Where is the cuisine of fried hibiscus crab, what is the cuisine of fried hibiscus crab and where do

Stir-fried hibiscus crab, also known as hibiscus fried live crab, is a traditional famous dish of the Han nationality, which is found in Fujian cuisine, Hunan cuisine and Shandong cuisine. This dish is white hibiscus, and the crab meat is tender and fragrant. River crab or sea crab as the main ingredient, egg white plus 150 grams of broth, salt, monosodium glutamate, a little water starch mix thoroughly, put in a slippery spoon and fry for hibiscus.

1.After slaughtering and washing, the live crab is chopped into pieces, the incision is dipped in dry flour, and fried in vegetable oil until it is light golden brown.

2.Add 150 grams of egg white, salt, monosodium glutamate, and a little water starch to mix thoroughly, and fry in a slippery spoon to make hibiscus.

3.Add vegetable oil to heat in the slide spoon, add green onion and stir-fry to make it fragrant, add crab pieces and stir-fry, cook cooking wine, pour in hibiscus and stir-fry, pour chili oil out of the spoon and put it on the plate.

Shandong, Guangdong. Hibiscus crab is not a dish of just one place, there is fried hibiscus crab in Shandong cuisine and Cantonese cuisine, and it is also a characteristic delicacy. The cooking of fried hibiscus crab is mainly to fry the crab first, and then stir-fry the crab in the pot, and in this process, you can add appropriate side dishes according to your own taste, which is delicious and delicious.

The taste of the crab is very delicious. Since ancient times, there have been many famous dishes that use crab as an ingredient. Stir-fried hibiscus crab is one of them.

Today, I will explain to you the knowledge about fried hibiscus crab, and you can also learn some tips for fried hibiscus crab. In fact, fried hibiscus crab is a more commonly used dish in Guangdong, so it belongs to Shandong cuisine.

<> fried hibiscus crab is the best dish, and there is also a name called hibiscus fried crab, which belongs to a very authentic Lu cuisine. The reputation of stir-fried hibiscus crab sounds artistic, but it is actually about sautéing the crab and then stir-frying it in an oil pan. To be precise, this dish is a kind of food in our Hunan, its taste is very delicate, it tastes oily but not greasy, and the embellishment is just right, the biggest thing is that the meat is very delicate, so many people like to eat some of the flavors of our Hunan very much, and he orders to eat very easily, which makes people have a feeling of lingering and forgetting to return, word for word.

Many friends actually don't like to eat crabs, mainly because crabs are more troublesome to eat during operation, because he has a hard shell, but the white meat in it is very delicious, so in ancient times, when eating crabs, there would be tools for eating crabs, and the name was eight crabs. Of course, now people are not so particular about crabs, mainly because crabs are not as expensive as in ancient times. It tastes sweet and sour, so many people like to eat some of the taste and texture of our Hunan cuisine, and some fried squid is also very delicious Hunan cuisine series.

In fact, fried hibiscus crab is a more commonly used dish in Guangdong, so it belongs to Shandong cuisine.

Jiangsu and Zhejiang cuisine ingredients: Ingredients: 500 grams of crab.

Excipients: 100 grams of eggs, 50 grams of shiitake mushrooms (fresh), 60 grams of winter bamboo shoots.

Seasoning: 5 grams of shallots, 15 grams of ginger, 20 grams of rice wine, 3 grams of salt, 10 grams of vinegar, 8 grams of starch (broad beans), 30 grams of lard (refined).

Method:1Wash the lake crab with clean water, turn out the crab pocket, dig out the gills and umbilicus, cut the crab body in half, remove the big tongs, cut off the tip of the tongs, and smash it with a knife;

2.Each crab cuts off the tip of the limb, the crab body is cut horizontally into 4 pieces, and the crab pocket is cut along the edge to He Shu;

3.Knock the eggs into a bowl and beat them;

4.Remove the stems of the mushrooms and wash them, and batch the slices;

5.Peel off the outer skin of the winter bamboo shoots, wash them, and batch them;

6.Heat the wok on a hot fire, add lard, add green onion and ginger and stir-fry until fragrant, drain the crab pieces slightly with boiling water, stir-fry slightly in the pot, cook in rice wine, add about 200 ml of water, cover and boil;

7.Then add the mushrooms and bamboo shoots, add refined salt, boil and cook for another 1 minute, dilute the juice with wet starch, then pour the egg liquid into the surrounding of the pot and turn the wok;

8.After the eggs are curd, cook the vinegar with the pat edge, pour the lard, put it on a plate, and serve it with 1 dish of minced ginger vinegar. Production tips:1Lake crabs are fresh, preferably the umbilicus, and dead crabs cannot be eaten and used;

2.The crab chop is of appropriate size and easy to mature;

3.Before the crab pieces are stir-fried in the pot, they are slightly moistened with boiling water to solidify the surface of the crab meat, which is both fishy and refreshing. Features: The color is yellow and bright red, the crab meat is fresh and tender, and it is a delicacy for the feast.

