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Anonymous users2024-02-13<> material. Ingredients: 2 fresh sea crabs;
Excipients: minced garlic bowl, breadcrumb bowl, corn starch, salt, high liquor, ginger slices, sugar.
Typhoon shelter fried crab.
Carefully clean the crab with a toothbrush, separate the crab claws and head, carefully remove the debris, rinse it with running water, cut it into pieces of moderate size, and tap the crab shell a few times with the back of the knife to make it crack.
Add two teaspoons of salt, a bottle of high liquor, 3-4 slices of ginger, mix well and let stand for about 20 minutes to taste;
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After the crab is slightly flavored, some water will come out, the water will be drained, and then evenly wrapped in a layer of cornstarch;
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When the oil in the pot is heated to 40% hot, turn it to medium heat Fry the crab meat pieces wrapped in cornstarch until the shell begins to change color The appearance is crispy The process is not easy to operate I don't have a license plate The time does not need to be fried for too long After changing color and fragrance, just turn it over and fry it again After finally taking it out, it is recommended to use oil blotting paper to absorb the excess oil.
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After frying the crab, pour out all the oil and filter it Add a little base oil to the pot Heat it over medium heat and add minced garlic to stir-fry until fragrant Then add the breadcrumbs and stir-fry until the color is slightly golden;
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Add a spoonful of salt and a teaspoon of sugar to taste the crab that has been fried before, and continue to stir-fry until the breadcrumbs turn golden brown and wrap it on the crab At this time, the house should be full of fragrance;
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Tips: 1.It is recommended to marinate seafood with high liquor, so that the seafood is very fresh and sweet, and the flavor is strong.
2.Crabs are lightly afraid of a few times with a knife, and the shell can be cracked, which is convenient for flavor, and should not be too heavy, so that the meat will be scattered too much, and the broken shell will affect the taste very much.
3.When wrapping cornstarch, you can preheat the oil on the side, pat off the loose flour and fry the crab immediately, and the time should not be too long.
4.Because the appearance of the crab is relatively wet, it will quickly dilute the cornstarch and affect the effect, if you are not skilled, you can cooperate with two people.
5.It is recommended to absorb oil after the fried crab, otherwise the heat will be relatively large.
6.When frying minced garlic and breadcrumbs, pay attention to the heat and the amount of oil, do not have too much oil, be patient so as not to stick the pan, in order to ensure that the breadcrumbs are dry and fragrant, crispy and golden in color.
7.Use salty breadcrumbs instead of sweet.
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Anonymous users2024-02-12<> material.
150g crab legs, 8 garlic, 20g bean crisp, 1 tsp sugar, 1 tbsp shichi powder, 1 2 tsp spicy bean paste.
Method
1.Wash the crab legs with a knife and crack the shell, put them in boiling water and cook them, then drain them and set aside.
2.Chop the garlic into minced pieces, put it in an oil pan and fry it until it becomes a garlic crisp, remove and drain it for later use.
3.Leave a little oil in the pot of method 2, add the bean crisp and fry until crispy, then add the crab legs of method 1 and the garlic crisp of method 2 and stir-fry evenly.
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Anonymous users2024-02-11Ingredients: 2 meat crabs, 1 large bowl of typhoon shelter seasoning, 10 grams of jujube flour, 10 grams of egg white, 1 tablespoon of avocado oil, 10 grams of green onions, 20 grams of chili peppers, 1 tablespoon of steamed egg white, 100 grams of peanut oil
Step 1
1. Cut the pieces after cleaning the meat crab.
2. Pour the Jinghe cornstarch stool mold into the egg white.
3. Add avocado oil.
4. Stir the corn starch, steam protein and avocado oil thoroughly.
5. Pour the evenly stirred sauce on top of the crab, which can keep the crab meat fresh and tender, and hang the sauce fragrant.
6. Prepare a large bowl of typhoon shelter seasoning.
7. Pour the peanut oil into the pot, after the oil temperature is five years old, gradually add the crab pieces from the crab shell, soak the oil until it turns red, and then drain the oil.
8. Wash the pot and re-put the peanut oil, immediately put in the drained crab meat after the oil smokes, stir-fry a few times, add the typhoon shelter seasoning, stir-fry over high heat, and finally add a little salt, green onions, and chili peppers and stir-fry for 1 minute.
9. Remove from the pot and serve on a plate.
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Anonymous users2024-02-10The authentic recipe for stir-fried crab in typhoon shelter is as follows:
Ingredients: 4 hairy crabs.
