Spicy crab is a Sichuan cuisine

Spicy crab is a classic Han Chinese dish in Sichuan Province, which belongs to the Sichuan cuisine family. A dish made with meat and crab supplemented with shallots, ginger, peppercorns, dried chili peppers, etc. This dish is fragrant, spicy, fresh, crisp, delicious and nutritious. Put the meat crab in the vessel and add an appropriate amount of white wine, and cut the crab into pieces after drunkenness, removing the cheeks, stomach and intestines; Wash the green onion and ginger, cut the green onion into segments, and cut the ginger into slices; When the oil is 30% hot, add peppercorns and dried chili peppers to stir-fry the spicy flavor, add ginger slices, green onions, crab pieces, pour cooking wine, vinegar, sugar, salt and stir-fry evenly out of the pot and eat. This dish is fragrant, spicy, fresh, crisp, delicious and nutritious.

The taste is fragrant, spicy, fresh and crisp

The main ingredient is meat crab

<h2 class="pgc-h-arrow-right" > method one</h2>

<h3 class="pgc-h-arrow-right" > ingredients</h3>

Ingredients: meat crab

Accessories: green onion, ginger, peppercorns

Seasoning/marinade: salt, sugar, white wine, dried chili peppers, cooking wine, vinegar, chicken essence, cooking oil

<h3 class="pgc-h-arrow-right" > production process</h3>

1. Put the meat crab in the vessel and add an appropriate amount of white wine, and cut the crab into pieces after getting drunk, removing the cheeks, stomach and intestines;

2 Wash the green onion and ginger, cut the green onion into segments, and cut the ginger into slices;

3. Sit in the pot and light the fire and put the oil, when the oil is 30% hot, add the peppercorns and dried peppers to fry the spicy aroma, add ginger slices, green onions, crab pieces, pour cooking wine, vinegar, sugar, salt and stir-fry evenly out of the pot and eat.

Tip: Crabs are edible in muscle, crab yellow, sperm nest and ovaries. The inedible parts are the stomach, intestines, and cheeks. Do not eat melons and fruits and drink raw water immediately after eating

< h2 class="pgc-h-arrow-right" > method two</h2>

Ingredients: 4 crabs[1].

Ingredients: 200 grams of Chongqing base, 1 piece of ginger, 20 grams of monosodium glutamate, 2 pairs of oil, 2 pairs of white wine, 2 pairs of lees, a little white pepper, salt to taste. Sesame oil bowl ingredients: Garlic sesame oil with a little MSG stir well, shabu-shabu bowl ingredients are also available.

1. Put the oil in the pot and put the main ingredient, sauté the ingredients to make the aroma, put the water on medium heat and cook for 5-10 minutes, pour into the hot pot, and open the shabu!

2. Shabu can do anything, as long as it can be eaten, such as: Artemisia annua, tofu, blood tofu, kiwi shrimp, yellow throat, duck intestines, sausages, ham, blinds and a variety of vegetables, seafood, meat and others, according to personal preference.

< h2 class="pgc-h-arrow-right" > method three</h2>

(2 servings) 500 grams of fresh meat crab, 10 grams of minced peppercorns, 15 grams of chili oil, 5 grams of coriander, three or four small red peppers, different preparation methods

10 grams of salt, 5 grams of ginger, 5 grams of sugar, 10 grams of cooking wine, 5 grams of cooked sesame seeds, 5 grams of powder

1, first use a brush to wash the meat crab, remove the feet and claws of the meat crab, break the crab shell, note that it is from the end of the crab without pliers to the end of the long pliers. After breaking it open, wash the dirty place in the cavity, and then use a knife to cut the crab body into two knives and four pieces, and shoot the crab claws spicy crab, and put all of the above into the dish.

2: Cut the chili peppers into small slices, cut the coriander into small pieces, wash and chop the ginger and sprinkle them in the meat crab dish together with cooking wine and salt, put them in the steamer basket and steam for 8 minutes, then turn off the heat.

3, another wok, put in the chili oil, at the same time the minced peppercorns, another small pepper slice poured in, to slow heat to fry out the aroma, then the steamed crab and steamed soup are all poured into the wok, sauté for 4 minutes, hook a mustard, sprinkle with sesame seeds, you can make a wok. After serving the dish, you can use chopsticks to put the crab back to its original state, and sprinkle some coriander, red, red, green, color and flavor, huh.

