LiXia just passed,
The weather in Yangcheng Lake is getting hotter.
The little crabs living in Yangcheng Lake,
Bathed in sunshine is thriving,
After a while they will have their third molting.
This means that the most beautiful June yellow in summer,
Coming soon!!!
June Huang Zhenzhen is really waiting for the long crab season
A gift from time to us!
Unlike the fat and plump of mature hairy crabs,
The small "boy crab" June yellow,
The crab shell is thin and crisp, and the crab meat is small but expensive and sweet,
The semi-liquid crab yellow gently "hissed" on that mouthful,
Fresh fragrance quickly blooms in the mouth, rich and delicate,
The taste is no less than that of an adult crab in autumn!
The most beautiful taste of June yellow is this crab yellow,
So there is this noodle dragging crab of the people of Jiangnan.
Wrap the hairy crab in half cut in half with egg batter,
Fry in oil, then stir-fry again.
The batter wrapped in crab shells is entangled with crab yellow,
Paired with the fresh emerald green edamame of the season,
Simple and homely, but with a different taste.
This simple but delicious noodle noodles are crab-dragged
What does it look like?
Let's find out!
Use raw materials
4 June yellows, half a bowl of edamame, flour to taste, 1 egg, green onion and ginger, oil and salt, 2 spoons of rice wine, 2 spoons of light soy sauce
Detailed steps
<h1 class="pgc-h-center-line" data-track="83" > the first step</h1>
Peel the edamame beans and remove them, wash them and set aside. Peel the ginger and slice it and then cut it into strips. Remove the shallots, wash and cut into sections.
<h1 class="pgc-h-center-line" data-track="83" > the second step</h1>
Soak June Yellow in water for 2-3 hours, then carefully brush the surface of June Yellow with a brush.
Tips: Hairy crabs have strange looks and have a lot of joints. Therefore, when brushing, we should pay special attention to the joints of crab feet and the crab umbilicus, which are easy to hide dirt.
<h1 class="pgc-h-center-line" data-track="83" > the third step</h1>
June Yellow washed and removed the crab navel, then used a knife to cut in half from the middle, cut open and then remove the crab cheeks and heart.
Tips: Crab cheeks and crab hearts are parts of hairy crabs that cannot be eaten, and must be removed.
<h1 class="pgc-h-center-line" data-track="83" > the fourth step</h1>
Dip the incision of the crab pieces in the flour and let the dry flour seal the crab meat and crab yellow in the shell.
Tips: Applying a layer of powder to the crab incision can prevent the loss of June yellow crab yellow and retain the essence of June yellow to the greatest extent!
<h1 class="pgc-h-center-line" data-track="83" > the fifth step</h1>
After the oil in the pan is heated, use chopsticks to hold the crab pieces, face down with flour, and fry them in the oil pan.
<h1 class="pgc-h-center-line" data-track="83" > the sixth step</h1>
Fry the crab pieces until the incision is golden brown, then remove the draining oil and set aside. And fry all the crab pieces in turn.
<h1 class="pgc-h-center-line" data-track="83" > the seventh step</h1>
Mix the remaining flour and water in the crab cubes in a 1:2 ratio, add the eggs and stir into the egg batter, add the appropriate amount of salt to taste.
<h1 class="pgc-h-center-line" data-track="83" > the eighth step</h1>
Leave the oil in a wok and heat over medium heat, add sliced ginger and green onion and sauté until fragrant.
<h1 class="pgc-h-center-line" data-track="83" > the ninth step</h1>
Stir-fry the edamame.
<h1 class="pgc-h-center-line" data-track="83" > tenth step</h1>
After the edamame beans are evenly coated with oil, pour in the crab pieces and stir-fry.
<h1 class="pgc-h-center-line" data-track="83" > the eleventh step</h1>
Pour a small amount of water, not without crab pieces, then add a spoonful of light soy sauce and two spoonfuls of rice wine to taste.
<h1 class="pgc-h-center-line" data-track="83" > the twelfth step</h1>
Bring water to a boil for five minutes, pour the prepared egg batter into the pan, add a little salt to taste, and stir-fry to let the batter hang evenly on the crab pieces.
<h1 class="pgc-h-center-line" data-track="83" > the thirteenth step</h1>
Wait for the batter to be evenly wrapped around the crab pieces, leaving no excess soup in the pot, and then you can put it on the plate.
Just like that, the noodles are ready to drag the crab!
Isn't it easy to make?
I don't know if you have seen the abolition of official learning?
It is better to wait for the time when the yellow market is available in June,
Buy a few and give it a try!
#阳澄湖大闸蟹 #
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