A list of the contents of this article:

How do crabs do?

Wash the crabs, remove gills, peritoneum and belly mud, cut into small pieces and set aside. Cut the onion, ginger and garlic into fines and cut the chili into sections. Cool oil in a hot pan, saute spring onions, ginger and garlic, add crab pieces and stir-fry. Add the right amount of cooking wine, soy sauce, sugar, salt, chilli and water, bring to a boil and simmer over low heat. When the soup is thickened, add an appropriate amount of starch water to thicken, and then add sesame oil.

Step: wash the crab, lift the crab's back to remove the crab gills, all four. Marinate with cooking wine, spring onions and ginger for five minutes. Steam the salted egg yolk and chop it up. The pickled crabs are wrapped in cornflour. Deep-fry the oil at 80% heat, remove and heat the oil in another pan. Add salted egg yolk, a little salt and stir-fry until bubbling. Put in the crabs, evenly wrap them with salted egg yolks and remove.

Practice: put Hardshell Crab in the container to add the right amount of liquor, crab drunk to gills, stomach, intestines cut into pieces. Wash the onions and ginger, cut the onions into sections, and cut the ginger into slices. Heat the oil in the pot. When the oil is 30% hot, stir-fry the pepper and dried chili to produce a spicy flavor. Add sliced ginger, green onions and crab pieces, pour in cooking wine, vinegar, sugar and salt and stir well to serve. Ginger, spring onions, crabs.

How is water starch made and what's the use?

Production method: cut the tofu into small pieces and set aside in a bowl. Mix the dry starch with an appropriate amount of water and mix it into water starch. Wipe off the water in the wok, put in the right amount of cooking oil, directly add pepper and sesame pepper, slowly heat for 2-3 minutes to burst out the fragrance, remove and throw away. Add minced garlic and Pixian bean paste and stir-fry over low heat for 1-2 minutes. Add the minced meat and stir until done.

Water starch is a mixture of corn flour and water. When heated with water to 60C, the starch will be gelatinized into a colloidal solution. Thickening is made by using this property of starch. Mainly used for explosion, cooking, stir-frying and other techniques. After thickening, the soup of the dishes becomes thicker. A thicker thickening can be made by adding dry starch to the egg liquid. This kind of thick thickening is mainly used for explosion, stewing, stir-frying and other techniques. After thickening, the soup of the dishes will thicken.

In general, water starch is dry starch with water, and together it is called water starch. Fried things are usually shot with dry starch, or add dry starch with egg liquid. The starch used for thickening, also known as ball powder, is a polysaccharide polymer formed by the condensation of several glucose molecules. Cooking starch, mainly mung bean starch, potato starch, wheat starch, lotus root starch and so on.

Water starch is a white liquid after blending with water starch. It is a kind of food material obtained by diluting and blending normally purchased starch with water. It should be a mixture of starch and water, and this liquid will become a gelatinous solution after heating. And thickening with it can maximize the nutrition in the ingredients, which will make the dishes taste better and have higher nutritional value after cooking.

Also known as dumplings. Thickening is the use of this property of starch, wheat starch, potato starch, is a polysaccharide polymer condensed by multiple glucose molecules, then gelatinized into a colloidal solution, and together it is called water starch. Cooking starch, when heated with water to 60 C. Fried things are usually shot with dry starch. Starch is insoluble in water.

Water starch is dry starch added with water, and together it is called water starch. Water bean powder is generally used for sliced meat, shredded meat, diced meat and diced chicken, kidney, liver, belly and other raw materials, suitable for fried, fried, stewed and other cooking methods. Water starch refers to starch plus an appropriate amount of cold boiled water, and must be cool boiled water. There is no certain standard for the ratio of water to starch. In the preparation, more starch is used, less moisture is added, and the thickening concentration is high, which is called thick thickening.

How to make rice noodles with pickled peppers and sauerkraut?

The rice noodles should be served with boiling water the first night. Cut pickled ginger and pickled peppers into drunken pieces, cut kimchi into pieces, and then cut some fresh ginger and garlic to prepare. 3 slice or shred meat, add powder, salt and water, and add a little ginger and garlic to remove the fishy smell. 4 cut the sauerkraut into thin strips 1 cm wide, heat the oil, pour the pickled ginger and sauerkraut into the pan, stir-fry the sauerkraut and add water to boil the soup. Add sliced meat to boil, and cook the sliced meat.

Cut pickled peppers and sauerkraut finely, spring onions, ginger, garlic, pepper, dried chili ready to burn 2 oil until 70% to 80% hot, ginger, garlic and sauerkraut fried for a while, stir-fry sauerkraut for a while, then add the right amount of water and pepper to make fragrance.

Steps: shred sauerkraut, shredded meat, chopped garlic, millet pepper, pickled pepper and green pepper respectively. Stir-fry minced garlic, millet pepper, green pepper and pickled pepper in the pan. Stir-fry shredded meat until discolored, add 1 tablespoon raw and seasoned. Add sauerkraut and stir well. Add the right amount of water to boil, add a little salt and boil well, fill out the bottom of the soup. Boil the water in the pot, boil the noodles, remove them and put them in the bottom of the soup. Finished product.

Sauerkraut pork shredded rice noodles is very simple, just need to add pickled peppers and sauerkraut in the next rice noodles. And shredded meat will be fine. So it's very simple, it's not that simple. Be at home.

How to do a good job with shrimp?

Braised shrimps are similar to steamed shrimps, but do not need to go through the steaming process. Wash the shrimps, boil them in boiling water for 2-3 minutes, remove and serve. The fried shrimp tastes crisp and crisp, with mustard soy sauce or cooking wine for an endless aftertaste. Braised Shrimp in Oil: braised Shrimp with Sweet, soft and waxy Oil is one of the classic dishes in Sichuan cuisine. Wash the shrimp and marinate them with cooking wine, light soy sauce, sugar and other seasonings.

Sautéed Shelled Shrimp: wash the shrimp and remove the shrimp thread with a toothpick, add salt, pepper, cooking wine, dry starch and egg white, stir well, wash the cucumber, peel, seed and cut into strips. Chopped onions, chopped ginger, salt, pepper, cooking wine, water starch, chopped onions in a small bowl to thicken ahead of time. Put the right amount of oil in the pot. After the oil is hot, the shrimp will slip away quickly, turn red and quickly fish out and set aside.

Shrimp steamed egg custard: beat the eggs, add four eggshells of water, and put in the shrimp. The bubbles produced when breaking eggs are sucked away with a napkin. On the top drawer of the pot, put the water into steamed egg custard bowl and steam over low heat for 15 minutes. Soft-Fried Shrimps with Egg: wash the shrimp meat and pick out the shrimp thread. Beat eggs, season with salt and black pepper, and mix with shrimp. Then wrap it in flour and set aside. In a hot oil pan, deep-fry shrimp until golden.

Sautéed Shelled Shrimp Sautéed Shelled Shrimp is one of the simplest ways to retain the original flavor of shrimp meat. First, wash the shrimps, drain them with kitchen paper towels, then add a small amount of salt and pepper and marinate for 10 minutes. Heat the pan with cold oil, pour the shrimp into the pan and stir-fry quickly. After the shrimp changes color, add the chopped onion, ginger and garlic to continue to stir-fry. Finally, add the right amount of cooking wine and light soy sauce seasoning, stir-fry until the shrimp is fully cooked.