Steamed eggs with sea crabs
material
Sea crab 1 each, 3 eggs, a little chopped green onion, 2 tsps of steamed fish and soy sauce 1/2 tsps of oil 1/2 tsps.
method of work
1, clean the crab, cut it into pieces, pat it slightly with crab tongs, blanch it in boiling water for 3 seconds, and take it out. Beat the eggs and filter out impurities for later use.
2. Don't pour out the water for scalding crabs, filter it, and cool it to about 40 degrees. Don't burn it for later use.
3. Mix the egg liquid with the water for scalding crabs according to the ratio of1:2, pour it into a deep bowl with crabs, seal it with plastic wrap, put it in a steamer, and steam for about 12 minutes until it is cooked.
4. Pour steamed fish soy sauce and oil into a small bowl, microwave heat it, pour it into the egg, and sprinkle with chopped green onion.
Tips
1 In this dish, I didn't add salt to the eggs because the sea crabs already contain salt and there is steamed fish and soy sauce.
2, steamed eggs' crabs should use fresh crabs, so the umami is enough.
3. The function of slightly scalding the crab is to instantly scald the appearance, so as to lock the sweet and delicious taste of the crab meat and prevent the crab meat from flowing out into the egg liquid, thus thinning the egg liquid.
4. To make the egg liquid steamed smoothly, first steam it with high fire for1-2 minutes, and then steam it slowly with medium and small fire.
5. To steam the custard as delicate as a cloud, the egg liquid must be filtered, preferably twice. Filter it once when breaking up, and then filter it again after adding water.
6. The hardness of custard is adjusted by the proportion of added water or broth.
Stir-fried swimming crab with ginger and onion
material
2 swimming crabs, ginger 1 piece, 2 onions, garlic 1 piece, salt, sugar and delicious soy sauce.
method of work
1, clean the swimming crab, remove the tail and crab cheeks, brush it with a brush, cut it from the middle of the crab belly, and then cut it into 6 pieces; Crab pliers are slightly broken with the back of the knife; Shredded ginger, sliced onion and sliced garlic.
2. Put a proper amount of raw flour into the dish, and evenly smear the raw flour on both sides of the diced crab (to make the crab meat tender and lock the crab meat), and the pliers and shells do not need to be stained with powder; Put more oil in the pot and heat it. First, add shredded ginger and garlic slices to stir-fry slightly, and then put all the pieces of Portunus crab into the pot together.
3, stir-fry until the color turns red, add more rice wine, appropriate amount of sugar, delicious fresh soy sauce (you can decide whether you need to add a little more salt according to your personal taste, because soy sauce itself already contains salt) and stir-fry. You can add a little water to moisten the ingredients. Sprinkle onion slices and stir-fry twice before cooking.
Steamed swimming crab
material
Portunus, ginger, balsamic vinegar, sugar
method of work
1, ginger minced.
2. Add balsamic vinegar and sugar to make a dip.
3. Wash the sea crabs clean.
4. After the water in the steamer is boiled, put the crab belly up and steam in the fire 15 minutes.
Tips
Portunus trituberculatus is a common marine crab species in the north, which is big and full of meat. Although it is not as tender as hairy crabs, it is still delicious. Sea crabs are cold, and eating them with ginger vinegar juice can alleviate the coldness and remove the fishy smell.