Chinese Food
Have you eaten all kinds of crabs? I guess I haven't tried this. Potato and crab bone sauce.
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You are used to steamed crab and scallion crab. Do you want to taste other flavors? Anyway, I want to. Xiaobian's hometown is rich in all kinds of seafood. She is used to steaming and scallion oil from snacks. Sometimes her mother will give it braised in brown sauce. Until I once sent seafood to my friends. It was very difficult. I stayed for a meal. My reaction to seeing this dish for the first time was??? What else can we do? The color is very attractive. I can't help but taste it. Yeah. The potatoes are Sandy. They fully absorb the delicious crab meat and the strong flavor of the sauce. The sauce was buried in the fat crab paste. I couldn't help but have two bowls of rice. It's really delicious and delicious. Later, I learned that crab bone sauce is a common dish on Zhoushan people's table. In Zhoushan's words, sauce actually refers to soup. It's easy to do. But I have to go back and ask mom. Why have I never eaten? I'm afraid it's a fake boatman, right? Ask to make up what you didn't eat before..
Cooking ingredients
Cooking Steps
Step1:First, prepare the ingredients we need. Peel and dice potatoes and steam them in advanc
Step2:Dice onion, ginger and garlic
Step3:The crab opens its shell and cuts its cheek
Step4:Pour oil in a hot pot. Stir fry onion, ginger and garlic until fragrant
Step5:Stir fry the crab.
Step6:Put in the steamed diced potatoes
Step7:Add a little cooking wine, soy sauce, water, a teaspoon of sugar, cover and simmer for about 4 minutes.
Step8:Open the lid, add a little rice vinegar, chicken powder, spicy powder, add starch to thicken the sauce, and quickly stir until the crab bone paste is thick.
Step9:Sprinkle a small spoonful of sesame oil, sprinkle with scallion and serve. (the crab bone wrapped in sesame oil has a strong fragrance. It tastes hotter and looks brighter. If you don't like sesame oil, you can leave it.)
Step10:This is a delicious sauce of potato and crab bone.
Step11:Is it better to put on a shape.
Cooking tips:Let's teach you how to choose better crabs. With this tip. You just pick the crabs. The back of a good Portunus is cyan brown and hard. The abdomen is full and thick. You can also carefully observe the legs of the crab. The legs are hard. It's the fattest one that's hard to squeeze. Look at the belly button - the belly button of a good crab is usually light red. The more red it is, the stronger the belly button is. If you can't squeeze it in, the fatter the crab is. Look at the crab cover - look at the crab cover to know the fullness of the cream yellow. On the tips of both sides of the cover. Is there something yellow and red? The more this kind of thing, the more the cream yellow of the crab. But this can only identify the female crab. There are skills in making delicious dishes.
