Chinese Food
Mother C's choice of private house: home style crabs
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I remember that when my baby was more than one year old, he was afraid of shrimp and crab. Shrimps and crabs are peeled out. He likes to eat them. When I was 2 years old, I made a steamed crab. A pot of crabs has turned red. No longer bullying. Small basin friend bravely approach. Study for half a day, then tentatively pick up one. Directly want to send to the mouth. Fortunately, it was stopped in time. Now you know that crab meat is delicious, but it's not easy to peel it. But the crab meat is sweet. Even the baby can't stop. Today, this family crab will definitely make baby love eating.
Cooking ingredients
Cooking Steps
Step1:1. Wash the crab. Peel off the lung.
Step2:Use a bone chopper to cut the crab into four pieces. Cut the scallion into shreds. Slice the ginger. Set aside.
Step3:When the oil temperature is 70%, dip the cut crab into the water, dip it in the flour, dip it in the egg white, fry in the pan for 2 minutes, and then take it out for standby.
Step4:Put a little oil in the wok. Stir fry the chopped green onion and ginger for several times. Quickly put the fried crab into the wok for 5 minutes.
Step5:Put in the remaining green onion. Add some salt, a little pepper. Season.
Step6:Loading.
Cooking tips:1. The internal organs and heads of crabs should not be eaten. They should be removed. 2. The crabs are dipped into the water before frying so that they can get the meal. 3. Wrap it with cornflour and egg white and fry it a little. It's to keep the crab meat fresh and watery. In this way, the batter on the outside can absorb the flavor when frying. The delicious original flavor of the crab meat on the inside can be preserved. The fresh and sweet of the crab meat will not be covered by the seasoning. There are skills in making delicious dishes.
