#Sumi's Side Dish #YeogyeongraeChef #Making Chinese Seasoned Cra
I bought crabs at E-Mart and they were really good. It's too loose, so there's no fat Lol It was made by adding lobster frozen legs due to poor excessively poor blue crabs This is Chef Yeo Kyung-rae's Chinese stir-fried crab with Sumine side dishes. You can easily make a decent guest meal with our soy sauce and oyster sauce.
4 serving
Within 30 minutes
강철새잎
Ingredients
  • Crab
    2ea
  • lobster
    2ea
  • onion
    1/2ea
  • leek
    1ea
  • crushed garlic
    2TS
  • Oyster sauce
    1TS
  • the head of a team
    2TS
  • Red pepper powder
    2TS
  • brewed soy sauce
    2TS
  • Cheongju
    2TS
  • egg
    5ea
Cooking Steps
STEP 1/10
First, take off the crab shell and divide the body into 4 pieces or 6 pieces depending on the size. I think it's best to divide it into 4 pieces. But if the crab is not big, you can just do second place. And I'm going to add frozen lobster legs.
STEP 2/10
The only ingredients that go in are onions and green onions. Cut the green onion in half and chop it in half. Chop the onions.
STEP 3/10
Add minced garlic to minced onions and chopped green onions.
STEP 4/10
Chef Yeo Kyung-rae added ginger juice to remove the fishy taste of the crab, but I added chopped ginger.
STEP 5/10
And for the liver, I made brewed soy sauce, oyster sauce, red pepper powder, and soy sauce. I used two kinds of red pepper powder. I used red pepper powder with fine red pepper powder and thick red pepper seeds. Add cooking wine or rice wine and mix well.
STEP 6/10
Use scissors to divide frozen lobster legs into equal parts. Put the cut crab in the sauce. And wear sanitary gloves and mix them well. That way, you can get less hurt and it's not good to touch seafood by hand in summer.
STEP 7/10
Grease a heated pan, chop the half, put it in the seasoning, and cut the rest to serve green onion oil.
STEP 8/10
When the green onion oil is complete, add the marinated crab and lobster legs and stir-fry them. Stir-fry over high heat and close the lid to cook the crabs.
STEP 9/10
When crabs and lobsters ripen, they become red and opaque. In that case, open the lid and mix it well again, then dissolve the 5 eggs and sprinkle them on the edge of the ingredients. And then stir-fry it quickly. Then, you don't have to add starch to make this thick Chinese stir-fried crab. So the concentration is the egg.
STEP 10/10
The broth and flesh from the crab go well with the stir-fried egg, and it's delicious even if you mix it with rice, and it's delicious even if you just eat it. Chef Yeo Kyung-rae's Chinese stir-fried crab is complete
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