Chinese Food
Boiled crab oil
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In September, the navel is at the top of October. Holding crabs and drinking chrysanthemum. Crab season is too strong. If you want to taste crab flavor in a year, the best way is to boil crab oil. Crab is delicious. Meat is hard to peel. Crab oil is delicious. Oil is hard to endure. Think about it. In winter morning, a bowl of noodles with crab oil. It's delicious. Then. Slowly peel. Slowly boil. It's not easy to be a foodie.
Cooking ingredients
Cooking Steps
Step1:November's little crab. 30 yuan can buy so much. Come back and clip it with scissors. Brush it with a hairbrush.
Step2:Steam for about 15 minutes. Cool and take out.
Step3:Use small scissors, toothpicks and other tools. Take out the crab meat first.
Step4:Then take out the crab roe and set them aside.
Step5:Take the cooked lard and put it in the pot. Fire melts.
Step6:When the lard melts, cook it over low heat with scallion and ginger. Boil until fragrant and remove the onion and ginger.
Step7:Light the fire. Pour in the crab roe. Use a spatula to spread it and shovel it frequently. Pour in rice wine. Simmer on low heat for about 15 minutes. Pour in crab meat and salt. Keep simmering for 15 minutes.
Step8:Less and less foam, which means that the water has been slowly boiled away.
Step9:Turn off the fire. Cool down.
Step10:After cooling, scoop it into a wide mouth glass bottle and refrigerate it. It can be used for noodle soup, wonton, vegetable soup and rice seasoning. It's delicious.
Cooking tips:Crabs are not limited in size. Lard is the best choice. The onion and ginger used for cooking lard should be fished out, or it will go bad easily. Salt is also used to prevent crab oil from deteriorating. It's best to keep it in a glass bottle. cold storage. There are skills in making delicious dishes.
