Claypot Crab with Glass Noodles

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This was a dish nominated 2 weeks ago, and here it is a first trial version that is not heavy on taste and keeps most of the original flavors from the crabs.

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Ingredients:

  • Fresh Crabs (Soft Shell)
  • Glass Noodles
  • White Onion
  • Carrot
  • Baby Cabbages
  • Ginger
  • Garlic
  • Spring Onions
  • Fresh or Dried Chili
  • 3 tbsp Cornstarch
  • 1 tbsp Sesame Oil

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Tips:

  • Clean the crab by rinsing them thoroughly under running water, removing the lungs and separating out the crab roes, cut the crab belly in halves
  • Soak the glass noodles in cold water for an hour before cooking, and cut in half of the original length

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Sauce:

  • 3 tbsp Cooking Wine
  • 1 tbsp Oyster Sauce
  • 3 tbsp Light Soya Sauce
  • 1 tbsp Lea & Perrins
  • 1 tbsp Brown Sugar
  • 1 tbsp Salt

In a claypot or a frying pan:

  • melt butter on low heat, dip the open part of the crab belly into the cornstarch, and pan fry slightly until golden, set aside – this is to prevent the crab roes fall out of the shells when stewing
  • take out the crab, add more cooking oil, saute all the ginger, garlic, chili, and spring onions until browned and fragrant, spread out the onions at the bottom, and then layer on the Chinese cabbages
  • on medium heat, add in a cup of warm water, and 3 pinches of salt, close lid to stew for 10 mins, or until the cabbages are cooked down to your preferred softness
  • with the following sequence, add in the carrots, glass noodles, crabs, crab roes, the premixed sauce, a mixture of the remaining cornstarch and water, and a tbsp of sesame oil; close lid and stew on medium heat for 15 mins
  • stir the ingredients well before serving and dip the sauce when eating the crabs!

 

Music: Night in Venice

Site: https://freepd.com/

License: https://creativecommons.org/publicdomain/zero/1.0/legalcode

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花蟹冬粉煲

两周前的问答互动中被提议做这道菜,因此请教了我妈妈之后做了这第一个较为清淡的版本,主要想先体味一下原味的花蟹煲。

食材:

  • 新鲜花蟹或软壳蟹
  • 冬粉 / 粉丝
  • 洋葱
  • 胡萝卜
  • 娃娃菜 / 白菜
  • 生姜
  • 大蒜
  • 辣椒
  • 淀粉 x 3 汤匙
  • 麻油 x 1 汤匙

提示:

  • 在流动的水下面认真冲洗螃蟹的各个部分,剪掉螃蟹的肺和腮,留出蟹黄待用,并将螃蟹剪成两半
  • 烹煮前,将冬粉在冷水中浸泡一小时,并剪成一半的长度

酱料:

  • 绍兴酒 / 黄酒 x 3 汤匙
  • 蚝油 x 1 汤匙
  • 生抽 x  3 汤匙
  • Lea & Perrins / 辣酱油 x 1 汤匙
  • 黄糖 x 1 汤匙
  • 盐 x 1 汤匙

在瓦煲或炒锅中::

  • 用小火将黄油融化,将有蟹黄的部分用淀粉充分覆盖,放入锅中慢煎至金黄,待用;这个步骤主要是为了防止蟹黄在焖煮时流出来
  • 在同一个锅中加入更多食用油,将准备好的姜,葱,蒜,辣椒爆香至金黄,随后把洋葱平铺在锅底,再叠上洗净的白菜
  • 加入 1 杯温水,1 汤匙盐,盖上锅盖,根据自己对蔬菜软硬度的喜好,用中火焖煮 10 分钟
  • 以如下顺序,分别加入胡萝卜,冬粉,煎好的蟹,再倒入蟹黄,准备好的酱料,水淀粉,以及 1 汤匙麻油,盖上锅盖用中火继续焖煮 15 分钟
  • 享用前,将煲中的食材稍许翻拌,吃蟹时沾上少许酱汁更美味哦!

.

.

.

花蟹冬粉煲

兩週前的問答互動中被提議做這道菜,因此請教了我媽媽之後做了這第一個較為清淡的版本,主要想先體味一下原味的花蟹煲。

食材:

  • 新鮮花蟹或軟殼蟹
  • 冬粉 / 粉絲
  • 洋蔥
  • 胡蘿蔔
  • 娃娃菜 / 白菜
  • 生薑
  • 大蒜
  • 辣椒
  • 澱粉 x 3 湯匙
  • 麻油 x 1 湯匙

提示:

  • 在流動的水下面認真沖洗螃蟹的各個部分,剪掉螃蟹的肺和腮,留出蟹黃待用,並將螃蟹剪成兩半
  • 烹煮前,將冬粉在冷水中浸泡一小時,並剪成一半的長度

醬料:

  • 紹興酒 / 料酒 x 3 湯匙
  • 蠔油 x 1 湯匙
  • 生抽 x 3 湯匙
  • Lea & Perrins / 辣醬油 x 1 湯匙
  • 黃糖 x 1 湯匙
  • 鹽 x 1 湯匙

在瓦煲或炒鍋中::

  • 用小火將黃油融化,將有蟹黃的部分用澱粉充分覆蓋,放入鍋中慢煎至金黃,待用;這個步驟主要是為了防止蟹黃在燜煮時流出來
  • 在同一個鍋中加入更多食用油,將準備好的薑,蔥,蒜,辣椒爆香至金黃,隨後把洋蔥平鋪在鍋底,再疊上洗淨的白菜
  • 加入 1 杯溫水,1 湯匙鹽,蓋上鍋蓋,根據自己對蔬菜軟硬度的喜好,用中火燜煮 10 分鐘
  • 以如下順序,分別加入胡蘿蔔,冬粉,煎好的蟹,再倒入蟹黃,準備好的醬料,水澱粉,以及 1 湯匙麻油,蓋上鍋蓋用中火繼續燜煮 15 分鐘
  • 享用前,將煲中的食材稍許翻拌,吃蟹時沾上少許醬汁更美味哦!

 

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