The practice of fish and crab legend dishes, the practice of crab flavor and fish slippery dishes

Sour soup crab flavor fish slippery.

Crafting materials. A serving of fresh fish, a little pork fat, eggs, corn starch, crab roe, tomatoes, tomato paste, Wang Zhihe bean curd ginger slices, garlic slices, ginger slices, wild pepper, white vinegar, sugar, salt, chicken essence, monosodium glutamate, pepper, cooking wine, chicken soup or soup stock.

3 production methods.

1. Remove the fresh fish from the sour soup and crab flavor.

Crafting materials. A serving of fresh fish, a little pork fat, eggs, corn starch, crab roe, tomatoes, tomato paste, Wang Zhihe bean curd ginger slices, garlic slices, ginger slices, wild pepper, white vinegar, sugar, salt, chicken essence, monosodium glutamate, pepper, cooking wine, chicken soup or soup stock.

3 production methods.

1. After removing the bones of the fresh fish, chop the pork fat into fine mincities, then add egg white, cornstarch, salt and monosodium glutamate to make it smooth and set aside.

2. Cut the tomatoes into slices and set aside.

3. Put the wok on the fire, add the salad oil, then add the garlic slices, ginger slices, and peppercorns, stir-fry slightly, add the tomato sauce and wild pepper, stir-fry again, add the tomatoes, fry them into a puree, add the broth, boil, put in the bean curd, crab roe, etc. to make a sour and hot taste.

3. Take a bamboo slice, put the prepared fish slip evenly into the sour soup, boil and cook, remove the foam, and then put it in the pot. You can sprinkle chopped green onions or green onion segments appropriately.

Menu features: The color is ruddy, sour and spicy, the fish is smooth and delicate, raw and appetizing, suitable for all ages. After the fish bones, chop the pork fat into fine mincities, then add egg white, corn starch, salt, and monosodium glutamate to make it smooth and set aside.

2. Cut the tomatoes into slices and set aside.

3. Put the wok on the fire, add the salad oil, then add the garlic slices, ginger slices, and peppercorns, stir-fry slightly, add the tomato sauce and wild pepper, stir-fry again, add the tomatoes, fry them into a puree, add the broth, boil, put in the bean curd, crab roe, etc. to make a sour and hot taste.

3. Take a bamboo slice, put the prepared fish slip evenly into the sour soup, boil and cook, remove the foam, and then put it in the pot. You can sprinkle chopped green onions or green onion segments appropriately.

Menu features: The color is ruddy, sour and spicy, the fish is smooth and delicate, raw and appetizing, suitable for all ages.

Class reunions? Stewed sour fish (main ingredient: sauerkraut stores have fish at will.) It is best to add carp and other condiments according to your own preferences) [mainly reflects the richness of sourness. 】

Fry. It's fragrant. However, eating too much will get hot. Regardless of the size of the fish. A little wine, add a little salt and marinate for a few minutes. Heat the pan with cold oil, and the oil will heat for eight minutes. Put the fish. Fry until off the pan, on both sides until golden brown, press down with a spatula.

It is okay to eat it with the shell steamed, and the aftertaste is fragrant, but this way of eating requires good teeth.

Spicy crab.

Ingredients: 2 crabs.

1 green and 1 red pepper.

30g of garlic sprouts celery

1 small piece of ginger. Break 2 pieces of garlic and an appropriate amount of chili sauce.

Sugar to taste. Cooking wine to taste.

Starch to taste. Recipe Preparation:

1.Prepare the ingredients.

2.Rinse the crab with clean water and remove the crab from the inside. Chop into pieces.

3.Remove the seeds of the green and red peppers and cut them into cubes, cut the garlic sprouts and celery diagonally, slice the garlic, and shred the ginger.

4.The crab incision sticks some starch.

5.Heat the oil in a pan, fry the starchy side of the crab and set it aside, and set aside.

6.Leave the bottom oil in the pot, fry the chopped chives and ginger, add the chili sauce and stir-fry evenly, and add the green and red peppers.

7.Pour in the fried crab pieces and stir-fry evenly, cook in cooking wine, and add an appropriate amount of sugar to taste.

8.Add a little more water, bring to a boil over high heat, and drain the soup.

Ingredients: 2-3 eggs.

