I haven’t eaten swimming crabs for a long time. I happened to see them at the vegetable market today and bought a few. Today I will introduce the swimming crab recipe.
swimming crab
I haven’t eaten swimming crabs for a long time. I happened to see them at the vegetable market today and bought a few. Today I will introduce the swimming crab recipe.
Equipment
- 1 pot
- 1 Stir frying spoon
- 1 induction cooker
Ingredients
- three swimming crab
- 7 Millet Spicy
- a handful onion
- 4 g ginger
- 4 g garlic
- a spoonful soy sauce
- a spoonful cooking wine
- Appropriate amount water starch
Instructions
- What I bought was swimming crab. It seems to be quite cheap recently. The big one is only 45 per pound. It’s better to buy it fresh and not frozen. The meat tastes mushy.
- Let's start now to remove this knot on the crab's belly.
- Peel off the outer hard shell. Don't damage it. The gills will be useful later. You need to remove them.
- Then divide each crab into two halves and then divide it into two halves.
- Cut spicy millet into diagonal sections and green onion into long sections.
- Cut the ginger and garlic into slightly larger pieces. Cut the green onions into long and short pieces.
- Add oil to the pot, add garlic, ginger, green onions and sauté slowly until fragrant.
- If you like it spicy, add chili pepper. If you don’t like it, ignore this step. Anyone who has followed me for a long time knows that I will die without chili pepper.
- After sauteing, add the crab pieces you just cut, turn up the heat, and start frying the crabs. After putting the crabs in the pot, turn the pot quickly, otherwise the green onion and ginger will burn.
- A tablespoon of cooking wine
- Half a spoonful of light soy sauce, stir-fry for three to four minutes
- Add a little hot water, not too much. When the soup is almost one-third full, use chopsticks to get some soup and taste it to see if you need to add salt and a little chicken powder.
- Thickening with water starch [Stir the water and starch evenly] If you prepare it a long time ago, if you remember to stir it before, it will easily precipitate.
- Collect the soup, add the green onions prepared earlier, stir-fry evenly and serve
- I prefer it with a little bit of soup, so don’t make it too dry.
- For three of us alone, I thought it was a bit lacking, haha. I used to like the spicy version and today I tried the one with scallion oil. It’s just as delicious.
- Boiled shrimp
- The sauce is very simple: pour a little more cold sauce, light soy sauce, sesame oil, chili oil, half a spoonful of balsamic vinegar, a little cold boiled water, add grated ginger, spicy millet segments, chopped green onion, the rest can be adjusted according to your own preferences
- Steamed chestnuts, the ones I bought from my aunt outside the vegetable market are quite sweet.
- "It's just right to have a kind and pure heart, to laugh happily, to cry happily, not to be pretentious, not to be scheming"
Portunidae is a family of crabs which contains the swimming crabs. Its members include many well-known shoreline crabs, such as the blue crab (Callinectes sapidus) and velvet crab (Necora puber). Two genera in the family are contrastingly named Scylla and Charybdis; the former contains the economically important species black crab (Scylla serrata) and Scylla paramamosain.Portunidae
There are tips for making good food, and I have tips for every dish, so you can search for “recipe website” to see my recipes directly!