Autumn wind, crab foot fat, although there are crabs to eat all year round, but autumn is the crab yellow and oily time, flower cover crab, pike crab, hairy crab, etc. are fresh and fat, do not buy a few pounds to taste, how can not say past, eat accustomed to steaming, there are many production methods can be tried, Cantonese-style ginger scallion fried crab, is the most evocative.
Stir-fried crab with ginger and shallots is a seafood dish with a high a la carte rate in Cantonese food stalls, which is easy to learn and fragrant. And when making ginger scallion fried crab should also pay attention to, directly the crab under the oil pot frying is not right, add 1 step, crab meat and crab itself fresh and sweet delicious to maintain, no fishy taste, let you delicious to lick fingers, the following I will be ginger scallion fried crab method to share with everyone.
【Ingredients】: 2 crabs, 1 chili pepper, ginger, onion and garlic to taste, 3 tablespoons light soy sauce, 1 tablespoon oyster sauce, 1/2 bowl of starch, 3 tablespoons shochu, 1/2 teaspoon sugar
【Method】:1, the crab is best to buy fresh, do not freeze, brush clean with a brush, first break the crab claws out, so as not to be pinched, peel off the triangular cover of the stomach, cut in half, want to taste can then cut in half, cut a crab into four pieces, crab claws with the back of the knife slightly broken.
2, put the green onion, garlic and ginger ready, ginger onion fried crab as the name suggests to use ginger onion stir-fry, so ginger onion can not be less, ginger onion garlic to be more, so that fragrant;
3, take an appropriate amount of corn starch into the dish, the cut crab on both sides of the evenly dipped in corn starch (so that the crab meat tender and lock crab meat, but also to prevent crab oil from running out), pliers and shell do not need to dip powder;
4, put more oil in the pot to heat, the oil temperature is 60% hot, cook and fry the crab pieces, remember to first put the starch-stained cut side down, put it in the frying pan and fry it, about 1 minute or so on a medium-low heat, the cut surface can be browned and then the whole stir-fry, this step is to lock the juice of the crab meat, if you first go down to other noodles, it is possible that the crab meat will be heated from the place where there is no shell (starch that side) to burst out. Fry the crabs and set aside.
5, leave the bottom oil in the pot, first put the ginger slices, and then put the garlic head and pepper to fry, the frying time can be longer, be sure to fry the aroma of ginger and garlic.
6: Then continue to fry the crab pieces, soy sauce, shochu, sugar, oyster sauce and half a bowl of water first mixed into a bowl of spare, pour into the pot, turn the heat, add green onion and fry well until slightly juiced, you can serve.
A few simple steps, a pot of spicy and tender ginger and shallot fried crab out of the pot, really delicious also under the rice, learn this simple and fast ginger scallion fried crab, no matter when you want to eat fried flower crab, meat crab, green crab ... Do it yourself and you'll soon be able to eat it!
【Tips】:
1, when choosing crabs, try to choose bright colors, strong vitality, pick up more pressural crabs, if you are bolder, you can pinch the crab's feet and stomach, the more porcelain the better, the stomach is deflated.
2, before frying crabs, must be wrapped in some starch on its cut surface, this step can ensure that the crab meat is more tender, when frying, pay attention to using medium-low heat slow frying, after it turns red, you can fish out.