How to make a white crab tofu pot, how to make a crab tofu pot?

Open the crab bucket, wash the crab, and get out of the heart and lungs. Cut one into two, drain and set aside.

Slice the garlic, cut the green onion into sections, and cut the green onion into chopped green onions for later use.

From the oil pan, add 3 times the usual amount of oil. Heat the oil and wrap the cornstarch in the cut surface of each crab. Fry in a pan of oil for a while to tighten the crab meat. In this way, the crab meat will not fall apart after cooking for a while. Fried crabs. Take out all the oil and set aside.

Remove the tofu, cut it into cubes and bring a pot of boiling water to a boil. After the water is boiled, add the tofu, cook for one minute, take it out, and soak it in cold water for later use.

Pour out the oil from the pan, add the green onions, and sauté the ginger and garlic slices until fragrant. Add the pre-fried crab pieces, sauté slightly, then pour cooking wine along the sides of the pan and continue to fry until fragrant. Add a little water (no more than 1 3 of the crab), cover the water and simmer for 3 minutes.

After 3 minutes, remove the lid from the pot with a little oyster sauce, salt, sugar and chicken bouillon, and turn on high heat to reduce the juice.

When the juice is almost collected, add the tofu and weigh the pot to make the taste even. Pour a little water starch along the edge of the pan and remove from the pan.

Use chopsticks to remove the crab pieces to the bottom of the plate and pour in the tofu. Finally, serve with a crab bucket and sprinkle with chopped green onions.

Break the crab bucket and wash the crab, and go out the crab heart and lungs. Chop in two, drain and set aside.

Slice the ginger and garlic, cut the green onion into white sections, and cut the green onion into chopped green onions for later use.

Remove from the pan and add 3 times the amount of oil to the usual stir-frying. Heat the oil and coat each slice of crab with cornstarch. Fry the crab in a pan for a while to tighten the meat.

In this way, the crab meat will not fall apart when it is roasted for a while. The crab bucket is also fried in the pan. Remove all the oil control and set aside.

Remove the tofu and cut it into cubes and bring a pot of boiling water to a boil. After the water boils, add the tofu and cook for one minute, remove it, soak it in cold water and set aside.

Remove the oil from the pan, add the white green onions, and stir-fry the ginger and garlic slices until fragrant. Add the pre-fried crab pieces and stir-fry them slightly, then pour cooking wine on the side of the pan and continue to stir-fry until fragrant. Add a little water (no more than 1 3 places of the crab), after the water boils, cover and turn to medium heat and simmer for 3 minutes.

After 3 minutes, remove the lid and season with a little oyster sauce, salt, sugar and chicken essence, and turn on high heat to reduce the juice.

When the juice is almost complete, add the tofu and stir the pot to make the flavor even. Pour a little water starch along the edge of the pot and remove from the pan.

Use chopsticks to pinch out the crab pieces to the bottom of the plate and pour the tofu over them. Finally, serve with crab buckets and sprinkle with chopped green onions.

Tips: 1.It is recommended to use male tofu for tofu, which is more resistant to cooking and less brittle than silk tofu, and has a more tender and smooth taste than northern tofu;

2.It is recommended to blanch the tofu first and soak it in cold water for later use, which can remove the beany smell and make the tofu less crumbly;

3.After the tofu is put into the pot, it should not be stir-fried with a frying spoon, but only shaken the pot and stir the pot to make it taste. If the tofu is boiled and does not take shape, it will be a complete failure.

Method 2: How to make a white crab pot with green onions, potatoes, tofu, and white crab.

Potatoes are cut into small strips and steamed, and if you are too troublesome, you can directly fry them in the pan.

The oil is boiled, the potatoes are stir-fried for a while under all kinds of spices, the crabs are soaked in water starch and put into the pot to stir-fry together, add water and boil.

Add the tofu and bring to a boil, simmer over low heat, add an appropriate amount of water starch to bring to a boil before cooking, and add an appropriate amount of chopped green onion before cooking.

Ingredient breakdown.

Ingredients: 3 crabs.

1 piece of tofu. 1 garlic as an adjunct.

1 tablespoon of spicy fragrant pot.

Ginger 1 piece of green onion to taste.

1 tablespoon of cooking wine. 1 tablespoon of salt, 1 tablespoon of light soy sauce.

Spicy flavor. The stewing process takes three quarters of an hour.

Normal difficulty. Steps to make crab stewed tofu.

Please click Enter a description.

Crabs, clean up; Crabs in autumn, plump;

Please click Enter a description.

Prepare the spices; cook100 spicy pot material; There are also garlic, shallots, and ginger;

Please click Enter a description.

Tofu, cut into small pieces and put in a casserole first;

Please click Enter a description.

Heat a pan, add a little oil, add garlic and stir until fragrant;

Please click Enter a description.

Then add the cook100 spicy pot material and stir-fry;

Please click Enter a description.

Put in the crabs; stir-fry; Be light;

Please click Enter a description.

When the crab turns red, it's fine;

Please click Enter a description.

In a casserole, add an appropriate amount of water and salt; cooking wine and light soy sauce;

Please click Enter a description.

Crabs, yarded in;

Please click Enter a description.

Cover the casserole, bring to a boil over high heat, and simmer over low heat;

Please click Enter a description.

Simmer over low heat, about half an hour later; Tofu is all pores, that's fine; Sprinkle some chopped green onions <>

Please click Enter a description.

In autumn, the plump crab is delicious.

<> ingredients: 1 piece of soft tofu, 1 egg, 10g shredded ginger, 3 green onions, 100g crab leg meat, 1 tablespoon edamame.

