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0 basic cuisine of stir-fried crab with ginger and shallots, the meat is delicious and delicious, nourishing yin and nourishing blood, and a nanny-level recipe strategy
In China's coastal areas, there is a type of seafood that is known for its delicious meat quality and rich nutritional value, and it is the pike crab. The pike crab, also known as Portunus trituberculatus, is a common sea crab named for its resemblance to an ancient pike. In China's food culture, pike crab is not only a delicacy on the table, but also carries profound cultural significance and historical inheritance.
The history of eating pike crabs can be traced back to ancient times, as early as in the Book of Songs, which shows the love of the ancients for seafood. Stir-fried crab with ginger and scallion is a delicacy that combines traditional cooking techniques with modern tastes. Although its origin is not verifiable, it is certain that this dish is particularly popular in the southern coastal areas, especially in Guangdong, Fujian and other places, where almost every household will make this dish.
The flavor characteristics of stir-fried pike crab with ginger and scallion lie in its freshness, fragrance, tenderness and smoothness. The fresh pike crab is full of meat, and the spicy and fragrant ginger and green onion not only remove the fishy and fresh, but also add a layered sense to the dish. And the cooking process of this dish is also a double feast for the eyes and tastes. In the wok, the stir-fry of crab meat and ginger and shallots is full of aroma and mouth-watering.
Historically, many famous people have commented on fried pike crab with ginger and shallots. Qing Dynasty gourmand Yuan Mei mentioned in "Suiyuan Food List": "The beauty of crab lies in the tenderness of its meat and the freshness of its taste. And modern gourmand Cai Lan once said: "Stir-fried crab with ginger and scallion is the ultimate enjoyment in seafood." These reviews undoubtedly add a bit of legend to this dish.
In traditional Chinese medicine, pike crab is believed to have the effects of nourishing yin and nourishing blood, clearing heat and detoxifying. "Compendium of Materia Medica" records: "Crab, sweet taste, cold nature, non-toxic. The main disperses blood knots and cures jaundice. "In the modern diet, people pay more attention to the nutritional value and health attributes of ingredients, and pike crab is rich in protein, trace elements, etc., which is the best choice for a healthy diet.
Cooking preparation
Main ingredients: 2 fresh pike crabs (about 600g)
Excipients: 50 grams of ginger, 100 grams of green onion
Seasoning: 5 grams of salt, 15 ml of light soy sauce, 20 ml of cooking wine, 5 grams of sugar, appropriate amount of white pepper, appropriate amount of cooking oil
Nutritional information: Barracuda crab is rich in protein and trace elements, which helps to enhance immunity and promote good health.
Tips for choosing ingredients: Choose pike crabs that are full of vitality, have a complete shell, and have no peculiar smell. Ginger should be smooth and mildew-free, and green onions should be fresh and without yellow leaves.
Cooking in detail
- Cleaning the crab: Clean the crab, remove the guts and gills, and cut into pieces of appropriate size.
- Prepare the ingredients: slice the ginger and cut the green onion into sections.
- Marinate the crab: Put the crab pieces in a bowl, add salt, cooking wine, and white pepper and marinate for 10 minutes.
- Heat the pan with cold oil: Pour an appropriate amount of cooking oil into the pan and heat until it is 50% hot.
- Stir-fry ginger and shallots: Add the ginger slices and green onions and stir-fry over medium heat until fragrant.
- Stir-fried crab: Put the marinated pike crab pieces into the pan and stir-fry quickly until they change color.
- Seasoning: Add light soy sauce and sugar, continue to stir-fry evenly, so that the crab meat can fully absorb the flavor of the seasoning.
- Remove from the pot: Fry until the crab meat is cooked thoroughly, the soup is tightened, sprinkle with chopped green onions, and then remove from the pot and serve.
Cooking tips
- Selection of crab: Fresh crab meat is more delicious, and attention should be paid to the vitality and freshness of the crab when choosing.
- Marinating: Marinating can allow the crab meat to absorb the flavor in advance and remove the fishy smell at the same time.
- Heat control: The heat should not be too large when stir-frying crabs, so as not to get old.
- Quick stir-frying: A quick stir-fry can keep the crab meat tender.
- Seasoning: Adjust the ratio of light soy sauce to sugar according to personal taste.
Cooking principle
The cooking principle of stir-fried pike crab with ginger and scallion is to quickly stir-fry at high temperature to make the crab meat tighten quickly and maintain its tender taste. At the same time, the aroma of ginger and shallots can penetrate into the crab meat and enhance the overall flavor. The use of spices further enhances the flavor layers of the dish.
Cooking quiz
- Q: What if the pike crab isn't fresh enough? A: Choosing fresh crab is key, and if it's not fresh enough, you can enhance the flavor by increasing the marinating time and seasoning.
- Q: What should I do if the heat is too high when stir-frying crab? A: If the heat is too high, the crab meat is easy to get old. The heat should be adjusted in time, and the heat should be kept on medium heat and stir-fried quickly.
- Q: What should I do if I put too much seasoning? Answer: If you put too much seasoning, you can add some water to dilute the flavor and stir-fry.
- Q: What should I do if the crab meat is not cooked? A: If the crab meat is not cooked, you can cover the pot and simmer over medium-low heat for a few minutes to ensure that the crab meat is cooked thoroughly.
Related dishes to share
- Dry pot crab: Cooked in a dry pot, it is spicy and delicious with a unique flavor.
- Stir-fried crab with green onions: Simple stir-frying, it retains the original flavor of crab meat.
- Braised tofu with crab meat: The combination of crab meat and tofu has a delicate taste and rich nutrition.
- Crab Egg Stew: The tenderness of the egg custard and the deliciousness of the crab meat are perfectly combined, suitable for all ages.
From a health point of view, stir-fried crab with ginger and shallots is a high-protein, low-fat dish. However, as more cooking oils and seasonings are used, it is recommended to consume them in moderation and with other ingredients such as vegetables to achieve a balanced nutrition.
When cooking stir-fried crab with ginger and shallots, I prefer to use fresh ingredients and the right amount of seasoning to highlight the deliciousness of the crab meat. At the same time, controlling the heat and stir-frying speed is the key to keeping the crab meat tender. Everyone's tastes are different, and when cooking, you can make appropriate adjustments to your personal preferences.
The above is a detailed introduction to the stir-fried pike crab with ginger and shallots, I hope it can help you better understand and make this dish. In the process of cooking, you may want to experiment and find the cooking method that works best for you.
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