Fried crab in typhoon shelter(bi feng tang chao xie )

Fried crab in typhoon shelter

Introduction:

"What is a typhoon shelter? Why is it popular all over the world? Many people will ask this question. From June to September every year, typhoons invade Hong Kong. In order to avoid typhoons attacking ships going in and out of Hong Kong, the Hong Kong government built a harbor for ships to avoid typhoons in the Victoria Harbour in 1862. In addition to berthing 50 large ships, many small ships also come here to avoid typhoons. There are 11 places to avoid typhoons. The largest one is Causeway Bay, which is used by local people It's called a typhoon shelter. Since the 1960s, due to environmental pollution, it has been difficult for fishermen living off the coast of Hong Kong to catch fish in the waters near Hong Kong. Fishermen who have been living in the sea for generations are reluctant to leave the sea. Some fishermen set their eyes on Causeway Bay and began to drive boats to Causeway Bay. They set up stoves and used the fishermen's special cooking methods to manage special delicacies, such as seafood, porridge, flour and noodles. The most famous ones are "fried crab with chili in the typhoon shelter", "grass shrimp in the typhoon shelter", "fried noodles in the typhoon shelter" and "egg yolk in the typhoon shelter" "Crab" and so on. Every night, colorful fishing boats stop at the shore in groups. People enjoy delicious food and performances on the rowing boats. It is a scene of singing and dancing, gradually forming a "water market". Since 1980, the "typhoon shelter" has been brought to the shore with its unique flavor. Since then, the "typhoon shelter" has quietly sprung up in Japan, Singapore, the United States, the mainland of China and Taiwan. So "typhoon shelter" is not the name of a restaurant. It's like "Sichuan flavor."

Production steps:

Step 1: clean the crab carefully, separate the crab claws and head, cut them into pieces of moderate size, and pat them on the shell with the back of a knife to make them crack.

Step 2: prepare a bowl of cornmeal.

Step 3: wash the pepper and peel the garlic.

Step 4: mince garlic.

Fifth step: add two teaspoon of salt, a bottle of high Baijiu, 3-4 slices of ginger, mix and keep for 20 minutes.

Step 6: after the crab is slightly tasted, it will give out some water, drain out the water, and then evenly wrap it with a layer of raw powder.

Step 7: when the oil in the pot is heated to 40% heat, turn it to medium heat, put the crab meat wrapped with raw meal into the pot, deep fry until the shell begins to change color and the appearance is crisp, finally remove it and use oil absorption paper to absorb the excess oil.

Step 8: after frying the crab oil, pour it out of the filter pot, add a little base oil, heat it up, and then add garlic powder.

Step 9: stir fry the fragrance, then wrap the bran under it, and stir fry until the color is slightly golden.

Step 10: add a spoonful of salt and a small spoonful of sugar to the fried crab, and continue to stir fry until it is wrapped on the crab. At this time, it should be full of fragrance.

Materials required:

Crab: two

Minced garlic: 100g

Bread bran: 100g

Raw powder: appropriate amount

Salt: right amount

Sugar: right amount

Ginger slices: right amount

Highly Baijiu: moderate

Pepper: right amount

Scallion white: moderate

Caution: seafood is highly salted with highly Baijiu, so seafood is very fresh and sweet and rich in flavor.

Production difficulty: Advanced

Technology: stir fry

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Bi Feng Tang Chao Xie