The practice of stir-fried crab with green onion and ginger is detailed Cuisine and efficacy: Recipe for invigorating blood and removing blood stasis Recipe for replenishing deficiency and nourishing the body, raising noise for the elderly, osteoporosis recipe.

Taste: salty and umami Process: Stir-fried crab with green onion and ginger Ingredients: Ingredients: 500 grams of crab.

Excipients: 150 grams of green onions, 25 grams of ginger.

Seasoning: 5 grams of garlic (white skin), 15 grams of rice wine, 10 grams of soy sauce, 5 grams of starch (peas), 3 grams of white sugar, 2 grams of sesame oil, 75 grams of lard (refined), 5 grams of salt, 5 grams of monosodium glutamate, 1 gram of pepper to teach you how to make fried crabs with green onion and ginger, how to make fried crabs with green onion and ginger to be delicious 1Put the crab's belly up on the vegetable pier, use a knife to press the midline of the umbilical armor to chop it open, remove the crab cover, scrape off the gills, and wash it;

2. Chop off the chela again, cut each chela into two sections, and then use a knife to break the chela, and then cut each half crab body into four pieces, each with a claw, set aside;

3.Cut the green onion into sections, shred the ginger, chop the garlic, add water to the starch to make wet starch, and set aside;

4.Heat the wok over a fire, add the lard, burn until it is 60% hot, put down the green onions, stir-fry, and remove the green onions;

5.Leave a slight oil bottom in the wok, stir-fry the ginger, garlic and fried green onions on the stove, wait for the fragrance, and stir-fry the crab pieces;

6.Cover and burn slightly, until the water in the pot will be dry, add 10 grams of lard, sesame oil, pepper, etc., stir well, thicken with wet starch, and then you can get out of the pot. Tips for making stir-fried crab with green onion and ginger: This product has a frying process, and you need to prepare about 750 grams of lard. Tips - Health Tips:

Nourish yin and clear heat, invigorate blood and dispel blood stasis. It is suitable for patients with yin deficiency and sores, and elderly people with osteoporosis can also take it regularly.

Tip - Food Restraint:

Crabs: Crabs should not be eaten with sweet potatoes, pumpkins, honey, oranges, pears, pomegranates, tomatoes, melons, peanuts, snails, celery, persimmons, rabbit meat, and nepeta; Eating crabs should not be drunk, as cold drinks can cause diarrhea.

The practice of stir-frying shelled crab is detailed Cuisine and efficacy: Recipes for invigorating blood and removing blood stasis Recipes for clearing heat and detoxifying Arthritis recipes.

Taste: This flavor is salty and fresh Craft: Ingredients for frying and stir-frying shelled crabs: Ingredients: 300 grams of crabs.

Seasoning: 70 grams of peanut oil, 10 grams of sesame oil, 10 grams of soy sauce, 15 grams of vinegar, 2 grams of salt, 1 gram of monosodium glutamate, 20 grams of cooking wine, 5 grams of starch (peas), 10 grams of ginger, 2 grams of Sichuan pepper Teach you how to make fried shelled crabs, how to make fried shelled crabs to be delicious 1Wash the crab, break off the crab legs, remove the tips of the claws, leave the middle, remove the hairs on the tongs, and cut them with a knife; The crab shell is first cut with a straight knife, and then cut into 4 pieces along the way, and the shell side is stacked down into the plate.

2.Finely chop the ginger, crush the peppercorns, put them in a bowl together, add soy sauce, refined salt, monosodium glutamate, cooking wine, vinegar, and water starch and mix thoroughly.

3.Put the wok on the heat, put in the peanut oil and heat it, cut the crab pieces and crab legs, fry until both sides are golden brown, cooked thoroughly, pour in the flavor sauce and cook slightly, turn it frequently, so that the umami is even, and finally pour sesame oil on it. Tip - Food Restraint:

Crabs: Crabs should not be eaten with sweet potatoes, pumpkins, honey, oranges, pears, pomegranates, tomatoes, melons, peanuts, snails, celery, persimmons, rabbit meat, and nepeta; Eating crabs should not be drunk, as cold drinks can cause diarrhea.