Fried Crab in Typhoon Shelter

Overview

Autumn is the season for eating crabs, so the autumn wind blows and crabs’ legs are itchy; the chrysanthemums are blooming, and when you smell crabs, this is the time when the crab roe is rich and oily, so don’t miss the delicious food! Crabs are rich in protein, trace elements and other nutrients, which are very nourishing to the body. However, crabs are cold food, so when eating them, you should add ginger to repel cold and kill bacteria. I usually steam or stir-fry, but today I made Typhoon Shelter Fried Crabs. The uniqueness of this dish is the unique flavor of minced garlic. It is sweet and caramel, crispy but not burnt. The aroma of minced ginger, green onion and garlic soaks into the crab meat. The crab pieces are spicy, rich and delicious.

Tags

• hot dishes
• home cooking
• autumn recipes
• lunch
• dinner
• students
• bread crumbs
• chives
• cooking wine
• crab
• dried chili pepper
• oil
• starch
• tempeh
• white sugar
• garlic
• ginger
• salt

Ingredients

Steps

1. 1 All the ingredients are ready. The amount of garlic and bread crumbs are the same. I used two heads of garlic, one chive, a few slices of ginger, and a spoonful of tempeh (78 grams) is enough. There is a crab that is always out of shape and crawls very fast. I couldn’t take a picture of it after several times

   

2. 2 Chop the onions, ginger, and pepper, cut the black bean sauce, and mince the garlic. Instead of mincing the garlic, use a knife to mince the garlic and set aside

   

3. 3 Clean the crabs, unscrew the two big crab claws at the front, then open the crab shell, remove the lungs, stomach, gills, navel, and some dirty things, and cut them into four pieces. Use the back of a knife to loosen the crab claws for easy flavoring. The top one is clean, and the bottom one is open

   

4. 4 Put the cut crabs into a bowl, pour in cooking wine, and marinate with salt, it will take about 15 minutes

   

5. 5 Prepare an appropriate amount of starch, corn starch is sufficient, then cover the crab's incisions with starch to lock in the moisture, then roll it in the starch to prepare for frying

   

6. 6 Pour oil into the pot, wait until the oil temperature rises and add the crabs. After coating with starch, the oil will not splash

   

7. 7 Remove the fried crabs and set aside

   

8. 8 Leave a little oil in the pan, then add minced garlic and fry until golden

   

9. 9 When the minced garlic is almost brown, pour in the bread crumbs

   

10. 10 Fry until golden brown, don't burn it, control the heat, preferably low heat

    

11. 11 Serve out the fried minced garlic and bread crumbs

    

12. 12 Heat the pot again, put a little oil in the pot, then add tempeh and chili and stir-fry until fragrant, then add onion and ginger, pour in a little cooking wine, add sugar and salt

    

13. 13 Pour in fried crabs, bread crumbs and minced garlic, stir-fry quickly over high heat

    

14. 14 Stir fry a few times, turn off the heat and serve

    

15. 15 Just stir-fry crabs in the typhoon shelter