
Autumn is crab season in Taiwan and restaurants are serving up their seafood in all sorts of interesting ways. One restaurant has combined the crab with sesame oil soup, adding fried vermicelli underneath to soak up even more of the delicious flavor. Let’s take a look.
Seasonal mud crab is sauteed in sesame oil, sure to warm you up with its spicy ginger kick. The noodles underneath are crispy on the outside and soft and tender in the center.
After the ginger is fried in sesame oil, stock is added to make the crab even more flavorful.
The chef then drizzles it with rice wine and turns up the heat, giving it a final sizzle to enhance the flavor.
Wang Chien-jung
Chef
Wok hei is the most important part of Cantonese cuisine. At the last moment, you blaze up the heat to release the aroma. It’s the finishing touch to a dish.
The vermicelli is fried in oil repeatedly to make it crispy like a pastry on the outside. Then, it’s drizzled with sesame oil soup to make it even more absorbent.
The crab can also be combined with Singaporean chile sauce. This way, the crab, which is a “cooling” food in traditional Chinese medicine, meets the “warming” chili sauce made of garlic and chili peppers. In true Cantonese style, it’s cooked along the side of the wok.
Wang Chien-jung
Chef
It’s more Southeast Asian style, with lemongrass and bay leaf. But we also stick to the more Chinese practice of cooking it along the side of the wok.
In order to make the flavor even smoother, the crab is also drizzled with egg, and fried mantou is dipped in the sauce. Autumn crab can be combined with many different cuisines to shake up the way we eat.
秋天正肥美的螃蟹,除了清蒸,有餐廳讓沙母結合麻油湯,還將麵線煎成麵餅,吸收湯汁,外脆內嫩,味道如何一起去品嘗。
當季的沙母,經過麻油煸香,吃來溫熱帶有老薑辛辣,底下的麵線,外皮酥脆,中心軟嫩。
麻油把老薑煸乾後,加入高湯,讓沙母更入味。
淋上米酒,師傅接著開大火,嗆出鍋氣。
[[主廚 王建榮]]
“這就是廣東菜最重要的鍋氣,最後一剎那,快火把鍋香氣釋放出來,一道菜的畫龍點睛就在這個環節”
麵線也要來回油煎,讓外皮彷彿餅皮,淋上麻油湯,讓麵線更吸湯。
螃蟹也能結合星州辣椒醬,性寒的螃蟹,遇上蒜頭、辣椒打的辣椒醬,還要融入廣式的鍋邊焗。
[[主廚 王建榮]]
“比較偏東南亞風,裡面有香茅、香葉,我們也是屬於比較中式的鍋邊焗”
為了讓口感更濕潤,還要淋上蛋液,用炸過的小饅頭,沾醬吃,秋蟹結合不同菜系手法,吃法更多元。
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