Hello everyone, I'm Shen Xiaoyi. Every day, I will share at least one cooking skill or shop visit for you, and if you have the vision, remember to pay attention to me and come to see me every day.
Wen ∣ Ding Jieyi
Edit ∣ drizzle
The first time I heard about the dish of sai crab was in the variety show "Longing for Life" participated by Huang Lei He Jiong, the eldest brother Sun Honglei named to eat sai crab, saying that this dish has the memories of Hong Lei Ge and Huang Lei for more than ten years.
Under the curious eyes of everyone, Huang Lei came out of the pot with three times five divided by two, and a plate of yellow candy "sai crabs", Sun Honglei praised "not crabs are better than crabs" while eating, which made everyone salivate.
A closer look at it was just a plate of sweet and sour scrambled eggs, and it actually had the reputation of "sai crab", which strongly attracted my curiosity and impressed me with the name of the dish.
The origin of the name "Sai Crab" dates back to the Qing Dynasty. Legend has it that Empress Dowager Cixi saw a little brother playing in the imperial garden climbing the stairs horizontally, like a cute little crab. On a whim, it is said that it is necessary to eat a fresh crab feast immediately, but in ancient times, there is no developed means of transportation than today, even if it is a royal dining room that can make mountain treasures and seafood, there is no way to get fresh crabs for cooking in a short period of time. In a hurry, the Lu cuisine imperial chef came up with a way to imitate the taste of crab meat with eggs and yellow croaker in order to pass the puzzle.
How could the Empress Dowager, who had tasted the world's delicacies, not be able to taste that there was no crab meat in this dish? However, because this dish is cooked with egg white and fish, the snow white is like crab meat, and the egg is golden like crab yellow. The imperial chef used just the right amount of exquisite heat to make the dish soft and smooth, tender and delicious, and Empress Dowager Cixi did not blame it after tasting it, but praised the taste for being more than crab meat, and gave it the name "Sai Crab".
This dish has been passed down to the people and once became a state banquet dish for state guests, because the taste is smooth, the method is simple, and the production materials are very common, which is in line with the standard of Premier Zhou Enlai's request for the state banquet to be "simple but distinctive".
The practice of "racing crabs" is actually diverse, and the ingredients used are not only the eggs eaten by Empress Dowager Cixi, you can choose the ingredients and cooking methods that suit you at will, the focus is to imitate the appearance and taste of crab meat and crab yellow, you can call "racing crabs". There are several common practices:
Vegetable version
After the potatoes and carrots are steamed, mash and sprinkle with a small amount of salt, put olive oil or coconut oil into the pot, add the minced shiitake mushrooms and stir-fry, pour in the mashed potatoes and carrots, put a small spoonful of cooking wine and a little sugar to freshen, slide open and eat.
The vegetable version is simple, the color is bright and the taste is light, low calorie and low calorie, suitable for people who make fast breakfast and lose weight.
Tofu version
First, dice the tofu, separate the egg yolk protein, chop the ginger, add oil to the pan and stir-fry the egg white, then scramble the egg yolk. Add diced tofu in the oil pot, then add the appropriate amount of shrimp paste, stir-fry evenly, add minced ginger, cook sugar, vinegar and salt to taste, and finally add the sautéed egg yolk, stir-fry well to get out of the pot.
Tofu is tender and has a taste, compared to the simple egg taste will be more rich and layered, shrimp paste rich in astaxanthin can make the taste fresher, like to eat tofu friends can try.
Lazy version
Put the eggs into a bowl, add sugar, vinegar and a small amount of salt and soy sauce, sprinkle in a sufficient amount of minced ginger, beat well and then heat the oil in a cold pan, add the eggs 70% of the heat, quickly stir-fry and then get out of the pan.
The lazy version of the material is simple, the method is also the simplest and most direct, but the taste is not inferior, but also grasp the essence of the crab, the small partner who saves trouble can also eat the sweet and sour appetizer, tender and delicious crab.
