Steamed crab raw materials: hairy crab 1000g, rice wine 15g, ginger foam 30g, soy sauce 20g, salad oil 15g, rice vinegar 50g and white sugar chicken essence each with a small amount.
The way of doing things
1. Put ginger foam into a small dish, add the cooked soy sauce, white sugar, chicken essence, rice wine and salad oil, and mix them together to make a sauce.
2. Take another small bowl and put it in proper vinegar for later use.
3. Wash the hairy crabs with cold water (pay attention to the gap between the brush shell and the leg claws and the plush on the big claws), put them in a sea bowl in a wok, turn on high heat, steam for 15-20 minutes, and take them out when the crab shells turn from white to red and the crab sticks are mature.
4. Bring sauce and vinegar when serving.
Fried crabs with home-cooked dishes
Raw materials: hairy crabs.
Seasoning: onion, ginger, rice wine, vinegar, sugar, soy sauce, salt, bone soup.
Exercise 1. Wash the hairy crabs, steam for 5 minutes, and take them out.
2. Open the crab shell, remove the lungs and gills, and cut the hairy crab into two halves from the middle.
3. Slice the onion and ginger, and put rice wine, vinegar, sugar, soy sauce and a little salt in the bowl.
4. Add oil to the pot. When it's 50% hot, add ginger and garlic and stir-fry until fragrant. Add hairy crabs and stir fry.
5. Pour in the prepared juice, add a small amount of bone soup, bring to a boil over high fire, stir-fry for 5 minutes, and stir-fry until it is brown.
1. Steam hairy crabs before frying because live crabs are not easy to slaughter. Gills and lungs must be cleaned.
2. If it is killed alive, it can be wrapped in powder and fried before frying.
3. If there is no bone soup, you can add water.
4. It is not suitable to drink when eating crabs. Hairy crabs are cold and should not be eaten more.
Fried crab with ginger and garlic
Raw materials: 500g hairy crabs,
Accessories:150g onion, 25g ginger,
Seasoning: 5g white garlic, rice wine 15g, soy sauce 10g, pea starch 5g, sugar 3g, sesame oil 2g, animal oil 75g, salt 5g, chicken essence 5g and white pepper1g.
The way of doing things
1. Put the belly of the hairy crab on the serving pier, chop it with a knife according to the center line of umbilical nail, tear off the crab cover, scrape off the gills and clean it;
2 chop off the claws, cut each claw into two parts, then break the shell of the claw with a knife, and then cut each half crab into four pieces, each with a claw for standby;
3. Slice onion, slice ginger, chop garlic, and mash cassava starch into starch and flour for later use;
4. Heat the wok with high fire, add animal oil and heat it to 60%. Learn to put down the onion, stir fry, and then pick it up;
5. Leave a little oil in the wok, fry the ginger slices, minced garlic and fried shallots on the stove, and stir-fry the crab pieces;
6. Cover the pot and cook it slightly until the water in the pot is almost dry. Add 10g animal oil, sesame oil and white pepper, stir well, thicken with wet starch, and take out.