Ordinary crab method is steamed, because of crab cold, so when steaming put large chunks of ginger. When eating, we remove the grass tooth from the belly of the crab and serve it with ginger vinegar and shochu. There is no special method. A crab in the restaurant costs up to five-hundred-corner and waits for everything except for the fat.
The crabs were undone and eight pieces were unloaded. Can eat to stay. Prepare a lot of hot peppers, ginger, green onions, garlic, and pepper to make it a little more fire-fighting. I put my own red oil and pour it in. Then I fry the chili, pepper, and spicy nose and tears. Into the crab, green onions, ginger, fry, put wine, salt, put some soy sauce, sugar, stir well, add water. . Cooking, crabs are basically cooked. Finally put some flavor of parsley. . . That is really good, haha, there is a fight with the domestic one. . . Tasty, spicy
The production method of "Spicy Crab" is: (1) Live crabs are slaughtered and cleaned by the chefs, and the crab shells and internal organs are removed. According to their own needs, they are served with soup stock to enjoy the fresh and delicious taste of the hot pot. (2) Set the wok on top of the fire, burn "refined old oil" to 50% of the oil temperature, and put into "Chengdu Crab Village" the "old material" formulated with secret recipes and various seasonings from Sichuan, such as Wumashan Two black peppers, Pixian bean, Hanyuan pepper, etc.; (3) stir-fried into chunks of blue crab tender meat, mixed with fresh soup, slightly burn for a while, then under the onion, ginger, garlic, salt, cooking wine, chicken , seafood sauce, etc., burn about two minutes, double clawed jade tender, block red cream incense, delicious spicy spicy delicious crab that was produced successfully. The most important thing for making spicy crabs is that the size of the crab pieces should be even and the oil temperature should be moderate. Cut the crab into chunks of uniform size and put it in a pan for 20 to 30 seconds. Add the spicy oil and onion, garlic, pepper, bamboo shoots, peanuts, beer, etc., put the parsley on the surface after cooking. Spicy crab served.
Fried method:
Bake the water in the wok, pour the oil into the pan, add the pepper and pepper to make the scent. Add the ginger and garlic to stir fry. Taste. Add the crab, fry it, and pour the water. Half of the river crabs), put salt, cooking wine, cover and cook for 20 minutes, roast water, spicy flavor, and pour the pan into the pan. - Hey, it's sweet! Eat slowly.
Personally think:
Crabs do not have to be big. Smaller crabs are more tasty and better, and of course they are cheaper. Anyway, home does not pay attention to form, and it is content taste heavy.
If you want to put less or not to put pepper, change some sugar also OK, Qin Ji spicy crab is not put pepper, sweet side.
It's very delicious, and every year from August on the lunar calendar, I often buy crabs to eat. After work, I'm going to buy 1-2 pounds of crabs and go home to make spicy crabs. Think of it as drooling, what about you?
Spicy Crab ingredients: Crab 2 (I do not know what crab), green peppers, red peppers, soybean meal (I use spicy beans instead), pepper, star anise, onion, ginger, garlic, salt, sugar, chicken, old Pumping, cooking wine, raw meal.
Practice: 1, first wash the crab clean, shell removed to remove the respiratory organs.
Green and red pepper slices, scallions, ginger and garlic slice spare.
2, the pot under the oil, Bacheng hot beans and saute, add pepper, star anise, onion, ginger, garlic saute.
Then put the crab, add wine and stir fry for two or three minutes, add green and red pepper slices, add salt, sugar, chicken, and soy sauce continue to fry.
If the pot is relatively dry at this time, the powdered water can be used. Let it fry for five minutes.
Another: spicy beans is my finished product bought in the supermarket. There are peanuts, soybeans, dried peppers, sesame, and there are peppercorns. This is what kind of oil burst.
The key to frying spicy crabs is fried red oil. It is said that some stores also take this red oil, up to ten yuan a pound, can be described as the extreme business.
Deep-fried red oil generally says that to use a good bell pepper, boil it for about ten minutes first, then remove it, beat it with a beater, and then add the prepared soup to reconcile it with a 1:1 ratio. Finally, add the salad oil to the wok, and when the oil temperature reaches 30°C, pour ginger, aniseed, jujube, south ginger, white peony, geraniol, green onion, etc.
Don't forget to add chili oil when copying
Crab furniture: hardwood hammer anvil, in order to hammer crab claw crab feet; silver silver fork silver spoon, in order to try to have crab poison; food after the small bucket of water, put tea, chrysanthemum petals, in order to wash your hands On the smell of fish. Only this set, already worth five cents, how can the price of crab be considered expensive? Crab is divided into male and female by the umbilical apex. The group has a small umbilicus body, but it has many purple oils and fats. Therefore, anyone who wants to buy crabs wants to have a umbilical cord. In fact, although the umbilicus contains less purple oil in the shell, there is a lot of yellow fat, and the chewing feet are very full. When the crab is beautiful in the meat, why should it focus on the navel?
Home crab, cooked with salt water and pepper, not only taste deep, but also easy to carry travel. There is a way of eating in the countryside. Put the crab in an iron pan and only apply the salt water to the pepper, not too much. The crab cooked in the soup to make it taste more delicious.
The restaurant often steamed crab meat in the autumn, such as burning wheat, hot dumplings, etc., naturally abnormal. The cuisine includes “Seven Star Crabsâ€, which is made of chicken eggs and crab meat. On top of it, seven crabs and crab yellow are placed on top of each other. Each of the lantern shells is deducted from crab shells.
Apart from eating big crabs, Beijing also uses “small lanterns†to make crabs. The small crabs will be washed and placed inside, and the shochu, cooking wine, salt water, and spices will be sprinkled inside. The Yannian South Village has sold the “drunken group Umbilical Crabâ€. The crabs used are slightly larger than the lanterns and are no longer in Beijing.
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