& gt& gt More practices of Eriocheir sinensis 1. Respectively cleaning and shredding sea cucumber, scallop and fish maw;
2. Shred onion and ginger for later use;
3. Beat the egg yolk evenly and fry the egg skin in a hot oil pan;
4. Shell prawns and wash them for later use;
5. Add water into the starch bowl to make wet starch;
6. Wash and cook the red crab, remove the crab cover, dig out the meat and put it in a bowl. Add 3 grams of shredded sea cucumber, dried bass, shredded fish belly, shredded onion and ginger, refined salt and yellow wine, mix well, and add 10 slices of crab shell meat respectively;
7. Chop prawn meat and pork fat into fine mud, add 3g of refined salt, 50g of clear soup, 3g of yellow wine and sesame oil, mix well, smear on crab meat, put it in a cage, steam until it is 90% ripe, and take it out;
8. Beat egg whites into egg bubbles, spread them on the shrimp paste of crab shells, decorate them with coriander leaves, yellow egg skins and red peppers into various patterns, steam them in a cage, take them out and put them around the disk;
9. Add100g clear soup, 4g refined salt and 4g yellow wine to the pot to boil, skim the floating foam, hook it with wet starch, pour it on the crab shell, and put a white chrysanthemum carved from a white radish in the center of the plate. Raw materials of Huang Liu blue crab.
Blue crab (or white crab) 1000g, 3 eggs, a little onion and ginger slices, 50g flour, crude oil 100g, 25g yellow wine, refined salt 10g, 2g monosodium glutamate and 20g water starch.
prepare
1. Wash the crab, remove the claw tip and umbilical cap, peel off the crab shell, dig out the stomach sac and the aquatic plants on both sides, wash and drain, cut into pieces, pat the claws loose with the back of a knife and sprinkle with flour for later use.
2. Heat the wok on a large fire, put it in an oil-lubricated wok, put 50g of oil in the wok to heat it, stir-fry the onion and ginger slices, and then push the crab pieces until the crab shells change color, that is, add yellow wine, white soup (250g), salt and monosodium glutamate, cook for 3min, and thicken the water starch. Making method of double-flavored blue crab —— How to make double-flavored blue crab
Menu category: Zhejiang cuisine
Recipe ingredients: blue crab
Recipe accessories: coriander, etc.
Keyword tag: food
Learn to cook: teach you to cook two kinds of blue crab dishes: Zhejiang cuisine (such as fried shredded chicken with green vegetables)
Cooking techniques and tastes: other (such as formula cantaloupe juice), salty (such as formula roast turkey)
Source: Recipe Network
Ingredients: 750g crab meat180g sea eel150g fat 200g.
Accessories: egg white 100g
Seasoning: coriander 20 g, shallot 30 g, ginger 30 g, salt 4 g, yellow wine 30 g, monosodium glutamate 3 g, vinegar 5 g, starch (broad bean) 20 g, lard (refined) 50 g, and double-flavored crab making method: 1. Slaughter and clean the sea eel, cut the meat clean and chop it into mud;
2. Add refined salt and water 100 ml to the fish paste, stir vigorously, add 50 grams of egg white and mix well with monosodium glutamate;
3. Put the wok in medium fire, add cooked lard, chopped green onion, Jiang Mo and crab meat, stir fry, then add refined salt, yellow wine, a little monosodium glutamate and vinegar, stir fry thoroughly, and take it out for later use;
4. Cook the pork fat in a pot, cool it, cut it into circular pieces with a diameter of 5 cm and a thickness of 0.7 cm, and poke several holes one by one with a knife;
5. Take a plate and sprinkle with a layer of dry starch;
6. Mix 50g egg white and dried starch into paste;
7. Put the pork fat slices into the paste, hang them evenly and spread them on a starch plate;
8. Divide the fried crab meat into fat slices, cover them with minced fish, and decorate them with crab roe and coriander leaves;
9. Heat the wok, add lard to wet the bottom of the wok, arrange the crab cakes in the wok (the fat is attached to the bottom of the wok), and fry on low heat until the fat crusts;
10. Add cold oil, submerge the surimi, fry until the bottom is golden, and take it out;
1 1. Wash the blue crab, uncover the gills and sand surface, wash it again, put it in a plate, add onion and ginger slices, sprinkle with yellow wine, and put it in a cage for steaming;
12. Cut off the toes of steamed blue crabs, cut each crab into 8 parts, pat the feet and crack them, put them at both ends of the waist plate according to the original crab shape, and install the original crab cover;
13. The crab cake is placed in the center of the plate, and the gap is lined with coriander and shredded ginger, and served with 2 small plates of vinegar.
Dietotherapy function:
Has the effects of strengthening waist and tonifying kidney, promoting digestion, resolving food stagnation, invigorating spleen and nourishing heart, and calming nerves.