Hello everyone, today the editor will answer the following questions for you. Many people don’t know how to cook river crabs and how to make delicious river crab meat. Let’s do it together now Let\’s see!
Contents of this article
- How to make crabs
- How to make small crabs
- How to make river crabs delicious and easy
- How to make delicious small crabs
- How to make delicious river crab meat
- How to make crabs
1. How to make crabs
Accessories: 7 spicy millets, 4 grams of ginger, a small handful of green onions, 4 grams of garlic, a spoonful of light soy sauce, a spoonful of cooking wine, Appropriate amount of water and starch
2. Start handling the crabs and remove the knot on the belly
3. Peel off the outer hard shell. Don’t damage it. It will be useful later. This gill needs to be removed.
4. Then divide each crab into two parts first, and then divide it into two parts.
6. Cut the ginger and garlic into slightly larger pieces, and cut the white segments of scallion into short lengths.
7. Add oil to the pot, add garlic, ginger, and green onion over low heat and slowly sauté until fragrant.
8. If you like it spicy, add chili pepper. If you don\’t like it, ignore this step.
9. After sautéing, add the chopped crab pieces, turn up the heat, and start stir-frying. Turn the pot quickly after the crabs are put into the pot, otherwise the green onion and ginger should be added Confused.
12. Add a little hot water, not too much. When the soup is almost one third, use chopsticks to get some soup and have a taste. Do you need to add salt and a little chicken powder?
14. Collect the soup, add the green onions prepared previously, and stir-fry evenlyJust take it out of the pot
2. How to make small crabs
Ingredients : 3 flower crabs, a piece of ginger, a piece of green onion, and a little salt.
1. Use a small brush to clean the crab shell, crab belly, crab legs and other parts of the flower crab, cut off the white gills and sandbags on both sides, and remove the intestines , rinse again, chop into large pieces with a knife, slice the onion and ginger, add a little oil to the pot, heat and add the onion and ginger slices.
2. After the fragrance explodes, add the large crab pieces and stir-fry until the crabs change color. Add an appropriate amount of salt, stir-fry evenly, turn off the heat, cover the pot and simmer for 2 seconds. minutes; after 2 minutes, stir-fry evenly again, remove from the pot and serve on a plate.
3. How to make river crabs delicious and simple
Delicious The specific steps of the simple making tutorial of river crab are as follows:
1. Boil water in the pot and put the crab into the pot.
2. Put green onion, ginger, black pepper and Huadiao wine on the crab.
4. How to make delicious small crabs
Step three: Wash it with water for half an hour, drain and set aside
Step 4: Boil a pot of boiling water and pour in the washed crabs
Step 5: Pick up the crabs when they turn golden brown and drain them
Step 6: Put an appropriate amount of crab into the pot Oil, when the oil is hot, add the chopped onion, ginger, garlic and dried chili pepper, stir-fry
Step 7: After frying until fragrant, add cooking wine, vinegar and white sugar for a great flavor Stir fresh salt and appropriate amount of water to make a sauce
Step 8: Pour in the drained crabs and stir-fry evenly. This process takes about fifteen minutes. Out of the pot
The nutritional value of crabs: 1. It can supplement the body with rich arginine, and arginine plays a role in promoting growth and wound healing. Very obviously, for patients after surgery or traumaIf you eat crabs appropriately to supplement arginine, it can promote wound healing. 2. It is rich in calcium. Eating crabs appropriately to supplement calcium is also very effective in preventing rickets in children, as well as preventing and treating osteoporosis, soreness and weakness of waist and knees, and waist and leg pain in adults. 3. From the perspective of traditional Chinese medicine and dietary therapy, it can unblock the meridians and disperse blood stasis. For people with bruises, broken bones, blood stasis, swelling and pain, if crabs are eaten appropriately, they can unblock the meridians and disperse blood stasis.
5. How to make delicious river crab meat
Food: river crab 4 pieces, appropriate amount of salad oil, 10 dried chili peppers, 50 grams of green onions, 50 grams of ginger, 50 grams of garlic, 5 grams of Sichuan peppercorns, 1 tablespoon of garlic chili sauce, 1 tablespoon of hoisin sauce, 150 ml of rice wine, 10 grams of chicken essence, 4 tablespoons of soy sauce , 100 ml of white wine
1. Use a kitchen knife to cut the river crab in the middle, and quickly wrap the sealing area with dry starch. Reserve
2. Heat 50% of the oil in the pot, seal it and put the river crabs downward. The pot at home is small, so don’t put too much. Make sure to fry over low heat for 3 minutes, turning over once. Remove and set aside
3. Add Sichuan peppercorns to the cold pan and stir-fry over low heat until fragrant for 2 minutes, then add onions, ginger, garlic; Stir-fry for 3 minutes
4. Then add one tablespoon of garlic chili sauce; one tablespoon of seafood sauce; 150 ml of rice wine; 10 grams of chicken essence , 4 tablespoons soy sauce, no salt
5. After the seasonings are put in once, pour in the fried crabs, stir-fry evenly and coat with the soup. The fried river crab meat is ready.
