Crab carrots
By VicentaLakin
IN THE EARLY AUTUMN, THE CRABS STARTED COMING BACK TO THE SEASON, BUT THE PRICES ARE GETTING MORE EXPENSIVE WITH THE COMING DOUBLE FESTIVALS. WE CAN'T KEEP EATING CRABS WITH ANOINTED, BUT IT TASTES JUST AS GOOD TO BUY A MAN WITH A GOOD MEAL. THE FIRST AUTUMN IS DRY, AND IT IS ALSO NECESSARY TO MAKE SOUP FOR THE FAMILY ' S TIMELY MEALS DURING THE SEASON. WHITE RADISH IS RICH IN VITAMIN C AND TRACE ZINC, WHICH HELPS TO IMPROVE THE IMMUNE FUNCTION OF THE BODY AND ITS RESISTANCE TO DISEASE; MUSTARD OIL IN THE RADISH PROMOTES GASTROINTESTINAL CREEPING AND COUGHING, INCREASES APPETITE AND HELPS DIGESTION; STARCH ENZYME IN IT BREAKS DOWN STARCH, FAT AND ALLOWS IT TO BE FULLY ABSORBED IN FOOD; AND RADISH IS WOODY, WHICH INCREASES THE VITALITY OF GIANT VAMIN CELLS AND SWALLOWS CANCER CELLS. IN ADDITION, RADISH CONTAINS VARIOUS ENZYMES THAT DECOMPOSE CARCINOGENIC NITRITE AND ARE RESISTANT TO CANCER。
Recipe Recommendations
- crab 2 only
- white radish a
- egg liquid a grain of
- flour appropriate amount
- Jiang a little
- chives appropriate amount
- white pepper a small spoonful
- cooking wine a little
- fish sauce appropriate amount
Steps for Crab carrots
1
Egg fluid in the bowl
2
Crabs wash their cheeks and cut their shells for four
3
Ginger-slice, onions cut
4
White carrot to Pitches
5
Scratch the crabs with egg fluid
6
And then it's covered in flour
7
Hot pots of hot oil put crabs in and made them into a stale form
8
Another pot of hot onion white and ginger
9
Join the radish for a second
10
Add water, wine, fish truffles and burn the crabs
11
Ten minutes to turn the fire, pepper powder, onionsCrab carrots Make Tips
Ginger slices and pepper powder can remove the fishy smell and dispel coldness, while also enriching the flavor of the soup—don't overlook this.