Stir fried fairy crab

Dry fried fairy crab method:

Raw materials for dry fried fairy crab

Two meat crabs, about 750g, 50g minced pork, 30g rice sprouts, 10g green pepper, 10g onion, 10g asparagus, 10g celery, 10g mushroom, 15g cooked peanut, 15g shallot, 15g coriander, 150g dry pepper, 1500g refined salt, cooking wine, monosodium glutamate, sesame oil, and 1500g dry and wet starch, respectively

Processing steps of dry fried fairy crab:

1. Clean the meat crab after slaughtering, chop off the toes, chop it into small pieces, pat on the dry starch, fry it in the hot oil pan, and then remove it; add refined salt and wet starch to the minced pork, then put it into the hot pot with a little oil, until it is crisp and fragrant, and then shovel it out.

2. Set the frying pan on the fire, add the refining heat, put in the dried pepper section, fry until fragrant, then add the chopped rice sprouts and mushrooms, stir fry until raw, then add the crab pieces and minced pork, cook the cooking wine, mix the refined salt and monosodium glutamate, pour in the sesame oil, sprinkle the cooked chopped peanuts and small scallions, stir fry evenly, then remove the pot and put on the plate, and finally use the coriander to decorate.

Features: crisp and delicious, sprouts taste strong.

Stir fried fairy crab

Dry fried fairy crab is a famous traditional dish in Sichuan Province. Slice the red pepper, add cream and Douchi, stir fry until fragrant, add 12 Liang soup and seasoning, cook for 2 minutes and thicken.

Practice 1

mixed ingredients

Main ingredients: 2 meat crabs, about 750g, 50g minced pork, 30g chopped rice sprouts

Auxiliary materials: 10 grams of green pepper, onion, asparagus, celery and Lentinus edodes, 15 grams of cooked peanuts, 15 grams of shallot and 15 grams of coriander, and 150 grams of dry pepper

Seasoning / pickling: refined salt, cooking wine, monosodium glutamate, sesame oil, dry and wet starch, 1500 g refined oil (about 75 g)

operation

1. Cure the meat crab after slaughtering, chop off the toes, chop it into small pieces, pat on the dry starch, fry it in the hot oil pan, and then take it out;

2. Add refined salt and wet starch to the minced pork, stir fry it in a hot pot with a little oil until crisp and fragrant, and then shovel out;

3. Set the frying pan on the fire, add the refining heat, put in the dried pepper section to fry until fragrant, then add the chopped rice sprouts and mushrooms, stir fry until raw, then add the crab and minced pork, cook the cooking wine, mix the refined salt and monosodium glutamate, pour in the sesame oil, sprinkle the cooked chopped peanuts and small scallions, stir fry evenly, then remove from the pan and put on the plate, finally add a little garnish with coriander.

nutritive value

Crab - autumn is the best time for people to taste crab. The nutrition of crab is very rich, and the protein content is more abundant than that of pork and fish;

Cuisine

Sichuan cuisine is also a cuisine with a long history. Its birthplace is the ancient Ba and Shu states.

Practice 2

Material Science

1 crab, 1 winter powder, 20g white radish, 20g red radish, 1 onion, 1 ginger. Seasoning: A. 1 / 2 tsp salt, 1 tsp wine, a little white pepper, B. 1 tsp salt, 1 tsp sugar, 1 tsp wine, 2 tsp Sha Cha sauce

practice

(1) Wash and eviscerate the crab, peel off the crab cover completely, cut the belly into large pieces, smash the green onion and ginger and put them into the crab to marinate; slice the white radish and carrot, slice the ginger and cut the green onion into sections for standby (2). Dip the pickled crab with a little white powder, fry it in the oil pan and take it out for standby.

Oiling

Saute ginger slices and scallions in a saucepan, then add ingredients B, white radish slices, 2 cups of water and crabs to taste. Put into a casserole, add winter flour and bring to a boil.

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