CHEF DEMO 厨师有约: Celery Pepper Crab (芹香双椒焖螃蟹) – Buffalo Brand Function Wok (牛头牌FUNCTION万用锅)

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1s

Let Chef HOO CHEE KEONG show you how to prepare a delicious stew crab using Buffalo brand FUNCTION Wok.

2s

Serves 4

Ingredients:

  • Crab 1pc
  • Bacon 30g (cut into bite-size pcs)
  • Celery 30g (cut into bite-size pcs)
  • Green onion 50g (cut into strips)
  • Coriander leaves 5g
  • Garlic 5g (sliced)
  • Chili padi a few small slices
  • Onion 2 pcs (sliced)
  • Red pepper a few slices

 Seasoning:

  • Chicken broth 400g
  • Salt ¼ tsp
  • Sugar ½ tsp
  • White pepper ¼ tsp
  • Black pepper 1/3 tsp
  • Oyster sauce 1 tsp
  • Chinese wine a little
  • Sesame oil a little

3s

 Steps:

  1. Chop the crab into chunks, wash and set aside.
  2. Add oil into wok (before it is heated up), add bacon, garlic, stir-fry till fragrant and add the remaining ingredient and stir-fry (add crab last).
  3. Add chicken broth and seasoning (except Chinese rice wine), mix well, cover the wok and cook for 8 minutes.
  4. Open the lid, fry till the liquid dries up a little more, add Chinese rice wine and garnish with green onions. It’s ready. 🙂

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何志强师傅利用牛头牌FUNCTION万用锅为你呈现美味的芹香双椒焖螃蟹。

4人份

材料:

  • 螃蟹 1只
  • 腌肉 30克
  • 芹菜 30克
  • 葱段 50克
  • 芫荽头 5克
  • 蒜片 5克
  • 小辣椒 少许
  • 洋葱 2粒
  • 大红椒 少许

调味料:

  • 上汤 400克
  • 盐 1/4茶匙
  • 糖 1/2茶匙
  • 白胡椒粉 1/4茶匙
  • 黑胡椒粉 1/3茶匙
  • 蚝油 1茶匙
  • 花雕酒 少许
  • 麻油 少许

4s

做法:

  1. 先把螃蟹砍件, 洗净备用
  2. 放一汤匙油 (不锈钢锅-冷锅下油), 再放入腌肉和蒜片爆香, 然后加入其他配料和螃蟹一起下锅翻炒 (螃蟹最后下)
  3. 加入适量的上汤和调味料 (除花雕酒外), 拌均匀, 盖上锅盖焖煮大约8分钟
  4. 把锅盖打开,翻炒至螃蟹吸干上汤后,放少许花雕酒和葱段即可上盘 🙂
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