Excipients: appropriate amount of breadcrumbs, 2 tablespoons of cooking wine, 1 teaspoon of salt, 1 head of garlic, appropriate amount of cooking oil, appropriate amount of shallots, 1 tablespoon of chicken essence, 1 tablespoon of white pepper.
1. Cut off the tongs for hairy crabs and brush them clean with a cover spike brush. Lift the lid, remove the internal organs, cut off the navel and chop into pieces. Crush the crab claws, add cooking wine, salt, chicken essence and white pepper and marinate for 10 minutes.
2. Peel the garlic and beat it into minced garlic.
3. Pour a little more oil into the wok, add the hairy crab and fry it until it changes color, remove the oil and set aside.
4. Wash the shallots and cut them into shallots, leave the bottom oil in the wok, pour in the minced garlic and chopped green onions, and boil until fragrant.
5. Prepare half a bowl of breadcrumbs, pour them into the wok and continue to stir-fry until the breadcrumbs change color. Pour in the hairy crab and stir-fry until breadcrumbs, minced garlic and chopped green onion are wrapped in the hairy crab.
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Anonymous users2024-02-09The authentic recipe for stir-fried crab in typhoon shelter is as follows:
Tools Ingredients: crab silver, breadcrumbs, minced garlic, chopped onion, dried chili, minced ginger, chopped green onion, salt, pepper salt, white pepper, cooking oil, starch.
1. It is more recommended to use blue crab (meat crab) for fried crabs in typhoon shelters, but this time to see that the pike crab is fresh, take the shell after buying, and remove the gills, heart, stomach, and intestines from the four parts that cannot be eaten.
2. Cut each crab into 4-6 small pieces (the shell does not need to be cut), wipe the surface with some starch after drying, and season with salt and white pepper. Breading prevents crab meat and roe from being lost during cooking.
3. Take the hot oil in the pot and turn it to medium heat or slag high heat, and after the oil temperature is 6-7 mature, put the crab into the fried cook, and the crab shell can be fried again to make the shell crispy.
4. Pour out the fried oil first, leave the base oil, and add the minced garlic, onion and ginger to stir-fry until fragrant.
5. Then pour in the remaining fried crab oil, add the breadcrumbs, turn to medium-low heat and stir-fry back and forth, add pepper salt, white pepper, and dried chili flakes to taste.
6. Put the fried crab back into the stir-fry evenly, sprinkle a little green onion before starting the pot and put it on the table.
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Anonymous users2024-02-08Step 1
Ingredients: 1/2 king crab, 5 cloves of garlic, 10 dried chilies, 10 Sichuan peppercorns, 1 bowl of breadcrumbs. Seasoning: 1 tsp salt, 5 grams of chili flakes.
Step 2
Remove the back shell of the king crab, remove the heart and gill, cut off the crab legs, and cut into small pieces.
Step 3
Dried chili peppers cut into sections.
Step 4
Mince the garlic. Step 5Heat the oil and minced garlic in a pan and fry until golden brown and remove from.
Step 6
Mix the fried minced garlic with breadcrumbs and set aside.
Step 7
The oil temperature of the wok is 5 hot, fry the crab pieces for 1 minute, then remove the crab shells, fry until golden brown.
Step 8
Heat oil in a wok, add dried chili peppers and peppercorns and stir-fry until fragrant, add garlic and breadcrumbs, mix and stir-fry well.
Step 9
Pour in the crab pieces and stir well, adding the remaining garlic and breadcrumbs.
Step 10Add chili noodles and salt, stir-fry evenly, and serve.
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Anonymous users2024-02-071. Ingredients: a king crab.
2. Accessories: 50 grams of green onion, minced ginger and minced garlic.
3. Seasoning: breadcrumbs, starch, tempeh, light soy sauce, rice wine, sugar.
4. Pour 20ml of liquor into the crab's mouth first, and when the crab is drunk, brush its body and divide it into 5 parts.
5. Marinate the separated crabs slightly in white wine, and pat them all with starch for later use.
6. Soak minced garlic, ginger, green onion, and tempeh in oil for a day for later use.
7. Start the oil pan, the oil can be poured more, when 8 is hot, put the crab meat into the shivering hall, and pick it up after the garlic is fried until fragrant.
8. Leave some residual oil in the pot, pour the 4 seasonings that have been soaked for a day into the pot, add the dried chili flakes and stir-fry until fragrant.
9. Then add the fried crab, pour in light soy sauce, a spoonful of sugar, rice wine, and continue to stir-fry to taste.
10. When you see that the minced garlic is fried to brown, pour in some breadcrumbs to increase the color.
11. When the breadcrumbs and condiments are all fused into the flavor, you can pick up the plate.
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