People along the coast like raw pickled crabs and shrimp. Pickled crabs are a favorite of the family, but you can't eat more if you have a bad stomach. You can't eat more raw pickled foods for the first time to avoid gastrointestinal discomfort.

Ingredients for pickled flower crabs

How to pickle flower crabs

Step 1

Wash the flower crab clean

Step 2

Cut the ginger and garlic into pieces

Step 3

Mash the chili, ginger, and garlic together in a stone mortar

Step 4

In a small bowl, add chicken essence, sugar, light soy sauce, rice wine, and fish sauce and stir well.

Step 5

Pour the stirred juice into a large bowl and stir well with the mashed ginger, garlic and chili. The juice of the pickled crab will be adjusted.

Step 6

Cut the crab in half to remove the crab gills and crab intestines

Step 7

Then cut into small pieces

Step 8

Pour the adjusted sauce onto the crabs, stir with chopsticks, so that each piece of crab meat is stained with the sauce

Step 9

Cover with cling film and refrigerate in the refrigerator for 5-6 hours before serving.

Step 10

The meat is tender and juicy

Crabs, people with cold stomachs were first included in the “blacklist”. In fact, as long as they are cooked and eaten properly, people with cold stomachs can also eat crabs. In the Chinese tradition, you can't eat crabs without ginger. Not only in terms of taste, crab and ginger are a good match, but ginger is hot and spicy, which can dispel cold and warm the stomach. The ginger juice in ginger also has bactericidal, fishy and detoxifying effects. Moreover, rice wine is the best “partner” for crabs. The ancients had the reputation of “drinking rice wine and eating drunk crabs”. My frying method was taught by a relative of a chef to my mother-in-law. (He often serves as a judge in chef exams) I learned it by accident. It's actually very simple. Share it with everyone.

Materials

ginger

10 pieces

salt

A small handful

Hairy crab

N only

Sesame oil

Appropriate amount

Huadiao Wine (cooking Wine)

150Ml

Step 1

Wash the crabs, don't take down the ropes in a hurry, just use flowing water one by one, wash it clean, and then take off the thread and set aside!

Step 2

Heat the pan, add half of the vegetable oil and half of the sesame oil, add the sliced ginger and burst, and then pour the washed hairy crab (the scene is a bit spectacular, you need to cover the pot immediately so as not to climb out)

Step 3

The key step is here~you won't run around in less than 1 minute after pouring,️️Pour a bowl of Huadiao wine (cooking wine, rice wine is fine),️️ Grab a poke of salt and sprinkle evenly on the surface of the crab, cover the pot with a lid

Step 4

After the wine is cooked to dry quickly, there will be a layer of oil left at the bottom of the pot. You can add a little sesame oil, turn the noodles over medium and low heat and fry for a while (you can sprinkle a little more salt during the turning process)

Step 5

Salty and delicious! You can dip it in balsamic vinegar when you eat it.

Hairy crabs are not cold to do this! Super fragrant! Super delicious! Pan-fried crab! Tips for

1 You can't eat crabs with less ginger. It can dispel cold and warm the stomach and sterilize the body. It's okay to eat more! 2 The added wine can be Huadiao wine, rice wine, cooking wine, and all rice wine! 3 Sesame oil is a hot food, just enough to absorb the cold of crabs, and it is fragrant! 4 Sprinkle a little salt mainly when eating, it is a bit salty and fragrant, which can highlight the freshness of the crabs (Hairy crabs are river crabs, not as fresh as sea crabs, this step is also very important, but you must not add salt when cooking sea crabs)️️Another reminder:不Not the same as strong tea and persimmonFood, strong tea, persimmons, prickly pears, hawthorn and other foods are prone to abdominal pain, vomiting and other symptoms️️The most ideal condiments for eating crabs are vinegar, ginger, and scallions.

If anyone loves Huajia with me, then you must try to eat it like this. The sauce is rich, the umami is spicy, and it is so delicious. The two children in my family are always rushing to eat it. The practice is super simple and easy to learn. Come and learn it.

Materials

Flower armor

1 catty

Green and red peppers

1 each

Green onion

A little

5 minutes of quick hand dishes️️Spike the roadside stalls and stir-fry huajia ~How to do it so delicious

Step 1

Let's make a sauce first: 1 spoonful of cooking wine, 2 spoonfuls of light soy sauce, 1 spoonful of oyster sauce, 1 small spoonful of sugar, 1 spoonful of starch, 5 spoonfuls of water, stir well and set aside.

Step 2

✅Put 1 spoonful of salted water in Huajia and soak it for a while to spit sand, then wash it, add a small amount of water to the pot, bring it to a boil and cook for 2 minutes to remove the dryness and control the moisture ✅Saute the ginger and garlic with a little oil in the pot, pour in the huajia and stir-fry for a while, add the adjusted sauce and stir-fry to color,Pour in green onions, green peppers, millet, spicy, and stir-fry.

