How to cook spicy crab

Crabs are a rare delicacy for people living in inland areas, and September every year is a good time to eat crabs. There are many ways to eat crabs, such as steaming, braising, drunken crabs, etc. Just thinking about it makes people drool. Spicy crab is even more delicious. When cooking spicy crab, most of the time, the crab is cut into pieces, and then cooking wine is used to remove the fishy smell. The seasonings include ginger, pepper, chili, and light soy sauce. For those who are used to the taste of wine, you can also add some rice wine, which will make the taste even more delicious.

1. Cut the scallion into sections, remove the roots of the garlic cloves, and smash them with the back of a knife. Peel and slice the dried ginger.

2. Remove the lid of the flower crab, remove the rice comb and cyst, chop into pieces, dip in dry starch, fry in oil for 3 minutes, and remove.

3. Heat 2 tablespoons (30 ml) of oil in a clean wok over high heat, then reduce the heat and fry the Sichuan peppercorns and dried chilies until fragrant. Then increase the heat and add the scallions, garlic cloves, and ginger slices and stir-fry for a few times.

4. Add Pixian bean paste and stir-fry until red oil comes out, add fried crab pieces, and season with rice wine, dark soy sauce and salt.

5. Simmer on medium heat for 5 minutes until the flavors are absorbed and the juice is dried up. Sprinkle in chicken essence and white pepper powder and stir well.

6. Serve in a hot pot or soup dish, and sprinkle with crushed peanuts and cooked sesame seeds.

Tips

1. When frying crab pieces, the oil temperature can be higher but the time should not be too long. When it turns slightly red, remove from the water.

2. If you put spicy crab in hot pot, you can add soup to make hot pot after eating the crab. Add cabbage, tofu or other favorite hot pot ingredients to continue the spicy flavor of the spicy crab.

Yuling 2018-7-27 13:06:38

Spicy flower crab recipe 1

Folding ingredients:

Swimming crab (flower crab) 1, coriander, salad oil, ginger, garlic, 6 star anise, pepper, 2 slices of cinnamon, dried chili,

Folding method:

1. Chop the flower crab into pieces and pour in cooking wine to remove the fishy smell.

2. Saute peppercorns in cold oil until fragrant, then add other ingredients

3. Pour in the flower crab and stir-fry until the flower crab turns red, then add the coriander and serve.

Folding tips:

You must use plenty of ginger, because ginger can enhance and accelerate blood circulation, stimulate the secretion of gastric juice, and its warm nature can complement the cold nature of crab meat.

Fold to edit this section Spicy Flower Crab Method 2

Folding ingredients:

1 pound of flower crab, appropriate amount of starch, a large bowl of oil, a piece of ginger, 5 cloves of garlic, 10 dried chilies, 2 spoons of Pixian bean paste, 1 spoon of rice wine, 2 scallions, a little salt, a little light soy sauce, (reserved 1/3 bowl of water)

Folding method:

1. Wash 2 flower crabs, knock them unconscious, open their stomachs, remove the intestines, lungs, excrement, etc., and chop each crab into 4 pieces

2. Apply a little starch to the cut part of the crab.

3. Heat oil in a pan (to save oil, I used a small pan and fried it twice), put the crabs in and fry until golden brown. If there is not much oil when frying crabs, it is best to prepare a pair of long chopsticks to facilitate flipping and prevent the oil from splashing on you.

4After all the crabs are fried, remove them and set aside.

5 Put a wok on the stove, pour in a little crab frying oil, sauté ginger slices, garlic slices and chili peppers, then add two spoons of bean paste and fry until the oil turns red. At this point, if you like to eat crabs with juice, you can pour in 1/3 bowl of water, boil it and then proceed to the next step. If you don’t like juice and like to eat dry fried crabs, go directly to the next step

6. Return the crab to the pan, stir-fry for a while, pour in rice wine, sprinkle a little salt, pour in a little light soy sauce, and stir-fry evenly.

7 Add the scallion and stir fry for a while.

Folding tips:

1 When killing crabs, you can use the back of a knife to hit the crab a few times to make it stun and then kill it quickly. If it is not stunned, it is best to grab or tie the crab's horns first so that it will not be pinched.

2Remember to remove the crab's internal organs, which are dirty and contain a lot of bacteria, so they are not suitable for eating.

3. Here I use the Pixian bean paste I bought in Chengdu. The aroma, color and taste are all great. If you can't buy Pixian bean paste, you can use your favorite spicy sauce. The one I ate in Malaysia with garlic and hot and sour sauce is also very good.

4. If there is not enough oil when frying crabs, the oil will splash everywhere. It is best to prepare a pair of regular kitchen chopsticks.

5 The water in the ingredients is reserved and can be used or not. If you like to eat it with sauce, please add water in step 5. If you like to eat it dry-fried, you don’t need to add water.

Fold to edit this section Nutritional benefits

There is a saying about the "four flavors" of crabs since ancient times. "Thigh meat" has short and fine meat strands and tastes like scallops; "calf meat" has long and tender meat strands and tastes as good as whitebait; "crab body meat" is white and crystal clear, better than whitefish; "crab roe" contains a large amount of nutrients essential to the human body such as protein, fat, phospholipids, vitamins, etc., and is rich in nutrients.