has ended the nearly three-month fishing moratorium, and the plump Swift crab has finally "going to sea"! The shell is thin and the meat is thick, and the cooking methods are colorful. My love for it is no less than that of hairy crabs. I heard that the big diners are saliva, and the shuttle crabs are collectively "shaking". . .
How to pick a good crab
The bigger the crab, the better, the more fat the meat is. How to see the essence through phenomena? Here are a few practical tips: Step 1: pinch the belly
A plump swift crab with a white belly with a slightly yellow in the belly, and it cannot be pinched; while the thin crab has a slightly blue-colored belly with a slightly sunken color after pressing it.
Step 2: Scan the flash Turn on the flash of your phone, take a look at the horn of the swift crab, and see its specific weight through the light.
The fattest swift crab has the flesh that fills every corner of the body, and the corners will not transmit light. The so-called "fat to the point". Such a fat crab usually only comes out of water for a few hours and is not easy to buy, and is considered a special supply in coastal areas. If you are lucky enough to see it, hurry up and don’t hesitate.
As the time of water emanation becomes longer, the crabs will gradually become thinner and the meat in the sharp corners will also shrink. The crab in the picture has a very obvious tip vacancy. If it is thinner than it, it is not worth buying.
Step 3: Observe the crab shell Check the shell: has parasitic traces crab shell, generally of better quality.
Crabs have to undergo several molts during their growth. The newly grown shell is very soft and the pliers are soft. They cannot eat. They will inevitably become thinner if they have to be hungry for a few days.
The carapace will slowly harden over time. If you can find traces of parasites on its shell, it means that this carapace has been used for a long time, and it also means that it is likely to be able to eat well recently and naturally grow fatter. These creatures on the back shell will not affect the quality of crab meat, so buy it with confidence.
In addition, the crab with big clamps and sharper thorns on the crab legs will be more vigorous. When choosing live crabs, be sure to make sure the pincers are tied up and then use their hands and feet to them.
When buying fresh crabs, be careful not to buy broken-leg crabs - it will lose a lot of delicious juice. If you broke your feet before your death, you will still struggle for a long time... It will lead to thinness...
recommended today's 7 kinds of shuttle crab recipes: 01 Steamed shuttle crabs; 02 Steamed spring crabs with onion and ginger; 03 Steamed spring crabs with onion and ginger; 04 Steamed spring crabs with onion and ginger; 05 Steamed spring crabs with onion and linger; 06 Raw pickled spring crabs with onion and linger; 07 Crab bone sauce
1 Steamed Shuttle Crab
Preparation Ingredients
Shuttle Crab / Peppermint / Ginger slices
Rice vinegar / Light soy sauce / Shredded ginger
Production steps
(1) Use a small brush to clean the swift crab, boil a pot of boiling water
(2) Boil the water, put slices of ginger and pepper at the bottom of the steamer, The abdomen of the swift crab face upwards, steam for 15 minutes in water
(3) Take a dipping dish and put rice vinegar, soy sauce, and shredded ginger to make a dipping sauce, which not only removes the fishy smell but also sniffs.
2 Fried onion and ginger with ginger and saury crab
Preparation ingredients
Shuttle crab 7 pieces / 6 slices of ginger / green onion 8 root
starch 3 spoons / cooking wine 200ml
Preparation steps
1 (1) Poke into the crab's mouth with a chopstick. After the crab does not move, remove the rubber band and clean the crab shell with a brush.
(2) Break off the crab cover from the belly.
(3) Break the crab shell.
(4) Remove the crab stomach from the crab shell.
(5) Pick off the crab cheeks and crab mouth.
(6) After the crab body is cut off, everything is two.
(7) Put 3 porcelain spoons of dry starch in a bowl. Wipe the surface of the crab body and dip the exposed part of the crab meat into dry starch for later use.
(8) Pour oil into the pot (more than usual cooking), and after heating, the crabs are placed on and fry until the cut surface is golden. The golden cut surface absorbs the soup taste better.
