Crabs from the wind
By VicentaLakin
Crabs are a classic Hong Kong-style dish, known as "Brooky Garlic + Fresh Crabs", which combines a variety of recipes and post-hotel cooking techniques, and breaks it down in the "Crab Crab Cracking Crab" procedure,5 so that it can be lumbery, garlic corrugated, and recommend a "zero failure" scheme for you, and families can recreate the smell of a big steak。
Recipe Recommendations
- swimming crab 3 only
Steps for Crabs from the wind
1
live mother-cub crabs 300-400 g/f, shells 15 cm wide, krabpas orange red, crab feet strong. open the umbilical cap, gills, stomachs (triple packs), hearts (six horns), crab cream。
2
Krab identity of 4 pieces, cracking of the back of the crab cutlery and cutting of thin potato sodium lock juice
3
salt 3g + wine engraved 15ml + white pepper 1g + ginger 10g, with a small amount of starch sauce and 15min to freeze the pickle to go to the cold。
4
The temperature is up to 180 degrees, and the crabs are in the pot for two minutes to make their spare。
5
It's hot enough to be 200 degrees, and it's hot enough to fry 30 seconds, so crab shells can boil alone and then decorate when they're colored。
6
garlic: garlic paste under cold oil (one head/crab) is slowly blown up to the twilight of 150°c, which is immediately recovered, and the remaining temperature will continue to deepen the colour and prevent the charred. scrambled: the residual oil is dried with pepper + soybean (optional) accelerants, pouring into a thick pellets of 40-50g japanese bread, burning with 2g salt, 3g sugar, 1g pepper salt, and continuing to be fried to golden yellow flannels with clear particles。
7
Crabs fall back into the pot and can get out of the fire in 20 seconds with the gold sand; the shell is not too thin for too long。
8
Finally, you can put onion flowers, red pepper drops, and you can come out with pans。Crabs from the wind Make Tips
Crab clean-up, double-fried, cold-oiled, slow-earthed, dry baked bread, 20 seconds of flat-and-fire