Learn to cook

Chapter 26 Fried Scallion Crab

raw material:
About 250 grams of flower crab, 20 grams each of sliced ​​ginger and scallion, appropriate amount of lard, garlic, salt, monosodium glutamate, sugar, soy sauce, starch, sesame oil, cooking wine, and pepper.

Production process:

1. After slaughtering the flower crab, put the belly up on the cutting board, chop it open on the midline of the navel carapace with a knife, remove the crab cover, scrape off the gills; chop off the claws, cut each claw into two pieces, and then use Crack the crab shell with a knife, and then cut each half-length crab body into four pieces, each with a claw, for later use.

2. Heat up the frying pan with high heat, add lard oil, heat to [-]% boiling, add flower crabs, soak until cooked, and remove.

3. Leave a little oil in the frying pan, stir-fry ginger slices, scallions, and garlic on the stove. When the fragrance comes out, add crab pieces and stir-fry well, followed by cooking wine, water, salt, sugar, soy sauce, monosodium glutamate, etc., add Cover and cook for a while. When the water in the pot is almost dry, add lard, sesame oil, pepper, etc., stir well, thicken with starch, and then take it out of the pot.

Nutritional effect:

Crab meat contains more than ten kinds of free amino acids, among which glutamic acid, glycine, arginine, alanine, proline and histidine are more abundant.In addition, the iron content is 5-10 times higher than that of ordinary fish.

Tips

Patients with spleen and stomach deficiency, loose stools and diarrhea, and women with dysmenorrhea should not eat it.

(End of this chapter)