Autumn is the season of harvest,
It's also the perfect time to taste delicious!
In this season of chrysanthemum crab fat,
Invite three or five friends,
Put the wine to the moon, hold the crab to appreciate the chrysanthemum...
It is a great joy of life.
This issue of Little Lai uses Ryders for the 10th anniversary
The English wok in the collector's set,
Teach everyone to make a dish of fried crab with ginger and shallots
Crab eating method, steaming, dipping is the most common, and stir-fried with ginger and onion, it can be removed from the fishy flavor, fresh and colorful. The fried crab, red and white, is beautiful and adds a little appetite. It's the time when the chrysanthemum crab is fat again... Fried crab with green onion and ginger, set ~
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Ginger onion fried crab
This tempting color, salty and fragrant roasted crab with green onions and ginger is bright red in oil, and the crab and chives are red and green, and the aroma is fresh. Take a bite, the crab meat is full and tender, fragrant and fresh, the crab meat is sweet, the crab paste is rich and oily, not only delicious, but also rich in nutrition!
* Food Preparation *
5 crabs, 3 slices of ginger, a few green onions, 3 shallots, soy sauce, oyster sauce, sugar, pepper
* Production Steps *
1: Wrap the cut surface of the crab in a layer of starch.
2: After preheating the wok, pour in the appropriate amount of oil, add ginger slices, pour in the crab and fry until golden brown.
3: Pour in the white onion, garlic and flower carving wine.
4. Stir-fry until fragrant.
5: Pour in half a bowl of water.
6: Add soy sauce, oyster sauce, sugar and pepper.
7: Add crab lid and simmer for 3 minutes.
8: Finally, add the green onion and stir-fry on high heat to get out of the pot.
* Cooking Tips *
(1) Crab tongs should be patted so that they can taste.
(2) Male crab meat is large, in order to taste, the crab body can be divided into four parts. The female crab is small and has more yellow.
(3) The crab comes with a little salty taste, no need to add salt, put soy sauce oyster sauce.
(4) Stick a small amount of starch on the crab to fix the crab meat and juice.
* Conservation Value *
Crab cold, salty taste, return to the liver, stomach meridians; there is a heat and detoxification, bone replenishment, muscle and bone, blood expectorant, damp and yellowing, limb joints, nourish the liver and yin, gastric juice effect; for congestion, jaundice, waist and leg soreness and rheumatoid arthritis and so on have a certain therapeutic effect.
* Food Prohibition *
(1) People with flat spleen and stomach deficiency, thin stool, vague abdominal pain, cold and cold that have not healed, people with wind disease and stubborn skin itching disease should not eat.
(2) Women with menorrhagia, dysmenorrhea, and pregnant women should avoid eating crabs, especially crab claws.
(3) Crabs should not be eaten with sweet potatoes, pumpkins, honey, oranges, pears, pomegranates, tomatoes, melons, peanuts, snails, celery, persimmons, rabbit meat, and wattle mustard.
(4) Eating crabs can not be drunk cold drinks will cause diarrhea. It is not advisable to eat with tea, and tea should not be drunk when eating crabs and within 1 hour after eating crabs.
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Use kitchen utensils
* Leders 10th Anniversary Collection *