Chinese Food
Swimming crab with scallion oil and red paste crab are more delicious than those in the hotel
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I think it's the best way for Portunus to use scallion oil. It's more delicious than braised or steamed. When the hot oil drips on the onion, the fragrance is beautiful. And it tastes better than the restaurant outside. Every time I make it, my family will eat it clean and have more than enough.
Cooking ingredients
Cooking Steps
Step1:First, clean the swimming crab, remove the gills and cut it into 46 pieces (depending on the size of the crab); if it's red paste crab, clean it, don't cut it and put it on the plate.
Step2:Put in the cut crab. Add ginger, garlic and cooking wine. Steam in a steamer for about 15 minutes. Steam well.
Step3:Take out the steamed swimming crab. Take another plate. Put the crab meat into another plate. Discard the original soup. If it's red paste crab, take it out, open the lid, cut it into 46 pieces and put it on another clean plate.
Step4:The next step is seasoning - drizzle the crab meat with a small amount of soy sauce. Sprinkle the scallion on the surface. More scallion. It will be more fragrant. Then start the pot. Pour in the oil. Wait until the oil is hot (the oil should not be too hot. It is easy to burn the onion). Pour it directly on the crab meat. At this time, the hot oil will fry the onions very fragrant. It's done here.
Step5:This picture is made of red mud crab. Because it's bigger. One is full of plates.
Step6:This one is made of Portunus. It's also very popular when entertaining guests. It's absolutely delicious
Cooking tips:In order to ensure the integrity of the paste, the red paste crab is steamed before cutting. I cut it with scissors, because cutting with a knife will cause splashing of soup. When you cut the swimming crab, you should cut it along its feet. When you do this, you can arrange it according to the original shape of the crab. Cover the crab cover. It looks like a complete crab. There are skills in making delicious dishes.
