How to make crab meat delicious

Since crabs have certain seasons, especially around the Mid-Autumn Festival when they are the fattest, but also the most expensive, many people only buy a few to try when they eat crabs. Children should eat less because crabs are a food that occurs during the Great Cold. We often eat crabs by steaming them, so how do we make the crab meat delicious? In addition to steaming, you can also make wine crab, which is also a very special delicacy.

Crab recipe:

Steamed Crab

Crab/ rice wine/ minced ginger/ minced garlic

Soy sauce/ sugar/ sesame oil

1. Rinse the crab with clean water and place it in a bowl

2. Put the minced ginger in a small wine bowl, add the cooked soy sauce, sugar, MSG, rice wine and sesame oil and mix. Take another small bowl and put vinegar in it for later use.

3. Steam the crabs in a steamer for 15 to 20 minutes until the crab shell turns bright red and the crab meat is cooked. Just season with vinegar and sauce when serving

Spicy Fried Crab

Crab/ Dried Chili/ Sichuan Peppercorns/ Ginger/ Garlic

Onion/ Salt/ Pepper/ Cooking Wine/ Starch

seafood sauce/ shuidianfen/ chicken essence/ sesame oil

Pepper oil/ chili oil/ coriander

1. Take the crab shell from the belly button, remove the internal organs and gills, remove the leg tips and shell edges, wash, cut the crab into eight pieces, add appropriate amount of refined salt and cooking wine and mix well.

2. Place the pan on high heat until the oil temperature reaches 50%, then coat the cut ends of the crab pieces with dry fine starch and deep fry until cooked (the crab shell will also be cooked at the same time)

3. Add oil to the pot and heat it to 40% temperature. Add dried chili peppers and Sichuan peppercorns and stir-fry until fragrant. Add fresh soup and simmer for a while. Then add ginger, onion, garlic, crab, and finally salt, cooking wine, seafood sauce, and chicken stock. Simmer for about 2 minutes. Use water starch to thicken the sauce. Finally, add sesame oil, Sichuan pepper oil, chili oil, and pepper powder. Stir well and serve.

Drunken Crab

6 male crabs/ 6 female crabs/ 500g Huadiao wine

400g soy sauce / 400g sugar / 100g honey

100g ginger / 30g green onion / 15 peppercorns

1. Tie up the crab legs, scrub the crab clean with a brush, wash and slice the ginger, evenly cover the crab, drizzle with a little cooking wine, and steam over high heat for 15 minutes. After turning off the heat, simmer for another minute. When steaming crabs, make sure the crab belly is facing upwards to prevent the crab roe from leaking out.

2. Put soy sauce, Huadiao wine and sugar into the pot and cook on low heat. Stir with a spoon to prevent the sugar from sticking to the pot. When the sugar is completely melted and the marinade is slightly boiled, turn off the heat and cool it. Pour in the honey and stir evenly. Finally, pour the marinade into the container.

3. Untie the rope on the steamed crab. At this time, the crab legs and claws have been shaped and are not easy to fall off. Remove the ginger slices on the crab, and gently put the steamed crabs one by one into the drunken sauce, and then add peppercorns, ginger slices and scallions to soak together.

Tips:

1. The amount of marinade mentioned above cannot completely submerge the crab, so turn the crab upside down every 3-5 hours.

2. The soaking time is also important. Crabs soaked for two days are the best to eat. If soaked for a shorter time, they will not be tasty, and if soaked for a longer time, they will be too salty.

3. Add some of the above seasonings to the used marinated soup, heat it, boil it, and cool it down, and you can reuse it.