醬爆青蟹

World Journal (Boston) - - 健康 -

青蟹2隻(約900公克)、毛豆2大匙、麵粉4大匙、蔥屑2大匙、薑末1大匙 甜麵醬1大匙、豆瓣醬2茶匙、蕃茄醬2茶匙、醬油1茶匙、糖1/2大匙、水1/2杯、麻油1/4茶匙 1、青蟹殺死之後刷洗乾淨,打開蟹蓋,將肺葉等清除乾淨,蟹蓋切半。2、蟹身切成小塊,每塊連一支蟹腳,蟹螫拍裂、分成兩段。3、螃蟹切口沾上麵粉,投入油中炸熟,撈出。4、碗中將調味料調勻備用。毛豆用水燙熟,撈出、沖涼。5、用2大匙油爆香蔥薑屑,放下醬料爆炒,至香氣透出後,加入蟹塊和毛豆大火拌炒均勻,關火、裝盤。 500g. live river shrimp, 200g. snow pea sprouts

1 tbsp. sweet ゚our paste, 2 tsp. soybean paste,2 tsp. ketchup, 1 tsp. soy sauce, 1/2 tbsp. sugar,1/3 cup water, 1/4 tsp. sesame oil

1、Clean crabs, open the shell and cut off the two big claws. Crush big claws with the back of a cleaver and cut each into two pieces.

2、Cut each crab into two pieces, then cut again into 6 small pieces.

3、Cover the cutting sides with ゚our, then deep-fry it over high heat for about 1 minute until done. Remove.

4、Mix seasonings for later use. Blanch fresh soybeans,remove and rinse.

5、Heat 2 tablespoons of oil in a wok. Stir-fry green onion and ginger, then add seasoning sauce, stir-fry until fragrant. Add fresh soybeans and fried crabs in.

Mix evenly. Serve.

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