Chinese name
Fried pike crabs
Main ingredients
500 grams of peanut oil (50 grams), 15 grams of sprinkles, 4 grams of refined salt, 20 grams of minced ginger, 10 grams of sesame oil, 100 grams of rice vinegar, 50 grams of dry starch.
Whether Contain Preservatives
No
Main Nutrients
Protein
Suitable for People
For Young and Old
Side Effects
No
Storage Methods
Store at Room Temperature
Dressing
500g of Peanut Oil (50g actual consumption). Consumption of 50 grams), 15 grams of sprinkles, 4 grams of refined salt, 20 grams of ginger, 10 grams of sesame oil, 100 grams of rice vinegar, 50 grams of dry starch.
Method
①Sea crab remove umbilical cord and hard cover, remove gills and claw tip, vertical knife cut into two pieces, along the root of the crab legs chopped into 8 pieces (each leg with a section of the body). Marinate the sea crab pieces with cooking wine and refined salt for 10 minutes.
②Put peanut oil in the pot, burn to 90% hot, the sea crab pieces dipped in dry starch, into the oil, deep-fried to a golden brown, fish out of the oil, put into a large plate.
3 aroma oil, rice vinegar, each divided into two bowls; ginger minced in two dishes; with the fried sea crab on the table together with the food that is complete.
Tips
Sea crab is a crab produced in the sea, its external image of the shuttle, so it is also called the shuttle crab. It belongs to arthropods, and its scientific name is pike crab with three defects, alias sea worm, cover, and so on. Pike crab cephalothorax is rhomboid, anterior edge is serrated, cephalothoracic armor tea green, there are three bulges, so it is called the three blemishes pike crab. This crab from Liaoning to Guangdong coast are produced, to the Yellow and Bohai Sea coast is the most. Sea crabs are larger, more meat, but the flavor is not as good as river crabs. Bohai Bay sea crabs produced in April and May to produce the most fertile.
Method 2
Ingredients
3 pike crabs
Supplements
1 cup of glutinous rice powder
Seasonings
23 milliliters of soy sauce
1 dried chili pepper
8 grams of garlic paste
15 milliliters of sake
15 milliliters of ginger
15 milliliters of sugar
Sugar 15g
Maltose 15g
How to Deep-Fry Pike Crab
Ingredients: Pike Crab 3pcs, Sake 15ml, Ginger Juice 15ml
Sauce: Garlic 8g, Dried Chili Pepper 1pc, Soy Sauce 23ml, Sugar 15g, Maltose 15g
Frying Powder: Glutinous Rice Flour 1cup
1. Clean pike crabs and remove the cover and cut off the crab legs, then sprinkle with sake and ginger juice to soak for about 10 minutes to clear the fishy smell, filter the water and then coated with glutinous rice powder
2. Set the air fryer to 180 ℃, preheat for 5 minutes
3. Put the pike crabs into the pre-heated air fryer, and fry them at a temperature of 180 ℃ for about 10 minutes
4. Remove them and dip them into the sauce. Serve