Noodle crab
The crab I used to make the noodle crabs this time is "Chongming old hairy crab", formerly known as Chinese mitten crab. Because its two large claws are as hairy as wool, Chongming calls it "old hairy crab", which is a typical local dish in Shanghai.I think the best food in this dish is actually this dough pimple. The plump crab roe and delicious soup are all collected in this dough pimple. It is soft, waxy, salty and fresh, with a smooth aftertaste. Meat and vegetables, a staple food, and some Chongming old Baijiu are the most favorite food for Nuo PA.1. After sticking the powder on the cut of the crab, the crab roe can be prevented from losing. Deep fry the cut with flour to seal the crab roe and crab meat;2. To eat crabs, we should do "three removing": removing gills, stomach and intestines;3. Crabs are cold in nature. Avoid eating the same foods as crabs: persimmons, peanuts, pears and cold drinks.
Step 1 . 1. Brush the crab clean, cut it in half for later use, and prepare a small bowl of flour;
Step 2 . 2. Add a small amount of cold water to make a thicker batter;
Step 3 . 3. Heat the pot with oil, reduce the heat, and add a spoonful of batter;
Step 4 . 4. Press the cut surface of the crab onto the batter, hold it and let it rest for a while until the batter stabilizes and the crab does not fall over;
Step 5 . 5. Scrape the fixed crab dough aside and prepare the rest one by one;
Step 6 . 6. Take the bottom of the noodle holder with a golden color and serve as a backup;
Step 7 . 7. Wash the shelled edamame and set aside for later use;
Step 8 . 8. Heat oil in the original pot, stir fry scallions and ginger until fragrant, then add edamame and stir fry, and finally add the prepared crab dough;
Step 9 . 9. After stir frying for a moment, add wine, light soy sauce, dark soy sauce, salt, sugar, and water. Cover and simmer until the water is about equal to the ingredients;
Step 10 . 10. After collecting the soup, sprinkle with chopped scallions and serve. It's already very fresh without adding chicken essence.
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