"Crab" and "Crab" you!Every bite is called your eyebrow dancing!

The shell is white, the meat is tight and delicate, the crab is yellow and delicious

It is the season to taste barracuda crabs again in the year!

The key is now the right price ~ realize the freedom of barracuda crab!

Different from the inherent concept of choosing a female crab for crabs, the male crabs at this time are even more fleshy and full, 5-7 two heads, one more than the palm. Due to the large meat, the following methods are suitable for barracuda crabs. Don't just eat it.

Black Pepper Cracter Crab Pot

The fragrance of black pepper has a strong aroma and a trace of spicy. Its unique aroma is particularly suitable for tunnel crabs. After high temperature, more "connotation" is emitted, which perfectly enhances the freshness of the crabs at different levels of crabs, making people's index finger move! It's too seductive to watch it rolling!

Fresh barracuda crabs are wrapped in black pepper -flavored broth. The sauce penetrates into the white crab meat, and sip a sip. The two kinds of contrasts are completely integrated at this moment, which is unforgettable.

Bean Bloules Crab Pot

Barracuda crabs are frying starch to make the meat better. The white texture of crab meat rolls with old tofu in the sauce until it is cooked.

The spicy sauce is melted in the crab meat, the more I am more and more memorable. After eating crabs and super rice tofu, the tofu and sauce are poured with rice and sauce.

Garlic Fan Barrors Crab Pot

It is completely impossible to resist the increasing and strong aroma of garlic fans, and the juice and garlic juice of fans crab meat are achieved.

There is no need to add additional salt. When the soup is dried up, all the essences are merged into fans. Let's take a bite of barracuda crab meat.

Today I will share with you incense -fried barracuda crabs, which are especially suitable for drinking. Simple but particularly tasteful, the appearance is crispy and crispy, the inside is tender and juicy, and even the shell belt has a taste ~

Ingredients

3 barracuda crabs, a moderate amount of corn starch

Onion ginger segment, 12g of cooking wine, 12g of cooking wine

12g of raw soy sauce, 6g of oyster sauce 6g

2g sugar, 4G of old soy sauce, appropriate amount of onion leaf segments

Water starch: 10g of starch+50g of water

practice

1. Treatment of barracuda crab: Put off the crab claws, open the shell, remove the cheeks, cut the crab heart, cut into 4 pieces, and then remove the small crab feet without meat. Treatment of corn starch at the incision.

2. The hot oil in the pan, the crab block incision fry it down until it is set.

3. Put in the crab shell and crab tongs, and fry until the color becomes red.

4. Leave the bottom oil in the pan, stir -fry the onion ginger section, and pour in the crab.

5. Add cooking wine, raw soy sauce, old soy sauce, oyster sauce, sugar, water starch, stir -fry evenly.

6. Finally, add onion leaves and stir fry a few times. Friends who like spicy food can add chili oil or millet pepper.

As soon as the table is served, the whole home is full of crab fragrance! The crab meat is tender and full, even the shell is delicious, invincible meals!

Of course, you can also make crab noodles, or remove crab meat out of fried rice. With the blessing of crab meat, ordinary food will become shining.

Those who love crab legs, go directly to the crab shell after steaming.

In the "rampant" season, do you want to eat?

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