What crab is the best for curry crab?
Crabs like curry crabs will do.
Method 1 of curry crab
Ingredients: crab, celery 200g, onion, coriander, red pepper, onion, curry powder, soy sauce, coconut milk and water.
Steps:
1. Treat crabs, remove inedible parts such as gills, wash and cut into pieces for later use, remove leaves from celery, wash and obliquely cut into sections for later use, and shred onions for later use;
2, from the oil pan, put the crab pieces with a little flour into the pot, fry until the appearance is golden, and then remove them for later use. Heat the pot, add onion and red pepper, stir-fry until the curry flavor is dispersed, then pour in fried crab pieces, celery pieces and onion pieces, add soy sauce and coconut milk, stir-fry and serve, and sprinkle with coriander powder.
Practice 2
Ingredients: Eriocheir sinensis, citronella, parsley, dried onion, red pepper, garlic and scallion.
Accessories: turmeric powder, curry powder, salt, sugar, red pepper oil, coconut milk, water and flour.
1, buy a live crab, insert a chopstick from the tail of the crab near the middle of the crab shell until it reaches the head, then shake it left and right twice and take out the chopsticks for about 2 minutes.
2. Break the crab shell, use it to split the crab into two parts from the middle, scrape off the viscera such as crab gills, and keep the white crab meat, then chop the crab into large pieces, cut off the small pointed claws at the end of the crab claws (it is easy to prick the mouth without meat), separate the crab claws along the joints with a knife, and then break the crab claws with the back of the knife, so that it is easy to taste, and wash the separated crab claws with water slightly;
3, crab meat can be marinated with some salt and white wine 15 minutes, or it can be marinated, and it will be more delicious to eat crab meat directly;
4. Slice citronella, cut parsley into 3cm long sections, remove seeds from pepper and cut into 3cm long shreds, cut garlic into powder, cut Jiang Ye into powder, peel dried onion and cut into thin slices;
5. Pour the oil into the pan (the amount of oil is larger than the usual amount of cooking). After the oil is warm, add Jiang Mo, minced garlic and dried onion slices, stir-fry them for about 1 minute. After smelling the fragrance, add the citronella slices, stir-fry them again, turn to low heat, and add turmeric powder and curry powder respectively.
6. Before taking out the pot, sprinkle with parsley and drizzle with Chili oil.
Taboo of Thai curry crab
1, because curry has a certain stimulating effect on the stomach, excessive gastric acid secretion can cause gallbladder contraction and induce biliary colic. Patients with gastritis, chronic cholecystitis and ulcer are contraindicated.
2. For people who are sick and taking medicine, it is necessary to avoid Thai curry crabs.