Chinese Food
Crabs in flowers
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Drunken shrimp and drunken crab should be a favorite dish of Hangzhou people. When I first joined the work, I remember going to Bailu with my colleagues for the first time. It was the one beside Yintai in Wulin. Everyone was rushing to eat drunken river shrimp. I dare not try it. I felt that the prawn was drunk. It was cruel. But I forgot when I tried it for the first time and fell in love with it completely. But I have never tried to make it at home. In the past two years, all kinds of wechat business friends in the circle of friends sell drunk shrimp and crabs. I thought I would try it myself. Considering that Ruirui would have to eat in case, I chose to be drunk. Mi ordered some wine. I really can't stop. Three starts. Ahaha
Cooking ingredients
Cooking Steps
Step1:Shaoxing Huadiao win
Step2:All materials mixe
Step3:Big fire. Small fire for 10 minute
Step4:The lake crab is clean. It's better to tie the rope and steam it out
Step5:Boil the water in the steamer. Turn the crab belly up. Steam over high heat for 15 minutes. Out of the steamer. Soak in the soup
Step6:Soak for 24 hours. Remov
Step7:Full of crab paste
Step8:Smell the wine. Order small wine - perfec
Cooking tips:Dhadhadha-1. The male and female Lake crabs buy wine according to their own preferences; 2. Shaoxing yellow rice wine should be chosen as much as possible. It's more mellow. I used five-year old yellow rice wine this time. 3. Because there is no dried orange peel at home, I washed the orange peel with salt instead of salt. You can also use orange peel. It can enhance the fragrance. 4. It's light at home. It's not recommended to add salt to make dishes delicious.
