Technology: steaming
Taste: salty and delicious
Time:
Heat: Lower heat.
Composition:
Cooking steps:
1. Wash crabs, shell them, and remove sandbags one by one.
2. The whole crab is cut into 6 strands from the foot root, one for the big crab foot and two for the small crab foot, and the crab shell is not cut for use.
3. Prepare the right amount of garlic and salt and put it into the boiling water pot. The amount of water is generally about 1.5 times that of egg liquid.
4. Add the crab broth, blanch for about 2 minutes, and remove.
5. Filtering the broken eggs can make the egg liquid more delicate.
6. Cool the boiled crab water to a temperature that is not hot.
7. Pour the boiled crab water into the filtered egg liquid and mix well.
8. The crab pieces are placed according to the crab's appearance, and the container is covered with plastic wrap or cover. If it's a home-cooked dish, steam it over medium heat. Time is related to the amount of crabs. Everyone should master it by themselves. Simmer for a few minutes after turning off the fire, then open the lid, put the crab lid in, and discolor the crab shell with residual temperature. After cooking, the appearance is perfect.
Cooking skills:
The amount of boiled crab water is 1~2 times that of egg liquid. 1 time is thick, and 2 times is tender. Personally, 1.5 times is the best.
Boiled crab water should be cooled and warmed before pouring into egg liquid, which will be more delicate after filtering.
The crab shell will not sink into the egg liquid when put last, and the finished product is more perfect.
My crab is huge, close to 500 grams, so it lays a lot of eggs. You can adjust it according to the size of the crab. In addition, there is monosodium glutamate in the original recipe of the hotel, which I think is fresh enough without putting it.