Chinese Food
Eclipse: crab feast in autumn
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After I had the backyard, I began to understand what autumn sorrow is. Experienced a rain. Looking at the plants planted by myself are no longer lush. The wind and leaves have been ringing in the corridor at night feeling a bit. The leaves haven't been swept. The curry is squeaking and running happily. Sniff carefully. Osmanthus is still in the branch. Take advantage of this opportunity. Want to do something to make yourself happy in the yard. Sit in the cool air with short sleeves. Blow the breeze. Have a comfortable and lazy meal. Hairy crabs are the fattest. Besides steaming, I want to be greedy this time. Use steamed crabs to make luxurious crab powder. It's delicious and delicate. You can smell its fragrance from afar. It's made into a crab powder cage with thin and juicy skin. It's almost transparent under the light. One bite can let you touch happiness; it's made into a crab to brew orange. The sour, sweet and delicious orange meat neutralizes the fishy smell of crab. It's only fresh and delicious. At last, it ends with a sweet osmanthus Crystal Cake.
Cooking ingredients
Cooking Steps
Step1:Two males and two females of hairy crab are about three Liang. Prepare 2 tablespoons cooking wine, 4 pieces of ginger, 3 pieces of green onions and tie them into scallion knots. Put them into the water of the steamer and boil them. Tie the crabs and brush them clean. After the water boils, put the crabs in the steamer with their belly upward. Cover the pan and steam for 20 minutes.
Step2:When the hairy crab is steamed, discard the crab intestines, stomach, heart and lung.
Step3:The crab roe of the female crab, the crab cream of the male crab, and the crab meat of the crab legs are dug out respectively for preparation.
Step4:Pour 80g vegetable oil into the pot. Add 15 pieces of ginger. Fry until golden on the surface. Remove. Turn to low heat.
Step5:Put in the crab shell. Slowly boil until the shell becomes slightly white and crispy. The crab oil is done. Take out the shell and discard it.
Step6:Add the crab cream (male crab) to the cooked crab shell oil. Shake the pot gently and stir evenly. Then add the lump Crab Roe (female crab). Stir gently with a wooden spatula to ensure the integrity of the crab roe as much as possible.
Step7:Then add the crab meat. Mix and boil for 56 minutes. Pour in 1 spoon of Huadiao wine to remove the smell and increase the fragrance. When the wine evaporates, add 1 / 4 spoon of salt, half spoon of sugar and 1 / 4 spoon of white pepper. Stir well and turn off the heat. *Don't cook too dry. It's better to leave some water in the crab meat.
Step8:Crabmeat is done.
Step9:Start the pot. Add 500g washed meat skin, some ginger and scallion, 1 spoon cooking wine after boiling. Cook the meat skin until transparent (chopsticks can easily prick it) and turn off the fire. Remove the scallion and ginger and discard.
Step10:Take out the meat skin. Put it into the meat grinder and grind it. Put it into the pot and cook for 30 minutes. Filter it into the container and cool it for more than 6 hours. Reserve.
Step11:Mix 250g minced pork with half spoon of salt and 1 spoon of sugar. Pour 70g of green onion and ginger water into the minced pork in three times. Stir while pouring. Until the minced pork absorbs the water completely. Add half spoon of sesame oil and a little white pepper. Stir until firm. Cover with plastic film. Refrigerate overnight. *Method of making onion and ginger water - 4 shallots, 4 pieces of ginger and 70g of clear water are crushed and filtered.
Step12:Take out the frozen fur and break it with a blender. Set aside.
Step13:Take out the meat stuffing that has been refrigerated for one night. Add 200g of frozen skin and 50g of crab powder and mix well. Set aside. *You can put the mixed crab stuffing in the refrigerator for 2 hours. It's more convenient when you pack it.
Step14:Add 70g of water to 150g of medium gluten flour, and mix it into flake
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Cooking tips:There are skills in making delicious dishes.
