Chinese Food
Crab with scallion and ginger
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A Portunus crab with 16 yuan and 1 jin. Although it has a lot of small meat, the best food is not that it's expensive but that it's real. It's the best one for you. &Stir fried crab is very suitable for summer. It can supplement protein. It can also clear away heat and detoxify. In summer. Delicious sea crab. Add scallion and ginger. Fry it in oil to make it spicy. Sprinkle with pepper. Special appetizer.
Cooking ingredients
Cooking Steps
Step1:Uncover the crab shell. Remove the crab's gills. Pull out the crab's internal organs and leave the crab cream. If the crab is small, don't pull the Tong down. Clean.
Step2:Cut off the tip of the claw (the part without meat). Cut everything from the middle. If the crab is big, cut another two pieces. Marinate with salt monosodium glutamate (2G each), pepper and cooking wine for 10 minutes. Add in egg white and mix well.
Step3:Slice the onion (2cm). Slice the ginger and garlic.
Step4:Start the oil pan and heat the oil at 50%. For example, if you use a non stick pan, you can't see the pan bottom with oil; if you use a common pan, you should submerge at least half of the crab body with oil.
Step5:Find a clean plate. Pour the meal into the plate. Then wrap the cut surface of the crab evenly with the meal.
Step6:Deep fry in the oil pan. Cut the side to the bottom of the pan. Otherwise, the crab will burst. Keep the heat at medium and low. Fry until the crab is a little crispy in red shell. Remove the sharp oil.
Step7:The pot must be cleaned (don't give up the leftover oil. If there is too much oil, it can be kept. Fry some fish or something later). Add the clear oil again. Put half of the onion, ginger and garlic. Stir.
Step8:Put in the crab. Add the wine. Add the remaining seasoning. Put 2 / 3 of the water into the submerged crab. Simmer until the water content is 1 / 2. Open the lid. Open the fire. Stir fry the crab. Add the other half of onion, ginger, garlic and a few drops of sesame oil before cooking.
Cooking tips:Children's shoes asked me - 1. I cooked crabs. No matter in the fire. The meat is very paste cotton. Why? Dead or frozen crabs. Only the fresh Portunus can make the meat like the hairy crab. The crabs need to be fried to reduce the fishy smell. The meat is a little better and stewed with water after frying. Directly fried crab (unless it's alive) is very cotton paste. 2. The crab is fishy. What should I do? In addition to the crab fried. Onion ginger garlic to small fire fried incense. There are skills in making delicious dishes.
