After that, seafood will be eaten like this, not fried or steamed, the aroma is overflowing, and there is no soup left on the table! In the past few years, I have learned to face the parting of life and death several times in my life, and I have also begun to expose my children to these life and death issues, and my two-year-old sister is still ignorant of understanding, but my four-year-old brother has understood the meaning of the words death and death. The last time I saw me dismember the whole duck in the kitchen, he stared at the duck for a moment, tilted his head and asked me: Mom, why isn't this duck swimming in the water? I took a breath, bought the embarrassing question really tested me, and casually replied to him: Because this duck has passed away, it will become our dinner (hurried embarrassment period)...
Later, when picking seafood in the supermarket, in addition to clams, I had a deep fear of live seafood, one is not to dare to kill, the other is afraid that my brother will see the crabs, fish and shrimp alive, and there will be a lot of questions that my mother can't answer!!!
This crab shrimp vermicelli pot is a delicious Cantonese seafood dish I have tasted in the strongest seafood building on the surface, each dish is the wild catch of the nearby fishing port, super fresh, the god chef of hard-bottom kung fu can always perfectly present the original taste of seafood, just the memory I began to drool!
Take advantage of the fat seafood, come to try this seafood dish that I am thinking about, the door-picking and timid housewife bought a small and well-processed blue crab, the abundant crab is the zodiac crab (also known as the treasure crab, the English name Dungeness Crab), it is really big, I am so afraid of Ah, wait for my kung fu practice to be a little deeper and then challenge it!
<h3 class="mth-header" > [crab shrimp vermicelli stew].</h3>
Ingredients for 4 people:
Crab Crab – 4 pcs
Fresh shrimp Shrimp – 16 tails
Fan Vermicelli – 3 bundles
Scallion – 4 plants
Ginger Ginger Ginger – 8 tablets
Garlic Garlic – 5 capsules
Broth – 4 small bowls
Fish Sauce Fried Fish Paste – 1/2 can
Oyster Sauce – 2 tbsp
White pepper White Pepper – a little
Shaoxing Wine Shaoxing Rice Wine – 1 tbsp
steps:
1. Soak the vermicelli in water to soften, cut it, cut some green onion, ginger slices, peel and pat the garlic flat
2. Wash the crabs, remove the gills, cut into pieces, and remove the fresh shrimp minus the pointed head and forefoot, so that they will not be pricked when eating. My brother saw the table full of crabs and shrimp, and he was super excited and said, Wow, we are going to eat the crabs and the shrimp of the past today! (Mom dumbfounded three lines...)
3. In a hot oil pan, put the onion, ginger and garlic down in the pan and stir-fry until fragrant, stir-fry the crabs quickly, about 7 minutes cooked and pick up the crabs for later
4. Then put the shrimp down in the pan, fry on both sides until about seven minutes cooked, clip up and set aside
5. Pour the broth, fish sauce (or meat sauce), oyster sauce and white pepper into the pot, bring to a boil and add the vermicelli. After boiling again, lay the crab and shrimp flat on the vermicelli, drizzle with Shaoxing wine, turn off the heat and cover the lid, and use the residual temperature to cook the shrimp and crab and collect the juice from the vermicelli
6. Drain the broth, sprinkle some green onions and serve!
Shrimp paste, crab paste and fish sauce perfect fusion, into a delicious and enough sauce, soft Q fans adsorbed full of super delicious sauce, only to eat a bite of winter flour I almost excited to run around the table three times, in the United States can also eat such a taste of authentic Cantonese seafood cuisine, really touched ah!