Hairy crab with noodles
Introduction:
"When I was a child, there were always a lot of hairy crabs along the Qiantang River in summer. After dark, I could grab a bucket with a flashlight. A few days ago, I made an appointment with my sister to catch hairy crabs by the river, went home to deal with them, and then cooked this dish. It's very childish. "
Production steps:
Step 1: prepare the materials (cut ginger into shreds, cut scallion into sections, remove the gills and feet of hairy crab, and wash)
The second step: add a little salt, ginger, a little onion, a spoonful of cooking wine (I used wine instead of Baijiu) to make 10 minutes.
Step 3: flour, a small amount of starch, salt, five spice powder, fried chicken powder, add water to make paste. Drain the pickled crabs and put them into the paste.
Step 4: heat the oil in the pan and put the crabs wrapped in paste
Step 5: deep fry until golden yellow and remove the oil
Step 6: pour out the oil in the pan and put in the fried crab
Step 7: a spoonful of starch, a little flour, a little salt, five spice powder, add water to make a thinner paste, pour into the pot
Step 8: collect the juice, and finally add the remaining scallion, and you can get out of the pot.
Materials required:
Hairy crab: moderate
Starch: right amount
Salt: right amount
Ginger: a small piece
Cooking wine: a spoonful
Flour: right amount
Fried chicken powder: small amount
Five spice powder: small amount
Scallion: 2
Note: wrapped crab paste flour more starch less, the paste behind to adjust a bit thinner
Production difficulty: ordinary
Process: firing
Production time: 20 minutes
Taste: salty and fresh
Chinese PinYin : Mian Tuo Mao Xie
Hairy crab with noodles
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