6. How to cook crabs
1. Our most common , are the so-called green crabs, which are divided into cream crabs and meat crabs. Both species can be eaten all year round.
2. My childhood memories are of eating raw food. My mother is a master of cooking. Her father taught me to wash the crabs, chop them open and smash them into pieces. The shells are then soaked in salt water and soy sauce. Soak it in the morning and eat it in the evening. Sprinkle chopped peanuts and white vinegar before serving. Our whole family will never forget to eat it, especially the paste in the shell, which is fragrant and sweet. Even if we make it again now, we are afraid of contamination and dare not eat it raw.
3. So I went to Japan and watched them eat crab sashimi., not surprised either. The Japanese also only choose the freshest Matsuba crab. The appearance of the pine leaf crab has nothing to do with the pine tree. The shell is removed alive, the legs of the crab are removed, the meat is cut open with a sharp knife, and then put into the ice water, the body is still connected, but The outer layer spreads out like pine leaves, hence its name. Not many masters have such fine knife skills. Sato, the retired head chef of Ginza, couldn\’t cut Matsuba crab if he was asked to do it. After soaking in ice water, use a flamethrower to burn it. It will be slightly burnt, more like pine leaves. Few people have tasted this deliciousness.
4. The most common method, and also the most delicious, is steaming. How long does it take to steam? That depends on whether your stove\’s fire is strong enough. Steam for ten minutes first. If it\’s too cooked or too raw, adjust the time later. Cooking is not a high-tech skill. Always believe that practice makes perfect.
5. But there is a trick to make steamed crabs more delicious. That is to fry some lard yourself and pour it on, it is absolutely perfect.
6. The method of making crabs that I often teach people is very simple. I learned the salt-baked crabs from the craftsmen; use an iron wok, and if you are afraid of scratching the bottom, you can Put a layer of tin foil into the wok with the lid of the crab facing it, sprinkle it with coarse salt, and cook it over medium heat. When the crab smells fragrant, you can open the lid and take it out. Eat it like that after removing the internal organs. It will never fail.
7. Of course, the crabs are originally cooked in the wok. The troublesome step is to wash the crabs, but you can also use a tube of American-made Water-Pik to spray between teeth. Rush it. The water is very powerful and can clean any sludge. The disadvantage is that it needs to be plugged in. Today, Roxy Brand sells the rechargeable portable EW175Dentalbeat, which is much more convenient.
8. Baking it raw like that is too cruel. The crab struggles and takes off its claws and legs. There is no solution, so it has to be allowed to die happily in an instant. The method is to use a Japanese-tipped chopstick to insert it into the soft membrane between the third and fourth pairs of legs of the crab and pass through the heart. The crab will not feel any pain. Anyway, it\’s not too sinful to be eaten by us so-called gourmets and make a contribution to your life. It\’s good and good.
9. Oil fried in restaurants today is a glorified term for dry fried. The fried mirages were dry and shriveled, losing all their sweetness. The fried crabs in Typhoon Shelter are fried in oil first, which is not my favorite. It\’s okay to chop the crabs into pieces and fry them raw. If you translate it diligently, you will achieve your goal. The secret to Nanyang-style fried crab with pepper is butter.
10. I have no interest in Thai curry crab. The crab flavor is overwhelmed by the spices. The real curry crab comes from the hippie holy land of Goa in India. The locals steam the crabs, remove the meat, and then stir-fry them with curry.Pasty, fragrant and spicy, it can hold three large bowls of rice.
11. There are countless types of crabs, the largest being the Alaskan crab, which only eats the legs and discards the body. Meaty but light in flavor, this crab is only suitable for grilling. After grilling, the aroma of the crab will penetrate into the meat and you will be able to eat it.
12. The same big crab is the Australian king crab, which is also tasteless. When we were filming a food special in Sydney, we originally asked for seven or eight of them, so that the audience would scream out loud after watching them. However, the restaurant Guhan that supplied us with the food that day only gave us two. After thinking hard the night before, I came up with a more special method, which is to use the lid of one of the crabs as a pot, put it on the stove, and pour in mineral water. Then dig out the meat of the two crabs and chop them into crab balls. When the water boils, put them in and cook them on the stove. When the red crab balls are cooked, they float to the surface, creating a little visual effect.
13. When it comes to crab flavor, hairy crabs are of course unmatched.
14. In fact, hairy crabs do not necessarily need to be eaten hot. Some people say that crabs taste fishy when they are cold. I often eat frozen hairy crabs and do not eat crabs. Its crab smell will make you feel bad if you eat it? The ancient Li Yu said: \”Steam and cook it and store it in an ice tray.\” This is good evidence for eating it frozen. But when butter crab is on the menu, it has a different flavor. The butter crab is actually a crab with a cold and fever. It is so sick that the butter is applied to the toes and the whole body is oily. If you take off one foot, the oil will flow out of the hole during steaming. Use ice water to freeze it to death and then steam it. It\’s not a sauna. How can it be delicious when it\’s cold and hot? It is better to use the crab killing method I mentioned above, and plug the hole with cabbage stems.
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