Step 3

The super delicious and simple stir-fried huajia is ready.

The most important thing for steamed fish is the heat, the meat is tender and smooth, and there is no fishy smell. Of course, seasoning is also very important. Because my pictures were incomplete, I used photos of different fish taken several times to make tutorials. Forgive me. In fact, the steps are not complicated, just pay attention to the details!

Materials

Fish (perch, multi-treasure fish, osmanthus fish, grouper...all available)

1 piece

Shredded green onion

Appropriate amount

Coriander

Appropriate amount

Shredded ginger & sliced ginger

Appropriate amount

Corn starch

A little bit

Steamed fish soy sauce

Appropriate amount

Hot cooked oil

Appropriate amount

The steps for steamed fish (perch/multi-treasure fish/osmanthus fish/grouper...)

Step 1

(The picture shows the tiger spot) A fish. When you buy it back, remember to ask the owner of the stall to help you kill the fish. The gills, intestines, guts and other internal organs are cleaned up. After you come back, you still have to check again and clean it a few times to make sure there is no dirt. (What I demonstrated is the steps. The photos of the fish were not taken in full, so everyone doesn't mind. ）

Step 2

Then, take kitchen paper or a clean kitchen rag to dry the fish. You can draw 2-3 knives on the fish. This effect, I personally think, is to make the fish more easily cooked. (Of course, if you want to make a few more strokes, no one will interfere with you, but in fact it is of no use)

Step 3

(The picture shows the perch) Then stuff the chopped shredded ginger into the belly and head of the fish, just the right amount. Put 2 green onions and 2 slices of ginger on the bottom. On the fish noodles, you can also put 2 scallions and 2 slices of ginger. *Here comes the point. The point is really here: before you go to the pot, put a thin layer of corn starch on the fish. Please pay attention to the beauties. Don't put so much and so thick as you put on your face. Just a little bit shallow. Why? ！ Because the skin of the fish steamed in this way is smooth and tender, it is said to be the secret of a five-star chef. I have tried it well. It can also keep the internal meat tender and smooth. It's really useful!

Step 4

The next step is to wait for the water to boil in the pot and release the fish. You have to boil the water before you can let it go. 。 。 Next, pick up your iphone, HTC, HUAWEI, Samsung, Xiaomi... find the timer function and set a 7-minute countdown. Calculate from the moment the fish enters the pot, do not open the pot on the way. (My dad emphasized that it's not good to say that the steam leaks, and it feels like it leaks vitality. ) After 7 minutes, turn off the fire. Don't open it right away, wait for 30-60 seconds. At this time, you can twist your waist in the kitchen, take a walk, organize this and wash that. Time will pass quickly. * Say more, if you are worried that it is not easy to control, you can directly set it for 8 minutes, and it is OK to turn it on after turning off the fire. I believe there is a difference in this 1-minute gap, because my own experience is like this. Haha.

Step 5

OK…. The next step is to be careful, take out the fish with a clip, and wait a little while. Drain all the fish juice steamed out of the dish. correct! Drain all the fish juice! (So fishy, it's really useless to keep it! ) You can clip up the scallions and ginger slices on the noodles and throw them away. Of course, it doesn't matter if you don't throw them away, just do whatever you want.

Step 6

Come on, take a look at my shredded scallions. It's a bit mild, not a very serious obsessive-compulsive disorder. I like shredding. Although it's not at the level of a big hotel, it's stronger than my mother's green onions. My dad just chopped green onions. I still like shredded green onions

Step 7

(The picture shows the osmanthus fish) Then, just spread the shredded scallions and coriander (of course, you have to wash it and cut it well) evenly on the surface of the fish. It doesn't matter if you don't like to eat scallions and coriander, as long as you don't clip it.

Step 8

(The picture shows the osmanthus fish) Let's take a close-up. After laying out the shredded scallions and coriander, you can use steamed fish soy sauce. I heard that Li Xji is good, and I also think it's good. As for how much to pour? I think, first of all, it depends on how big the fish are, and secondly, it's not that the more, the better, and health comes first. By the way, students who like spicy food can cut some red pepper rings and spread them on the noodles.

Step 9

Just like this steamed tiger spot, I put a little red pepper ring on the noodles. It's not over after pouring the steamed fish soy sauce. Finally, please wash the pan, wipe it clean and heat it. Pour in the raw oil and heat it slowly. When the oil is hot, be careful and pour the hot oil evenly over the fish. I heard "Squeak..."”The hot oil, you succeeded! ！

Step 10

This is steamed fish without red pepper rings. Mom and Dad like scallions and coriander, so I will put more. Feel free to do whatever you want. Eat the fish while it's hot. I hope this approach will please your husband, wife, parents, father-in-law, mother-in-law, father-in-law, mother-in-law, children and relatives.