(9) After the surface is fixed, turn it around to allow the crab to heat evenly. fried yellow crab meat pot with a lot of cooking wine powder and over one-third of the crab body. If you don’t like cooking wine, you can add less wine and water.
(10) Sprinkle onion and ginger into the pot and cover the pot and cook for two minutes. A little salt can enhance the flavor. Eat seafood with a fresh and sweet taste. Don’t put too much salt.
(11) Fry the onion and ginger and it can be used for softness. Leave some soup on the plate.
3 Scallion oil shuttle crab
Preparation ingredients
Shuttle crab 2 / oyster sauce appropriate amount / light soy sauce appropriate amount
white sugar appropriate amount / garlic appropriate amount / red pepper appropriate amount
ginger appropriate amount / green onion Appropriate amount of
Production steps
(1) Use a small brush to clean the crab, add ginger slices and green onion slices and steam them in a pot, and after steaming, take out the ginger slices and green onion slices and green onion slices
(2) Make a sauce: The steamed crab juice cannot be poured out. Add light soy sauce, oyster sauce, and sugar and stir well. Set aside
(3) Red peppers, shallots, ginger, garlic, and chop them to set aside
(4) Steam the crab with steam and remove the cheeks, break it in half, put it in plate
(5) Pour the sauce into a hot pot and add minced garlic and red peppers, boil it on low heat and bring to
(6) Evenly pour it into the plate, sprinkle with chopped green onion
(6) Sprinkle evenly onto the plate, sprinkle with chopped green onion
(7) Put oil in the pot, heat
(8) and other oils are hot and smoked, and directly pour on the chopped green onion.
4 Fried rice cake with swish crab
Preparation ingredients
Swift crab 5 (about 600g)/ Rice cake 300g/ Shredded ginger 10g
Green onion slices 3 roots / Garlic cloves 20g/ Garlic chili sauce 25g
Soup soy sauce 15g/ Oyster sauce 15g/ Salt 2g/ Chicken powder 1g/ Clean water 100g
Production steps
(1) Clean the crab with a brush, then wash it with clean water and drain the water
(2) Use scissors to cut off the crab tail and crab feet, break the crab shell with your hands, remove the crab stomach, crab gills and crab mouth
(3) Then Then wash and drain the water with clean water
(4) Remove the crab claws first, knock them with the back of the knife to make it easier to taste. Once the crab body is opened,
(5) The exposed part of the crab meat is wrapped with a layer of corn starch
(6) The oil temperature is 5 to 60% hot, put the crab meat in the pot and fry for 2 minutes
*Fry the crab meat wrapped in powder first, and fry the crab claws and crab shells together
(7) Pour oil into the pot, add shredded ginger, scallion, and garlic cloves to stir-fry to make the aroma, add garlic chili sauce and stir-fry to make the red oil, add the fried crab and rice cake and stir-fry evenly
(8) Pour light soy sauce, oyster sauce, salt, and chicken powder to season, pour 100g of water
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(9) Cover and simmer until the rice cake is soft, open the lid and sprinkle with green onion and mix well.
*Steam for about 3 minutes
hold a piece of crab, whisper it first, dye the crab fragrance on your lips; then bite it open, and flexibly pick the crab meat into the cavity with your tongue and teeth. It is slightly spicy, fresh and tender crab meat!
crab meat is firm, the shell is crispy, and can be bitten open easily. The fat and tenderness hidden in the corner and the fragrance of glutinous rice cannot be left out in every place. The rich crab roe is a good product for bibimbap. When paired with shredded ginger and crab vinegar, this is a wonderful "crab appeal".
soft rice cake is already in my heart. If you wrap it with crab paste crab fat, it seems that it is a "super" who can't eat enough crabs just now.
Well, the full version of "flat substitute" will make our stomach and intestines "wake up" and the crabs are finished!
5 Steamed eggs for slush crabs
Preparation ingredients
Eggs 3 / slush crabs 1 / ginger Appropriate amount
slush crabs 1 porcelain spoon / cooking wine 1 teaspoon / salt 1 teaspoon
white pepper powder Appropriate amount
making steps
(1) eggs, and cut the ginger, green onion, green onion, and red pepper into thin strips.
