Crab with jelly(sheng ze hua xie jie sai si fang cai )

Crab with jelly

Introduction:

"You can fully taste the delicacy of the crab by cooking it in the way of raw gel."

Production steps:

Step 1: remove the shell of the crab, remove the gills and lungs of the crab, wash them gently with water, chop them into 4 pieces, and chop the shell from the middle

Step 2: slice the onion and ginger together, and stir the eggs into egg liquid for standby;

Step 3: marinate the crab with seasoning (except egg and oil) for about 15 minutes;

Step 4: pour oil into the pot, take out the onion and ginger used for pickling the crab, spread them at the bottom of the pot, and stack the crab with egg liquid on top;

Step 5: close the lid of the pot and start the function of "raw gel";

Step 6: after the cooking procedure, stir out the pot with a shovel.

Materials required:

Crab: 2 (500g)

Ginger: 1 yuan

Egg: 1

Scallion: 1

Old wine: 15ml

Oil: 20 ml

Points for attention: 1, in order to avoid the loss of essence in crab shell, no matter when it is pickled or placed into the pot, the crab shells are placed inside the pits. 2, the dipping egg liquid is to keep the crab meat intact, so the meat can be evenly covered. There is no need for 3. The old wine can be replaced by the cooking wine. 4, the egg juice after the crab is processed can not be disposed of by itself, and it is not recommended to pour into the pot. 5, the sea crab has salty taste without salt.

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Sheng Ze Hua Xie Jie Sai Si Fang Cai