Autumn winds, crab feet itch.
It's the annual crab eating season again,
Autumn crabs are big fat,
Only with crabs on the table, this autumn can be considered complete
1. Steamed hairy crab with angelica in rice wine
Ingredients: 6 hairy crabs (3 males and 3 females), 100ml flower carving, 3 slices of angelica, 4 plums
Dipping sauce: vinegar and ginger (the amount is arbitrary, my general ratio of vinegar and ginger is 2:1)
method:
1: Brush the hairy crab with a brush and put it in the steamer.
2, after the angelica and plum are rinsed with water, pour boiling water and soak for 5 minutes, then after the water is poured, put the plum, angelica, and flower carving into the pot, cover the lid, and marinate the crab for 5--8 minutes.
3. After removing the crab, put it on the cage drawer, the crab's back is down, and the abdomen is up. Do not throw away the flower carvings of pickled crabs in the pot, add enough water, then put on the steamer basket and cover the lid.
4, put the pot on the fire, turn on the high heat, steam the water for 15 minutes after steaming, turn off the heat, do not open the lid, continue to simmer for 2 minutes and then take it out, eat with sauce and vinegar sauce.
2. Roasted hairy crab with vanilla
Ingredients: 6 hairy crabs (3 males, 3 females), about 40 grams of butter, 4 fresh basil
Dipping sauce: ginger vinegar sauce (the amount of ginger and vinegar is arbitrary, I generally prefer the ratio of vinegar to ginger is 2:1)
1. Brush and wash the hairy crabs and drain the water thoroughly. Butter was taken out of the refrigerator to soften. After washing the basil, pluck the leaves and set aside.
2: Cut the tin foil to a size of 10cm square and prepare 6 sheets.
3: Spread the butter on the tin foil, put 5 basil leaves, then wrap the hairy crab belly side to the leaf, back up, and wrap the tin foil.
4: Spread a layer of tin foil in the baking tray and put the hairy crab wrapped in tin foil into the baking tray with its back facing down. Place in the middle of the oven and bake for 20 or 25 minutes at a temperature of 220 degrees. After baking, don't rush to open the oven door, simmer for 2 minutes, and then remove.
3. Curry crab
Ingredients: 1 meat crab, 1/4 lemongrass, 2 parsley, 2 dried shallots, 2 red peppers (bell peppers), 2 cloves of garlic, 1 small piece of green onion
Seasoning: 1 tablespoon (15 grams) of turmeric powder, 5 teaspoons (25 grams) of curry powder, 1/2 teaspoon of salt (about 3 grams), 1 teaspoon of sugar (5 grams), 300ml of coconut milk, 1 tablespoon (15ml) of red pepper oil, 50ml of water
1, use a brush to wash the surface of the crab clean, find a chopstick, from the tail of the crab near the middle of the crab shell inserted, all the way to the head, and then shake left and right twice, the crab shell to break open.
2, use a knife to divide the crab in two from the middle, and then grab the crab claws, scrape off the gills and other internal organs in one direction, retain the white crab meat, chop the crab into large pieces, cut off the pointed small claws at the end of the crab claws, use the knife to separate the crab claws along the joints, and then use the back of the knife to break the crab claws, so that it is easy to taste when making.
3: After washing the lemongrass, cut into 1cm wide segments, remove the leaves of the parsley and cut into 3cm long segments, cut the pepper into 3cm long strips, peel the garlic and cut into minced garlic, peel the shallots and cut into thin slices for later.
4: Pour oil into the pan (the amount of oil is larger than the amount of stir-frying usually), add minced garlic, lemongrass, dried shallot slices, and sauté over medium-low heat for 1 minute.
5: Stir-fry the aroma and turn to low heat, add turmeric powder, curry powder, then pour in water, coconut milk, crab, cover with lid, cook on medium-low heat for about 8 minutes, until the soup becomes viscous.
6: After cooking, add shredded chili peppers and parsley shreds, and finally drizzle with chili oil.
