What kind of cuisine is fried lake crab? What kind of local cuisine is fried lake crab? How to make fried lake crab? Fried lake crab is Zhejiang local cuisine, which belongs to Jiangsu and Zhejiang cuisine. It's nutritious and delicious. It's very popular. Let's introduce how to make fried lake crab.
Materials:
Ingredient: 500g crab
Accessories: 100g eggs, 50g mushrooms (fresh), 60g winter bamboo shoots
Seasoning: 5g shallot, 15g ginger, 20g rice wine, 3G salt, 10g vinegar, 8g starch (broad bean), 30g lard (refined)
Production method
1. Wash the lake crab with clean water, turn out the crab pocket, dig out the gills and umbilicus, split the crab body, remove the Tong, cut off the tip of the Tong, and smash it with a knife;
2. Cut off the tip of each crab, cut the crab body into 4 pieces, and cut the crab pocket along the edge;
3. Knock the eggs into the bowl and break them up;
4. Remove the stem of Lentinus edodes, wash and slice;
5. Peel, wash and slice the winter bamboo shoots;
6. Heat the frying pan on a high fire, add lard, stir fry the green onion and ginger until fragrant, drain the crab pieces with boiling water, stir fry them in the pan, add about 200ml of water, cover and boil;
7. Add Lentinus edodes and bamboo shoots, add refined salt, boil for another 1 minute, dilute with wet starch, thicken with Gouliu juice, then pour the egg liquid into the surrounding of the pan, turn the frying pan;
8. After the egg is congealed, cook in vinegar, pour lard, put it on a plate, and serve with 1 dish of ginger vinegar.
Production tips:
1. The lake crab is fresh, the best is the ball navel, the dead crab can't be eaten;
2. The size of the cut crab is suitable for maturity;
3. Before stir frying, stir the crab in boiling water to solidify the surface of the crab meat, which is not only fishy but also refreshing.
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