Chinese Food
A kitchen stove is like a young woman. It's gorgeous
(99074 views)
Balding butter is to save crabs and prevent hunger . After the crab season, you can still enjoy the off-season taste of crabs. It continues the tradition of Suzhou cuisine. It makes ordinary and common raw materials into the top delicacy. The disappearance of balding butter is a pity for the old generation. It's a loss of feeling when eating crabs. For the young people, it's a yearning on the tip of their tongue that's hard to describe - balding butter. What's the taste?
Cooking ingredients
Cooking Steps
Step1:Defrost and chop crab meat and crab paste (it must be very, very broken
Step2:Put oil in the pot and heat it up. Feel the heat with your hands on the oil. When it's hot, you can put the crab cream and crab yellow in it. Medium heat. Stir fry slowly.
Step3:There will be foam after the meeting. Just skim it off with a spoon. Wait until there is no foam. Add ginger and stir fry (if there is scallion, add it here at the same time). Then add rice wine, white pepper and salt. White pepper is deodorized. It can't be put too much. If you eat spicy, it's too much. Salt is used for seasoning. It depends on your taste.
Step4:Stir fry for a while. The oil turns bright yellow. It's OK. Turn off the heat. Pour vinegar along the edge of the pot. Stir well. It's OK.
Step5:How to eat this balding butter? It's OK to mix hot rice, stir fry and steam eggs. There's also a strong way to eat it. Toast slice oven and bake for 5 minutes. Balding butter is used as paste (no oil, just the crab roe and crab paste inside). That's the best in the world.
Cooking tips:You may find the way of balding butter a little complicated and waste oil. Well, I'd better buy a can of it. The balding butter of the harvest crab farm is about to land in bean and fruit food. Please look forward to it. You have skills in making delicious dishes.
