In the Wang Yang sea of Cantonese cuisine, Baihua Brewing Clamp is like a bright pearl, emitting attractive brilliance. This dish is famous for its tender crab claws, rich fillings and exquisite dishes. It is a classic in Cantonese cuisine.

Raw material preparation, keep improving.

To make delicious flower-soaking pliers, we must first choose the best ingredients. The first choice is high-quality hairy crabs, whose pincers are full of meat and of high quality. Besides crab claws, stuffing is also very important. Good ingredients such as minced meat, shrimps, mushrooms, diced bamboo shoots and horseshoes are indispensable and isomorphic to become the soul of Baihua Brewing Clamp.

Filling making is full of fun.

Making stuffing is a step to test cooking. Add ginger, chopped green onion, cooking wine, light soy sauce, dark soy sauce, oyster sauce, sugar and other seasonings into minced meat, and stir until gelatinous. Subsequently, add shrimp, mushrooms, diced bamboo shoots, horseshoes and other ingredients and mix well. The filling is salty, sweet and delicious, and it is the cornerstone of the taste of Baihua brewing pliers.

Crab pliers handling, meticulous

Handling crab claws is also a technical job. Wash the crab pliers carefully to remove the crab cheeks and internal organs. Then, gently break the crab claws with the back of the knife and open the claw shell completely. Rub a little salt on the inside of the shell to enhance the flavor of crab meat.

Stuffing the stuffing in the brewing pliers is wonderful.

When the stuffing is ready and the crab tongs are processed, you can make tongs. Fill the crab claws with the stuffing with a spoon and try to fill every corner. Be careful not to compress the filling excessively, so as not to affect the soft taste of the filling.

Deep-fried, crisp and attractive.

Brewed crab claws need to be fried in a pot. Pour the right amount of oil into the hot pot. When the oil temperature rises to 60-70%, put the crab claws into the pot one by one. In the frying process, the crab claws are constantly turned to ensure uniform heating. When the surface of crab claws is golden and crisp, they can be taken out and drained.

Decorate with plates, pleasing to the eye.

Deep-fried flowers brewing pliers have attractive color and fragrant smell. When setting the plate, put the crab claws neatly on the plate and decorate them with celery leaves, lemon slices or coriander, which instantly enhances the value and artistic sense of the whole dish.

Taste and taste, with endless aftertaste.

Baihua Nian is crispy, full, tender and juicy. Fresh and sweet crab meat, salty stuffing and crisp shell are perfectly combined to form a rich taste level in the mouth. Every bite is a feast of taste buds, which makes people memorable.

Cooking skills, icing on the cake

Selection of crab pliers: Choose crab pliers with fat meat and moderate size, which is convenient for stuffing.

Matching of fillings: According to personal preference, the proportion of fillings and the types of ingredients can be appropriately adjusted, such as adding corn kernels and water chestnuts.

Frying temperature: if the oil temperature is too low, crab claws will easily absorb oil, which will affect the taste; If the oil temperature is too high, the crab claws will easily burn and lose their freshness.

Creativity of plate setting: In addition to common plate setting methods, creativity can also be exerted, such as making crab claws into the shape of flowers or small animals to add interest.