Crab racing
Overview
Sai crab is a well-known traditional dish. When I was a child, the crab at family dinners was made with croaker meat and eggs. At that time, croaker was rationed every month, so we were not rare at that time. I remember that not long after I started working, I bought a cookbook and wanted to learn how to cook. It looked like all the delicacies from the mountains and seas, and the ingredients were impossible to obtain. Moreover, it was not like now that you can buy whatever you want to eat online as long as you have money. So for that cookbook, I actually just knew the names of the dishes in it, and I couldn't. In practice, not to mention that there is a dish called crab racing. It seems that the ingredients are what my family can get, which is croaker and eggs, so I followed the recipe step by step and learned it. It is quite impressive, the taste is very fresh and tender, and the color is also very realistic, yellow and white. When poured with ginger vinegar sauce, the taste of crab comes out immediately. Today, making a crab dish with Longli fish is also a delicious quick dish. The meat of Longli fish is fresh and tender, with garlic clove meat, so it tastes very much like crab meat. After it is cooked, pour it with ginger vinegar sauce. The taste of ginger vinegar is particularly strong, which brings out the taste of crab. Or it can be directly dipped in ginger vinegar sauce. It is also very delicious and appetizing. It is worth making whether it is for a banquet or a home-cooked meal.
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Ingredients
Steps
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Rinse the Longli fish after thawing, wipe dry, sprinkle a little salt with a little salt for the flavor and firmness of the meat, add a little shredded ginger, marinate for 15 minutes
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Boil water in a pot, add Longli fish and steam over high heat for 6 minutes
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After cooling, tear the meat into small pieces with your hands
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When steaming Longli Fish, break the egg whites and egg yolks into 2 bowls
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Put the Longli fish pieces into the egg white. Because the Longli fish already has a little salty taste, there is no need to add any more salt to the egg white. The taste is just fresh. Use chopsticks to stir evenly
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Chop ginger and garlic separately
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Pour the light soy sauce and vinegar into a small bowl, add the minced ginger and garlic, then pour a little sesame oil, and the ginger-vinegar triple oil sauce is ready
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Heat the wok and pour in the oil. When the oil temperature is 70-80% hot, add the egg white liquid and stir-fry
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After the egg whites solidify into lumps, they can be served out
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Stir the egg yolks evenly, add a little oil to the pan, and fry the egg yolks into small pieces
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Pour the fried egg yolk on top of the egg white
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It’s delicious when poured with ginger vinegar sauce or dipped directly into it
