Stir-fried flower crabs, spicy and delicious. Come and have a wonderful "crab" encounter with me. Homemade recipe of stir-fried flower crabs with ginger and onion. The crab looks ugly, with a hard shell, two protruding eyes, and ten legs walking sideways.

Its large pliers are always ready to clamp anything around it, and its character is very ferocious, making it dangerous for anyone to see.

But no matter how ferocious it is, it can't stop humans from eating it.

It is said that thousands of years ago, people by rivers, rivers and lakes were troubled by this kind of animal. In order to deal with this annoying and ferocious animal, everyone came up with a way to scald them to death with boiling water.

But later I discovered that the scalded crab was red all over and emitted an alluring fragrance.

Someone boldly took a bite of the contents and found them delicious.

As a result, the story spread from one to ten, and the ferocious crabs became a well-known delicacy in every household.

Mr. Lu Xun once said, "The first person to eat a crab is very admirable. Who dares to eat it if he is not a warrior?" Crabs are ferocious and terrifying, and the first person to eat a crab is very brave. "The first person to eat a crab is

This is where the saying "people" comes from.

In the golden autumn of October, the south also feels the slightest "coolness".

Crabs are fat when the chrysanthemums are yellow, and this is the golden season when crabs are at their most plump. As a senior foodie, how can I be embarrassed to let down the delicious food and not have a "crab" encounter full of aftertaste?

Crabs in October, autumn in the canteen, and the coolness of the market in the early morning.

Today, I’m going to make a delicious fried crab with ginger and scallion for everyone.

Step one: choose flower crabs.

When choosing flower crabs, we must choose those with more meat.

Today I will teach you how to choose flower crabs with lots of meat: Look at the joints. Those with full joints are fatter and meatier.

Step 2: Handle the crabs.

This step is a bit dangerous. We should leave it to the stall owners and let professionals do professional things.

Step 3: Add starch.

If you want fried flower crabs to be tender and tasty, here is a little trick: evenly apply dry starch to the crab's wounds. Be careful not to sprinkle salt, not salt, not salt. Say important things three times.

Step 4: Seal.

Heat oil in the pot, the oil temperature is 70%, put the dry starch-coated side down, put it into the pot and fry it until it is slightly browned, then take it out. At this time, all the crab meat juice has been sealed.

This step is very important, we call it sealing.

Stir-fry Step 5: Stir-fry.

Cut the ginger, garlic, millet and pepper into pieces, heat the oil and put them into the pot and stir-fry until fragrant. Add half of the green onions first, add the sealed flower crabs to the pot, stir-fry evenly, add two spoons of light soy sauce, one spoon of oyster sauce, and stir over high heat.

Stir-fry quickly and add the other half of the green onions before serving to increase the aroma.

Now out of the pan, a delicious plate of stir-fried flower crabs with onion and ginger is ready.

The aroma of shredded ginger, garlic, green onions, and the spiciness of millet pepper have become more mellow after being baptized by the temperature of the oil. The sauce has been perfectly blended with the sweetness of the flower crab through the control of heat.

Whether it’s the outer shell or the plump crab meat inside, it’s irresistible.

Although crab meat is delicious and sweet, it is also cold and is best eaten with other nourishing foods.