Dry fishing of restaurant vermicelli

No amount of dried crab meat can get fans.

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Crabs are rich in nutrition and are the favorite of many people. Whenever it is crab season, there are always many people willing to cook it. I want to learn to do what I can't do. Today, we are going to learn that cooking food is related to crabs. Dried crab meat is a different kind of crab food. The dried crab meat tastes sweet and delicious, the crab meat is firm and the fans are friendly.

First, we clean the hairy crabs and steam them in a steamer 15 minutes. After steaming, let's remove the meat of the crab and don't throw away the removed crab shells. We can make delicious crab oil. Let's take a pot, add some oil, heat the oil slowly, and then put the ginger slices in the pot so that the ginger slices can be fried first. Don't heat it too hard, and the taste of ginger will gradually decrease to a small fire. At this time, the oil temperature began to rise, and the oil in the pot began to turn from blue to yellow. Finally, we added some scallion and stir fry. Don't put it in too early, because it will burn quickly. After adding the scallion, you can leave the fire. Let the oil in the pot stand slowly, then pour out all the ingredients in the pot and put them in a bowl.

Then we add some water to the pot and boil it with some crab oil in the pot. After the water is boiled, we put the vermicelli in the pot. We should steam the vermicelli in a steamer for five minutes before putting it in the pot. The powder made in this way is chewy, not greasy or rotten. When the fans are in the pot, we use chopsticks to spread the fans slightly to prevent them from knotting. After cooking, we will take out the vermicelli and serve it in Kazuhiro Mori bowl first. Add some water to the bowl, then add crab oil and red soy sauce to the bowl, stir well, then pour the vermicelli, stir well, and let the vermicelli absorb the water and soy sauce. At this point, the vermicelli has been completely opened and will not stick together. Next, we will fry dried crab meat to catch vermicelli.

We add some oil to the wok, add some Jiang Mo to stir fry, then pour the crab roe into the wok to completely release the crab roe oil in the crab roe, then stir fry the crab roe for fragrance, add a little water to boil, and slowly let the crab roe melt into juice. At this time, we will remove the wok from the fire and make a seasoning. We will add sugar to the wok to enhance the flavor and a little salt to enhance the flavor. We just need to give off the delicious sweetness of hairy crabs, then pour the freshly made vermicelli into the pot and stir-fry. Finally, we add silver buds to the pot to add some flavor. The silver buds are crisp and sweet. Finally, we pour in some crab oil, stir them evenly, and then we can put them on the plate. This dish of crab vermicelli is ready.

The key to making this dried vermicelli crab meat is that the vermicelli should be steamed in a steamer for more than five minutes. When frying, the vermicelli must be fried dry and fragrant. Another point is that you only need a little sugar and salt in the end, and you don't need to add too much seasoning. Today's dried vermicelli crab meat, I wonder if you have learned it. Let your favorite friends pay attention to Bian Xiao. There are different foods to share and learn with you every day.