Stir-fried crab is a dish with crab as the main ingredient.

Chinese name

Fried crab

major constituent

sabotage

condiment

Salt and oil

craftsmanship

deep-fry

working methods

1. Wash crabs, add oil to the pot and add crabs.

2. Add a little salt and water. Cover and stew for a while.

Wait until the water is dry.

Bingzhou Fried Seafood Restaurant is the most localized restaurant with Xiamen characteristics. Xun, the meaning of crab in Minnan dialect. Fried crab in Bingzhou is a fat crab selected from Bingzhou. Stir-frying is a characteristic of Xiamen, which is to seal the crab meat with ginger and fry it dry. The crab meat is full of ginger and crab flavor.

Chinese name

Bin Zhou Jianzhong

primary raw materials

mosquito

Does it contain preservatives?

no

Storage method

You can eat.

condiment

Salt, wine, etc.

quick

navigate by water/air

A guide to the nutritional value of special dishes.

Restaurant introduction

Bingzhou Fried Seafood Restaurant is the most localized restaurant with Xiamen characteristics. Xun, the meaning of crab in Minnan dialect. Binzhou is located at the intersection of the river and the sea. Because of its unique geographical location, it can produce thousands of tons of Scylla serrata and Gypsum Crab every year, which is also called "Three Treasures of Bingzhou" with Longtu and Crab. Mr. Chen Kuncheng, the founder, carefully studied the "Three Treasures of Bingzhou", introduced the concept of "healthy, fresh and delicious" on the basis of ancient cooking methods, and created the "Three Treasures of Bingzhou"-fried cups, earth dragon soup and oyster fried. [ 1]

The secret of Jianzhong Hotel's delicacy lies in the uniqueness of raw materials. Most raw seafood lives at the junction of fresh water and seawater in Bingzhou. The water is rich in nutrition and looks particularly fresh and delicious when it grows up.

Cuisine characteristics

Fried crabs in Bingzhou is an ancient tonic method that has been circulating for hundreds of years. It is cooked by secret methods, such as selecting top-grade cream crabs and old ginger. The frying method is a characteristic of Xiamen, that is, the dried crab meat is sealed with ginger, and the crab meat is filled with ginger flavor. Because the crab itself tastes good, the chef specially highlights the original flavor of the crab when making it, and the diners will feel the taste of the crab with a bite.

working methods

Cut the whole pheasant in half, add seasoning, such as salt, wine and egg yolk mixed with a lot of Jiang Mo, put it in an oil pan, and slowly fry it with slow fire until the crab shell turns red. The key to frying crabs is to master the heat. Too much fire is easy to fry crab meat, but too little fire is tasteless. When the fried crab is just cooked, the crab shell is bright red, and the aroma of crab meat comes to the nose, which makes people's index fingers move.