Home-cooked method of stir-frying crabs with ginger and onion
Crabs are ugly, hard-shelled, with prominent eyes. They walk sideways with ten feet, and two big pliers are always ready to clamp anything next to them. Its character is fierce, which makes people feel dangerous when they see it. But no matter how fierce it is, it can't stop people from eating.
It is said that thousands of years ago, people in the Jianghu were troubled by this animal. In order to solve this nasty fierce animal, everyone came up with a way to scald them to death with boiling water. But later, it was found that the scalded crab was red all over and even gave off an attractive fragrance. Someone boldly tasted the contents and found them delicious. Therefore, this fierce crab has become a delicacy for Xiao Yu.
Mr. Lu Xun once said: "The first person to eat crabs is very admirable. Who dares to eat if he is not a warrior? " Crabs are fierce and scary, and the first person to eat crabs is brave, so there is a saying that "the first person to eat crabs".
In the autumn of October, the south also feels a little "cold". When the chrysanthemum is yellow, the crab becomes fat. This time is the fattest golden season for crabs. As a senior foodie, how can we live up to the delicious food and not come to a memorable "crab" party?
Crabs in October, autumn in canteens, and chilly markets in the morning. Today, I will make you a fried crab with ginger and onion.
Step 1: Choose crabs. Be sure to choose crabs with good meat quality. Today, I will teach you a trick on how to choose fleshy crabs: look at the joints, which are full of fat and fleshy.
Step 2: Deal with crabs. This step is a bit dangerous, so let the stall owner do professional things.
Step 3: Add starch. In order to make the fried crab tender and tasty, I'll tell you a little trick: stick dry starch evenly on the wound of the crab, and be careful not to sprinkle salt, salt and salt. Say the important things three times.
Step 4: seal. Burning oil in the pot, the oil temperature is 70%. Fry the side covered with dry starch in a pan. Slightly brown can be fished out. At this point, the crab gravy has been completely sealed. This step is very important. We call them seals.
Stir-fry with strong fire
Step 5: stir fry. Shred ginger, garlic and millet pepper, add hot oil and stir-fry until fragrant. First, add half of the onion, put the sealed crab into the pot, stir-fry evenly, add two spoonfuls of soy sauce and one spoonful of oyster sauce, stir-fry quickly over high fire, and then add the other half of the onion before taking out the pot to increase the flavor.
Now, a delicious dish of fried crab with onion and ginger is ready. The fragrance of shredded ginger, garlic and onion, the spicy taste of millet pepper have become more and more mellow after the baptism of oil temperature, and the sauce has been perfectly blended with the sweetness of crab after the temperature has been mastered. Whether it is the shell or the full crab meat inside, people can't stop.
Although crab meat is delicious and sweet, it is also cold, so it is best to eat it with other nourishing foods. People with cold constitution and gout, remember to eat less or not!