10 grams of rich stock.

Oil to taste. Coriander a little.

Twelve sharp flavors"Simple version of the crab race.

Once the eggs are opened, separate the egg whites from the yolks.

Pour the oil into a non-stick pan, turn on low heat, wait until the oil is slowly hot, and wait until the oil temperature is about 70 degrees for the egg whites (Nicholas Tse used half a bottle of olive oil in the show, (a°) I am not so tyrant, the amount of oil can be measured visually without the egg white), and immediately after the formation (the egg whites turn from transparent to white).

Non-stick pan dry scrambled egg yolks.

The rich broth (in the program, kombu soup is used, and I used Shi Yunsheng for convenience) add water to boil and pour it on top of the egg whites (this step is to let the egg whites absorb the soup flavor and remove the oil just now).

Finally, spread the egg yolk on top of the egg whites and add a small piece of coriander.

The first step is to heat the oil (the pot should be very hot in advance and then pour the oil, so that the fish will not scatter), add shredded ginger, a little peppercorns, put the fish in the pan and fry for a few minutes, and then, put some salt, sugar, a little soy sauce and water, and finally add the chives to get out of the pot. This makes the fish much simpler, does not need to be fried, saves time, and tastes good.

Spicy crab ingredients: crab.

Seasoning: green onion, salt, sugar, white wine, dried chili, ginger, cooking wine, vinegar, Sichuan pepper, chicken essence, edible oil.

Method: 1 Put the meat crab in the utensil and add an appropriate amount of liquor, remove the gills, stomach and intestines of the crab after being drunk, and cut it into pieces;

2 Wash the green onion and ginger, cut the green onion into segments, and cut the ginger into slices;

3 Sit in the pot and light the fire and put the oil, when the oil is hot, add Sichuan pepper and dried chili pepper to fry the spicy fragrance, add ginger slices, green onions, crab pieces, pour in cooking wine, vinegar, sugar, salt and stir-fry evenly out of the pot and eat.

Characteristics: hemp, fragrant, fresh.

Ginger and scallion crab. Ingredients: 1000 grams of crab, 1000 grams of salt, monosodium glutamate, pepper, 15 grams of cooking wine, 750 grams of peanut oil, green onions, ginger, starch, balsamic vinegar, 25 grams of oyster sauce.

Method:1Remove the shell of the crab and wash it, and change the knife into pieces; Take a bowl and add clear broth, salt, monosodium glutamate, pepper, green onion, ginger, garlic, starch, sesame oil, oyster sauce, mix into juice and set aside.

2 Put the crabs into the pan and fry them slightly. Leave the bottom oil in the pot, stir-fry the white section of the green onion, add the crab to cook the wine, quickly cover the pot, pour in the adjusted juice, and stir evenly out of the pot.

Curry crab. Features: Spicy and fragrant, appetizing and refreshing.

Ingredients: 11 crab, 200 grams of celery, 30 grams of green onions, 30 grams of chopped coriander, 2

1 tablespoon minced red pepper, 1 tablespoon minced shallots, 1 2 onions 12 tablespoons of curry powder, 2 teaspoons of brown sugar 22 tablespoons of quotations, 1 teaspoon of soy sauce, 3 tablespoons of coconut milk, 1 2 cups of water.

Production: 1Handle the crab well, remove the gills and other inedible parts, wash and cut into pieces for later use, remove the leaves from the celery, wash and cut it diagonally into sections for later use. Shred the onion as well and set aside.

2 Stir up the oil pan, add a little flour to the crab pieces, put them in the pan, fry until the appearance is golden brown, then remove and set aside. Heat the pot, add 2 tablespoons of oil, stir-fry ingredient 2 until fragrant, add seasoning 1 and stir-fry until the curry aroma spreads, pour in the fried crab pieces, celery segments, green onion segments and seasoning 2, stir-fry and put on a plate, sprinkle with chopped coriander to complete.

So please also say the details have been passed to you, take the points Don't give points The easiest thing is to steam directly, 20 minutes is fine, get some ginger and garlic juice to match. If you think steaming is too ordinary, do it.

Stir-fried crab with green onion and ginger Spicy crab is simply steamed.

In the case of sea crab, steam. Eat with ginger and rice vinegar.