4. Spicy crab
Ingredients: 500 g of frozen crab, 50 g of green peppercorns, 50 g of dried red pepper, 2 tablespoons (30 g) of minced green onion, 2 tablespoons of minced ginger (30 g), 2 tablespoons of minced garlic (30 g), 1 green shoot, 1 root root, 2 tablespoons of koji wine (30ml), 4 tablespoons of chili paste (60ml), 1 teaspoon of soy sauce (5ml), 1 teaspoon of sugar (5g), 1/2 teaspoon of vinegar (3ml)
1: Rinse the crabs, cut them open and marinate in koji wine for 10 minutes. Peel the green shoots, wash and cut into cubes. Peel the lotus root and wash and cut into pieces.
2: Add oil to the pot, after a little warmth, put the green peppercorns and dried red peppers in, stir-fry the aroma, pour in the green onion, ginger and garlic and stir-fry.
3: Add crab nuggets, sauté until the crab legs turn red, add green shoots and lotus nuggets and stir-fry.
4: Add chili sauce, soy sauce, sugar and salt, pour in an appropriate amount of water (the height is 1/3 of the food in the pot), add the lid and simmer for 2 minutes on medium heat, open the lid, and collect the soup on high heat.
5. Crab yellow braised sea shrimp
Ingredients: Medium sea white shrimp, crab yellow sauce.
Accessories: shallots, sweet potato powder, minced ginger.
Seasoning: salt, rice wine, sugar, monosodium glutamate, lard.
1: Peel the shrimp and remove the shrimp line, put some sweet potato powder and mix well.
2: When the pot is 70% hot, put the oil and stir-fry the prepared shrimp evenly.
3: Leave some oil in the pot and stir-fry the minced ginger and crab sauce until fragrant.
4: Add some water, salt, sugar and MONOS.
5: Add the shrimp and stir-fry for 30 seconds, before adding some lard.
6. Hairy crab lotus mushroom rice
Ingredients: 2 hairy crabs (1 male and 1 female), 1 box of crab mushrooms, 1 large bowl of leftover rice, 1 red pepper, 1 handful of edamame, 5ml light soy sauce, 1/4 teaspoon of salt (1 g), 3 cloves of garlic, 1 lotus leaf (wet or dry)
Dipping sauce: ginger vinegar juice
1: Rinse the floating soil with dried lotus leaves, put in clean water and press a heavy object to soak softly, then put it in boiling water and cook for 3 minutes, take it out and rinse and drain. Cut into a circle and spread on the bottom of the cage drawer. (If it is a fresh lotus leaf, you can cook it directly, without soaking)
2: Bring water to a boil in a small pot, add edamame beans and drain. Cut the red pepper into small cubes, wash the crab mushrooms and drain, and slice the garlic.
3: Pour oil into a saucepan, heat on high heat, add garlic slices to stir-fry when the oil is 40% hot, add crab-flavored mushrooms and fry, then add leftover rice and stir-fry, drizzle with soy sauce and salt, and finally add edamame and diced red pepper and mix well. Pour the rice into the cage drawer.
4: After brushing the hairy crab, drain the water thoroughly. With a small fork, insert it from under the crab shell, stir it a few times, leave it for a few more minutes, and when the crab is not moving, remove the rope.
5: Put the hairy crab on top of the fried rice with the stomach facing down. Place the cage drawer in the steamer and close the lid of the cage drawer.
Bring to a boil on high heat and steam for 15 minutes. Simmer for 2 minutes and remove.
6, crab with sauce vinegar sauce to eat, after eating crab, stir under the fried rice directly to eat OK, very fragrant drops.
Precautions for eating crab:
1, do not eat too much at a time, 1 to 2 can be.
2. People with weak constitution or stomach disease eat less or do not eat, and pregnant women try not to eat.
3, it is best not to buy dead crabs, because dead crabs will produce toxins in the body, high temperature is not easy to decompose, harmful to the human body.
4. After eating crabs, you cannot eat persimmons, cold drinks, strong tea and other cold foods.
5, it is best not to eat overnight leftover crabs, or must be heated and steamed again, otherwise it is easy to cause diarrhea.
"Shake the fan to the restaurant, hold the crab claw."
The crabs have fallen into their stomachs, and their love for autumn is a little stronger.