Race Crab is a famous traditional dish with smooth taste, rich nutrition and taste like crab meat, suitable for all ages. Fish meat is the main ingredient, eggs are added, and various seasonings are added, and the dishes are fried. The fish meat is as white as crab meat, and the eggs are golden as crab roe. This dish is soft, tender, smooth and delicious with fresh crab meat. It is not crab, it tastes better than crab, hence the name “Sai crab”
Dishes features:
It’s not crab, it tastes better than crab, so it is called “sai crab”.
Practice:
Raw material:
200 grams of fish meat, 250 grams of eggs, 100 grams of peanut oil, 10 grams of wet starch, 5 grams of sesame oil, 100 grams of clear soup, 25 grams of Shaoxing wine, 5 grams of minced ginger, 4 grams of monosodium glutamate, 5 grams of minced green onion, 3 grams of refined salt, 10 grams of vinegar
Cooking method:
- Wash the fish and cut it into small strips, first add Shaoxing wine, monosodium glutamate and salt to marinate for a while, then add egg white, wet starch, and paste it for later use.
- Pour oil into the spoon, heat it to 50-60% hot, put the battered fish sticks into the spoon and slide it thoroughly. After spreading, pour it into a colander to control the oil.
- Pour the eggs into the bowl and stir well. Pour the smooth fish sticks into the bowl and stir together. Mix Shaoxing wine, monosodium glutamate, salt, clear soup, and wet starch into goreng.
- Heat the oil with another spoon, pour the fish sticks and egg liquid into the pot, stir-fry until cooked, then add a bowl of gravy sauce, stir well, and drizzle with sesame oil. Serve with ginger vinaigrette.
Process key:
- Choose fresh fish, if you don’t have brown eggs, you can use more egg yolks. Use less egg white to preserve the color of the dish.
- When cooking oily fish, the oil temperature should not be too high. The remaining oil of the fish sticks should be controlled. When frying, use the method of more overturning and less stirring to avoid the fish meat being broken into mud.
