Five-flavor fried crab
"Five-flavor fried crab" is a wenzhou local flavor dish, using umbilicus crab, after frying with a variety of spices cooked, the color of the dish is bright red, the meat is tender, salty, sweet, sour, spicy, fragrant five flavors are complete, is accompanied by wine under the rice dish.
[Raw Materials]
Ingredients: 4 female pike crabs (weighing about 1250 g).
Ingredients: 25 g of green beans.
Seasoning: 10 g minced garlic, 10 g minced green onion, 5 g minced ginger, 20 g sugar, 10 g chili oil, 10 g oil curry, 50 g tomato paste, 25 g spicy soy sauce, 15 g sake, 15 g rice vinegar, 1 g salt, 2.5 g monosodium glutamate, 40 g white flour, 10 g sesame oil, 75 g salad oil.
[Method]
1. Pry open the lid of the pike crab, dig out the gills and sand sacs, rinse well, and chop off the large tongs for other purposes. Cut off the navel and tiptoe, cut into 8 pieces each and pat on top. Put sugar, chili oil, oil curry, tomato sauce, spicy soy sauce, sake, rice vinegar, salt, and MSG into a bowl and mix into a sauce.
2. Put the wok on a low heat, add the salad oil, burn until it is 40% hot, put the crab pieces into the pot, fry continuously until it is seven ripe, add minced green onion, ginger, minced garlic and fry for a while, switch to high heat, under the green beans and flavor juice, turn the pot upside down, make the crab pieces wrapped in marinade, pour sesame oil to make it.
[Master the key]
When frying crab, the heat and oil temperature should be mastered, otherwise it is easy to burn.