How delicious autumn crabs taste
Autumn is the best time to taste crabs. Tender and delicious crabs are a favorite of many people. Hairy crabs have always been a nutritious and delicious food. However, there is also stress on eating crabs. How do you eat crabs? Let Xiaobian tell you the following.
Crab practice in different places
First, Xiang Wei spicy fried crabs
raw material:
One hairy crab, one green pepper, one red pepper, three gingers, six garlic cubes, three onions, three dried peppers, and about 40 peppers. 15 g of soybean meal, 1 tea of ​​salt (5 g), 1 teaspoon of soy sauce (5 g), 1/2 teaspoon of sugar (about 3 g), 20 ml of high-alcohol wine, 1 teaspoon of dried starch (5 g), bean paste of Lixian 1 /2 tablespoons (about 3 grams), 1 teaspoon (5 ml) of starch in water.
practice:
1. After the crabs are cleaned, pour the liquor into the crab's mouth and open it after 20 minutes.
2. Grab the crab shell and press the crab claw on one side with a knife. Then hold the crab shell with your hand and tilt it. The crab shell is opened. Remove the crabs and chop them into large pieces. Gently smash the pliers with the back of the knife.
3. After the crabs have been picked up, take some dry starch on them. When the oil temperature reaches 60%, put it in a crab and fry it for about 1 minute and half. The crab can be removed as if it is red.
4, leaving a little oil in the pot, the fire heat, until the oil 4 into the heat, into the garlic, into a small fire, the garlic fry until slightly yellow, in turn add Pixian bean paste, soybean meal, pepper, dried chili, After scenting the onion, ginger, and quail, pour the fried crab, then add water (about 200ml), salt, soy sauce, and sugar for about 1 minute. Then turn it into a large fire and put the red and green peppers into the pan. When one-third of the soup is left, drench it with starch.
Second, Sichuan flavor of spicy hairy crabs
raw material:
Yangcheng Lake hairy crabs, dried chili festival, pepper, ginger, garlic, onion, salt, pepper, cooking wine, dried starch, seafood sauce, water starch, chicken, sesame oil, pepper oil, chili oil, refined oil, fresh soup
practice:
1, live crabs take the shell from the abdomen, go to the net viscera and temporal lobe, slaughtered the tip of the legs and the shell along the wash, the crabs into eight, add appropriate amount of salt, cooking wine and mix well.
2, the pot placed on the fire, burning refined oil to 50% oil temperature, and then stick the crab sticks on the dry starch paste, into the pan to the deep-fried cooked (crab shell mature at the same time).
3. Add another oil to the pot and heat it to 40% oil temperature. Put the dried pepper festival, saute with pepper, mix with fresh soup, and let it burn for a while. Add ginger, onion, garlic and crab. Add salt, cooking wine, and seafood. About 2 minutes after the sauce and chicken are burned, the starch is thinned with water, and then the sesame oil, pepper oil, chili oil, and pepper are added to the pan to make a plate.
Three, Huadiao steamed crab
raw material:
Hairy crabs, Huadiao wine (Shaoxing produces the most suitable), Zhenjiang balsamic vinegar, ginger, pepper.
practice:
1. Clean the fresh hairy crabs (prepare them with salt water for a while, make it spit out, and then wipe it clean with a brush).
2. Pack the washed crabs with straw ropes.
3. Put the ginger in the bowl and pour the wine into the Huadiao wine. Sprinkle the pepper and turn the crabs into a pickle for half an hour.
4. Put the marinated crabs in the steamer and remember to turn them over (this will prevent crab or crab paste from flowing out).
5. Pour ginger shreds into Zhenjiang balsamic vinegar or red vinegar.
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