Noodle Crab

Name: Noodle Crab
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs crab; 1 piece egg; 2 tablespoons Flour; 2 tablespoons Rice wine; Some Oil salt; Some Green onion ginger

by Scarlett

4.6 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

For my birthday last week, I had a big meal of crabs with my friends. At that time, I left two of them to prepare for serving, but it was delayed until the weekend before I had time to calm down and cook. In fact, as long as the crab is tied up and placed in the refrigerator, it usually survives for ten days without any problem. Once it is loosened, you can see that it starts to "rageous" again, and you don't want to stay on the plate honestly. As a result As a result, I didn't even make a picture of the raw materials.

Today, I will use crabs to make a famous dish in the south of the Yangtze River-noodle drag crabs. "Noodle drag" is actually a method of "frying". Kind of similar to "tempura". This dish uses delicious hairy crabs as the main ingredient. Cut them in half, dip them in flour, and fry them in the pan, then add the batter and stir-fry them. Serve.

The key step in making noodle crabs is: after the crab is cut in half from the middle, you must quickly paste the cut cuts with flour to prevent the crab oil from flowing out in vain, and when frying, use chopsticks first. With the crab pieces, put the floured part into the oil and fry it.

Since the crab itself is delicious, the flavor will be more intense after being fried and stir-fried, the crab yellow will be more tender, and the meat will be softer. It's the season when crabs are on the market, do you want to try it too?

Ingredients

2 pcs Crab
1 piece Egg
2 tablespoons Flour
2 tablespoons Rice Wine
Some Oil Salt
Some Green Onion Ginger

Noodle Crab

1. The crab is rinsed with a brush under running water

2. Cut in half with a knife in the middle

3. Remove inedible impurities such as crab navels

4. Add eggs and appropriate amount of water to the flour to make a batter

5. Dip the cuts of the crab cubes in the batter, which will seal the crab meat and crab roe in the crab shell

6. Heat the pan, add oil and heat until 70% hot, put the flour-dipped crab noodles upright in the oil and fry

7. After the flour is solidified, take it out, put all the crab pieces in the pan and fry until the color turns red, remove and drain the excess oil

8. Leave the bottom oil in the pot, heat it over medium heat, add the chopped green onion and minced ginger and stir fry until it is fragrant

9. Add the fried crab pieces and stir fry for 1 minute, then add Shaoxing rice wine and stir evenly

10. Add the remaining flour to a little cold water to make a thick roux, then add it to the pan and stir quickly evenly

11. Cover and simmer for 2-3 minutes

12. After uncovering the lid, add salt, collect the sauce over high heat, let the batter evenly coat the crab cubes, and leave no excess soup in the pot.

13. Put on the plate

14. Seeing that the crab roe is completely blocked, I can't help but drool

Tips:
1. When making noodle crabs, small and fresh crabs need to be used. In midsummer, June yellow, which is abundant in Yangcheng Lake, is a good material for making noodle crabs;
2. Note that when frying, be sure to seal with batter (also directly with flour), and fry with the sealing side facing down until the final shape is used to seal off the umami taste;
3. The Shanghai-style noodle drag crab has a more intense flavor, and soy sauce and white sugar are added; while the Soviet-style homemade noodle drag crab is directly added to the salted batter, simmered and fried until evenly cooked;
4. When some Shanghainese make noodle crabs at home, they skip the final frying process, just wrap the crab pieces in batter, and then fry them until golden and crisp. Dip them in salt and pepper or sauce. The taste is also very good.