鹽焗重皮蟹

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鹽焗重皮蟹

Salt-baked Soft-shelled Crabs

材料:(3人份量)

重皮蟹(連繩)700克(3隻)

粗鹽1公斤

五香粉1湯匙

 

步驟:

1) 將蟹洗擦乾淨,放入冰箱30分鐘,急凍至蟹暈。

2) 粗鹽、五香粉放煎炒鍋內,中火炒約10分鐘至鹽熱透。

3) 取出蟹,解去繩,放入鹽中。

4) 盡量用鹽覆蓋着蟹。

5) 蓋上鍋蓋,用小火煮12分鐘。

6) 反轉蟹,再用鹽覆蓋好,多焗5至8分鐘即可。

 

 

Ingredients: (3 servings)

700 g (3 pieces) soft-shelled crabs (with strings)

1 kg rock salt

1 tbsp five-spice powder

 

Steps:

(1)Rub and rinse crabs. Freeze for 30 minutes until the crabs are numb.

(2)Put coarse salt and five-spice powder into the casserole. Stir-fry over medium heat for about 10 minutes until the salt is hot.

(3) Take out the crabs from the freezer and remove the strings. Put into the salt.

(4) Cover the whole crabs with salt.

(5) Cover the casserole and cook over low heat for 12 minutes.

  • Turn over the crabs and cover with salt well. Cook for 5 to 8 minutes. Serve.

 

Tips: 重皮蟹是剛換了殼的蟹,新的殼才剛長成,仍未硬。

Soft-shelled crabs are crabs just have their shells changed. The new shell has just grown and not yet become firm.

資料來源︰《非凡滋味staub鑄鐵鍋料理2》海濱圖書公司

 

 

 

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