A list of the contents of this article:

How to make crab sauce with frozen snow crab minced meat

1. Fresh crabs, 2 jin, 2 salt, 4 taels, tamping garlic mortar, electric rice pot gallbladder. The porcelain altar is the best. Two salt four taels, tamping garlic mortar, electric rice pot gallbladder. The porcelain altar is the best. Remove the crab lid, remove the gills and food bags, and remove the crab roe from the crab lid. Do not discard the crab cover and navel. Cut off the big claws, this is the body of the crab ready to mess with sauce. This is the crab roe and leg covered by the crab.

A complete collection of seasonings and practices of cod crab

Seasoning: 60 grams of soy sauce, 80 grams of rice wine, 15 grams of ginger, 10 grams of salt, 10 grams of garlic (white skin), 20 grams of rock sugar, 20 grams of liquor, 3 grams of pepper. Production method: first wash the selected hairy crabs, split the navel of each crab a little, and put in a small amount of refined salt. Prepare a small tile altar, put salt and pepper and minced ginger, put the crabs one by one, sprinkle Shaoxing wine slowly, add soy sauce and sugar, soak the crab noodles.

Wash the crab, chop it into large pieces, put it in a large bowl, add a little salt and cooking wine, marinate for 15 minutes, sprinkle with flour and starch and mix well. Heat the vegetable oil in the pan until 6% hot, deep-fry the crab pieces until tender and remove. Heat the oil to 8% in the pan, add the crab pieces and deep-fry until crisp. Leave the bottom oil in the pan, now saute the chopped onions and garlic, then add shredded chili, bean paste and cooking wine.

Fresh snow crabs are placed in tap water to shock them (freshly dead snow crabs can also be eaten). Then clean the gap with a brush. Shredded ginger, soaked in vinegar to make ginger vinegar (can add a little cold white open to light, so that the salty taste is too heavy to cover the fresh taste of crabs). Put the snow crab on the plate with your back down and steam over high heat for 10 minutes after boiling. Turn off the heat, do not open the lid of the pot, use the remaining temperature of the steam and steam for another 5 minutes.

Steaming is best! Nutrition will not be lost! Of course, cod crab is also a kind of crab, mainly in America, South America and North America, North America is mainly produced in Canada and Alaska in the United States. South American cod crab is large, fresh and tender gravy, suitable for high-end hotels and Japanese cuisine. The cooking method of cod crab is basically the same as that of crabs produced in China, and it is suitable for cooking, and there is no difference.

Practice: after the snow crab is steamed, scrape out all the ointment and put it into the shell; add the right amount of egg, half a teaspoon of flower carving wine, a little salt, steam into the pot until solidified, sprinkle with a few drops of red Zhejiang vinegar to increase flavor. Tender crab scrambled eggs raw materials: snow crab, eggs. Seasoning: salt, monosodium glutamate, chopped onions. Practice: steam the crab and remove the meat from the crab body. Beat two eggs, add crab meat, a little salt, monosodium glutamate, chopped onions and stir well.

How to make steamed cod crab

Steamed snow crab legs, main ingredients: snow crab legs 400 grams; excipients: chopped onions, a small piece of ginger, garlic 2, vinegar 1 tablespoon, liquor 1 tablespoon, soy sauce half tablespoon. Remove the snow crab legs from the refrigerator and set aside. Wash the legs of snow crabs and set aside. Wash spring onions, ginger and garlic, cut and set aside. Put the chopped onions, ginger and garlic on the legs of snow crabs and pour in white wine, vinegar and soy sauce. Add water to the steamer and put the snow crab legs prepared with the formula into the steamer.

Steam over high heat for 10 minutes. After turning off the heat, do not open the lid of the pot, use the remaining temperature of the steam and steam for another 5 minutes. Steamed snow crabs: fresh snow crabs are placed in tap water to shock them. Then clean the gap with a brush. Shredded ginger, soaked in vinegar to make ginger vinegar, can add a little cold white mixed with light, so as not to cover the taste of crabs too salty. Put the snow crab on the plate with your back down and steam over high heat for 10 minutes after boiling.