Deluxe Edition
Yellow croaker meat strips (without thorns) add salt, cooking wine, white pepper to marinate for a while, fry the fish strips in the pot and let it cool, put the fish strips into the sprinkled egg liquid, stir-fry together in the oil pot, the egg liquid solidifies out, pour sesame oil before the pot, and eat it with ginger vinegar juice.
As the name suggests, the deluxe version is of course the use of good materials, the use of yellow croaker meat to imitate crab meat, fish meat is a warm and nourishing ingredient, no crab meat cold, but also can supplement the daily protein, eat the same delicious taste, to meet the taste buds of carnivores.
Salted egg yolk version
Separate the egg white yolks, add the mashed salted duck eggs to the yolk liquid, fry the egg whites and yolks separately, mix them together, and pour in the sauce made of ginger, vinegar, sugar and salt.
With salted egg yolk to imitate the slightly stiff taste of crab yolk, slightly greasy, more like crab than pure egg cooking, egg yolk separation and remixing, such a practice makes the egg yolk is a clear color, the appearance looks more like crab meat and crab yolk, this square is both appearance and taste, similarity of more than 90%.
The following is to share the method of "salted egg yolk version of sai crab" with the highest similar taste to crab meat, and break down in detail how to use simple ingredients to imitate a "sai crab" that has both appearance and taste. The method is from the Beijing Fu Ji sauce meat founder Fu Hong shared the recipe, compared to the conventional salted egg yolk version of the method, but also use crab mushrooms as ingredients to enhance the taste, fresh and flavorful, eat more like crab meat, follow Master Fu Hong to learn!
Reference Serving Size: 3-4 servings
Production time: 20 minutes
Difficulty level: ★★★ ☆☆
Ingredients
4 eggs
3 salted duck egg yolks
Crab mushrooms 100 g
Seasoning
Salt 3g / Vinegar 8g / Sugar 3g / Minced Ginger 30g / Green onion a little
How to do it
1. Egg yolk egg white separation, knock on the egg when the action is slightly slow, slowly peel the eggshell, the egg yolk left in the eggshell, the egg white leaked into the prepared empty bowl, back and forth separated several times, you can easily separate the egg yolk, egg white.
2. Crab mushroom oblique knife cut well blanched water, ginger minced, set aside. Crush the salted egg yolks, add the separated egg yolks and mix well, mix the crab mushrooms and egg whites and stir.
3. Ginger, sugar, balsamic vinegar into the sauce for later, if you want the color to be brighter, use white vinegar, like to eat aged vinegar can also choose to use.
4. Heat the pot to burn the oil, slowly pour in the crab mushroom egg white mixture, stir in the same direction on the medium-low heat until the egg white gradually solidifies, in a mucus state, sprinkle a small amount of salt, pour a small amount of mixed sauce, out of the pot for later.
5. On the pan of fried crab mushrooms and egg whites, put in a small amount of oil, pour salted egg yolk liquid into the pot, stir over medium-low heat, observe the condensation state of the egg yolk, stir in the same direction until the egg yolk condenses, quickly present the egg white, the salted duck egg in the egg yolk itself has a salty taste, no need to add additional salt, pour the remaining sauce into the plate, sprinkle a little green onion after loading the plate and it is successful.
1, cooking "crab" seems simple, the key is to grasp the heat when frying, be sure to use a medium-low heat, stir in the same direction until semi-solidified out of the pot, and then use the egg residual temperature to bake the egg until it is completely solidified.
2, no matter which ingredients and methods are used to make "sai crab", the common point is seasoned with sweet and sour ginger juice, this step can not be saved, is the key to imitating the taste of crab meat and crab yellow.
Although the crab is delicious, it is expensive, seasonal, and the cold makes it inappropriate for the weak and weak to eat more, and its hard shell is not friendly to children in the development of teeth and the elderly with bad teeth.
In contrast, the dish "Sai Crab" is simply a blessing for this kind of crowd, no crab meat but also full of umami, making you feel as if you have eaten the sea into your stomach.
Regarding this "racing crab", what do you think, welcome to share with me in the message area! If you like this article, don't forget to like, favorite, and retweet. Welcome to follow my headline number: i Shen Xiaoyi, Mo Mo Da!
#Home Cooking # #美食品鉴官 #