In the golden autumn of October, hairy crabs have begun to flock to them.
But The gourmets who understand the scriptures still focus on the fat and yellow Shuttle Crab ! is November away from the best tasting period, and the countdown has begun...
I believe that all kinds of home-cooked practices have been used to it.
Today's swift crab dish is very good! Hibiscus crab , as a classic dish that has been passed down for a century, fewer and fewer chefs can cook it now.
33 Oil temperature depends entirely on the look of the feel, the strength of the spoon must be just right, and the heat must not be too high or low to avoid affecting the texture of the lotus... This Kung Fu dish is already a rare delicacy.
Today, Taosui Kitchen invited Chinese cooking master Chen Hongqiang . He has improved the home-cooked version of this dish and is ready to share it with everyone.
Although there is no pure white lotus, these almost lost classic dishes can be replicated and tasted at home now.
Learning is profitable, but you don’t hurry up and drop to "stolen learning"
Ingredients Preparation
/ Ingredients / : 2 swift crabs, 4 eggs
/ Seasoning accessories /: Salt, sugar, rice wine, starch, vinegar, light soy sauce, onion and ginger
unit of measurement:
The spoon size in the following figure is quasi-
spoon = 15 ml
The bowl size in the following figure is quasi-
bowl = 250 ml
making process
1
First step: Process the ingredients
Beat 4 eggs and set aside.
3 After cutting the crab into pieces, starch is glued on the cross section.
Tips:
▶ The surface is sticky with starch, and the crab meat is not easy to loosen during subsequent cooking.
Turn on medium heat, put the bottom oil in the pot, and add crab pieces to fry.
Then add 3-5 slices of ginger, 3-4 scallions and 1 spoon (15ml) cooking wine to remove the fishy smell and enhance the fragrance.
pour 0.5 bowl (125ml) of water and cover for simmer for 5 minutes.
2
Step 2: Make hibiscus
Do you think the eggs can be poured directly?
Kit first is the key! When the soup is slightly thickened, add 3 spoon (45ml) of oil and egg liquid and stir.
Tips:
▶ Eggs absorb oil, expanding into hibiscus and tastes smoother!
Add 0.5 spoon (7.5g) of salt, 0.5 spoon (7.5g) of sugar and 2 spoons (30ml) of rice wine and stir-fry well.
Add 3-4 scallions and sprinkle 1 spoon (15ml) of rice vinegar before serving.
Tips:
▶ Put vinegar before leaving the pot, the taste will not evaporate.
Hurry and take advantage of the plump crab period to quickly get this classic method! Home-cooking techniques can also make the ingredients shine.
Interactive
What other private practices do you have about the shuttle crab?
welcome to leave a message in the comment area to interact...
