Chinese Food
2 + 1 ways to eat hairy crabs
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Hi. I'm a high-yield deer that can't wait to catch up and update. Ha ha, we met again. I stopped for a few weeks before. Actually, my heart was very upset. I've been working overtime every day recently. I'm shooting in the daytime and cutting in the evening. I want to supply you with the previous ones. (GEE, isn't it good for you? What are you eating these days? I'm eating hairy crabs. This time is the time when crab paste is fat and delicious. It's a pity not to eat it. Of course, we need to teach you how to make delicious hairy crabs at this time. Steaming is the most delicious way to eat hairy crabs. But every time I eat it, I also want to change my taste. In fact, hairy crabs have several amazing ways to eat. This time, I want to teach you to make three of my favorite hairy crabs. The first is the steamed perilla. Perilla has a very good cold and bactericidal effect. The hairy crab steamed with ginger slices and cooking wine can be said to be right or wrong
Cooking ingredients
Cooking Steps
Step1:Steamed crab with Perilla
Step2:Cover the steamer with basil leaves. (Perilla leaf is a kind of perfume and can also be used as medicine. It can not only keep away cold but also kill bacteria when put in the steamer. In summer, it can also keep away mosquitoes when put in the room.
Step3:Slice ginger into the back of the crab. Put the crab in the steamer with the back facing up. Brush with cooking wine. Add 2 pieces of ginger.
Step4:Slice ginger into the back of the crab. Put the crab in the steamer with the back facing up. Brush with cooking wine. Add 2 pieces of ginger.
Step5:Steam in the steamer and steam in the steamer for 15 minutes.
Step6:Take out the decorative petals.
Step7:Add 5g ginger and 1g sugar with crab vinega
Step8:Steamed crab with Perilla is ready. Open it to eat ~ cook tips - open the crab. Be sure to remove the coldest part of the whole crab, but it is also easy to be ignored. (in the thickest part of the crab. It's a hexagonal white flake
Step9:There is also a crab stomach in the crab shell near the mouth. Also remember to remove it.
Step10:Dip in crab vinegar. Let's have a bite of crab roe
Step11:Dip in crab vinegar. Let's have a bite of crab roe
Step12:Stir fried tofu with crab roe and lactone. Tear off the package. Cut small holes in the bottom four corners. Buckle it upside down on the cutting board and take out the tofu. (Tips - cut a small hole to let the air in the box and take out the tofu completely ~
Step13:Peel off the package of lactone tofu. Cut small holes in the bottom four corners. Buckle it upside down on the cutting board to take out tofu. (Tips - cut a small hole to let the air in the box and take out the tofu completely ~
Step14:Cut the tofu into small pieces.
Step15:Boil the water in the pot. Add 1g salt and chopped tofu.
Step16:When the fire is over, fish out.
Step17:Remove the crab roe for later use.
Step18:Pour 10ml of cooking oil into the pot. Add 50g of crab roe and stir fry until fragrant.
Step19:Add 350g lactone tofu. Pour in 200ml hot water.
Step20:Stir evenly. Cover and cook for 5 minutes.
Step21:Stir evenly. Cover and cook for 5 minutes.
Step22:Open the lid and collect the juice over high heat. Pour 1g salt and 10ml water starch powder into the sauce and thicken with low heat.
Step23:Open the lid and collect the juice over high heat. Pour 1g salt and 10ml water starch powder into the sauce and thicken with low heat.
Step24:Serve it in a dish and decorate it with scallions.
Step25:Fried bean curd with crab roe is ready. Let's eat it
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Cooking tips:There are skills in making delicious dishes.