4, the selection of crabs to be lively and heavy, both meat crabs, pliers thick shell is not necessarily cost-effective, but not as fat and plump. When breaking the crab shell, be careful to get your hands on it, and don't break the crab claws too much, just break it slightly.

5, before slaughtering crabs, it is best to let the crabs drink some spirits. With a small tablespoon, feed half a spoonful of brandy. After the crab is drunk for a while, the meat has a bit of wine aroma, and it is easier to handle when slaughtered.

< h2 class="pgc-h-arrow-right" > method four</h2>

1 spicy crab (just for demonstration, you can make a few more, other ingredients and spices need to be adjusted slightly) 1 g green pepper 1 ginger 3 slices

6 cloves of garlic 3 slices of green onion About 3 dried chili peppers About 40 peppercorns

Seasoning: Tempeh 15 g Salt 1 tea (5 g) Soy sauce 1 teaspoon (5 g) Sugar 1/2 tsp (about 3 g) Height white wine 20 ml Dry starch 1 tsp (5 g)

Pixian bean paste 1/2 tablespoon (about 3 grams) Water starch 1 teaspoon (5ml)

1) After the crab is cleaned, pour the white wine into the crab's mouth and open it after 20 minutes.

2) Grab the crab shell, press the crab claws on one side with a knife, then hold the crab shell obliquely with your hand, and with a strong break, the crab shell will open. Remove the crab's gills, chop them into large pieces, and gently crush the pliers with the back of a knife.

3) After the crab is packed, take some dry starch on it. When the oil is heated to 60%, add the crab, fry for about 1 and a half minutes, and the crab can be fished out after the whole body turns red and set aside.

4) Leave a little oil in the pot, heat on high heat, when the oil is 40% hot, add garlic cloves, change to medium-low heat, fry the garlic until it is slightly yellow, add Pixian bean paste, tempeh, peppercorns, dried peppers, green onions, ginger, sauté to make the aroma, pour in the fried crab, then add water (about 200ml), salt, soy sauce, sugar for about 1 minute, then turn to high heat, put in green and red peppers, until the soup in the pot is still 1/3, pour water starch out of the pot.

< h2 class= "pgc-h-arrow-right" > practice five</h2>

400g of crab, 100g of spicy crab seasoning, oil, water, green shoots, celery, green onions and other side dishes

Production process

1, the crab about 400g over oil, crab fried until golden brown, fish out and prepare the spicy crab 2, add the right amount of oil in the wok, the green shoots or celery (can be adjusted according to their preferences) and other about 100g, stir-fry until eight ripe, pour into one of the 100g of spicy crab seasoning

2: Pour the prepared crab into the pot, add 20ml of water, stir-fry until the water is dry, and out of the pan to form a delicious spicy crab.

Tips:

1. Add parsley and green onion to taste, the taste is better!

2. When cooking spicy crab, you can add an appropriate amount of salt according to your personal taste.

< h2 class="pgc-h-arrow-right" > another approach</h2>

Ingredients: blue crab.

Accessories: ginger, garlic, bell pepper, peppercorns, parsley.

Seasoning: Pixian watercress, rice wine, sweet wine, soy sauce, sugar, chicken essence, black pepper.

1. Fresh blue crabs are carefully brushed clean with a brush to remove the belly nail pieces and uncover the shell.

2. Remove the stomach in the cheek flap and shell. Crabs are also called intestinal males, and the stomach should be carefully rinsed, but carefully retain crab yellow or crab paste. The large crab can split in half from it. The crab I bought this time was not that big, so I left the whole crab.

3. Fry chives, ginger and peppercorns in a frying pan, stir-fry in watercress sauce to make red oil. Bring 1 cup of water to a boil.

4. Under crab, and other condiments. Cover the pot and heat until the juice is collected, stir-fry. Stir in the pan with chopped parsley.

<h3 class= "pgc-h-arrow-right" > dietary taboos</h3>

1, crab is rich in protein, trace elements and other nutrients, has a good tonic effect on the body.

2, crab meat is tender, delicious taste, nutrition is also very rich, the content of protein than pork, fish are several times higher, riboflavin, calcium, phosphorus, iron and vitamin A content is also higher.

3, crab also has anti-tuberculosis effect, eating crab is of great benefit to the rehabilitation of tuberculosis.

4, crab meat is cold, there is a function of activating blood and removing bruises.

