As the saying goes: "Autumn winds, crab feet itch, September full navel October tip." "It's the golden season of crab eating again, are all foodies ready to raid?"
Let's see if the practices sorted out by the editor can satisfy the various ways of eating in your heart?
1. Steamed hairy crab
1. Brush the hairy crab clean, and the rope that binds the hairy crab can be untied without untie;
2. Put an appropriate amount of hot water into the steamer, bring it to a boil on high heat, put the hairy crab belly up into the steamer, cover the pot and steam for about 15 minutes;
3. Wash and peel the ginger and chop it, beat the garlic and chop it, wash and chop the shallots;
4. Put the soy sauce, balsamic vinegar, sesame oil, green onion, ginger and garlic into a bowl, mix well into a dipping sauce and set aside;
5. Remove the steamed hairy crab, untie the rope and put it on the plate, and dip it in the sauce when eating.
2. Papaya crab stew
1: Slaughter hairy crabs (or other crabs) in clean water, cut the papaya into diamond-shaped pieces, and cut the ginger into strips and set aside.
2: Heat the pot, add the broth, hairy crab, ginger shredded, papaya, simmer on high heat and simmer for 15 minutes to taste.
3. Hairy crab vermicelli stew
1. Slice the ginger, wash and chop the hairy crabs, soak the vermicelli in warm water, soak the yaozhu and dried shrimp in water;
2. Put the appropriate amount of oil in the pot, heat to 70% heat, add the hairy crab pieces and fry for 2 minutes;
3. Turn the crab pieces over and continue to fry for 2 minutes, add ginger slices, yaozhu and dried shrimp, stir-fry for 1 minute;
4. Add the soaked vermicelli;
5. Add 2 tablespoons of soy sauce;
6. Add 1 tablespoon of XO sauce and a pinch of ground black pepper, stir-fry well and dry the sauce.
Fourth, beer hairy crab
1, crab bought back in the water and raised again, ginger cut into minced;
2, put the crab back down in the pot, put a few slices of ginger, pour about 1/3 of the beer;
3, light soy sauce with sugar and then add a little water to dilute, make a seasoning and steam with crab;
4: After the water boils on high heat, cook for 10 to 15 minutes on low heat.
5. Spicy hairy crab
1. First brush the crab clean, the shell is uncovered to remove the respiratory organs, and cut into four pieces. Cut the green onion into sections, slice the ginger and garlic and set aside.
2. Wrap the chopped crab in a thin layer of corn starch and fry until golden brown.
3. Put oil in the pot, 80% heat and stir-fry with bean paste, then add peppercorns, star anise, green onion, ginger and garlic to stir-fry.
4. Pour in the crab, add cooking wine and stir-fry for two or three minutes, add red pepper slices, add salt, sugar, chicken essence, and soy sauce to continue stir-frying.
Sixth, hairy crab porridge
1. Six hairy crabs, two celery, three to four pork bones, four to five cloves of garlic, two or two pearl rice, a small spoon of salt (according to the taste of the person, it is recommended not to put too much, so as not to be too salty to cover the umami taste of the crab), chicken essence appropriate amount.
2. After the rice is well scooped, together with the washed pork bones and add the appropriate amount of water into the purple sand pot, put in the crushed acid, the time is positioned for one hour.
3. Start killing crabs when the porridge is half an hour old (it is cruel, but there is no way, LG and I like to eat crab porridge, and crabs that die too long can easily cause diarrhea).
4. The step is to remove the crab claws first, then cut off half of the crab feet, say something about dividing into two halves, and then remove the bladder and crab belly.
5. After the crab is processed, put it into the porridge and cook it together, cook it, add chopped celery and add salt and chicken essence to taste.
7. Fry hairy crabs in oil
1: With a little oil, pat the cleaned crab into a stun and put it in the pot (put it down on your back).
2: Cover the lid with a low heat, turn over after five minutes, and finish in eight minutes.
8. Hairy crab bitter melon soup
1. Wash and remove the internal organs of hairy crabs, wash the pork chops, mince the garlic, and sac the bitter melon and cut into thin slices.
2. After heating the oil in the pot, add garlic and stir-fry, then add pork chops, hairy crabs, stir-fry for a while, add water to cover a little, and add bitter melon to boil.
3. Put in a purple casserole dish and simmer for one hour while seasoning with salt and chicken essence.
9. Steamed hairy crab with glutinous rice
1: Wash the hairy crabs, soak in salt water for 2 minutes and set aside.
2: Rinse the glutinous rice, drain the water, add salt, monosodium glutamate and rice wine, mix well, put it on the plate together with the hairy crab, steam it in a steamer for 20 minutes, take it out, sprinkle with green onion and serve.
Material replacement
Replace glutinous rice with Merle and hairy crab with king crab, called plum king crab.
Taste changes
Add fish sauce sauce to the seasoning (made with fish sauce, soy sauce, flower carving wine, beautiful fresh soy sauce, white sugar, clam essence, green onion ginger shredded, garlic shredded), called glutinous rice fish sauce steamed hairy crab.
10. Drunken crab
1. First wash the selected hairy crabs, split the navel of each crab a little, and add a small amount of fine salt.
2. Prepare a small tile altar, put in the pepper salt and ginger, put the crabs one by one, sprinkle the wine slowly and add soy sauce and sugar, soak the crab noodles.
3. When sealing the altar mouth, shake it so that each crab is evenly soaked in wine juice, and it is about three or four days drunk to seal it.
11. Noodles dragged crabs
1. Cut the green onion into sections and slice the ginger;
2. Add flour and water to make a paste;
3. Crab slaughter and wash;
4. Cut into two pieces and set aside;
5. Dip the cut section of the crab with paste;
6. Put oil in the pan, when it is 70% hot, put the crab in the pan and fry until golden brown;
7. After all the frying is done, cook the cooking wine;
8. Add the green onion and ginger, stir-fry the edamame, and then pour the remaining batter into the pot with water, the water should not pass the crab;
9. Add salt, cover the pot and cook until the soup is thick, add a small amount of MSG out of the pot.
12. Black pepper crab
1: Two crabs, peel off the back shell, remove the gill intestines, wash and cut into pieces.
2: Pat the crab pieces into corn starch (except for the back shell), fry in hot oil until 7 ripe and set aside.
3: Add oil to the pot, sauté ginger slices, onions, green peppers, add half a bowl of water, salt, black pepper crushed, pour in crab pieces and back shells, simmer, put out the plate, you can.
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