There are many types of soups in Guangzhou. The soups can be meat, eggs, seafood, vegetables, fruits, medicinal materials, etc.; the methods can be boiled, rolled, stewed, boiled, etc.; the taste can be salty, sweet, sour, spicy, etc. In summer, you like to use three-rolled slices of meat, fish slices, and vegetable soup, while in winter, you like to use medicine stewed and thick soup made of meat. Soup For Cantonese dining tables, soup is an indispensable sight. <br /><br />This soup has simple ingredients, but it is very delicious and refreshing. <br />Seaweed is an alkaline food and is eaten frequently. It helps improve people's acidic constitution and strengthen immune function. So people who like to eat meat must eat more seaweed. <br />Sea duck eggs are eggs laid by sea ducks in the mangrove forest along the coast of the Beibu Gulf of Guangxi. Every time the tide goes down, there are always many small fish, shrimp, crabs, snails and other marine life trapped in the mangrove forest. These high-protein natural baits become a delicious meal for sea ducks, making the sea ducks have fat eggs, crystal red egg yolks, delicious and fragrant. After testing, sea duck eggs contain calcium, phosphorus, iron, zinc, iodine, magnesium, potassium, selenium and other trace amounts of vitamins that are beneficial to the human body and more than 10 vitamins. They have the effects of anti-aging, softening, clearing blood vessels, and enhancing memory. So this soup, which may seem simple, is not simple at all.
I didn't sign up to participate in this theme, but when I flipped through the book that day, I found that there is a dish called Sai Crab among Shandong cuisine. It should be quite good ~ I want to try it and looked at the ingredients. I really don't have them at home ~ Lupaisai crabs use fresh yellow croaker. If you don't have red-skinned eggs, you can use more egg yolks. I don't have either at home ~ I don't want to go out and buy it in the hot weather. Looking through the refrigerator, what else was there? As a result, I found a bag of scallops. Let's try this. It's also quite fresh. Eggs don't have red skin, so use duck eggs ~~<br /><br /> Characteristics of Lupaisai crab: tender and tender taste, mellow but not greasy. <br />My idea was to season the scallops and steam them, cook the duck eggs, and take the egg yolks, so that the crab meat and crab roe will be available ~ As a result, this improved version of the crab competition was out of the pot ~~<br /><br /> When I was cooking, I saw the extra egg white and didn't know how to eat it, so I cut it into small pieces together and put it in and stir-fry it ~<br /><br /> The improved version of the crab race is better than what is written in the book. I have made the following summary:<br /> 1. The oil is less than that in the book, and the taste is also very fresh. <br />2. The color perception is closer to the real crab roe crab meat. <br />3. The book has not been eaten, the improved version has been completely eliminated by our family, and my husband has not eaten what it is made of. Just a fresh one! <br /><br />I've seen it before. It says that when you add vinegar and ginger to the fried eggs, you can get crab yellow flavor ~ I also tried this. It should have this effect. It seems to really smell like crab roe ~
