Fried hairy crab(chao mao xie )

Fried hairy crab method:

Raw materials for fried hairy crab

Eight taels of live hairy crab, three taels of yellow rice wine, two taels of eggs, two taels of pepper, one tael of green onion, two taels of wet starch, two taels of ginger, eight taels of edible oil and seven taels of refined salt.

Processing steps of fried hairy crab:

1. Wash the live crab with clean water, cut it into two pieces, remove the claw tip and navel, and dip the part of the crab belly knife with dry flour, so as to avoid the outflow of crab roe.

2. Heat the pot with 50g oil, dip the side of the crab dipped in flour downward and fry it in oil until it is light yellow. Then turn the pot over to make the feet of the crab turn red. Cook wine, add soy sauce, sugar, minced ginger, green bean meat and white soup, cover the pot and cook until the meat is cooked and tasty. Finally, add monosodium glutamate. When the soup is thick, put the starch into the water and push it over to make the marinade roll and stick to the crab shell. Pour out the oil and put it in a big round plate. Sprinkle coriander on the edge of the plate.

Characteristics of fried hairy crab:

The crab shell is bright red, the egg is slightly yellow, the color is pleasing to the eye, and the taste is mellow and delicious.

Fried hairy crab

Fried hairy crab is a famous local traditional dish in Shanghai. This dish is golden and delicious. Crab is the main material for stir frying hairy crab, and stir frying is the main cooking method. When cooking crabs, it is advisable to add some perilla leaves and fresh ginger to detoxify crabs and reduce their coldness. Crabs can be used for steaming, cooking, frying or making snack stuffing.

Characteristics of dishes

Category: Qingre Jiedu recipe Jiangxi cuisine Dieda fracture recipe Huoxue Huayu Recipe

Technology: dry fried

Taste: sweet and sour

Food: Chinese dinner

Taste: this dish is golden and delicious.

Ingredient: 500g crab

Seasoning: ginger 6 g, shallot 10 g, monosodium glutamate 3 G, salt 2 g, sugar 30 g, vinegar 20 g, sesame oil 20 g, lard (refining) 30 g, wheat flour 50 g, soy sauce 20 g, pepper 1 g, coriander 10 g, cooking wine 15 G

practice

1. Make the crab belly up, stick the bamboo stick into the navel of the crab, and the crab will die. Then put it in a cold water basin, brush the whole body of the crab with a bamboo brush, cut off the crab feet, cut off the claws, and then cut the claws into two sections;

2. Slice the crab in half, then cut it into 1.8 cm wide pieces and put them on the plate. First, sprinkle the refined salt and pepper on the crab meat, then sprinkle the flour and mix well;

3. Wash and peel the ginger, cut it into 3cm long filaments, and put it in a bowl for use;

4. Wash the shallots, cut them into powder, and put them in a bowl for use;

5. Wash the coriander, tear off the green leaves and serve in a bowl;

6. Put the iron pot on a high fire, pour in a large amount of oil, and when it is 70% hot, put the crabs in the pot and spread them out with a spatula, so as not to make them stick together;

7. When the crab is red and yellow, pour the onion and ginger into the pot and stir fry for four or five times. Add wine, soy sauce, sugar and vinegar, then stir fry, then add monosodium glutamate and stir fry, put them into the plate, and put the washed coriander on the side of the plate.

Production tips

1. When the crab is stabbed to death, do not pierce the shell, which will affect the appearance;

2. Put the chopped crab on the plate and turn it over to avoid the leakage of crab roe;

3. Two male and two female crabs, weighing about 500g.

History and culture

1. River crab is a famous freshwater crab, which is also called hairy crab or Chinese mitten crab. It belongs to Crustacea, crabs family. The cephalothorax is square and round. It is usually brownish green with strong stings and dense villi;

2. This dish and Magu wine have different flavor.

nutritive value

Crab: Crab is rich in protein and trace elements, which has a good tonic effect on the body. Crab has the functions of clearing away heat and toxin, reinforcing bone and marrow, nourishing tendons and promoting blood circulation, benefiting limbs, nourishing liver yin and filling gastric juice. It has certain therapeutic effect on congestion, jaundice, backache and rheumatoid arthritis. Crab has the function of anti tuberculosis, which is beneficial to the rehabilitation of tuberculosis.

Suitable for people

It can be eaten by the general population

1. It is suitable for those who suffer from injury, broken bones and tendons, swelling and pain due to blood stasis, residual placenta of puerpera, weak contraction of pregnant women in labor, and delayed delivery of fetus, especially crab claws;

2. People who usually suffer from deficiency cold of spleen and stomach, loose stools, dull abdominal pain, wind cold, persistent wind disease and stubborn pruritus should not eat;

3. Women with excessive menstruation, dysmenorrhea and pregnancy should not eat crabs, especially crab claws.

Dietotherapy

Crabs are cold and salty in nature and belong to liver and stomach meridians;

It has the functions of clearing away heat and toxin, reinforcing bone 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;

For congestion, jaundice, waist and leg pain and rheumatoid arthritis has a certain therapeutic effect.

The food is mutual restraint

Crab: crab can't eat with sweet potato, pumpkin, honey, orange, pear, pomegranate, tomato, cantaloupe, peanut, snail, celery, persimmon, rabbit meat, Schizonepeta tenuifolia. Eating crab can't drink cold drink, which will cause diarrhea.

Nutrients

Energy 1280.07 kcal vitamin b60.04 mg protein 98.05 g fat 64.35 g carbohydrate 80.31 g folic acid 33.87 μ g dietary fiber 2.3 g cholesterol 1362.9 mg vitamin a1988.18 μ g carotene 210.8 μ g thiamine 0.55 mg riboflavin 1.48 mg nicotinic acid 10.01 mg vitamin c7.14 mg vitamin e46.26 mg calcium 682.28 mg phosphorus 1018.54 mg Potassium 1133.44 mg, sodium 3329.2 mg, iodine 1.8 mg, magnesium 156.97 mg, iron 16.65 mg, zinc 18.76 mg, selenium 287.96 mg, copper 14.98 mg, manganese 2.51 mg

Practice guidance

1. When cooking crabs, it is better to add some perilla leaves and fresh ginger to detoxify crabs and reduce their coldness. Crab can be used for steaming, boiling, frying or making snack stuffing;

2. When steaming the crab, the crab should be tied up to prevent leg dropping and yellowing after steaming. When raw crabs are shelled, blanch them in boiling water for 3 minutes, so that the crab meat can be easily removed without waste;

three After buying the crabs, you don't need to wash them with water, put them into a clean jar or jar, add two broken eggs with brown rice, sprinkle two handfuls of black sesame to cover the crabs, and then cover the mouth of the jar with cotton cloth, so that the air can circulate, but you can't see the sun for the crabs. Take them out in about 3 days. Because the crabs absorb the nutrition from the rice and eggs, the crab belly is strong and plump, the repetition increases significantly, and they can eat well It's delicious.

4. Crab is easy to move, so it is not easy to eat cold; in addition, do not eat dead crab.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Chao Mao Xie