Cooking with crab roe oil is a great way to make dishes that are not only tasty, but also greatly enhance the quality of the dishes. Extremely ordinary vegetables, tofu and crabmeat, crab oil a dab, the bottom is not the same, called "crabmeat cabbage", "crabmeat tofu". Crab roe oil is worthy of seasoning to do the dishes are suitable for both. Here are 5 dishes with crab oil to the reader.
1. Fried shrimp and crab
Materials: 300 grams of shrimp, 50 grams of crab oil, half an egg white, refined oil, cooking wine, refined salt, white pepper, starch, monosodium glutamate each appropriate amount.
Method: first shrimp with light salt water, and then rinsed with clean water, absorb the water. Shrimp with refined salt, monosodium glutamate, white pepper, mix well, add beaten egg white and starch sizing, placed in the refrigerator in the freezer to wake up about 1 hour. Wok heated, add refined oil, until the oil temperature rises to 50-60% hot, under the shrimp stir-fry until browned. The bottom of the pan to leave some oil, put the crab oil slightly stir-fried, that is, cooking wine, add water starch thickening, adjust the taste, and then put the shrimp stir fry evenly can be.
Features: jade white with red cream, tender and delicious.
2. Crabmeat tofu
With: crabmeat (i.e., crabmeat, crab meat, crab paste mixture) 150 grams, 1 box of endothelial tofu, 15 grams of parsley, 15 grams of ginger, cooked lard 25 grams of cooking wine, salt, sugar, white pepper, starch, monosodium glutamate, and so on, each appropriate amount.
Method: first frying pan hot, under the cooked lard, to be melted lard that is put into the crabmeat, ginger stir-fried for a few moments sheng up. The pot to stay a little oil, cut into small pieces of tofu and a small amount of water, boil over high heat, adjust the taste, put the crabmeat stir fry, under the water starch thickening can be. Sprinkle with white pepper and cilantro.
Features: fresh and tender, color and flavor.
3. fried crab butter
With: crab butter 250 grams, egg white 4, 75 grams of refined white flour, 15 grams of green onions, refined salt, spicy soy sauce, white pepper, starch, each appropriate amount.
Method: first crab butter with a small amount of refined salt, spicy soy sauce, white pepper and starch, evenly divided into 10, hand-rolled into 10 small balls. Then beat the egg white with chopsticks until the chopsticks are inserted into the vertical and do not fall down, slowly mix into the flour and stir evenly into the egg white paste.
The pot is hot, put 250 grams of cooked lard (can also be used vegetarian oil, but the color and flavor of the product is not as good as lard), until the oil temperature rises to six or seven percent hot, will be hanging crab butter ball egg white paste, one by one under the frying pan fried until browned and fish out. When the crab ball all fried, and then into the frying pan can be fried again. Serve with a plate of rice vinegar or tomato sauce.
Features: Crispy on the outside, tender on the inside, fresh and flavorful.
4. Crab seafood soup
Raw materials: 150 grams of crab roe oil, shrimp, squid, sea cucumber, 50 grams of small yellowtail meat, 1 egg, 25 grams of carrots, 25 grams of parsley, 15 grams of starch, 15 grams of ginger, 1000 milliliters of broth, wine, salt, white pepper, monosodium glutamate and other appropriate amount.
Method: first carrots boiled and chopped into fine powder, shrimp wash and dry water, plus refined salt, monosodium glutamate, white pepper, etc. Mixed, plus starch sizing. Small yellowtail meat, squid, sea cucumber also cut into small dices sizing. Then knock the egg into a bowl, add 3 grams of starch, 15 ml of water and stir into the egg water starch.
In a soup pot, add 1,000 ml of fresh broth (water can also be used) and an appropriate amount of minced ginger, boil over high heat, and then add diced sea cucumber, diced yellowtail, diced squid and shrimp, and diced cooked carrots. To be opened again, adjust the crab butter, cooking wine, adjust the taste, and finally the egg water starch liquid slowly pour thickening, sprinkled with pepper and parsley can be.
Features: fresh and tender, delicious and refreshing.
5. Crab fish maw
Materials: 300 grams of hairy fish maw, 75 grams of crab, green onions, ginger, soy sauce, salt, monosodium glutamate, sugar, starch, cooked lard and other appropriate amount.
Method: first hair system of fish maw, cut into 5 cm long, 2 cm wide strip, into the pot of boiling water blanching, draining water. Frying pan on the heat, into the cooked lard 50 grams, to be melted into the crab 75 grams of ginger 1 gram stir-fried until the crab oil overflow, cooking into the wine 25 ml and vinegar 2 ml, plus broth, soy sauce, sugar stir fry for a few moments sheng up.
The original pot add 20 grams of cooked lard, the next shallot stirred flavor, add ginger juice water 5 ml and 250 ml of broth, fish out of the shallot, into the fish maw and half of the fried crab roe, and then add cooking wine, soy sauce, sugar and salt, high heat boil, to be burned into the taste, add monosodium glutamate and thickening with water starch, drizzled with cooked lard, and finally put the other half of the crab roe and the end of the shallots slightly stir-fried can be.
Features: Fish maw is soft, crab roe is fragrant.