哩個溫哥華蟹係3個星期前整嘅, 我覺得再唔出, 凍天食蟹好似好唔適合, 所以快快手出先

蟹唔係容易切, 我都係搵賣蟹個叔叔幫我搞掂, 呵呵, 哩個蟹非常好味道, 大家試過就會知道呀


 
(Password: tonytsang)

Prep 準備: 15 minutes |  Cook烹調: 35 minutes |  For 份量: 2 people |  Calories 熱量: 850 (Estimated/ 估計)
材料 Ingredients
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tonytsang and kareny recipy
1- 大蟹(溫哥華)1隻 (1 large crab)
tonytsang and kareny recipy
2- 中型洋蔥半個, 去衣切粒 (1/2 medium onion, diced)
tonytsang and kareny recipy
3- 蒜蓉1湯匙 (1 tbsp minced garlic)
tonytsang and kareny recipy
4- 青椒半個, 切粒 ( 1/2 green bell pepper, diced)
tonytsang and kareny recipy
5- 紅辣椒粒2湯匙 (2 tbsp diced red chili)
tonytsang and kareny recipy
汁料 Sauce
份量只供參考 (just for reference only)
tonytsang and kareny recipy
1- 水2湯匙 (2 tbsp of water)
tonytsang and kareny recipy
2- 史x生雞湯3湯匙 (3 tbsp of chicken broth)
tonytsang and kareny recipy
3- 紹興酒3湯匙 (3 tbsp of ShaoXing wine)
tonytsang and kareny recipy
4- 辣椒油1湯匙 (1 tbsp of chili oil)tonytsang and kareny recipy
做法 Steps

tonytsang and kareny recipy
1- 蟹洗淨除殼, 斬件, 除了殼外, 用約4湯匙生粉搽勻, 再用凍水清洗, 抹乾後, 再用大量生粉包好蟹殼和蟹件, 快火落油(約1/4杯)起鑊, 先將蟹蓋以半煎炸的方法整熟(約3分鐘), 盛起隔油備用 (圖1), 用剩下的油再用大火燒熱, 再將蟹件炒至轉色, 盛起隔油備用
tonytsang and kareny recipy
2- 留下約1湯匙油, 快火起鑊, 先爆香辣椒, 蒜茸, 再加入洋蔥和1/3茶匙鹽炒至軟身, 再加入青椒和蟹件兜勻, 加入1湯匙酒炒香, 再加汁料兜勻煮滾, 蓋頂焗8分鐘, 最後再加1湯匙酒炒香(圖2), 上碟蓋想蟹蓋即成
tonytsang and kareny recipy
1- Remove the shell from the crab.  Cut the rest into pieces.  Cover the pieces with 4 tbsp of corn starch.  Rinse them under the cold water to clean.  Dry the pieces.  Cover the pieces and the shell with corn starch.  Heat the pan with 1/4 cup of oil over high heat.  Pan fry the shell first for 3 minutes.  Drain it well and put it aside and add 1 cup of hot water.  Cover and simmer for 8 minutes (fig.1).  Drain it well and put it aside.  Heat the pan again over high heat.  Stir fry the crabs until color changed.  Drain it well and put it aside
tonytsang and kareny recipy
2-  Heat the pan with remaining oil (around 1 tbsp) over high heat.  Stir fry the chili, garlic until fragrant.  Stir-fry the onion with 1/3 tsp of salt until soft.  Stir in the green pepper and crab, and mix it well.  Stir in 1 tbsp of wine and mix it well.  Stir in the sauce mix and heat it through.  Cover and simmer for 8 minutes.  Stir in 1 tbsp of wine and mix it well (fig.2). Dish it up.  Top with the crab shell  and serve it in hot.

貼士 Tips
1- 蟹件出街食通常為了慳時間, 都會預先炸好, 再加料頭兜好就算, 但自己整, 將蟹炒完再用上湯焗能保持蟹的精華和鮮味, 會比油炸的更鮮, 更清, 更好味
tonytsang and kareny recipy
2- 蟹蓋煎時要特別小心, 先將殼用生粉包好, 再將殼外面先煎, 其間, 不斷將熱油濺到殼內讓蟹羔和生粉成型固定, 才好返轉, 再把蟹蓋內面煎熟

3- 切新鮮蟹覺得很殘忍嗎?  我會建議先將蟹放入雪櫃雪3小時左右, 它應該會自然凍死, 那切它時就不會再掙扎了      
tonytsang and kareny recipy
4- 按這裡查看 "有關烹調術語"  的解釋
tonytsang and kareny recipy
1- If you eat crab in the restaurant, to save time, chef will usually deep fry the crab first.  Then it mixes with the spices after.  However, if you use my method to simmer the crab with chicken broth, the crab taste and favor will remain.  Compare to deep fry, it will taste less greasy, and the favor of the crab will be stronger.
tonytsang and kareny recipy
2- Pan fry the crab shell require extra attention.  Remember to cover the shell with enough corn starch.  Pan fry outside part of the shell first.  In the same time, pour the hot oil inside of the shell to stabilize the meat inside.  Then you can flip it over and pan fry the inside part of the crab shell.
tonytsang and kareny recipy
3- You can always put the fresh crab in the fridge for about 3 hours and it will die peacefully.  Then it won't suffer while you are cutting it into pieces
tonytsang and kareny recipy
4- Click here to understand what is (Cooking terms in this recipe)

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