Ingredients to prepare:
Barracuda crab Salt Corn starch Mineral water Peanut oil
Preparation steps:
Use fresh pike crab, add water to the pot, boil the water and steam for 15 minutes. Check whether the ingredients are fresh before steaming, and the meat of the live crab is delicate and tender.
After steaming, the crab is washed in cool water and the lid is opened to remove the cheeks and lungs. Hibiscus whole crab needs to take the crab meat from the whole body of the crab, cut off the crab leg with scissors, break the crab body, and remove the meat little by little for later. Add water and a small amount of peanut oil to the pot and blanch the crab shells. After the water is boiled, the crab shell is fished out of the water control and plated.
Add 5 grams of salt to the egg white, pour the peeled crab meat into the egg white, add water starch (dry starch and purified water) and stir well.
Next, softly sauté the crab meat. Heat peanut oil in a pan, turn the pan around so that the peanut oil fills the bottom of the pan, and then pour out the oil. When stir-frying softly, use low heat.
After the stir-frying, the crab meat and eggs are white and shiny, soft and tender and full of umami! Put the crab meat in a plate with crab shells and a whole hibiscus crab ready. A spoonful full of crab meat, white mouthful, rich and creamy, first fresh and then sweet.