Poached crab meat

How to make the steamed crab meat

Raw materials for making purse crab meat:

Ingredients: 50g crab meat in cans, 3 eggs.

Ingredients: 25g Shuifa mushrooms, 25g Shuifa Yulan chips, 2.5G cooked ham, 100g rape leaves.

Ingredients for making purse crab meat:

5g cooking wine, 1.5g refined salt, 25g pig fat meat, a little wet corn flour, 15g flour, 500g peanut oil (about 20g consumption).

The process of making the steamed crab meat is as follows:

1. Peel the crab meat, chop it with mushrooms and slices of Magnolia, put it in a bowl, add cooking wine and refined salt, stir it into stuffing, and squeeze into 20 balls. Beat the eggs into a bowl, add a little wet corn flour and salt, and stir well. Cut a few rape leaves into small pieces, and cut the rest into fine threads.

2. Put the hand spoon on the fire to heat, wipe the spoon with pig fat, pour the egg liquid into the hand spoon (about a small spoon), and spread it into the egg skin. When the egg liquid is not completely solidified, put a portion of crab meat stuffing in the middle, then fold the egg skin in half, gently press it with chopsticks, and then vertically clamp the stuffing in the middle with chopsticks. When the egg liquid is completely solidified, take it out and put it on the plate to form a pouch of crab meat.

3. Put the flour into a bowl, add a little water and stir it into a paste. Dip the paste with chopsticks and put it on the stuffing belly of poached crab meat. Sprinkle some ham and rape on it. In a frying pan, add peanut oil and heat it to 60% heat. Add shredded rape and fry until dark green. Remove the oil and sprinkle it on a plate. Continue to sit on the fire in the oil pan and heat it to 70%. Put in the purse and fry the crab meat until golden. Take it out and place it on the rape pine.

Poached crab meat

Ingredients: 50g crab meat in cans, 3 eggs.

Ingredients: 25g Shuifa mushrooms, 25g Shuifa Yulan chips, 2.5G cooked ham, 100g rape leaves.

Seasoning: 5g cooking wine, 1.5g refined salt, 25g pig fat meat, a little wet corn flour, 15g flour, 500g peanut oil (about 20g consumption).

[practice]

1. Peel the crab meat, chop it with mushrooms and slices of Magnolia, put it in a bowl, add cooking wine and refined salt, stir it into stuffing, and squeeze into 20 balls. Beat the eggs into a bowl, add a little wet corn flour and salt, and stir well. Cut a few rape leaves into small pieces, and cut the rest into fine threads.

2. Put the hand spoon on the fire to heat, wipe the spoon with pig fat, pour the egg liquid into the hand spoon (about a small spoon), and spread it into the egg skin. When the egg liquid is not completely solidified, put a portion of crab meat stuffing in the middle, then fold the egg skin in half, gently press it with chopsticks, and then vertically clamp the stuffing in the middle with chopsticks. When the egg liquid is completely solidified, take it out and put it on the plate to form a pouch of crab meat.

3. Put the flour into a bowl, add a little water and stir it into a paste. Dip the paste with chopsticks and put it on the stuffing belly of poached crab meat. Sprinkle some ham and rape on it. In a frying pan, add peanut oil and heat it to 60% heat. Add shredded rape and fry until dark green. Remove the oil and sprinkle it on a plate. Continue to sit on the fire in the oil pan and heat it to 70%. Put in the purse and fry the crab meat until golden. Take it out and place it on the rape pine.

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