Sai crab is the signature dish in "Longing for Life", and the "Shuai LeiLei" full of various delicacies has always been praised by Sai Crab. For a crab-flavored crab, it's key to mixing the ginger vinaigrette. It removes the fishy smell of eggs and increases the aroma, making it fresher and more tender. It is not crab that is better than crab flavor, so it is called "Sai Crab"
About the origin of the crab: a long time ago, a group of students were very poor and could not afford to eat crabs, and the students in the four walls of the family only found a few eggs. So I made fried egg whites. Taste it carefully, it has a very crab taste, even more delicious than crab! Thus, the crab race came from this! Regarding the practice of "racing crabs", the version is a bit more, and the more complicated ones will use yellow croaker and salted duck eggs. Today, Xiaozi will teach you to make a basic version, which is very easy to get started.
< h1 class="pgc-h-arrow-right" > ingredients</h1>
4 eggs, 25 g minced ginger, 2 tbsp sugar, 1 tbsp cooking wine, 4 tbsp white vinegar, 1 tbsp salt
< h1 class="pgc-h-arrow-right" > practice</h1>
1. First, prepare two small bowls, knock the eggs open, separate the egg whites and yolks, and put them in two bowls for later. Be careful not to break the yolk when bumping, so as not to mix it into the egg white.
2. Peel the ginger and chop it into minced ginger with a knife, the finer the better, add 4 spoons of white vinegar, 2 spoons of sugar, 1 spoon of salt, 1 spoon of cooking wine and stir well.
3. Pour 1 scoop of oil into a hot pan and slide the egg whites back and forth with chopsticks
4. Add half of the ginger vinegar juice, mix well, scoop out the egg whites into pieces and put them on a plate
5. Then add 1 spoonful of oil to the pot, put in the egg yolks, also turn on the low heat, use chopsticks to slide the egg yolk back and forth to scoop out the crushed pieces, pour in the remaining ginger vinegar juice and mix well, cover the scrambled egg yolks on the egg whites and make it
From a distance, egg whites look like crab meat, and egg yolks are like crab yolk. The eggs are incredibly tender and slippery, giving the illusion of eating crabs
<h1 class="pgc-h-arrow-right" > tips</h1>
1. The blending of the juice is very important, the ginger should be more, and the rubbing is thinner.
2. Be sure to use chopsticks to slide the egg to present the texture of crab meat and crab yolk
3. The fire should not be too fierce when sliding eggs, otherwise the bottom will become scorched and brittle, and when the egg liquid has not completely solidified
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