, pepper noodles, cooking wine, egg white, corn flour and peanut oil, and mix well to make stuffing. 4. Put the evenly stirred stuffing into the washed crab cover, smear it into a circle, and spread it with egg white corn flour paste. When the oil is 50% hot, add the crab cover and fry for about 5 minutes until golden brown. Take out. 6. When eating, put the stuffed seaweed on a plate, bring a small dish of ginger vinegar juice and Chili sauce and dip it in.

Broccoli with crab powder

Its cuisine is Zhejiang cuisine.

Features crispy and delicious.

raw material

Two big crabs, 400g of broccoli, 2 teaspoons of Jiang Mo, proper amount of salt and Shaoxing wine, a little sugar and pepper, half a teaspoon of chicken powder, 2 tablespoons of water 150g and water starch.

manufacturing process

1. Wash and steam the crabs, and take out the crab meat, crab roe and crab paste for later use. 2. Wash broccoli, break it one by one, and drain it; Pour 3 tablespoons of oil into the wok, heat it, stir-fry broccoli, cook Shaoxing wine, add a little salt and sugar, and put it on a plate for later use. 3. Put 2 tablespoons of oil in the wok, heat it, then pour in crab powder and stir fry slightly. Add Shaoxing wine, salt, sugar, Jiang Mo, chicken powder and water, thicken with water starch, stir well and pour on broccoli.

Four ways to eat crabs:

Lotus takes several washed crab shells, and adds Jiang Mo, chopped green onion, yellow wine, fine crab meat and yellow crab meat.

Stir the salt, put it into the crab shell, then put the crab shell on a plate and cook it in a cage. After steaming, drain the water in the plate first.

Cook with egg white, cold chicken soup or cage broth.

The crab roe soup is packed with fat crabs, and the crab roe is taken out from the cooked crab meat and fried in hot oil to form crab oil.

Pour crab oil into minced meat, add appropriate amount of soy sauce, chopped green onion, Jiang Mo, yellow wine and jelly and stir.

Stuffing. Then knead the dough into two-inch Fiona Fang skins with thick middle and thin sides, add the meat stuffing and steam in a cage for 20 minutes.

It's cooked Its meat is tender and delicious.

Chop pork belly, add cooked crab meat and shrimp, chives, ginger slices, yellow wine and salt.

, clear water and a small amount of wet starch, stir into paste, stir-fry with lard, shrimps, Chinese cabbage leaves, etc. , and other leaves.

Put it in the bottom of the casserole after it is emerald green, then make the prepared meat sauce into balls and arrange them on the leaves one by one, and put some slightly.

Crab yellow, covered with boiled cabbage leaves, steamed in the oven for 40 minutes and eaten warm.

For drunken crabs, choose1000g live female crabs with black shells, white umbilicus and strong feet, and use clear water first.

Rinse it clean. Then put it in light salt water for about two hours, let the crabs drink some salt water and spit more, and spit it out.

Kill pollutants and bacteria in the gastrointestinal tract. Wash the soaked crabs with clear water, and mix 4 grams of fried peppers with 200 grams of food.

Put the salt in the navel of the mother crab and put it in a small jar. Add 800g of yellow rice wine, 250g of rice vinegar and 0/50g of white sugar.

Responder: Dynamic Speed-Great Magician 12.