Braised crab
After the Mid-Autumn Festival, September is the fattest season of the year for crabs."Nine females and ten males", now female crabs are full of meat fat and are delicious no matter how they are cooked. I steamed it several times in a row. Today, I changed my way of eating it, braised crab. The taste is also very delicious. After sucking the crab meat, I didn't even miss the crab soup and used it to make some noodles. It was extremely delicious.
Recipe Recommendations
- flower crab of 2
- onion appropriate amount
- Jiang appropriate amount
- coriander appropriate amount
- salty and fresh
- burn
- ten minutes
- ordinary
Steps for Braised crab
1
Open the navel cover on the abdomen of the flower crab, squeeze the contents hard, wash the crab with a brush, and open it in two. Place in a small basin with cut face up for later use.
2
Pour some oil into the pan, heat it up, saute the ginger slices until fragrant.
3
Glue the crab slices with dry flour, then place them in a pan with side down.
4
After the crab feet turn red, add 2 bowls of water, add salt, a spoonful of cooking wine, and a little sugar. After boiling over high heat, turn to medium heat and cook for 10-15 minutes.
5
Add chopped green onion and minced coriander before starting the pan and serve.
6
Flower crabs after being cooked.Braised crab Make Tips
1. When picking crabs, pinch the small legs; the firmer they are, the more meat they contain.
2. Before cooking the cut crab, place it with the cut side facing up. When putting it in the pot, place it with the cut side facing down so the meat at the cut coagulates quickly upon heating, reducing the loss of crab juices.