Steamed snow crab is one of the most common practices, which can maximize the original taste of snow crabs. First, wash the fresh snow crabs, remove the crab gills and belly, and then put them into the steamer. Add the right amount of water to the steamer, cover the pot, bring to a boil and steam over medium heat for about 15-20 minutes. After steaming, sprinkle with chopped onions, shredded ginger and coriander, with minced garlic, soy sauce and other seasonings.

The way cod crabs are eaten

Put the snow crab on the plate with your back down and steam over high heat for 10 minutes after boiling. Turn off the heat, do not open the lid of the pot, use the remaining temperature of the steam and steam for another 5 minutes. Come out of the pot and eat.

Leave a little oil in the pot of method 2, stir-fry the bean cake until fragrant, then add the crab foot of method 1 and garlic cake of method 2 and stir well. Question 4: what kind of crab is this kind of big foot, which is often seen in many buffets, but I just don't know what it is. This should be a spider leg, not a crab leg.

The main edible parts of snow crabs are crab legs and shoulder meat, so they are suitable for making stewed and grilled dishes, as well as salads. Snow crab is mainly produced in southwestern Australia, crab shell color is relatively light, relatively soft, and meat thick paste fat, it can be said that the skin is thin and stuffed. The cooking method of cod crab is basically the same as that of crabs produced in China, and it is suitable for cooking and stewing.

Diagram of how to eat crab leg in buffet

1. Practice: steam the snow crab and remove the meat from the crab. Beat two eggs, add crab meat, a little salt, monosodium glutamate, chopped onions and stir well. Heat two tablespoons of olive oil, pour in the egg and stir-fry quickly until just set. Crab leg tomato salad ingredients: snow crab, tomato. Dressing: salad dressing, salt, monosodium glutamate. Practice: remove the meat from the crab leg.

2. Pick out a hexagonal piece in the middle of the crab body with a spoon handle, which is the heart of the crab and discard it. Use a small spoon to pour some vinegar on the crab, and then eat the crab roe crab paste. Cut the crab leg into three pieces with scissors, and the last crab toe can be used as a tool. First use the thin end of the crab toe to poke out the meat in the middle of the crab leg, and then use the thick end of the crab toe to poke out the meat in the front part of the crab leg.

3. Put the snow crab legs: place the thawed snow crab legs on the baking pan and sprinkle with a little olive oil or melted butter. Bake: bake for 10-12 minutes, or until the snow crab legs turn bright red. Enjoy: remove the shell: use crab pliers or scissors to remove the shell of the snow crab leg. Dip in sauces: prepare your favorite sauces, such as melted butter, lemon juice, garlic sauce or mayonnaise.

4. The way to eat the tiger crab is to shell it with your hands and then eat the meat directly. The buffet is all cooked, so you can eat it directly, and you need to cook what you buy before you can eat it.

What is the temperature and salinity of the cod crab in the hotel fish tank?

The specific gravity salinity is about 0.22. It's about 3% in percentage terms. The temperature is usually about 15 degrees Celsius.

Turbot and swordfish: water temperature 18-19 ℃, salinity 16-18%, can be fed for up to 15 days, change water once a week, the two can be mixed.

The water temperature of king crab cultured in the hotel is kept below 10 degrees in summer, about 15 degrees in winter, the salinity is 24026 degrees, and the water is changed about once a month.

Pay attention to the temperature, salinity, oxygen supply, water cycle and water quality of each fish tank. (4) cooperate with the staff to prepare before the meal and close the file after the meal. (5) cooperate with the staff to cooperate with the restaurant shopping guide to do a good job of selling in the meal. (6) cooperate with the supervisor to make a purchase plan every night according to the sales of the day. (7) inspect the tanks before the shift every day, fish out the fish that died in the evening, keep them fresh with ice, and sell them in coordination with the ice table.

Small green dragon (crayfish): water temperature 17-18 ℃, salinity 24-26%, generally can survive 3-4 days. Can be mixed with lobster. Turbot and swordfish: water temperature 18-19 ℃, salinity 16-18%, can be fed for up to 15 days, change water once a week, the two can be mixed. Flower crab, treasure crab, swimming crab, paste crab: water temperature 17-19 ℃, salinity 23-24%, generally can survive for 7 days, all crabs can be mixed.