How to make flying crabs delicious?

1. The flying crabs are getting fatter this season, and the females will be fuller in a few days.

2. Steam in the pot for 10 minute, and steam until red.

3, peeled and eaten, just like an empty stomach ~

Practice of Stewing Frozen Tofu with Flying Crab in Cabbage

Raw materials:

There are 1 flying crab (Portunus trituberculatus, also known as sea crab) (about 300g), Chinese cabbage 200g, frozen tofu 200g and fine vermicelli (dried) 50g. Seasoning: 5g of onion ginger, 750g of chicken soup, 3g of refined salt, monosodium glutamate, pepper and sugar, 5g of Shaoxing wine, 2g of vinegar, and 0/0g of salad oil/kloc.

Exercise:

1, flying crabs open their shells, wash them, and chop them into 10 pieces with uniform size.

2, Chinese cabbage leaves, after washing, cut the leaves into small shovels and cut into pieces.

3. Thaw the frozen tofu with cold water, squeeze it dry, and cut it into rectangular thick slices with a length of 5 cm, a width of 3 cm and a thickness of 2 cm.

4. Soak the fine vermicelli in warm water at 60℃ for 30 minutes until it is soft, and divide it in two with scissors for later use.

5. Wash the onion and cut it into 2 cm pieces. Peel ginger and slice it.

6. Heat the pot, add salad oil, stir-fry the onion and ginger slices to 70% heat, then add Shaoxing wine and vinegar, stir-fry the Chinese cabbage slices for 2 minutes, add chicken soup, add refined salt, monosodium glutamate, pepper and sugar, and bring to a low heat, then add crab pieces, crab shells, frozen tofu and Chinese cabbage.

Features: the soup is milky white and fresh. This dish is an innovation based on traditional dishes. Seafood is stewed with Chinese cabbage and frozen tofu, and the raw materials give full play to their respective characteristics.

Practice of flying crab with leek

1. First, deal with crabs. Open the crab shell, remove the crab's lungs, clean them, then cut off the outermost joints of the crab's feet with a knife, and then cut them in the middle to see the size of the crab. You can change your own knives.

2. Then take a bowl and mix the juice, monosodium glutamate, chopped green onion, shredded ginger (sliced if you don't like it), pepper, garlic, sesame oil, sugar, oyster sauce, starch and, most importantly, salt. You can add it slowly, because there is no raw meat here. You can try it. Saltiness is the most important thing, put it aside for later use.

3, and then cut some scallions, spare, and prepare wine, spare, white wine. .

4. Then put oil in the pot, preferably corn oil or peanut oil, and then see how many crabs you make. Be sure to put the crab in when the temperature is 5, and it will be fine after golden. Save some base oil, stir-fry the scallion in the pot until fragrant, add wine to cook, cover the lid, then add the prepared juice, turn it evenly, and you can go out.

Practice of flying crab soup

Preparation materials:

1 flying crab, appropriate amount of shredded onion, 50g of mushrooms, appropriate amount of salt, 1/2 teaspoons of chicken essence, a little pepper and 8 cups of soup.

A detailed introduction to practice

1. Wash the flying crab, lift the back shell, cut it lengthwise, blanch it in boiling water and take it out for later use;

2. The mushrooms are pedicled and washed for later use;

3. Add 8 cups of soup to the pot and bring to a boil. Add flying crab, mushrooms, salt and chicken essence, and cook until the taste is good. Sprinkle pepper and shredded onion when cooking.

Method for frying flying crab with onion

1, flying crab operation, breaking crab shells and dividing them into six pieces;