Soft fried crab oil

Soft fried crab oil method:

Raw materials for making soft fried crab oil:

Fresh crab 4kg (male navel), egg white 125g, flour 25g, starch 40g, peanut oil 750g (actual consumption 75g), monosodium glutamate 5g, cooking wine 5g, chicken soup 250ml, milk 50ml, pepper salt 25g, cooked sesame 25g, refined salt 10g.

Processing steps of soft fried crab oil:

1. Wash the crab, steam it in the drawer, take it out, lift the crab cover, take out the crab oil, wash the black film around the crab oil, select it, blanch it thoroughly in boiling water, take it out, control the water, and wait for use.

2. Put the spoon on the fire, add chicken soup, monosodium glutamate, cooking wine, refined salt, bring to a boil, put in the boiled crab oil, simmer it over low heat, take it out and let it cool.

3. put egg white into a porcelain bowl, and use chopsticks to beat continuously in one direction to form a foaming (whichever is allowed to hold chopsticks in foam). Add starch and mix it into egg white paste.

4. Heat the frying spoon and add peanut oil to heat it. At the same time, dip the crab oil evenly with a layer of flour, then evenly with a layer of egg white paste, one by one into the oil, deep fry it into light yellow, take it out, and put it into the plate.

5. Then, heat the spoon and add chicken soup, monosodium glutamate, cooking wine and essence

Characteristics of soft fried crab oil:

The color is light yellow, soft, tender and fragrant, and the taste is strong and mellow.

Soft fried crab oil

Wash the crab, steam it in the drawer, take it out, lift the crab cover, take out the crab oil, wash the black film around the crab oil, select it, blanch it in boiling water, take it out, control the water, and wait for use.

essential information

Soft fried crab oil

[cuisine] Korea

[taste characteristics] the color is light yellow, soft, tender, fresh, and mellow

Raw materials

Fresh crab 4kg (male navel), egg white 125g, flour 25g, starch 40g, peanut oil 750g (actual consumption 75g), monosodium glutamate 5g, cooking wine 5g, chicken soup 250ml, milk 50ml, pepper salt 25g, cooked sesame 25g, refined salt 10g

Production process

1. Wash the crab, steam it in the drawer, take it out, lift the crab cover, take out the crab oil, wash the black film around the crab oil, select it, blanch it in boiling water, take it out, control the water, and wait for use. 2. Put the spoon on the fire, add chicken soup, monosodium glutamate, cooking wine, refined salt, boil it, put in the blanched crab oil, simmer it over low heat, and then take it out to cool. 3, put the egg white into a porcelain bowl, and use chopsticks to beat continuously in one direction into foam (in the foam to hold chopsticks). Add the starch and mix it into egg white paste 4, then stir the frying pan, and add peanut oil to heat. At the same time, dip the crab oil in a layer of flour, then dip in a layer of egg white paste, then put it into the oil one by one, deep fry it into light yellow, take it out and put it into the plate. 5. Then, heat the spoon, add chicken soup, monosodium glutamate, cooking wine, refined salt, bring to a boil, add milk, cooked sesame, hook it into juice with wet starch, and put it into a bowl. 6. When eating, put the fried crab oil into a plate, bring a small plate of Zanthoxylum salt and a bowl of mixed sesame juice with it

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