Fried Vermicelli with Hairy Crab

Fried Vermicelli with Hairy Crab

by White~fog

4.6 (1)
Favorite

Difficulty

Normal

Time

20m

Serving

2

"Autumn breeze sounds and crab feet are itchy". From cold dew to the beginning of winter, Taihu crabs are on the market in large quantities. As the saying goes: "Crab flavors are delicious on the table." Taihu crabs have high nutritional value in addition to their delicious taste. The method is to make it into fried hairy crab vermicelli. The deliciousness of Taihu crab collides with the fans, and it is very delicious. In fact, the family thinks that the fans are more delicious than the hairy crabs!"

Ingredients

Fried Vermicelli with Hairy Crab

1. Brush the hairy crabs, place the crab belly up, peel off the soft cover at the bottom, and then divide the crab in half with a knife.

Fried Vermicelli with Hairy Crab recipe

2. Prepare all the ingredients for fried vermicelli with hairy crabs.

Fried Vermicelli with Hairy Crab recipe

3. Water mill rice cake slices, then blanch the rice cake and vermicelli in water.

Fried Vermicelli with Hairy Crab recipe

4. Add a little water to the wheat flour to make a paste. Dip the cut part of the hairy crabs with a little flour.

Fried Vermicelli with Hairy Crab recipe

5. Pour more oil in a medium-to-small heat pot, add ginger slices, and fry the powdered crabs.

Fried Vermicelli with Hairy Crab recipe

6. After all the crabs are fried, stir fry until the crabs change color.

Fried Vermicelli with Hairy Crab recipe

7. Add appropriate amount of cooking wine and water.

Fried Vermicelli with Hairy Crab recipe

8. Add light soy sauce, dark soy sauce, a little soft sugar, and rice cake vermicelli together.

Fried Vermicelli with Hairy Crab recipe

9. Add salt when the soup is about to dry, and put the remaining batter in the pot.

Fried Vermicelli with Hairy Crab recipe

10. Stir evenly to get out of the pot.

Fried Vermicelli with Hairy Crab recipe

Tips:

Fans should choose smooth and strong, flexible and resistant to boiling, it will break when cooked, and the paste will affect the taste. So choosing a good fan is the key. When choosing potato fans, we must first look at the color. For high-quality fans, the color should have a certain degree of transparency, uniform color, and good gloss.

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