Crab Flower Crab These river fresh crabs have delicate white and tender flesh and a very delicious taste. There are also countless crab dishes about the preparation. But how to eat crab vegetables is more creative, and it can make his tender taste more vivid and decent. It also takes some effort. Below by the palace kitchen network to introduce some of the big hotels to cook crab and crab meat and dishes. Hopefully chefs can take some inspiration from that. You can also transplant these crab dishes to all your hotels. Because good dishes can only have vitality if they are promoted everywhere. Competitiveness
Eat two barracuda crabs
Ingredients: 2 pike crabs (weighing about 500 grams), 200 grams of shrimp, 200 grams of almond slices, 6 egg whites, 100 grams of broccoli.
Seasoning: 5 g salt, 5 g MSG, 5 g chicken powder, 5 g corn starch, 750 g salad oil.
Preparation: 1, wash the crab and put it in the cage (belly facing up) on high heat for 8 minutes until cooked, take out the crab claws and chop them for retention, peel off the crab shell and pick out the crab meat and crab yellow for later. 2: Cut the broccoli into small pieces weighing about 3 grams, put them in boiling water and heat for 1 minute, remove and put them on a plate for later; put the crab shells in boiling water and heat for 2 minutes, remove and put them on the plate. 3, wash the shrimp into a blender and stir into shrimp gelatin, add 2 grams of salt, 3 grams of monosodium glutamate, chicken powder to taste and divide into 8 parts, the shrimp gelatin balls into balls, wrapped in almond slices and inserted into crab claws to make a hammer shape, put in the 60% hot salad oil on medium heat and fry for 5 minutes until mature, take out the rear control oil, and put it together into the dish. 4, the crab meat, crab yolk added to the egg white mixed well, put 20 grams of salad oil in the pot, when it is 70% hot, put in the crab meat and crab yellow and stir-fry for 2 minutes, add 3 grams of salt, 3 grams of MONOS to taste and then put in the corn starch to get out of the pot, put on the broccoli and make it, put the crab shell on both sides after water.
Features: Crab claws are crispy on the outside and tender on the inside, crab powder is smooth and tender
Sand ginger fire bureau pike crab
Ingredients: 3 female pike crabs (weighing about 750 grams), 100 grams of fresh sand ginger.
Seasoning: 5 grams of beautiful fresh soy sauce, 5 grams of light soy sauce, 5 grams of flower carving wine, 3 grams of pepper, 5 grams of monosodium glutamate, 3 grams of sesame oil, 100 grams of garlic cloves, 200 grams of green onion and ginger slices.
Production: 1, the mother crab slaughter, wash the crab shell peel off, the crab meat of each crab into eight pieces of spare; Fresh sand ginger is washed and cut into 5 g chunks and crushed with a knife. 2. Mix the beautiful fresh soy sauce, soy sauce, flower carving wine, pepper and MONOSG to make a juice for later. 3: Heat a casserole pot, add sand ginger, garlic cloves, green onion and ginger slices and sauté over high heat to make a fragrant dish, then place the cut female crab. 4: Pour the mixed sauce on the crab, put the sand pot on the fire, heat the crab for 10 minutes until cooked, and spread the sesame oil.
Features: fragrant, delicious taste.
Yuzu stewed crab claw meat (cold dish)
Ingredients: Crab claw meat 250 g.
Seasoning: 100 g of sauce.
Preparation: 1: Put the crab claw meat in boiling water and heat for 30 seconds, remove it and cool it with pure water. 2: Put the crab claw meat into the dish after cooling, serve with the sauce, and mix well with the sauce before eating.
Features: Summer time, fresh taste, grapefruit fragrance.
Dragon fruit fire flower crab
Ingredients: 200 grams of dragon fruit, 1 flower crab (weighing about 300 grams), 30 grams of potato pine, 1 slice of lettuce, 30 grams of tomatoes and asparagus tips.
Seasoning: Curry powder 50 g, coconut milk 10 g, water 100 g, sugar 2 g, monosodium glutamate 2 g, salt 2 g, salad oil 700 g, corn starch 30 g, wet starch 8 g.
Preparation: 1, dragon fruit after taking the meat and leaving the shell for use; cut the dragon fruit flesh into 1 cm square cubes; wash the asparagus tip and put it in boiling water for 1 minute, take out and set aside. 2: After washing the flower crab, peel off the shell (shell retention), chop the remaining crab meat into pieces weighing about 5 grams, pat the corn starch separately, put in the salad oil that burns to 60% heat and fry for 3 minutes until golden brown, then remove the oil control. 3: Leave 30 grams of oil in the pot, add curry powder, coconut milk, water, sugar, monosodium glutamate, salt and mix well until the soup starts to bubble, add the fried crab pieces, stir-fry for 2 minutes on low heat and then add wet starch to the pot. 4: Put the fleshless dragon fruit shell in the pot, put in the flower crab, sprinkle the dragon fruit flesh, surround the potato pine, lettuce, tomato slices, cooked asparagus on both sides.
Features: Southeast Asian flavor, fragrant and delicious.