River crabs are something that many people have eaten. Some may have even caught crabs by the riverbank, as there used to be no park railings by the canals and it was easy to find crabs under the stones. Although they were small in size and not numerous, they were certainly delicious. To ensure that the river crabs bought from the market are still tasty, it depends on one's cooking skills.
How to Cook River Crabs: Spicy River Crabs
Ingredients Preparation
4 river crabs, an appropriate amount of dried chili peppers, 50 grams each of scallions, ginger, and garlic, an appropriate amount of garlic chili paste, 1 tablespoon of seafood sauce, 150 ml of rice wine, 10 grams of chicken essence, an appropriate amount of soy sauce, 100 ml of white wine.
Method Steps
1. Place the crabs in a container, pour in 100 ml of Erguotou, cover with a lid, and marinate for about 40 minutes;
2. Then clean the crabs, cut them in half, and coat the cut surfaces with cornstarch for later use;
3. Heat oil in a wok to 50% heat, then add the river crabs and fry over low heat for 3 minutes, remove and set aside;
4. Add Sichuan pepper to the wok and stir-fry over low heat until fragrant, then add garlic chili paste, seafood sauce, rice wine, chicken essence, and soy sauce;
5. After the spices are fragrant, add the fried river crabs, coat them with the sauce, and serve.
Tips
The crabs can be slightly smaller, making them easier to fry thoroughly.
How to Cook River Crabs: River Crab and Edamame Soup
Ingredients Preparation
River crabs, edamame, coriander, oil, white pepper powder, chicken essence, rice wine, ginger, salt.
Method Steps
1. Clean the river crabs, cut them open, remove the gills and other impurities, and discard the bottom cover;
2. Rinse the edamame, add them to a pot with oil and stir-fry for 1 minute, then add an appropriate amount of water and cook for 80% done;
3. Add the river crab pieces, ginger slices, rice wine, bring to a boil over high heat and cook for 5 minutes, add white pepper powder and chicken essence, garnish with coriander and serve.
Tips
Crabs are cold in nature, so people with weak spleen and stomach should eat them less often.
How to Cook River Crabs: Drunken Crab
Ingredients Preparation
River crabs, sugar, salt, yellow wine, dark soy sauce, vinegar, white wine, chicken essence, ginger, chili peppers, Sichuan pepper, star anise, cinnamon sticks in appropriate amounts.
Method Steps
1. Clean the crabs with a brush, soak them in water for 2 hours, remove and drain;
2. In a bowl, mix 500 grams of yellow wine, chili peppers, Sichuan pepper, star anise, cinnamon sticks, scallions, ginger, garlic, dark soy sauce, salt, sugar, chicken essence to make the marinade;
3. Take a container, place the crabs inside, pour in the prepared marinade, seal well, refrigerate and marinate for 24 hours before eating.
Tips
Make sure to clean the crabs thoroughly, use more yellow wine and ginger to kill bacteria, as they will be eaten raw.
How to Cook River Crabs: Crab and Chicken Casserole
Ingredients Preparation
2 river crabs, chicken thighs, basil, mint, ginger, 4 tablespoons of rice wine, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, sugar, salt, water and cornstarch mixture, a little white pepper powder.
Method Steps
1. Remove the bones from the chicken thighs, cut into large pieces, marinate with salt, rice wine, and white pepper powder for 10 minutes;
2. Slice the ginger, clean the crabs, remove the gills, dismember and set aside for later use;
3. Heat oil in a wok, add the marinated chicken, stir-fry until 50% cooked, add ginger slices, crabs, and pour in 3 tablespoons of rice wine;
4. Add 1 tablespoon of light soy sauce, oyster sauce, stir-fry evenly, cover and braise for 6 minutes, add 1 tablespoon of sugar when serving;
5. Adjust with water and cornstarch mixture to thicken the sauce, then add basil and mint, stir-fry evenly and serve.
Tips
Use more rice wine to ensure the aroma is rich and the sauce is sufficient.