Today's introduction to you is a Cantonese dish, ginger and scallion baked crab recipe. Many people may know that Cantonese cuisine is largely the pursuit of original taste, but it is not that netizens joke that they do not put any spices, and it is good to pursue the original taste and directly nibble on meat. While pursuing the original taste of Cantonese cuisine, it will also put some necessary spices.
For example, the ginger onion baked crab introduced to you today is a very authentic and traditional Cantonese dish, in the pursuit of the umami taste of the food itself, but also put some other accessories and seasonings to make the taste better delicious, more in line with most people's pursuit of delicious. So this is also the reason why Cantonese cuisine can open a lot of restaurants abroad, and most people can accept the taste of Cantonese cuisine. Without further ado, I will introduce you to this ginger and scallion baked crab recipe.
Dish name: Ginger scallion baked crab
Ingredients: safflower crab to taste, a piece of ginger, a handful of green onion, oyster sauce 3 grams, salt 1 gram, sugar 1 gram, appropriate amount of cooking wine, appropriate amount of starch, water.
The process flow is as follows:
Step 1: First, the purchased safflower crab is disposed of, the cheeks and other stolen goods are removed, and the shelled crab body is chopped into four pieces.
Step 2: Cut the ginger into small pieces, cut the green onion strips into sections, and place the green onion strips separately.
Step 3: Put some dried corn starch on the chopped safflower crab, wash the pot and heat it, put the oil in the pan, then pour out the oil and put in the safflower crab.
Step 4: Add ginger slices and white green onion to the pot, fry over medium heat for 1 minute, fry the crab until fragrant, and stir-fry a few times with cooking wine poured from the side of the pan.
Step 5: Pour half a bowl of water into the pot, add 3 grams of oyster sauce, 1 gram of salt, 1 gram of sugar, and mix the seasonings well.
Step 6: Cover the pot, turn on low heat and simmer slowly for two to three minutes, under the green onion section, and then draw the water starch.
Step 7: Finally, add some cooking oil, turn on high heat and stir-fry for one to two minutes to fry out the fragrant pot gas, you can get out of the pot.
Technical key:
1. Fry the crab first, pat in some corn starch, the purpose is to prevent the crab meat from falling off.
2. When the starch is hooked, pay attention to the taste of leaving a little residual juice in the pot.
Such a ginger and onion baked crab is completed, the taste in the crab at the same time pay attention to the original taste of crab, but also put in some ginger onion as a side ingredient, so that the crab itself umami can be fully stimulated. I don't know if you have noticed that this dish does not put a garlic, this is because the garlic head itself is heavy in taste, and the garlic head may cover up the umami taste of the food itself, so this dish is not like other seafood, put some garlic head.
Finally, there is the season to eat safflower crabs, preferably in October of each year, and golden autumn october is the season to eat crabs. Safflower crabs grow in yangjiang in the south of China, generally speaking, crabs weigh 1 kg to 1.5 kg. Of course, there are also crab yellow is more than 1.5 pounds of weight, such safflower crabs usually have better meat quality, and the price is more expensive than other ordinary safflower crabs.