Cucumber and Hibiscus Crab
Overview
All kinds of crabs are indispensable on the autumn table. Today's swimming crab with cucumber and egg white is refreshing and delicious, a rare treat for guests!
Tags
Ingredients
Steps
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Prepare materials
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Uncover the swimming crabs and clean them
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Cut off the feet, cut the body part into small pieces, add appropriate amount of salt, ginger and white wine and marinate for about ten minutes
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Peel and cut most of the cucumber into small pieces and set aside, and cut the remaining part diagonally into thin slices for decoration
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Beat the egg whites and set aside
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Heat the oil in the pot until it is 90% hot, fry the marinated crabs until cooked, remove and drain
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In another pan, use a small amount of remaining oil to fry the egg whites until they change color
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Add diced cucumber
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Add the crab and stir-fry for a few times, add white vinegar and chicken essence and stir-fry evenly
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Plating
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Finally, put the crab shell on it
