A list of the contents of this article:

How to cook crabs is delicious and simple

1. Rinse the salty crab, first divide it into two parts, then cut it in half, put oil in the pan, add garlic and ginger, spring onion and white satin slowly stir-fry until fragrant, then put the crab pieces just cut, turn to high heat, and start stir-frying.

2. First of all, clean the crab and open the back. You can ask the crab seller to help you handle it. Then add a spoonful of cooking wine and the right amount of shredded ginger to scratch and marinate for about 15 minutes, mainly to remove the fishy smell.

3. The crabs that take the lead are domineering, and the glutinous rice that invigorates the spleen and stomach is very suitable for regulating the body after the festival. Who says we can only taste big dishes on important holidays, as long as we have a sense of ritual, let's make ordinary days look like festivals.

4. Pour a little more oil into the pan, so you don't need to pour too much in order to save oil, then fry the potato chips and fish out, and the crabs are also fried until fragrant. Leave a little oil in the pan, add spring onions, ginger, garlic and dried chili to stir-fry. Add 1 tablespoon bean paste and 1 tablespoon oyster sauce to stir-fry.

What starch does Sautéed Crab use?

Main ingredient: 1 braised crab. Excipients: 3 grams of minced ginger, 5 grams of onions, 50 grams of onions, 10 grams of corn starch, 50 milliliters of edible oil, 3 grams of sesame pepper, 10 grams of dried pepper, 5 grams of spicy sauce. Wash the crabs. Cut the green onions into sections. Chopped ginger. Cut the onions into pieces. Cut the crab into pieces. Stir up the cornstarch and crabs.

When stir-frying crabs, you need to wrap the crab surface with flour, you can use flour or cornflour, but it is better to use cornflour, because flour is mainly used to fry things, so the time to fry crabs needs cornflour.

Sautéed Crab added corn starch. Sautéed Crab Typhoon Shelter is one of the top ten classic dishes in Hong Kong. it is a delicious traditional famous spot and belongs to Cantonese cuisine. It is a common dish in the recipes of Cantonese cuisine.

Sizing: spread flour or cornstarch evenly over the crab meat to coat the crab meat with a thin powder, which helps lock in the freshness of the crab meat and form a crisp shell during stir-frying.

The right amount of cornstarch or cornstarch (for thickening) the right amount of edible oil [production steps] prepare the crab: wash the crab, remove the gills and dirt, break the crab clamp and cut it into pieces of palatable size. You can blanch the crabs with boiling water to remove the fishy smell, remove and drain the water.

The practice of Sautéed Crab in Fujian

Sautéed Crab: this is a very traditional way to wash the fresh crabs, chop them into pieces, saute them with ginger and onions, season them with cooking wine, soy sauce, sugar and salt, and finally thicken them out of the pan.

Sautéed Crab's practice is as follows: main ingredient: 2 hairy crabs. Excipients: right amount of salt, some pepper, 1 tablespoon of cooking wine, 2 tablespoons of oyster sauce, right amount of blending oil, right amount of coriander. Wash the crabs with frozen water, add cooking wine, spring onions and ginger, steam for 15 minutes. After cooling, remove the lid and sundries of the crab and chop the crab into small pieces.

Stir-fry crabs at home, using 3 crabs, 2 onions, 3 slices of ginger, 1 chili, 2 pieces of garlic (2) to flush the crabs. I dare not cut the crabs directly and use the water.

How to make spicy Sautéed Crab, the most authentic spicy Sautéed Crab's practice

1. Wash the flower crabs and cut them in half. Spring onions, shredded ginger, minced garlic, shredded red pepper, wet starch, salt and monosodium glutamate. Pour oil into the pan when it is hot, heat the oil, and stir-fry the onion, ginger and garlic. Stir-fry the crabs slightly, add soy sauce and stir-fry until cooked.

2. 2 swimming crabs, 3-5 garlic seeds, 4 green and red peppers, 1 garlic leaf, a little pepper, a little salt, a little chicken essence, a little light soy sauce, and the right amount of oyster sauce. Heat the pot with the right amount of vegetable oil. Add sliced garlic and ginger and smell in the pan.

Step 1 ingredients: 3 hairy crabs, 10 grams of green onions, 5 grams of ginger, 5 cloves of garlic, 10 pieces of dried chili, 2 pieces of coriander, 5 grams of starch, 20 grams of Shanghai green, 20 grams of edible oil, 30 grams of hot pot base, 2 grams of cooking wine and 3 grams of soy sauce. Step 2 cut Shanghai green in half, blanch in boiling water for 40 seconds, remove and set aside.

How to cook small crabs with noodles?

Wash the crab and remove the navel, gills and so on.

Wash the little crabs with a hairbrush. With a kitchen knife, everything is in two. Dip the crab noodles in dry flour and fry them in the pan. Add cooking wine, ginger, light soy sauce and stir-fry. Then add the batter mixed with water, add edamame beans, cook for five minutes and season with salt.

It tastes better when yellow crabs are made into hairy bean noodles in June. Main ingredients: 4 June yellow, 100 grams of edamame seeds, 50 grams of flour. Excipients: onion and ginger, soy sauce, salt, cooking wine, white pepper, sugar.

Wash the crabs and cut them face down. Remove the crab gills. Beat the eggs into the flour and add some water to make the batter. Put some oil in the pan and scoop a spoon of batter with a small spoon. Press the crab in the batter. Pan-fry until the batter is set. Stir-fried shredded ginger and garlic.

Pour in the fried crabs and stir well, then pour in the remaining egg batter and stir quickly. Wait for the egg batter to set slightly and let it out of the pan.