This season of the year is when crabs are at their fattest!
Of course, the fattest time is around the Mid-Autumn Festival, but the crab at that time is also the most expensive time!
Most of the crabs we eat are mainly steamed, and the banquets are generally based on spicy crabs!
Few people have ever eaten scallion ginger baked crab, don't think it's hard to do! This is a homely practice!
And the crab that comes out of this is even more delicious! Ten Bucka! Eating makes people can't forget it!
Green onions can add flavor to Titian, ginger can drive away cold and fragrant, plus garlic flavor, perfect!
Let's talk about the scallion, ginger, garlic and raw baked crab!
Before making crabs, let's talk about how to handle crabs cleanly!
We'd better buy fresh crabs in the market and raise them with clean water for a while to spit out the dirty stuff;
Then use a brush to brush each corner of the crab clean, otherwise there will be a fishy smell
After brushing the epidermis, we open the crab lid, button off the gills inside, and clean the crab mouth, crab stomach, intestines, and crab hair;
Press and hold the part that covers the presence of crab yellow and gently rinse and brush the other parts with fine water!
Cut off the lid on the crab's belly again and brush it a few more times;
This way it is very clean ~ even if it is not put in anything, the smell is not big! What you eat in your mouth is delicious!
After handling the crabs, we can make crabs according to our own preferences
My favorite is the onion ginger garlic raw baked crab, steamed is really not attractive to me ~
Let's start our gastronomic tutorial!
1. Cut the treated crab into 4 small pieces, then cut off the flat legs, leave the meat part of the legs, and then crush the large tongs for later;
2. Cut the green onion into green onions, garlic into garlic pieces, and chop the ginger into ginger minced for later;
3. Pour oil into the pot, after the oil is hot, pour in the ginger paste and stir-fry, when it looks a little golden, then pour in the green onion and stir-fry the incense, after stir-frying, pour a little soy sauce (don't put too much, because the seafood is a little salty), stir-fry evenly and then set aside;
4. Pour a little oil into the pot, after the oil is hot, add the ginger and garlic pieces, stir-fry for another 30 seconds, then put the prepared crab on it, and then pour the ginger paste just now, simmer until 8-10 minutes is almost the same;
As soon as you lift the lid of the pot, it really smells good! And it won't prey on the deliciousness of the crab meat itself!
Tender flesh, so perfect! Ginger Rong can also drive away part of the cold, so this is better!
However, you can't eat too much
I am a fawn, love coffee, love food, and love life!