Seasoning: 200ml seafood stock, a pinch of salad oil, 1 tbsp white powder, 1 2 tbsp salt, a pinch of sesame oil, 1 2 tbsp caster sugar.

Step 1: Separate the egg whites and egg yolks, mix in a little seafood stock with the egg whites, and set aside.

2. Remove from the pot, heat the egg yolk in water, mix well with chopsticks to form a crab roe, and take it out for later use.

Tips:

Crab roe doesn't have to be taken from crabs, in fact, with a little cooking skills, you can make a substitute with the same effect as crab roe, and it also eliminates the cost of ingredients and excessive cholesterol intake. Heating the egg yolk over water can avoid the temperature being too high and the yolk being overcooked into scrambled eggs.

3. Take a plate and sprinkle it with salt, cut the tofu into pieces and wrap it in salt to absorb the salty taste and marinate for later use.

4. Add salt to the pot of boiling water, blanch the crab leg meat for 10 seconds, then take it out, wring it and set aside.

Tip: Small steps can make a big difference.

In the practice, the crab leg meat is blanched first to remove the smell, and the crab leg meat can be twisted to release the umami, and it is easier to absorb and season. Frying the crumbly tofu first can speed up the release of the tofu aroma, and can also help the tofu to set shape without breaking when simmering.

5. In the same pot as above, add the edamame kernels and blanch until cooked, remove and set aside.

6. Preheat the casserole for later use. And put a little salad oil in another wok, put in the method 3 tofu cubes on both sides and fry until fragrant, take out and set aside.

7. In the same pot as above, stir-fry the ginger shreds and green onions, pour in the seafood stock, add the fried tofu cubes, the blanched and twisted crab leg meat, and the blanched edamame kernels into the pot and simmer.

8. Wait for the soup to dry slightly, add salt and caster sugar to taste, then thicken the juice with too white powder water, add method 1 egg white, and turn off the heat.

9. Add sesame oil to enhance the fragrance before starting the pot, put it in the preheated casserole, and drizzle the egg yolk and crab roe from method 2.

Ingredients: 1 box of crab tube meat, 1 small piece of ginger, 1 small piece of carrot, 2 pieces of tofu, 2 eggs, 3 shallots, 1 bowl of broth, 1 tablespoon of powdery water, 1 teaspoon of rice wine, appropriate amount of salt.

Method 1: Wash the crab tube meat and soak it in hot water, drain the water, absorb the water with a paper towel, then cut it into coarse grains, mix in the egg yolk and set aside.

2. Cut the tofu into cubes and fry it in a frying pan until slightly charred. It is not easy to break when it is fried and fragrant when it is cooked.

3. Heat a tablespoon of oil, stir-fry minced ginger and green onion until fragrant, then add minced carrots and stir-fry.

4. Then add the tofu and stir-fry gently, pour in the crab tube meat and mix a few times, pour in the broth and simmer.

5. Add seasonings and thin thickeners.

6. Pour in the egg whites, roll into the heated casserole, sprinkle in the chopped green onions, and finish.

Tofu wrapped in egg batter to fry in oil, prepare crab meat and millet spicy, Sichuan pepper, salt, soy sauce, five-spice powder, and so on, put the above ingredients and seasonings on it, add water starch, chopped green onion, and then it is out of the pot.

Ingredients: 200 grams of crab meat, 30 grams of vegetarian crab roe, 2 pieces of tofu, 6 small shiitake mushrooms, 1 shallot, 2 garlic, 15 grams of ginger, 1 4 teaspoons of salt, 1 teaspoon of shiitake mushroom essence, 1 4 teaspoons of sugar, 1 teaspoon of cooking rice wine, 1 teaspoon of sesame oil, 400 broth, appropriate amount of white powder water.

Method 1After the crab meat is thawed, put it in a boiling pot and add rice wine and salt to blanch until cooked; After soaking the mushrooms in water, blanch them in boiling water and set aside.

2.Cut the tofu into long slices, put it in a pan with oil temperature of 160 degrees Celsius, fry it slightly, then drain and set aside.

3.Heat the pot, add 2 tablespoons of salad oil, add the shallots, ginger slices, garlic and stir-fry until fragrant, then add the stock and boil until boiling, add the tofu slices of method 2, small shiitake mushrooms and crab meat of method 1 and boil, then pour into the casserole and cook until the flavor is absorbed.

The home-cooked recipe for crab roe tofu soup is as follows:Ingredients: 6 salted egg yolks, 500 grams of tender tofu, appropriate amount of peanut oil, appropriate amount of salt, 1 tablespoon of cooking wine, a little chopped green onion, a little wolfberry, 2 tablespoons of water starch.

1. Put 6 salted egg yolks into a small bowl, put a tablespoon of cooking wine, put them in a steamer, steam for ten minutes after boiling, and cover the bowl with plastic wrap.

2. Rinse the tofu and cut it into the desired size.

3. Crush the steamed salted egg yolk with a spoon.

4. Put an appropriate amount of oil in a wok, add egg yolk and stir-fry.

5. Scrauted until the egg yolk swelled and a lot of foam was swelled.

6. Add the tofu cubes.

7. Gently turn the tofu to mix it with the egg yolk evenly, and add a little salt.

8. Then add an appropriate amount of water, whichever is the tofu.

9. Bring to a boil over high heat, turn to medium heat and simmer for about five minutes, then pour in water starch.

10. Gently push the tofu with a spatula, bring it to a boil again and season with salt.

11. Sprinkle an appropriate amount of chopped green onions and a little wolfberry to decorate.

12. a finished product.