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Friends who live by the sea know that every year in May except to the end of August is the time to close the sea and ban fishing, fishermen are accustomed to calling this time "raising the sea", that is, in order to let all kinds of fish, shrimp, crabs and other animals in the sea, can breed and grow well, to ensure future production and prohibit all people's fishing operations, so, every time before the sea is closed, friends who like to eat seafood, if they want to eat cheap and delicious crabs, they must seize the time to eat quickly.
Most people like to steam crab to eat, this way of eating is the simplest and most original, if you want to eat the crab fresh sweet taste, especially want to eat crab yellow, this cooking method is the most suitable, but always steamed to eat will also eat greasy, however, crab eating method is not only this, especially for sea crabs, can be used as a dish to fry to eat, if fried, you have to cut it in advance, not only crab yellow is easy to lose, and crab meat will also be fried into firewood is not tender, In fact, as long as you add a simple step, not only can avoid the above two problems, but also the taste is more delicious, even the crab shell is crispy and crispy, it is also very delicious!
The most common sea crabs are pike crabs and flower cover crabs, of which the flower cover crab has a larger amount of meat, so we choose flower cover crab to fry.
First of all, the crab is cleaned, cleaning the crab is recommended to brush with a brush, mainly brush off the dirty things on the surface of the crab body, wash it and put it on the board, after removing the crab shell, remove the crab heart, crab cheeks, crab stomach, crab intestines, which must be removed (the method of identification, this number has been described in detail before the article, you can consult and look over), and then use a knife to cut it from the middle.
Then, in order to protect the crab meat of the cut surface and the exposed crab yellow, the cut noodles are dipped in some cornstarch around the sides, which can play a good role in wrapping and locking in moisture, just need to dip a thin layer, not too thick.
The next is over-fried, the moisture content of crab meat is very large, so the oil temperature can not be too high when frying, up to 6 achievements can be, when frying, you must first put the position of the starch wrapped, let it first solidify, fry until the crab shells all turn red, and then slightly fried for two minutes, you can be out of the pan for backup, if you want to eat a particularly crispy crab shell, you can fry it for two minutes.
Here's how to stir-fry, pour in the right amount of oil from the wok, after the oil is hot, first cook the green onion, ginger, garlic, pepper, pepper, pepper to make the aroma.
Then dig a spoonful of Pixian bean paste into it, fry out the red oil, followed by the fried crab into the stir-fry, stir-fry the appropriate amount of cooking wine, thoroughly stir-fry evenly. Finally, pour in some boiling water less than half of the crab and simmer for another 8 minutes or so.
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Authentic Shufu Red Oil Pixian Douban Sauce 1.1kg Sichuan Non-special Grade Chili Sauce Home Stir-fry Special Seasoning ¥14.9 Purchase
When the soup is thick, this fried crab is ready, out of the pot plate can be on the table, when eating a mouthful of surface juice, and then you can directly bite to eat, the taste is fresh and fragrant, crab meat is still tender and juicy, very delicious!
Today's fried crab is introduced here, if you like it, please collect, share with more friends to understand it! If you have time, you can also try to do it! Finally, thank you for your reading and support!