Chinese Food
Stir fried white crab with soybean
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Autumn is a good season for eating crabs. Besides hairy crabs, this season's sea crabs are also a good time for being strong and fat. Compared with hairy crabs and sea crabs, they have more varieties, larger size, thick and full crab meat, which is more satisfying to eat. Fresh crab meat is very delicious. There are many ways to do it. Portunus japonicus, commonly known as fresh white crab, is the most common sea crab here. The flesh of Portunus ammodendron is tender and white. During the wandering season of autumn and winter every year, the individual is the most robust. Generally, it weighs about 250g. The maximum weight is over 500g. Portunus japonicus can be eaten fresh or pickled. It can be eaten fresh or steamed or fried or fried. Salting is to immerse the living Portunus japonicus in brine made of wine and salt. It can be eaten several days later. Recently, it's the season when Portunus ammodendron crabs are on the market in large quantities. The price is also very cheap. It's a very delicious home dish on the common people's dining table.
Cooking ingredients
Cooking Steps
Step1:Wash the swimming crab, uncover the cover, remove the gills, cut off the pliers and crack them with the back of the knife. Cut the crab into four piece
Step2:Sliced ginger, sliced scallion, peeled peas for use
Step3:Heat up the wok and pour in oil. 5% heat up, and then fry the crabs with the incision facing down until the incision solidifies
Step4:Add the green beans, ginger slices and scallions. Stir fry to make the flavor
Step5:Cook in cooking wine to get rid of fishiness
Step6:Add some soy sauce, salt and a little sugar, then add some water and bring to a boil. Change to medium heat and cook for about 10 minutes
Cooking tips:There are skills in making delicious dishes.
