Black soy crab
Overview
The eighth month of the lunar calendar is a good time to eat crabs. At this time, the female crab paste is yellow and meaty, and tastes delicious. Whether it's steamed, stir-fried, deep-fried or porridge, it always has an unforgettable delicious taste. This time I made use of the flavor of dried black bean sauce to make this black bean flavored crab dish. It tastes spicy, salty and fresh, and one plate is not enough. The plump crab paste, protected by starch, is not wasted at all. It is really a good way to cook and taste good. If you have friends who like to eat, you can try it. . . .
Tags
Ingredients
Steps
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Ingredients: 2 hairy crabs, 20 grams of dried tempeh, 2 small red and green peppers, 3 cloves of garlic, 4 grams of light soy sauce, 6 grams of sugar, 2 grams of oyster sauce, 5 grams of cooking oil, 250 grams of cooking oil (for frying), 3 grams of cooking oil, 10 grams of corn starch, 10 grams of water starch.
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First process the crabs, wash them, break open the shell, remove the crab gills, and divide the crab into six parts.
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Assemble the raw materials, process the crab, dice the red and green peppers, and chop the garlic and ginger.
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Prepare starch and lightly coat the exposed crab roe and crab meat with starch.
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Pour 250 grams of oil into the pot. When it is 50% hot, put the crabs in and deep-fry until cooked. Put the crab lid back and put in the other crabs when they are about eight ripe. Remove after frying.
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Heat a little oil in a wok, add minced ginger and garlic, and stir-fry until fragrant.
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Add tempeh and stir-fry until fragrant.
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Pour in the crab pieces, add sugar, light soy sauce and oyster sauce, season and stir-fry evenly.
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Add red and green peppers and stir well.
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Finally, pour in the water starch, stir-fry evenly, and serve on a plate.
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Beautiful black soy crab is ready. . . .
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Finished product.
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Finished product.
