Crab Fried Bai Kueh
1.
3 swimming crabs.
2.
600g Baikui, 1 garlic sprout, 30g celery, 15g ginger.
3.
Rinse the white kuih and cut into 0.4cm thickness.
4.
Wash the garlic sprouts and cut into sections, wash the celery and cut into sections, peel the ginger, wash and cut the ginger shreds.
5.
Brush the swimming crab shell, cut off the abdominal cavity, and then cut the swimming crab in half, remove the rubber bands tied to the crab legs, break off the crab shells and clean them, remove the crab gills, crab stomach, crab heart, crab intestines, and then Cut the swimming crab into small pieces.
6.
Put an appropriate amount of oil in a hot pan and fry the cut crabs.
7.
When the swimming crabs are fried to 8 mature, pour 25g of shrimp oil and stir fry evenly.
8.
Add ginger shreds, pour in water that covers half of the ingredients, and bring the water to a boil.
9.
Pour 10g of cooking wine into boiling water.
10.
Add the white kuih and stir evenly.
11.
Add garlic white, cook on medium heat until the white kuih is delicious. When the soup thickens, add 1g white pepper.
12.
Add 2g sugar and stir fry evenly.
13.
Add garlic leaves and celery segments.
14.
Stir-fry evenly, and the delicious crab-fried white kuih is ready.
15.
It's so delicious!
Tips:
Today this dish uses very little seasoning. The main seasoning is shrimp oil. The shrimp oil smells very stinky, but it is very fragrant. Then, it uses cooking wine and white pepper to remove the fishy, and add white sugar to improve the freshness. This dish is originally Very delicious, no need to add chicken essence! Shrimp oil has a salty taste, do not add salt.