5, crab meat is cold, should not eat more. People with spleen and stomach deficiency should pay special attention to avoid abdominal pain and diarrhea. Abdominal pain and diarrhea caused by crab eating, available warm Chinese medicine perilla 15 grams, with 5 to 6 slices of ginger, add water to fry.

<h3 class="pgc-h-arrow-right" >note:</h3>

1. If you don't eat fresh crab on the day, you can brush it clean and store it in a breathable container at 4 degrees in the refrigerator. Crab is a warm animal, will not freeze to death, will sleep in the low temperature, lose a certain vitality, you can play it at will, it wants to fight back is powerless.

2. The addition of sweet wine is based on the experience of boiling spicy hot pot bottom, and the taste is very good.

3. The stocky bell pepper does not know what variety, I do Sichuan cuisine first choice, fragrant but not too spicy too spicy.

4. Crab cold and wet poison, personal feeling is not very favorable to the stomach, eat crab to drink some yellow wine and eat some ginger to relieve the wet poison. [2]

<h2 class="pgc-h-arrow-right" > nutritional value</h2>

Crab is rich in protein and trace elements, which have a good tonic effect on the body. Crabs also have an anti-tuberculosis effect, and eating crabs is of great benefit to the rehabilitation of tuberculosis.

<h3 class="pgc-h-arrow-right" > nutritional ingredients in the food guide</h3>

Calories: 3820.04 kcal

Potassium: 9349.72 mg

Calcium: 8325.62 mg

Phosphorus: 5699.81 mg

Cholesterol: 5000 mg

Selenium: 3306.29 mcg

Magnesium: 1892.04 mg

<h3 class= "pgc-h-arrow-right" > nutritional benefits</h3>

Anti-tuberculosis tonic detoxification

Sexual taste: salty, cold, slightly poisonous. Returning to the menstruation: into the liver, stomach. Nourish the muscles and improve the qi, rationalize the stomach and digest food, disperse all the heat, pass through the meridians, dissolve the knots and disperse the blood. It has a certain therapeutic effect on congestion, jaundice, waist and leg pain and rheumatoid arthritis.

<h3 class = "pgc-h-arrow-right" > food phase grams</h3>

Crabs and persimmons – diarrhea

Crab and persimmon "Drinking and Eating": "Persimmon pears should not be eaten with crabs." "From the perspective of food and medicinal properties, persimmon crabs are cold, the two are eaten together, cold and cold hurt the spleen and stomach, especially those with weak constitution should be avoided; persimmons contain tannic acid, crabs are rich in protein, the two meet, coagulated into tannic acid protein, not easy to digest and hinder digestive function, so that food remains in the intestine fermentation, there will be vomiting, abdominal pain, diarrhea and other food poisoning phenomena. Rumbling crab and pear taste sweet and slightly acidic cold, Tao Hongjing's "Famous Doctors" Cloud: "Pear is cold and profitable, more food damages people." In addition, folk have the idea that eating pears and drinking boiled water can cause diarrhea. Due to the cold nature of the pear, the crab is also cold and sharp, and the two are eaten together, which hurts people's stomach. Rumble crab and peanut kernel peanut kernels are sweet and flat, fat content of up to 45%, greasy things are easy to cause diarrhea when cold and profitable, so crabs and peanut kernels should not eat at the same time, people with weak stomach should be especially avoided. Rumble Crab and Loach "Compendium of Materia Medica" Cloud: "Loach ganping is non-toxic, can warm up and promote qi, cure thirst and drink water, and yang can't afford it." "Visible warm supplement, and crab cold profit, the function is the opposite, so the two should not be eaten together." Rumble Crab and melon melon is a melon, the sexual taste is cold and smooth, can remove heat and laxative. Eating with crabs is damaged to the stomach and intestines, and it is easy to cause diarrhea. Rumbling crabs and ice water in the summer cold drinks such as ice water, ice cream and other cold things, so that the gastrointestinal temperature is reduced, and the crab is eaten together, which will cause diarrhea. Therefore, it is not advisable to drink ice water after eating crabs.

Crab and eggplant: hurt the stomach;

Crabs with cold food, cold drinks: cause diarrhea;

Crab (seafood) and pomegranate: irritate the stomach and intestines, causing diarrhea and vomiting;

Crab and sweet potato: condensed into persimmon stone in the body;

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