Hairy Crab On Wine-scented Egg White Custard (serves 2 to 3) 花雕雞油蛋白蒸大閘蟹(2至3位份)

To PDFIngredientsHairy crab 1pc, Egg white 2, Chicken stock 150ml, Shredded green onion for garnishing

Seasoning: Xiaoshing wine 2tsp, Chicken fat 1tbsp, Smashed sliced ginger 2pcs, Salt & pepper to taste

大閘蟹1隻,蛋白2個,清雞湯150毫升,蔥絲適量

調味料:花雕酒2茶匙,雞油1湯匙,拍鬆薑片2塊,鹽及胡椒粉適量
Type of cooking

Cooking method: Steaming

Cooking Appliance: Steam Oven

Cooking Appliance: Combination Steam Oven

Cooking Appliance: Steam Oven with Microwave

Recipe Style: Seasonal & Holiday

Food by region: Chinese

Occasion & festival: Hairy Crab Season

Occasion & festival: Winter/Autumn

Type of Dish: Main

Recipe by

Miele

Type of ingredient

Eggs

Seafood

Preparation1) Dress the crab. Chop into pieces. Stir in the seasoning and save on a dish. Steam in Miele puresteam at 100°C for 4 minutes. Drain and set aside the juices. Discard the ginger and keep the crab on the same dish.

2) Add the cooled crab juices from step 1 to the egg whites. Add chicken stock and whisk well. Sieve through a mesh strainer. Pour on the dish around the crabs.

3) Steam in Miele puresteam at 90°C for 12 minutes until the egg white sets. Garnish with shredded spring onion. Sizzle with smoking hot oil. Serve.

1) 大閘蟹劏淨,切小塊放大碗中,加入調味料拌勻,放Miele蒸爐以100℃蒸4分鐘。汁液瀝出備用,薑片棄去,大閘蟹留碟中。

2) 蟹汁加入蛋白及雞湯,拌勻,過濾網。淋在大閘蟹旁邊。

3) 放Miele蒸爐以90℃蒸12分鐘至蛋白凝固,灑上蔥絲,灒熱油即可。


Tips1) Miele puresteam accurately controls temperature. For perfect egg custard, steaming at 90°C works best. The custard turns out velvety smooth even if steamed uncovered.

2) A steaming wok has relatively little capacity and you have to steam hairy crabs in batches. Miele puresteam boasts multi-level steaming shelves and 100% steam technology for even temperature. It holds up to 24 hairy crabs at one time. All crabs can be served at the same time for the whole family.

1) Miele蒸爐溫度準確穩定,以90℃蒸水蛋最佳,不用蓋保鮮紙亦能確保表面平滑。

2) 蒸鑊容量有限,大閘蟹要分多次來蒸;Miele蒸爐的多層設計配合100%純蒸氣技術,熱力均勻,可一次過蒸18至24隻大閘蟹,全家同時享用。