Eating crabs in autumn seems to be a national movement. If you don’t come to the dining table, you can’t feel the footsteps of autumn. There are many types of crabs. The mainstream eating crabs is Virgin, Red Crab, Sha Male, Sha Male and hairy crabs. They eat them fat crab paste. Boys can improve their physical strength and girls can take them to beautify their skin. As for flower crabs or Wanli crabs that have emerged in recent years, they mainly taste their fresh and sweet meat. If you want to eat crabs, in addition to going to restaurants, many people are used to cooking at home. They make whatever flavor they want and do it themselves, and they are free and easy.
In addition to fresh dishes, if you want to savor it carefully, you can raise the crabs for 2-3 days first. Put shallow water in the bucket and keep it moist. Or cover it with a damp cloth on it and put it in the refrigerator, just like hibernation. However, no matter what method, if you don’t eat it on the same day, you must choose crabs with good activity so that they will not die during the preservation process. It will naturally be greatly discounted if it is not fresh and delicious.
There are some procedures to pay attention to before cooking. After carefully removing the spikes on the stings, open the crab shell, remove the cheeks, mouthparts and other inedible parts one by one, and then carefully scrub them. This step is very important to remove bacteria and parasites that are parasitic on crabs.
Although they will die due to Baidu's high temperature during cooking, which is basically not a problem, it is better to be careful. There is a lot of red crock cream and is loved by my uncles. "Red crock rice cake" is a classic dish. It is actually not difficult to cook "seed oil red squid", but some small eyebrows, such as when sesame oil, you must turn on a low heat first. The temperature is too high, which will make the sesame oil bitter.
Furthermore, since it is a whole rice wine dish, boil it for a while after boiling, let the wine taste be in red, so that it can be bitter if the aroma of the wine is too bitter, you can ignite it with fire to let the alcohol evaporate and taste sweeter. Generally speaking, Sha Male, Sha Male, Red Crab, Virgin Crab or hairy crab are mostly breeding crabs.
is relatively stable in the market, so it is more common. As for wild sea crabs, flower crabs, three-point crabs and stone worms are the main ones. This type of crab may not be caught from time to time. To eat it, it must be determined by the weather and the stability of walruses. When you want to have spicy food, a stir-fried crab is fragrant and tasty. With soft potatoes covered with sauce, it is so delicious~
Ingredients: 2 red steaks about 700g, 1 potato, 6 carrots, 3 cloves of garlic, 1/2 fresh chili, 5 dried stewed peppers, 3 slices of ginger, 3 green onions, cassava flour or sweet potato powder or a little too white powder
Seasonings: 1 tablespoon soy sauce, 1 tablespoon rice wine, 1 tablespoon spicy bean paste, 2 teaspoon palm sugar or two sand, 1 teaspoon salt
1, flatten the garlic and peel it slightly, cut the chili obliquely, cut the dried chili into thick sections, slice the ginger, slice the carrot, cut the potato into a bit thick slice, cut the onion into small sections, it is best to put live crabs in refrigeration or frozen to death before processing, remove the crab claws with kitchen scissors, and prepare an iron brush and toothbrush to clean the crabs.
2. Before washing crabs, cut off the pointed shell on the crab shell with scissors to prevent cutting hands. Cut off the shell on the crab belly, clean the whole scrub, pull the crab shell open, trim the inside of the crab shell, then remove the membrane in the crab shell, then rinse it with water, then cut off the crab lungs on the crab body and the crab mouth in the middle, cut off the crab heart in the middle of the crab body and then clean it.
3. Crab claws first cut off the sharp corners with scissors and then scrub them clean. Line them on the slurry board, cover them with a wrung wet rag, use a kitchen knife or a meat stick to flatten the shell of the crab to break, then cut the crab body cross-cut, cut one into 4 pieces, sprinkle sweet potato powder or tapioca flour on the crab, add oil to the wok, fry the crab meat face down, and fry the crab claws and crab shells, fry them, fry them, and then fry them after the crab changes color, and then stir-fry them. After all the color changes, you can take the pot and set aside.
4. Fry garlic slices, ginger slices and chili with remaining oil in the original pot, add potatoes and carrots and fry, turn off low heat, add seasonings other than salt, mix well, add 2 cups of water and boil over high heat, try to adjust the flavor of the soup with salt, add crabs and stir-fry, cook on low heat for 5 minutes, add green onion slices and stir-fry evenly, then start a roll plate.
Uncle's tips
1. There is nothing to say, taste it~
