Noodle crab

Overview

The crab I used to make the noodle crab this time is Chongming hairy crab, formerly known as Chinese mitten crab. Because the two large claws have velvet like hair, Chongming people call it hairy crab. It is an authentic local dish with Shanghai characteristics. I think the most delicious thing in this dish is actually the gnocchi. The plump crab roe and delicious soup are all collected in this gnocchi. It is soft, glutinous, salty and delicious, and has an aftertaste. A dish of meat and vegetables, staple food, and some Chongming old liquor is Nuoba's favorite way to eat it together.

Tags

• hot dishes
• old man
• autumn recipes
• local cuisine
• dinner
• banquet
• cooking wine
• edamame
• flour
• hairy crab
• light soy sauce
• old soy sauce
• onions
• sugar
• ginger
• salt

Ingredients

Steps

1. 1 Wash the crabs, cut them in half and set aside. Prepare a small bowl of flour;

   

2. 2 Add a small amount of cold boiled water to make a thicker batter;

   

3. 3 Heat oil in the pan, turn down the heat and add a spoonful of batter;

   

4. 4 Press the cut surface of the crab onto the batter, hold it still for a while until the batter is fixed and the crab does not fall over;

   

5. 5 Push the fixed crab dough to one side and make the rest one by one;

   

6. 6 When the bottom of the noodle tray is golden brown, serve it out and set aside;

   

7. 7 Wash the shelled edamame and set aside;

   

8. 8 Heat oil in the original pot, stir-fry onion and ginger until fragrant, add edamame and stir-fry, then add prepared crab dough;

   

9. 9 After stir-frying for a while, add cooking wine, light soy sauce, dark soy sauce, salt, sugar and water, cover and simmer until the water is almost level with the ingredients;

   

10. 10 After the soup is drained, sprinkle with chopped green onion and serve. It will be very fresh without adding chicken essence.