【Ginger shallot stir-fried flower crab home cooking】
The crab looks ugly, the shell is hard, the two eyes are prominent, the ten feet are walking sideways, the two large pliers are always ready to clamp anything next to it, and the personality is very fierce, which makes people feel very dangerous to see. But no matter how fierce it is, it cannot stop human beings from eating it.
Legend has it that thousands of years ago, people in rivers, rivers, and lakes were plagued by this animal, and in order to solve this annoying and ferocious animal, everyone came up with a way to burn them with boiling water. But later, it was found that the crab that was burned to death was red and emitted a seductive fragrance. Someone boldly tasted what was inside and thought it was delicious. As a result, one pass ten, ten pass a hundred, and the ferocious crab has become a well-known delicacy.
Mr. Lu Xun once said, "The first person to eat crab is very admirable, not a warrior who dares to eat it?" "The crab is fierce and terrifying, and the first person to eat the crab is brave, and the saying "the first person to eat the crab" comes from this.
In the autumn of October, the south also felt a little "cool". Chrysanthemum yellow crab is fat, this is the golden season of crabs, as a senior foodie, how to live up to the food, not to come to a "crab" full of aftertaste?
Crabs in October, autumn in the cafeteria, and cool in the early morning market. Today, I will make you a delicious ginger and shallot stir-fried crab.
Step 1: Pick the flower crab. When choosing flower crabs, we must choose more meat. Today teach you a trick how to choose a meaty flower crab: look at the joints, the joints are full of fat and meaty.
Step 2: Handle the crabs. This step is a bit dangerous, let's leave it to the stall owner and let the professional people do the professional thing.
Step 3: On starch. If you want to fry the flower crab fresh and tender, tell you a little trick: glue the dry starch evenly on the crab's wound, pay attention to not sprinkle salt, not sprinkle salt, not sprinkle salt, and say important things three times.
Step 4: Seal. Burn the oil in the pot, the oil temperature is 70%, the side wrapped with dry starch is facing down, put it into the pot to fry it, slightly browned yellow can be fished out, at this time the crab gravy water has been all sealed, this step is very important, we call it a seal.
Stir-fry
Step 5: Stir-fry. Cut the ginger shreds, garlic granules, millet pepper, heat the oil and put it into the pot to fry until fragrant, first put half of the green onion, put the sealed flower crab under the pot, stir-fry evenly, two spoonfuls of soy sauce, a spoonful of oyster sauce, stir-fry quickly, put the other half of the green onion before coming out of the pot to increase the aroma.
【Out of the pot】Now, a plate of delicious fried crab with green onion and ginger is ready. The aroma of ginger, garlic and green onion, the spicy taste of millet pepper, after the baptism of oil temperature, has become more mellow, and the sauce has been perfectly integrated with the sweetness of flower crab after grasping the heat. Whether it is the shell or the full crab meat inside, it is addictive.
Although the crab meat is delicious and sweet, it is also cold and cold, and it is best eaten with other nourishing delicacies. People with a cold constitution, and people with gout, remember to eat less or not eat!
While tasting the flower crab, the delicacy makes a cook's inspiration flow continuously, which is not, and brings you a poem, haha.
Golden Autumn Canteen to cook crab,
Full-bodied large-flowered crabs are preferred.
Skillfully sealed,
It is difficult to put the wine ring on the dish.
Here is @ rooftop canteen, here only good food, not "authentic", what do you want to eat? Leave a message to tell me and I'll do it for you.