Today made a bubble, compared with the usual use of ginger and onion as a seasoning dish, it is a different flavor, I feel that the taste made with ginger onion is lighter, and the taste made with it will be more intense, just like one is light wipe, one is thick makeup, with the fat that has its own taste!
Heavy makeup on the field, soaking
ingredient:
Seasoning:, ginger, crab, oil, salt, soy sauce, soy sauce, sugar, cooking wine
Practice of soaking
1. Soak and clean with salt water;
2: After washing the crab with water, put it into the pot, add a little cooking wine, salt, soy sauce, soy sauce, sugar and an appropriate amount of water, boil on high heat and reduce the heat to cook for 15 minutes;
3、Chop, slice the ginger;
4: Heat the wok, pour in a little oil, add the stems and ginger slices and simmer over low heat;
5. Pour the dried water into the pot and stir-fry a few times, then pour in a little cooking wine;
6: Pour the crabs into the wok with the boiled soup and cook together until the shells are open;
7: Add the rest, stir-fry a few times to turn off the heat and serve.
Delicious, delicious and not fishy, so fat, come and taste it! Oh, yes, see here, maybe some relatives will scratch their heads, what is it? Oh, the plate on the side of the place is that, it is an herb, the taste is spicy and warm, back to the lungs and spleen meridians, as for its efficacy? In summary, it has the effect of relieving the cold of the table, the line of qi and the stomach, the line of qi and the fetus and the solution of fish and crab poison. Want to know more about the situation, tired of searching the Internet, I will not be verbose here Ha!
Food Tips:
1, there is no crab boiling soup, you can also use, Kaiyang and the like to replace, or directly use broth;
2, fresh heat after the shell will open rapidly, just open when the meat is full, overcooked will shrink, so when cooking must pay attention to master the heat, see more than half of the shell open can be added;
3, the leaves should be put last, put early in the taste is easy to volatilize.
nutritive value
, belongs to the family Lipaceae. The leaves, stems and seeds are all Chinese medicines. Seed name, "Black Suzi". Li Shizhen said: "When tender, pick leaves, and vegetables and ruzhi, or with salt plums as bran sauerkraut, the food is very fragrant." "Stir-fried black soy seeds, mixed with salted orange peel, can be used as tea fruit. Su leaf used to raise crabs can detoxify.