(2) Wash the crab brush and break the shell and cut it together, clean the cheeks and internal organs, and crack the crab legs with the knife surface.
(3) egg liquid add 1:1 warm water.
(4) Add 1 teaspoon of salt, 1 teaspoon of cooking wine and an appropriate amount of white pepper powder and mix well.
(5) Sieve large particles and foam to make the egg liquid more delicate.
(6) cut the treated swift crab facing downwards and put it in a deeper bowl.
(7) Pour the filtered egg liquid and skim the bubbles on the surface.
(8) cover with plastic wrap. After steaming the steamer or steamer, steam it in medium heat for 10 minutes, then turn off the heat and simmer for 3 minutes.
(9) 1 steamed and took it out, peel off the plastic wrap, and sprinkle with the cut shredded ginger, red pepper shreds, scallion white shreds and scallion shreds that were cut.
(10) Drink a circle of steamed fish soy sauce on the egg liquid.
(11) If you want something more fragrant, you can boil a small pot of hot oil, and then pour it on the shredded green onion while it is hot.
piping, this steamed crab egg is ready~
Orange-red crab shell stands on the smooth tender yellow egg custard , with a hint of red and green scallion embellishment, which looks so provocative.
Without saying a word, dig up a spoonful of steamed egg custard first. The delicate cross-section is worth it. I worked hard to siev, and the entrance is as smooth as a pudding.
Removed a piece of crab shell, the fresh sweet juice overflowing from the crab meat on the upside down, and the plump crab paste in the gap has long been mixed with the egg liquid to form, climbing onto the shell, sucking it into the tip of the tongue full of deliciousness and tenderness.
crab meat, not to mention it. In the season, it is full and white, with golden oil. If you take a sip of the juice, you will be intoxicated by the sea smell.
A bite down, and the faint soy sauce and onion fragrance rippled between the lips and teeth, so I was so unsatisfied!
6 Raw pickled crab
preparation ingredients
http://www.small.com/ Shredded ginger
Production steps
(1) fresh sling crabs are bought and put directly in frozen. Take them out after about 1 hour, clean the internal organs and cheeks and chop them into pieces.
*The frozen sling crab is easier to handle, and the crab meat is also separated from the shell, making it more convenient to eat.
(2) seasoning sauce, Wenzhou specialty pepper rice vinegar 3 porcelain spoons, light soy sauce 2 porcelain spoons, sugar 1 porcelain spoon, 2 porcelain spoons of minced ginger, and 1 teaspoon of pepper powder.
(3) mix well and pour it on the crab pieces, soak it for more than ten minutes, and you can start eating.
Raw crab meat and cooked crab taste completely different. It is cold and tender, and it will peel off after whisking.
with minced ginger sauce, spicy, sweet and sour, salty and fresh, especially appetizing. It is definitely a perfect partner for eating and drinking. If you don’t reject raw food, you must try it!
7 crab bone sauce
prepare ingredients
prepare the ingredients
Shuttle crab 4 / onion 1 / / onion ginger garlic
a little rice wine / / onion 1 onion ginger garlic
green wine / light soy sauce / dark soy sauce / / fish sauce
vinegar / beer 1/3 cans / pepper powder / / sugar
sesame oil / / / sugar
sesame oil / water starch
making steps
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(3) Cut the onion, cut the ginger and garlic into small slices, and cut the shallots into shallots and set aside.
(4) Fry the chili rings, diced onions, slices of ginger, and chopped green onions until dry and fragrant.
(5) Spread the crabs, cook the rice wine along the side of the pot and quickly cover the pot for 5-10 seconds. Add dark soy sauce, light soy sauce, fish sauce, appropriate amount of sugar and pepper, and 1/3 can of beer. After boiling, continue to simmer over low heat for 5 minutes.
(6) Add 3 spoons of vinegar, thicken it and pour sesame oil on and then release it out of the pot.
