Hibiscus Crab Bucket

Name: Hibiscus Crab Bucket
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 2 pcs Portunus; Some shallot; 1 Pastry bags; Some ginger; Some garlic; Some Soy sauce; Some Oyster sauce; 1 Egg white; Some Lemon juice; a little White sugar; a little olive oil

by Brother Xiaoyu's private house

5.0 (1)

Favorite

19

Difficulty

Normal

Time

1h

Serving

3

Furong Crab Dou is a famous Shanghai dish. It may be popular because of its white hibiscus and delicious crab noodles. The traditional method may be deep-fried and may use hairy crabs. I haven't eaten it anyway. I use swimming crabs, eat healthy, steamed, fried, and grilled!

Hibiscus Crab Bucket

1. Two fresh swimming crabs, tell them to play for a while,

2. After playing on the pot and steaming for 20 minutes,

3. Unload eight pieces, take out the crab noodles,

4. Mince scallion, ginger and garlic,

5. Stir-fry the chives, ginger and garlic with less oil, pour the sauce (light soy sauce + oyster sauce),

6. Pour in the crab noodles and fry until there is no moisture.

7. Put it into the cleaned crab shell,

8. Egg white + a little white sugar + a little lemon juice (nothing can be ignored),

9. Send it to medium-dry foaming, my one is not in place, the sharp corners are best if they are half short.

10. Put it in a piping bag and squeeze it on the crab meat to cover it,

11. Preheat the oven at 170° and bake for 8-10 minutes.

Tips:
Medium-dry foaming state: mentioning the eggbeater has a small sharp corner of Microsoft, it is just right to decorate the flowers at this time, I... ashamed, it is not in place this time!