Chinese Food
Spicy crab in dry pot
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It's another autumn when the wind blows, the osmanthus is fragrant and the chrysanthemum is yellow. In ancient times, the literati regarded eating crabs as elegant. I have no quaint idea. But I like buying crabs at that time. In my mid autumn, eating crabs is not only for holding pincers and appreciating chrysanthemums, but also for the delicious taste. This season's hairy crabs are most suitable for steaming in water. Use ginger and vinegar to dip. This method is simple and easy to do. There is not much technical content. Today's table. It's very delicious. It's made with potatoes, cauliflower, cucumbers and green peppers. This spicy crab is a dish that I ate when I visited Xiamen this summer. I can't forget it later. It's specially carved out by memory. It's delicious at the hotel at that time. When it comes to Xiamen, I have to say that Lu Xun is not only a great writer, thinker and revolutionist, but also a true expert in eating and drinking. From 1912 to 1926. Only these 15 years. In his diary
Cooking ingredients
Cooking Steps
Step1:Wash the swimming crab carefully with clear water. Steam it on the pot for standby.
Step2:Cut the steamed Portunus into pieces. Shred the onion and ginger.
Step3:Cut clean potatoes, cauliflower and cucumbers into small pieces of suitable size.
Step4:Put oil in the pot. Add dried red pepper and prickly ash to make it fragrant.
Step5:Stir fry onion and ginger.
Step6:Stir fry the diced Portunus.
Step7:Pour the potatoes and cauliflower into the pot and stir fry. Add a little water and simmer for 5 minutes. Then pour in the cucumber. Cover and simmer until the potatoes are crispy.
Step8:Stir fry the green peppers before cooking. Add a little salt and pour in the sauce. Drain the dry sauce and start cooking.
Cooking tips:The amount of chilli can be determined according to the degree of spicy food. There are skills in making delicious dishes.
