Chinese Food
How to boil balding butter (crabmeat) with crabmail vs. how to make clear and white lard
(98463 views)
Crab season. Every year, I always want to make the smell of crab grow a little longer. Many of the butter sold on the Internet is added with too much water. From boiled lard to finished product, you can make it by yourself. Crab bean curd, crab dumpling, crab meat, crab meat, lion's head, crab meat and bamboo shoots can all be eaten. It's so happy
Cooking ingredients
Cooking Steps
Step1:Boil 1 jin of lard and cut into small pieces of the same size (so that the oil yield of the final oil residue is the same).
Step2:Hot pot. Add some base oil. Turn on the heat. Put in the lard and ginger. Wait until the lard makes a sizzling noise. Add half a bowl of water. Turn the heat down after the fire is over. Keep boiling for about 20 minutes. The lard is getting smaller and smaller.
Step3:Key - when the color around the lard starts to turn yellow and a small part of the corners turn black, slowly control the oil and fish out. It can't be fried. Otherwise, lard will be bitter and discolored.
Step4:Then boil some butter material
Step5:Just boil the lard and continue to turn on the small fire. Put in the onion and ginger to explode. Then take out.
Step6:Put in the crab meat. Cook slowly. Add some white pepper and salt to taste. Add vinegar along the edge of the pot. Don't worry about this step. Season it a little bit slowly. Stew for about 1015 minutes.
Step7:In a clean, waterless glass bottle. Sealed. Sterilization method of glass bottle - steam the bottle cover in the steamer for 20 minute
Step8:Beautiful color, ha h
Cooking tips:1. The lard must not be fried. You can fry vegetables with oil dregs. You can eat them with sugar if you are not afraid of being greasy. 2. Shaoxing rice wine, white pepper and vinegar are all deodorized. 3. Don't add too much white pepper. Prevent the crabmeat from spicy. 4. When adding vinegar, add it along the edge of the pot. Preheat the vinegar and it will give off fragrance. Don't pour it directly on the crabmeat. The crabmeat will turn sour. 5. When boiling crabmeat, keep the oil temperature three parts hot (small fire is OK). If the fire is big, the crab will be dried. No oil. No fragrance. There are skills in making delicious dishes.
