Roasted red sticky crab

Roasted red sticky crab

Introduction:

"The nutritional value of crab meat is almost the same, but the taste is different. Fresh water crabs are best eaten as hairy crabs in Yangcheng Lake, while sea crabs are best eaten as Sanmen green crabs in Jiangsu and Zhejiang. The scientific name of green crab is Scylla serrata, also known as "midges". The meat is delicious and nutritious. It can nourish and strengthen the body. The female crab, in particular, is called "round navel red squid crab" by people in southern China and "sea ginseng". Green crab is abundant in warm shallow sea, mainly distributed in Guangdong, Guangxi, Fujian and Taiwan coastal areas, especially in Jiangsu and Zhejiang. For every 100 grams of crab meat, cholesterol only contains 125 mg (267 mg for hairy crabs). The content of cholesterol in egg is more than 4 times higher than that in egg yolk, and 12 times higher than that in crab. So there's no need to talk about crab color change. "

Production steps:

Step 1: 1. Select two female round navel crabs (commonly known as red paste green crab) with fresh and strong crab meat.

Step 2: 2. Insert a chopstick into the body of the crab, causing shock. The purpose is to keep the legs intact. Then remove the rope, clean it with a brush, open the crab shell, divide the green crab into four parts, apply salt on the incision and marinate for a while.

Step 3: 3. Heat the pan, pour in 2-3 teaspoons of oil, stir in ginger and garlic, and fry the green crab for 5 minutes.

Step 4: 4. Turn over the crab pieces, continue to fry for 5 minutes, sprinkle a little sugar, stir fry, cook in 50ml cooking wine, add the lid and cook for 5-6 minutes.

Step 5: 5. Remove the lid, sprinkle in a handful of scallion, mix well, turn off the fire, and put it on the plate.

Step 6: 6. You don't have to be very spicy to eat green crab, and you don't need to put MSG and other condiments to avoid destroying the original flavor. Delicious red squid crab, so attractive!

Materials required:

Red paste green crab: 400g

Ginger slices: 5 to 6 slices

Congduan: one

Cooking wine: 50ml

Sugar: 1 / 3 tsp

Oil: right amount

Minced garlic: a handful

Salt: 1 teaspoon

Precautions: the gills, sandbags and internal organs of crabs contain bacteria and toxins, which must be removed when eating; crabs are cold, so it's best to dip them with vinegar, ginger and onion when eating. Excessive menstruation, dysmenorrhea, pregnant women avoid eating crabs. Be sure to choose fresh, live, and must be cooked to eat. Eating deteriorated or undercooked crabs will cause diarrhea. I use the "red double happiness" brand Korean electric frying pan, with Korean electric hot pot and electric frying pan multi-purpose pot function, each only 65 yuan, Taobao available. Attached website: http://item.taobao.com/item.htm?id=15660939577

Production difficulty: Advanced

Process: Baking

Production time: 20 minutes

Taste: onion