Wonton soup and Wok crab phalanx with oyster sauce


Pork bones500 g
Dried Shrimp 30 g
Chives 50 g
Ginger30 g
Shrimp 150 g



Minced pork 300 g
Rice Wine 1 teaspoon
Light soy sauce 60 ml
Chicken egg 1 piece
Sesame oil 30 ml
Wonton dough300 g
Salt 1 teaspoon
Ground white pepper to taste
Sugar 1 teaspoon
COOKING INSTRUCTIONS 3 HOURS PRINT
Recipe photo: Soup with wontons – step 1

  1. Place the pork bones in a pan with cold water, bring to a boil, remove the foam, add dried shrimp, a feather of green onion and 20 grams of ginger, sliced. Cook over low heat for 2–3 hours.

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How to prepare ginger
Recipe photo: Soup with wontons – step 2

  1. Peel and chop the shrimp into small pieces, chop the ginger and 10 grams of green onions, along with the white parts. Combine the sliced ​​products with the minced meat, add rice wine, a tablespoon of soy sauce, an egg, a teaspoon of salt, sugar, white pepper and a teaspoon of sesame oil.
    Recipe photo: Soup with wontons – step 3
  2. Put a little stuffing, about half a teaspoon on the dough for vontons, moisten the edges of the dough with water, connect the edges, trying not to leave air inside, blind corners like dumplings.
    Photo of the recipe: Soup with wontons – step 4
  3. Boil the wontons in boiling salted water for 3-4 minutes.

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Cooktop Timers
Recipe photo: Soup with wontons – step 5

  1. Strain the broth. Pour half a teaspoon of sesame oil, a teaspoon of soy sauce, put a little chopped green onion into a serving plate, pour hot broth and put a few ready-made wontons.
    The most delicate fibers from the first phalanx of the legs of the king crab need minimal heat treatment. Therefore, the wok, in which everything unfolds so rapidly that only manage to dodge the steam, keeps them juicy. And with a thick Asian sauce, crab turns into a hearty meal.
    Crab phalanx 150 g
    Red onion⅓ heads
    1/2 clove garlic
    Seafood Soy Sauce 1 Tbsp
    Starch ½ teaspoon

  2. Oyster sauce 1/2 teaspoon
    Sugar stream
    Chicken stock 1.5 cups
    Lime¼ pieces
    Ground black pepper to taste

COOKING INSTRUCTIONS 15 MINUTES
Recipe photo: Crab phalanges with oyster sauce in a wok – step 1

  1. Defrost phalanges of king crab. Cut the shell – this does not need a special pruner, ordinary scissors are also suitable. Remove the meat with your hands and leave for ten minutes to glass excess water. If you are dealing with an already peeled crab, it must also be thawed and rid of excess moisture.

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Recipe cooking photo: Crab phalanges with oyster sauce in a wok – step 2

  1. Dilute half a teaspoon of starch in a third of a glass of water – it must always be cold, otherwise the starch will not completely dissolve. If you take a little more liquid, the sauce will turn thinner – it’s all a matter of taste. Starch should be mixed very carefully so that there are no lumps left.

  2. Recipe cooking photo: Crab phalanges with oyster sauce in a wok – step 3
  3. Finely chop the garlic, chop the onion into thin slices. Pour a couple of tablespoons of oil into the wok
    and put the pan to maximum heat. Asian tradition requires oil to smoke before starting cooking. As soon as a black haze appears, toss garlic and onions into the wok.

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How to prepare garlic
Photo of the recipe: Crab phalanges with oyster sauce in a wok – step 4

  1. Onions and garlic should be fried, stirring, for fifteen to twenty seconds – not for long, the onion slices should remain crispy. Then throw crab meat into the wok – and cook it for about another half a minute, slowly turning the phalanx from side to side.

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Recipe cooking photo: Crab phalanges with oyster sauce in a wok – step 5

  1. Pour the crab with soy and oyster sauces, mix lightly. Then pour a glass of hot chicken stock into the wok. Another some time – about thirty seconds – will be spent on the fact that crab meat has time to be saturated with the taste of broth and sauces.

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How to make chicken stock
Photo of the recipe: Crab phalanges with oyster sauce in a wok – step 6

  1. Pour a spoonful of sugar into the wok, stir in the broth. Gradually add two tablespoons of starch solution. Pour it into a boiling liquid very carefully, in small portions, stirring all the time so that the sauce thickens evenly. Keep the wok on fire for another half a minute.

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Wok
Recipe cooking photo: Crab phalanges with oyster sauce in a wok – step 7

  1. Now you should try the resulting sauce. If it seems too salty, too concentrated and harsh, you can dilute it with the remnants of chicke
  2. broth. Having achieved the ideal, in your opinion, taste of the sauce, remove the crab with a slotted spoon and put on a plate.
    Recipe cooking photo: Crab phalanges with oyster sauce in a wok – step 8
  3. Thicken the sauce remaining in the wok with a starch solution: in Asia, it is customary to bring it to a consist
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