Jiangsu, Zhejiang and Shanghai seasonal dish "scallion oil pike crab", master 2 points, the meat is delicate, and the eyebrows are fresh

It's the season to eat pike crab every year, There is also a kind of pike crab practice in Jiangsu, Zhejiang and Shanghai that is very popular - scallion oil pike crab, this dish not only retains the original taste of pike crab steaming, but also matches the fragrance of scallion oil and the salty fragrance of the seasoning, the fragrance is overflowing, so that you can fall in love after tasting it once;

The scallion oil pike crab is delicious, but many friends will not do it, today I will share with you the home practice of the scallion oil pike crab, the family practice is simpler to operate, no need to add salt and other seasonings, as long as the steamed fish soy sauce, the steamed pike crab retains the umami of the crab, the crab meat is slightly sweet and delicious, take a bite gently, the umami is fresh from the tip of the tongue to the root of the tongue, so delicious that you can't stop;

If you want to be delicious in the family pike crab method, there are 2 key points, the first point can be spread on the bottom of the plate with a layer of vermicelli, which not only enriches the taste, but also absorbs the saltiness of the later fabric juice, making the dish more salty, fragrant and palatable, the point is that the soup of the pike crab is completely absorbed by the vermicelli, and the two are fused together to double the deliciousness;

The second key point is that the steaming time can not be too long, many friends steamed out of the pike crab is not delicious, the meat is old, and shrinking, which is caused by the steaming time is too long, the steamed pike crab must be steamed in a pot of boiling water, the high temperature can make the meat of the pike crab shrink quickly, lock the moisture inside, so that the steamed crab meat will be more delicious, the cut pike crab is steamed for 4-5 minutes, according to the size of the fire and the size of the cut crab pieces to decide, do not steam for too long;

As long as you pay attention to these 2 points, you can steam a very good pike crab when you make steamed pike crab at home, and the taste is the same as that of the restaurant, so you can try it if you like it!

【Ingredients】Barracuda crab, longkou vermicelli, shredded ginger, chopped green onion, steamed fish soy sauce, edible oil;

【Preparation of barracuda crab with scallion oil】

1. Remove the rubber band of the pike crab you bought home, clean the surface of the pike crab with a brush, if you can't hold the live pike crab, you can use chopsticks to insert it from the mouth before brushing, and poke the pike crab to death first;

2. After the pike crab is cleaned, break off the navel at the bottom, this part is not needed, open the crab shell, remove the crab stomach on the crab shell, there is crab excrement in the crab stomach, the crab gills and crab heart on the pike crab are also removed, the crab heart is hexagonal, white flake, this is the coldest, can not be eaten, the crab gills are the two rows of soft things that grow on both sides of the crab, it is easy to hide dirt and dirt, this must be removed;

3. After the pike crab is processed, cut off the crab legs on the side, and then cut off the crab legs and crab claws, and cut the crab body horizontally with an oblique knife, so that the cross-section looks larger, and then cut it in half, so that it is processed;

4. Soak the mung bean vermicelli in water 10 minutes in advance, soak it open, and spread it on the bottom of the pot;

5. Put the cut crab in a circle, put it on the mung bean vermicelli, put it well, put the crab legs and crab claws in the middle, put the crab cover on the top, and the bottom side up, and then steam it in the pot after it is placed;

6. Boiled water on the pot and steamed, steamed on high heat for about 5 minutes, the pike crab has been cut into pieces, and it is easier to steam it into small pieces, so the steaming time does not take too long, and the crab meat is easy to get old after a long time;

7. After steaming, take the crab shell out of the pot, put the ginger shreds, sprinkle with chopped green onions, pour hot oil, stimulate the fragrance, pour a little steamed fish soy sauce along the edge of the basin, and then cover the pike crab shell, and the delicious and beautiful scallion oil pike crab is ready;

8. The cooked crab meat is very tender, there is no fishy smell at all, salty and fragrant, and all kinds of flavors are mixed together, which is perfect;

Summary of the practice of steaming pike crab:

1. Steamed pike crab is added with steamed fish soy sauce, not light soy sauce, and the taste will be better with steamed fish soy sauce with a lighter taste;

2. If the taste is a little sweeter, you can add a little water to boil the steamed fish soy sauce, then add a small spoon of sugar, and stir well;