condiments

Two swimming crabs

Spaghetti thumb

Xinsi

Scallion shredded 5 inches

Ginger is half white as onion.

Coriander foam equals shredded ginger.

condiment

See the crab juice recipe.

A little soy sauce

Grape seed oil, or other edible oil with no obvious taste, olive oil, sunflower oil, corn oil, etc. 10ml。

Five-year flower carving right amount

How to make noodles with whole crab?

Take crabs with good meat quality, remove the legs, because the legs are neat, and steam them back 10 minutes. Portunus is recommended here, otherwise I envy you for eating the king crab of pine leaf crab.

In addition, take clear water to boil, then cook the crab legs, remove them immediately after discoloration and put them in ice water to keep the meat quality intact as much as possible.

A pile of leg shells, broken body shells and joints.

As soon as the leg meat is removed, the body is removed. In the past, crabs were all eaten by themselves, and their shapes were not particular, so they were very skilled. Now the meat should have a shape and the shell is not broken, which is quite embarrassing …

After taking out the crab, take a crab shell to keep its complete shape, separate the excess juice from the paste in the shell, mix well and put it in a container.

Depending on the amount of crab paste, add a little carved flowers and boil to remove fishy smell to get juice, and then mix well with crab meat. It's called crab sauce. If the crab is really stunted and there is no crab paste, you can add a little seafood-flavored sauce such as Yaozhu sauce or Shacha sauce, but not too much. It needs to be sticky here.

Xinsisi: Shred chopped green onion, peeled ginger, with the same length and thickness as possible. Add coriander leaf foam and stir well. You can prepare more, and the rest can be cooked for the next meal.

Making spaghetti uses a lot of salt water, which is slightly lower than the salinity of seawater, so I don't like making spaghetti at ordinary times, wasting too much water and salt. Take out the noodles with ice water, cool, dry, and mix well with crab paste until it thickens.

Set the plate, base it with shredded pork, put the crab leg meat, add a little shredded pork on it, sprinkle some soy sauce on the leg meat and pour in oil. The oil should be stained with the soy sauce and shredded pork, and a spoonful of crab juice should be added around the noodles to mix the noodles. The spices at the bottom provide a stimulating fragrance and spicy taste, and the top is burnt when it is rolled by oil, which is the same as the principle of oil sprinkled noodles. Soy sauce and vinegar have the same principle. After heating, they can remove the pungent smell, and more importantly, they can be opened without boiling, such as the production of sushi vinegar.

Throw away the crab shell, mix well and eat.

skill

It is suggested that Huadiao wine should only be brewed for five years, with better flavor and moderate price, which has a position in China.

It's best to use crabs in the Mid-Autumn Festival. There will be a lot of crab paste and noodles will be better.

It would be better if crab shell oil and sesame oil could be cooked together. I splashed it with tasteless grape seed oil, which aroused the smell of crab meat. I think crab oil will be better.

Double stove operation, after adding water to the cooked noodles, directly mix with the freshly fried crab paste, and then use it after frying, because the crab paste will smell fishy when it is cold. I feel that noodles do not need ice water, but can be washed with cold water. This is the first time to make noodles, and I just chose the model according to my previous taste. In fact, it is best to use finer noodles, such as car noodles and bamboo tube noodles, which are easy to agglomerate. In the finished product, the noodles are all under the crab shell, more like bonsai, and the visual experience will be good.

The crab juice should be concentrated to at least half of the water, and the crab shell must be baked to get burnt spots or the taste will get worse. Finally, you can boil the juice first and then pour it. The steam on the table is very fragrant and promotes appetite.