Korean crab seafood soup

Crab seafood soup
In Korean,'sweet essence' refers to food with more soup and flavored with chili sauce, so 'crab sweet essence' can be said to be 'crab soup' made with chili sauce. The crab seafood soup, which used to be indispensable in the emperor's spunlace bed (imperial table-a meal prepared for the king) in spring, is the best combination of light crab meat and spicy soup water. Ancient poets led by China's Li Bai (also known as Taibai, 706-162) once said,'Hold a wine cup in one hand, hold a crab leg in the other...' While eating crabs, they discuss poetry and life; there is also the saying that "the wanderer who wants to leave will not leave when he sees a flower crab", which proves that flower crab is a delicious and nutritious food

Recipe Recommendations

flower crab 600g
beef stuffing 120g
flour 35g(5大匙)
diced green onion 2.3g(1/2小匙)
garlic 1.4g(1/4小匙)
mushrooms 10g(3个)
mung bean sprouts 80g
water 800g(4杯)
radish 150g
onion 20g(1根)
crowndaisy chrysanthemum 40g
eggs 60g(1个)
clear sauce 3g(1/2小匙)
pepper 0.3g(1/8小匙)
sesame oil 4g
salt 4g(1小匙)
sesame (不捣碎)1g

original
cook
an hour
ordinary

Steps for Korean crab seafood soup

After brushing the crab with a brush and removing the crab toes, cut the crab shell open and cut the crab in half, dig out the crab meat (145g), place it in a sieve, and drain off the water. Wipe the beef fillings with a cotton cloth to clear the blood, add the seasoning sauce, stir and season. Squeeze the tofu with a cotton cloth and crush it. Wash the mung bean sprouts for later use. Soak mushrooms in water for about 1 hour, remove the stalks and dry the moisture, and cut into fine pieces. Cut radish into pieces of 2.5cm horizontal and 2cm vertical and about 0.5cm thick. After cleaning, cut onion and grow 2cm thick and about 0.3cm thick for later use.

Put water in the pan and cook over high heat for about 2 minutes until boiling. Add salt and mung bean sprouts, blanch the soup for about 2 minutes, remove, cut into sections about 0.5cm long and squeeze out the air. After pouring water into the pot, filter the soy sauce and chili paste through a sieve and add in. Then add the crab legs and radish and cook over high heat for about 2 minutes until boiling. Turn to medium heat and cook for about 10 minutes. After making crab soup, remove the crab legs.

Put all the prepared ingredients and seasoning into the crab meat and stir to make the stuffing. Spread flour on the crab shells, add the stuffing and fill the crab shells.

Dip the stuffed side with flour, then dip in egg water, fry in a heated pan over medium heat for about 1 minute, then dip in egg water again and fry for about 1 minute. In the cooked crab soup, add the fried crab, and cook over high heat for about 2 minutes until it boils. Turn to medium heat and continue cooking for about 10 minutes. Add green onions, garlic mashed, ginger juice, salt, and chrysanthemum, and cook for a while.