姜葱焗螃蟹是广式炒蟹的另外一种做法,它沿袭了广东人吃蟹手法的细腻,每只螃蟹都是在鲜活的时候就被大卸4块,蟹都经过仔细的清洗,然后在下锅炒。出锅后,螃蟹身上会被姜葱味糊糊包裹,而且螃蟹已经被切成小块,非常的入围。葱姜香与螃蟹鲜形成了很好的呼应。同时与大多数囫囵个蒸螃蟹的方法不同,这里清蒸螃蟹也是要把蟹分成4块后再蒸,为的是人们在吃螃蟹的时候更方便。 Ginger baked crabs is another way Canton fried crabs, which follow the Cantonese crab delicacy, each crab is fresh in the big dump 4, crabs are carefully cleaned, Then fry in the pan. After the pan, the crab body will be wrapped in ginger and green paste, and crabs have been cut into small pieces, very short-listed. Cong Jiang Hong and crab fresh formed a good response. In the meantime, unlike most steamed crabs, steamed crabs are also divided into four and then steamed for the convenience of people eating crabs.