Grilled Carrot Crab

Name: Grilled Carrot Crab
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 radish; 1 piece egg; 2 tablespoons Flour; 1 tablespoon Barbecue material; 1/2 a teaspoon starch; 1/2 a teaspoon Pepper oil; Some salt; Some Arowana Oil

by Kunming Chen Chen

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

I believe you have eaten "crabs" fried by mother since childhood.

do you remember? Mother's "fried crab" is made of eggs, potatoes and pepper leaves, and the ingredients are flour.

Mom cut the potatoes into shreds, mixed them with pepper leaves, wrapped them in a roux, and scooped them into the oil pan to fry them until fragrant, fried yellow, and crispy, fry them into "crabs" and sprinkle them with salt and spicy noodles. It's hot and spicy, and it's more delicious than real crabs!

I used to eat this way when I was young, and when I grow up, I will make it myself.

Today I changed the way of eating and grilled a "radish crab". "

Ingredients

1/2 Radish
1 piece Egg

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2 tablespoons Flour

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1 tablespoon Barbecue Material
1/2 a teaspoon Starch
1/2 a teaspoon Pepper Oil
Some Salt

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Some Arowana Oil

Grilled Carrot Crab

1. Preparation material: starch.

2. Preparation materials: barbecue material.

3. Preparation materials: 1 egg.

4. Preparation materials: flour.

5. Preparation materials: half a carrot.

6. Peel and shred the radish.

7. Beat with eggs.

8. Add flour and starch.

9. Add barbecue ingredients.

10. Add the pepper oil.

11. Add arowana oil and some salt.

12. Mix well and spread on a greased baking pan. Bake on the upper and lower heat at 200 degrees for 20 minutes (10 minutes on each side)

13. Finished product 1.

14. Finished product 2.

15. Finished product 3.

Tips:
1. Both red radish and white radish are fine;

2. The egg is added to make it more fragrant;

3. This dish can be deep-fried or cut in a pan, both of which are more oil-consuming, so you should also brush more oil on the baking tray in the oven.

4. Don't turn over in a hurry when roasting, turn it over after it's cooked, otherwise it will stick.