Making:
1. Steam the king crab and take the meat, set aside.
2, the truffle knife into two, sweet peas blanched, to be used.
3, with olive oil will crab meat fried to golden brown, put truffles, sweet peas at the same time frying flavor, with brandy, soy sauce, sugar, salt seasoning, and then open the fire frying pot gas, you can plate.
Burst roasted king crab
Making:
1, start a pot and put ginger burst incense, cooking wine, put oyster sauce, sugar, pepper, scallions stir-fried.
2, into the pre-fried crab meat stir fry evenly, you can plate.
Crispy Shark's Fin King Crab Caps
Making:
1, egg white with water (ratio 1:0.8), seasoned and beaten well, poured into one-third of the inside of the crab shells, into the steamer to steam for 5 minutes until ripe, take out and wait for use.
2, the bottom of the pan into the chicken oil hot, down into the shark's fin, crab roe, crab meat stir-fry, add the soup seasoning, stir-fry evenly thickening, poured into the crab shells.
3, puff pastry seal, brush the surface with egg yolk, into the surface fire 220 degrees, bottom fire 200 degrees in the oven for 4 minutes until the puff pastry bulging, golden color, remove from the plate.
4, plate filled with rice balls, salad cabbage pine ball garnish can be served.
Key:
Pastry can not be too after the baking, the time should be short, so as not to affect the texture of the dish.
Roasted king crab
Production:
1, king crab into the steamer to steam 5 minutes to 6 mature, take out of the file clean legs, rewire the length of 15 centimeters, crab shells open one-sided, to be used.
2, garlic fried, mixed with parsley, to be used.
3, another pan, popping butter, down into the light cream, milk, flour, parsley and stir-fry until thickened, seasoned into a creamy white sauce, take 1 / 3 poured into the open crab knife side of the surface, sprinkle mixed garlic, into the surface of the fire 200 ℃, the bottom of the fire 130 ℃ of the oven for 8 minutes to the surface of the golden color, fragrant, remove.
4, pasta into a pot of boiling water to cook, add the other 2/3 of the white sauce into the pan, add butter to taste, fried into a plate, the top of the roasted king crab, broccoli and carrots in water, sautéed in butter, garnish with decorations can be served.
Key:
To control the heating time, to avoid losing a lot of water and dry crab meat. Don't add MSG and other freshness additives during the cooking process, which will destroy the sweetness of the crab meat.
Sautéed king crab with red pepper sauce
Making:
1, king crab into the steamer to steam 5 minutes to 6 mature, take out of the file clean legs, re-sliced into a 6-centimeter-long section, along the length of the knife to reveal the crab meat (easy for guests to eat), standby.
2, French fries into the salad oil deep-fried to golden brown, removed from the oil control, plate bottom.
3, another pot, add butter sautéed spice head, into the red pepper sauce seasoning, then into the king crab slightly burned, thickening, dripping oil, turning the pan, plate, garnish can be served.
Red persimmon pepper juice:
Red persimmon pepper 200 grams of de-tipped and deseeded, cut into strips, put into the juicer, add 80 grams of water to juice and filter, that is, into the red pepper juice.