Health benefits
Swimming crab: detoxification
Zanthoxylum bungeanum: dehumidification
Ingredients
Portrait crab ( 700g ) | Pastry twist ( 200 grams ) |
Green and red peppers ( 50 each Grams ) | Onions ( 50 grams ) |
Spicy Sauce ( 30g ) | Peanuts ( 20 grams ) |
| Celery ( 50g ) | Dried chili pepper ( 50g ) |
Zanthoxylum bungeanum ( 10g ) | Garlic ( 1 piece ) |
Green onions ( 30 grams ) | Salt ( A small amount ) |
How to make spicy crab with twist
1.Chop the crab into pieces (pay attention to crab slaughtering techniques and safety).
2. Cut onions and green and red peppers into pieces.
3. Cut the celery stalks into sections and peel the peanuts.
4.Before frying, powder the crab meat (no need to powder the shell).
Heat the oil pan until it is 70% hot, add crab pieces and fry until the color turns red and take it out
5.Peer the green and red peppers and onions in oil.
6. Leave oil in the pot, heat until 30% hot, add dried chili pepper and Sichuan peppercorns and stir-fry When the aroma comes out, add garlic slices and green onions and stir-fry until fragrant.
7. Add the spicy sauce and stir-fry until fragrant.
8. Add crab pieces and stir-fry, then add twists, peeled peanuts, and celery , green and red peppers, onions, and salt and mix well.
9. Remove from the pot and put on a plate, put the crab shell on top for decoration, sprinkle with coriander and serve Can.
Tips
1.Frying: The oil temperature for frying crabs should be about 70%.The crab pieces should not be fried for too long.Green and red peppers and onions can be fried in oil, but the cooking time should not be too long.
2.Heat: When frying dried chili peppers and Sichuan peppercorns, be careful not to overheat the oil and keep the oil temperature at 30% to prevent the chili peppers from being burnt;
3.Add the twists before serving to keep them crispy and prevent them from becoming Soft;
4.Seasoning: Because the sauce contains salt, be careful to control the saltiness.
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