Chinese Food
Swimming crab with scallion and ginger
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Summer vacation little niece came. And her grandmother said. Want to eat aunt's crab. So Meet the requirements. Only for lovely children.
Cooking ingredients
Cooking Steps
Step1:First deal with the crab. Clean the crab with a brush. Then open the shell. Use scissors to cut off the inedible part of the shell. Finally, the crab once opened for four (one crab is divided into four pieces) people who have eaten the crab understand. There is not much to say here. As shown in the figure.
Step2:Take a container and pour in a little starch (add it when it is not enough. Do not use it too much at one time. Avoid waste). Stick starch on the notch of the treated crab, as shown in the figure.
Step3:Pour a proper amount of oil into the pan (not too much. If it is not enough, you can add it again, so as not to waste it). Heat one piece of crab with oil and fry until the crab shell turns red. Wrap the starch at the gap and set it up without falling off. Fry again and again until all the crabs are well fried.
Step4:Onion, ginger, garlic read
Step5:Put a little oil in the pot. Add onion, ginger and garlic. Stir fr
Step6:Put in the crab. Turn it over a few times
Step7:Add salt and sugar to the soy sauc
Step8:Add boiling water over the crab and turn to low heat for 15 point
Step9:In a small bowl, mix with a little water starch and thicken with a thin sauce (slightly sticky, not too thick will affect the taste
Step10:Keep the juice in the fire. Don't take it too dry. It will taste better if you leave some marinade. The marinade is delicious (my husband and my children always use it to water the rice. It's delicious before mixing. They say that the marinade is not wasted. It's all eaten
Step11:The taste of the finished product should be slightly sweet, slightly salty and super fres
Step12:Finished produc
Cooking tips:In order that the crab meat will not be scattered in the process of burning, roll down with a proper amount of starch to seal the gap. Fry with an appropriate amount of oil to make it firm. For the sake of crab tongs, you can also taste them. After the crab is fried, you can pat the crab tongs with the back of the knife to crack the shell. During the cooking process, the smell can enter. It is not recommended to do this action when the crab is raw. Because the raw crab meat is elastic enough. The beating cracks. The crab meat will directly splash out of the gap. There are skills in making delicious dishes.
