面拖花蟹是以活花蟹、麵粉為主要材料製作而成的菜品，調料是料酒、生抽、白糖等，通過煸炒、翻炒的方式做成。
基本介紹
- 中文名：面拖花蟹
- 主要食材：活花蟹、蔥姜、麵粉
- 口味：鹹鮮
- 輔料：料酒、鹽、生抽、白糖
中文介紹,英文解說,
中文介紹
做法：
1將花蟹洗淨，揭開蟹蓋，除去蟹腮，斬下蟹鉗用刀背拍裂，蟹切成四塊；
2給花蟹切口表面都沾裹上一層薄薄的乾麵粉，將剩餘的麵粉加清水以1：2調勻，做成麵糊；
3炒鍋燒熱後倒入油，5成熱後將沾了麵粉的蟹塊切口朝下，中火煎至切口凝固定型，蟹塊顏色變紅盛出；
4留余油將薑絲和蔥白段放入，煸出香味，放入煎好的蟹塊，烹入料酒去腥；
5調入鹽、生抽、白糖炒勻，加適量清水大火燒開，改中火，煮約5分鐘至入味；
6將調勻的麵糊，緩緩倒入鍋內，快速炒勻，讓蟹塊都均勻地裹上一層麵糊，放入蔥青段翻炒幾下即可出鍋。
英文解說
Materials: Live Crab, onion ginger, flour.
Spices: cooking wine, salt, soy sauce, sugar.
Practices:
1 Wash the spotted, opened the crab, remove the crab gills, Zhanxia crab claws, crack shot with a knife blade, crab cut into four;
2 to the cut surfaces are stick wrapped spotted a thin layer of dry flour, add the remaining flour and mix thoroughly with water to 1:2, made of batter;
3 Heat wok and pour into oil, 5 flour into the hot crab dip will cut down the block, the fire Jianzhi incision solidified stereotypes, dishing out crab block color red;
4 to stay more than ginger and light blue section of the oil will be placed in, stir the fragrance into the Jianhao crab pieces, cooked into the fishy wine;
5 Sprinkle the salt, soy sauce, sugar, stir well, add appropriate amount of water the fire boil, change in the fire, and cook for about 5 minutes until tasty;
6 to batter and mix thoroughly, slowly into the pan, quickly stir well, let crab pieces are evenly coated layer of batter, add green onions to the pan stir fry a few paragraphs.
