This is my first blog , why I choose food & travel for my major topic ? co'z I really love to eat , not only Chinese food but also foreign cuisines .If you're watching my blog , I would like to thank you and hope you enjoy my writing .
我是非常喜歡吃螃蟹的人, 試過在國外旅遊時, 5天有4天去吃螃蟹 , 超愛 !! 加上這兒是螃蟹最肥美的時候 , 就寫薑蔥炒蟹吧 !!
Crab is my top 10 , I like to eat also like to cook , my favorite dishes is curry crab & Spring onion with ginger fried . Here is my Recipes .
有人喜歡加雞蛋, 我喜歡加粉絲去吸收螃蟹的精華, 我也只喜歡用肉蟹來作薑蔥炒蟹 , 膏蟹的肉質比較鬆散 , 各有所愛啦 ; 做這道菜不困難 , 只是第一次面對螃蟹的人難免有些緊張 , 但多做幾次就ok的啦.
For crab dishes , everyone have their secret , someone like to add egg to make the sauce rich , just like Singapore curry crab , for me , I'd like to add rice noodle (or called The rice vermicelli 龍口粉絲) .
注意點: (Advice)
(1) 螃蟹要當天買當天作當天吃完. (Must buy the live crab)
(2) 不要買市場上已死的蟹, 越生猛肉質越結實越甜 (Don't buy the dead crab , sometimes you will see market selling the dead crab , but not suitable for this dishes , we need the crab meat firm)
(3) 做這道菜要用一斤左右(13~16兩)的肉蟹 , 太細隻無肉 (The crab size better 500~600g)
(4) 薑蔥是這道菜的靈魂 , 蔥要選蔥白粗大, 薑用老薑 (Need more spring onion)
Ingredients 用料:
肉蟹 一隻(13~16兩) (用軟毛刷洗淨劏好備用)
(Live Crab 500~600g / piece , chop to 4 pieces , wash it with brush)
蔥 4兩 (切段, 蔥白及蔥綠分開)
(Spring onion 130g , cut it short like a finer , separate the green and white)
薑 10片 (厚切)
(Ginger 10 pieces , cut it thick)
指天椒 一隻 (可不加)
(Hot Chili 1 pieces , depend how hot you can accept , or no need)
蒜頭 3粒 (去皮, 原粒)
(Garlic 3 pieces , no skin , no need to chop)
乾蔥 2粒 (去皮, 切片)
(Shallot 2 pieces , just like dried onion but smaller , no skin & chop to slices)
粉絲 一小扎 (泡冷水備用)
(Rice noodle 20g put it on cold water for 10 Min's)
Seasoning 調味料 :
清雞湯 3湯匙
(Chicken broth 3 table spoon)
蠔油 2湯匙
(Oyster sauce 2 table spoon)
生抽 1湯匙
(Light soy sauce 1 table spoon)
糖 1茶匙
(Sugar 1 tea spoon)
鹽 1/2 茶匙
(Salt 1/2 tea spoon)
米酒 1/2湯匙
(Cooking wine , rice wine 1/2 table spoon)
做法 : (Method)
(1) 燒紅鑊 , 加1湯匙油 , 加入薑開慢火爆到薑彎曲及變色, 約需4分鐘.
(1) Heat the wok , add 1 table spoon oil , add ginger into the oil , turn small the fire , until the ginger bend & turn to dark color , around 4mins
(2) 加入乾蔥,蒜頭,指天椒及蔥白爆香, 加入肉蟹, 此時需不停翻炒,至蟹開始變色從鑊邊倒入米酒, 繼續翻炒
(2) Add shallot , garlic , chili & spring onion white , stir fry , until the onion smell come out , add the crab , keep stir fry around 5 Min's , you can see the crab turn to red color , add rice wine , keep stir fry .
(3) 至肉蟹完成變色,順序加入蠔油,生抽;糖,鹽, 繼續翻炒幾下, 加入清雞湯翻炒幾下
(3) Add Oyster sauce , light soy sauce , sugar & salt , keep stir fry , add chicken broth , keep stir fry .
until the sauce less .
(4) 加入粉絲及蔥綠, 繼續翻炒到汁液吸收至乾身即可上碟. (如此時汁液仍然很多, 可用1湯匙水+1茶匙栗粉埋獻)
(4) Add Rice noodle & spring onion green , keep stir fry , you can see the sauce is cover the crab and rice noodle , and no more sauce in the wok , taste it , if you feel delicious , then the dishes is done .
Hope you enjoy !! ^^
