How to cook crabs deliciously and in a simple way

Crab is a food that people like very much. Crab is delicious and nutritious. The crab meat is white and delicious, tender in texture, and rich in protein, fat, vitamins and phospholipids. There are many ways to cook crabs, such as boiling, steaming, stir-frying, stewing soup or making porridge. Many people prefer to eat boiled crabs. They feel that boiled crabs are simple to make and retain the freshness of crabs, giving them an authentic taste.

Ingredients:

Crab

Production steps:

First, clean the crabs and tie them up for later use. Pour an appropriate amount of water into the pot, preferably enough to cover the crabs, add the shredded ginger and bring to a boil. After the water boils, put the prepared crabs in. Bring the water to a boil again, add appropriate amount of salt and cooking wine, cover and cook for about ten minutes, until the crabs are cooked. In the last step, the bright yellow and fresh boiled crab is ready to be eaten with the sauce made of chopped ginger, garlic and vinegar.

Tips:

The general cleaning procedure is to place the crab in clean water for about 1-2 hours, giving it time to naturally spit out some of the mud in its body.

Other ways to cook crab

Method 1: Steamed crab

Ingredients:

Crab, rice wine, minced ginger, minced garlic, soy sauce, sugar, sesame oil

Production steps:

Rinse the crabs with clean water and place in a bowl. Put minced ginger in a small wine bowl, add cooked soy sauce, sugar, MSG, rice wine and sesame oil and mix. Take another small bowl and add vinegar for later use. Put the crabs into the steamer and steam them for 15 to 20 minutes until the crab shell turns bright red and the crab meat is cooked. Then take them out. Just season with vinegar and sauce when serving.

Method 2: Spicy Fried Crab

Ingredients:

Crab, dried chili pepper, Sichuan pepper, ginger, garlic, onion, salt, pepper, cooking wine, starch,

Seafood sauce, Shuidianfen, chicken essence, sesame oil

Production steps:

Remove the crab shell from the belly button, clean out the internal organs and gills, butcher the leg tips and shell edges, wash the crab, cut it into eight pieces, add appropriate amount of refined salt and cooking wine and mix well. Place the pan on high heat and heat the oil to 50% temperature, then coat the cut ends of the crab pieces with dry fine starch and fry them in the pan until cooked (the crab shell will also be cooked at the same time). Add more oil to the pot and heat it to 40% temperature. Add dried chili segments and Sichuan peppercorns and stir-fry until fragrant. Add in fresh soup and simmer for a while. Then add ginger, onion, garlic, and crab. Finally, add salt, cooking wine, seafood sauce, and chicken stock. Simmer for about 2 minutes. Use water starch to make a thin starch. Finally, add sesame oil, Sichuan pepper oil, chili oil, and pepper powder, stir well and serve.