crab foo yung(fu rong xie )

crab foo yung

Introduction:

"Crabs are rich in protein and trace elements, which have a good tonic effect on the body. Crab also has anti tuberculosis effect. Eating crab is very beneficial to the rehabilitation of tuberculosis. Crabs are cold and salty in nature, and return to the liver and stomach channels. They have the functions of clearing away heat and toxin, reinforcing bones and marrow, nourishing tendons and bones, promoting blood circulation and eliminating phlegm, removing dampness and jaundice, benefiting limb joints, nourishing liver yin and filling gastric juice. They have certain therapeutic effects on congestion, jaundice, backache and rheumatoid arthritis. Crab eating has a long history in China. According to the book of Jizhong Zhou, when King Cheng of Zhou, Haiyang offered crab as tribute, which means that the king had listed crab as imperial food at that time. There is a record of "Xie Xu" in Zhouli, which is said to be a kind of crab sauce. Jia Sixie's Qimin Yaoshu in the Northern Wei Dynasty, in addition to steaming, frying, noodle dragging and drunkenness, also introduces pickled crabs in detail. In the book crab classic, Fu Shou of Song Dynasty collected all kinds of crab eating methods. Gao Yusun, a Song Dynasty man, based on the crab classic, wrote a Book crab brief, which introduced crab products and crab dishes in detail. There is a record of eating raw crabs in zhongjilu in Song Dynasty. The cooking method of crabs is included in the diet system collection of yunguitang written by Ni Zan in Yuan Dynasty. In the Ming Dynasty, there were "agate crabs", and in the Qing Dynasty, there were "crab meat" and "crab meat". There are many famous crab eaters in Chinese history. For example, Zhang Dai, a famous crab eater in the Ming Dynasty, and his literary friends set up a crab club in October every year. They met in the afternoon to cook six crabs for each person, and wrote a special article "crab club" in Tao An Meng Yi. Li Yu, an opera theorist in the Qing Dynasty, is fond of eating crabs and is known as "crab Fairy". Every year, before the crabs come out, Li Yu saves his money and waits for the crabs to come on the market. When his family saw him, they all laughed at him for "taking crabs as life". Li Yu also claimed that the money for buying crabs was "money for buying life", and said to himself: "crabs can't be forgotten for a day in their life. When they are addicted, willing and unforgettable, they can't describe it." At the end of the Qing Dynasty and the beginning of the Republic of China, Li Ruiqing, a famous painter, had no money to buy crabs, so he drew a hundred pictures of crabs to satisfy his craving. There are also descriptions of crab feasts in the literary works Jin Ping Mei, Ming Gong Shi and a dream of Red Mansions. In the 38th chapter of a dream of Red Mansions, Cao Xueqin, a writer of the Qing Dynasty, vividly describes the crab feasts in the Grand View Garden and the way people eat crabs. "

Production steps:

Step 1: clean the crab with a small brush.

Step 2: prepare the ingredients 1

Step 3: prepare the ingredients 2

Step 4: cut the green onion, ginger and celery into small pieces.

Step 5: knock the eggs into a bowl and stir well. Mix two small spoonfuls of flour with water to make a batter.

Step 6: deal with the crab, use scissors to cut off the claws and legs, gently pat with the back of the knife to break the crab shell, then loosen it.

Step 7: clean the crab gills and internal organs.

Step 8: divide the crab into four parts with a knife.

Step 9: wrap the crab meat and crab claws lightly with a thin layer of dry flour.

Step 10: heat the oil pan, add ginger slices and stir fry until fragrant.

Step 11: fry the crabs in the oil pan and sprinkle with scallions.

Step 12: drizzle with the right amount of cooking wine, add the right amount of water, the amount of water can not exceed the crab.

Step 13: wait for the water to boil, add a little salt, pour in the batter and sprinkle with celery.

Step 14: pour the egg on the crab tightly, and turn it gently after the egg flower solidifies slightly.

Step 15: Delicious Hibiscus crab.

Materials required:

Crab: 450 G

Eggs: 2

Flour: 2 tbsp

Ginger: a bar

Onion: two

Celery: a little

Salt: a little

Cooking wine: moderate

When cooking crabs, it is better to add some perilla leaves and fresh ginger to relieve the poison of crabs and reduce their coldness. 2. The gills, sandbags and viscera of crabs contain a lot of bacteria and toxins, which must be removed when eating. 3. Drunk crabs or pickled crabs are not suitable for eating, and should be steamed and boiled thoroughly; cooked crabs stored too long are not suitable for eating; they should not be eaten with tea, and should not drink tea water when eating crabs and within 1 hour after eating crabs; crab fat is the season when persimmons are ripe, so we should avoid eating crabs and persimmons together; 4. The meat of crabs is delicious and nutritious, but dead crabs should not eat them; because crabs like to eat animal carcasses In addition, the crab body also contains more histidine, which is easy to decompose, and can produce histamine and histamine like substances under the action of decarboxylase, especially when the crab is dead, histidine decomposes more rapidly, with the longer the crab is dead, the higher the accumulation of histidine in the body The more ammonia group, and when ammonia group accumulated to a certain amount, it will cause poisoning.

Production difficulty: ordinary

Technology: decocting

Production time: 20 minutes

Taste: light

Chinese PinYin : Fu Rong Xie