Tianjin version of the crab, not a crab, is better than a crab, and there are only two points to pay attention to to make the crab flavor

There are many versions of the practice of "Race Crab", there is a yellow croaker meat version, there is a scrambled egg version, and today Ze Rui's mother wants to share with you the Tianjin version of the race crab, and the ingredients are minced meat and eggs.

I learned this crab from my mother-in-law, because it does have a crab meat smell when it is done, and my family directly calls it fake crab meat. The cooked fake crab meat is soft and fragrant, and the crab meat is fresh, not crab, it is better than crab flavor, and it is suitable for all ages.

- Race Crab -

【Ingredients】

Ingredients: 100 grams of minced pork, 2 eggs

Seasoning: green onion and ginger water, salt, 1 teaspoon cooking wine, a few drops of dark soy sauce, a little white pepper,

Dipping sauce: 10 grams of ginger, 3 cloves of garlic, 2 teaspoons of steamed fish soy sauce, 3 teaspoons balsamic vinegar, 1 teaspoon of sesame oil, a pinch of monosodium glutamate.

【Directions】

Step 1: Prepare minced pork, 2 eggs, half a bowl of green onion and ginger water. (Green onion and ginger water production: cut green onions, cut ginger into thin slices, put them in a bowl together, add an appropriate amount of water, grab the green onion and ginger juice with your hands, and then soak for ten minutes to become green onion and ginger water).

Step 2: Add a pinch of salt and 1 teaspoon of cooking wine to the pork filling.

Step 3: Divide into the soaked green onion and ginger water

Step 4: After the added green onion and ginger water is completely absorbed by the meat, add the green onion and ginger water again. (Green onion and ginger water is the focus of this dish, try not to omit, whip into a large amount of green onion and ginger water, which can not only remove the fishy and fresh, but also make the meat filling not dry and woody, and achieve the tender taste of the meat filling, which tastes more like a crab)

Step 5, about 100 grams of minced meat, soaked in a small half bowl of green onion and ginger water is almost in, the whipped meat filling is viscous and delicate, at this time add a few drops of dark soy sauce, a little white pepper, 1/2 teaspoon light soy sauce and stir well

Step 6: Put the stirred meat filling into a deeper dish and spread it evenly as much as possible.

Step 7: Beat two eggs into the meat filling, gently break the egg yolk, it is best to keep the egg yolk protein intact, so that the steamed egg white and egg yolk are clear and clear, like crab meat and crab yolk.

Step 8: After stirring, put it in the steamer and steam over medium heat for about 15 minutes.

Step 9: Mix a bowl of dipping sauce when steaming. Peel the ginger and finely chop the garlic. (The main thing that can make this dish have the taste of crab is the collision of ginger and vinegar to have a crab flavor, so minced ginger must not be missing).

Step 10: Put the chopped garlic and ginger into a bowl, add 3 teaspoons of balsamic vinegar, 2 teaspoons of steamed fish soy sauce, 1 teaspoon of sesame oil, and a little monosodium glutamate and stir well, and a bowl of simple dipping sauce is ready. This simple sanhe oil is an indispensable sauce for Tianjin people to eat crabs and shrimps.

Step 11: About 15 minutes, take out the steamed crab, dip it in the sauce, or pour some sauce directly on it and serve it.

Tips:

1. If you want to eat the crab flavor and the taste of the crab, you should pay attention to two points: you must put more minced ginger, and the combination of ginger and vinegar will have a crab flavor: and then there is the green onion and ginger water, you should try to add as much as possible, so that there will be the tender taste of crab meat.

2. The ratio of triple oil is about 3:2:1, that is, 3 teaspoons of balsamic vinegar, 2 teaspoons of steamed fish soy sauce, and 1 teaspoon of sesame oil.

3. The steaming time is extended or shortened according to the thickness of the ingredients.