螃蟹跟豆豉搭配，我想一般人的反應應該都會是：那能吃嗎？
其實這樣料理不但能吃，還很好吃說。不管活蟹還是手工黑豆豉醬都是最天然的食材，新鮮就是最好的調味料。只是處理活紅蟳時要小心，因為這種熱帶蟹比較兇猛，別被螃蟹夾到手喔！
紅蟳這種熱帶蟹一定要先殺再下鍋，不然很有可能煮完螃蟹也斷手斷腳了，因為他們有一種斷腳求生的生理機制的關係。處理好的蟹肉先下油鍋高溫油炸，把甜度先鎖起來，之後再加料快炒，料理起來相當方便唷。
🇺🇸 Read in English
Combining crab with black bean sauce might make people wonder: "Is that edible?" Actually, not only is it edible, but it's also incredibly delicious! Fresh live crabs and handmade black bean sauce are the most natural ingredients—freshness is the best seasoning.
Just be careful when handling live mud crabs, as these tropical crabs are quite aggressive. Don't let them pinch your hands! Mud crabs must be killed before cooking; otherwise, they might drop their legs during cooking due to a physiological survival mechanism (autotomy). The cleaned crab pieces are deep-fried at a high temperature first to lock in the sweetness, then stir-fried with seasonings. It's quite convenient to cook!
準備材料 (Ingredients)
🛒 準備材料
- 小紅蟳 (Small Mud Crabs)： 4 隻
- 蒜末 (Minced Garlic)： 4 大匙
- 薑末 (Minced Ginger)： 4 大匙
- 蔥花 (Chopped Scallions)： 少許
- 米酒 (Rice Wine)： 1 大匙
- 香油 (Sesame Oil)： 少許
- 糖 (Sugar)： 2 大匙
- 手工黑豆豉醬 (Handmade Black Bean Sauce)： 3 大匙
作法步驟 (Instructions)
-
炸蟹鎖鮮：紅蟳清理完之後切塊，然後入 180°C 油鍋高溫快炸約 1 分鐘，撈起備用。
(Clean the mud crabs and cut them into pieces. Deep-fry them quickly in 180°C hot oil for about 1 minute. Remove, drain, and set aside.)
-
爆香調醬：鍋內留餘油約 2 大匙，先爆香蔥蒜末，然後再放入黑豆豉續炒。炒到黑豆豉香味出來時，加入糖以及米酒炒勻。
(Leave about 2 tablespoons of oil in the wok. First, sauté the minced scallions and garlic until fragrant, then add the black bean sauce and continue to stir-fry. When the aroma of the black beans comes out, add sugar and rice wine, mixing well.) -
入蟹拌炒：將炸好的紅蟳下鍋，快速攪拌使蟳肉均勻接觸到醬汁。
(Add the deep-fried mud crabs to the wok and stir quickly so the crab meat is evenly coated with the sauce.)
-
提香起鍋：最後淋上香油，排盤後撒上蔥花裝飾即可上桌。
(Finally, drizzle with a little sesame oil. Plate the dish, garnish with chopped scallions, and it's ready to serve.)
成果與心得分享 (Conclusion)
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