Frou Krab Doo
By VicentaLakin
Crab Dove is a famous Shanghai dish because it's white and it's beautiful and popular. The traditional method is to fry, and it is to use crabs. I'm using fresh, live crabs, fresh meat. There's not much crab in September or October, but it's good to eat
Recipe Recommendations
- swimming crab 400 grams
- minced garlic 10 grams
- ginger powder a little
- cooking wine a little
- egg white one
- vinegar few drops
- sugar a little
- steamed fish oyster sauce 1 scoop
- salty and fresh
- roast
- ten minutes
- ordinary
Steps for Frou Krab Doo
1
Lived puddle crabs, washed, belly buttons up in the steam pan, evaporated
2
Disassembly, heart, sandbag, etc
3
Cut out crab meat and crab yellow
4
Garlic and onion flowers use hot pots to heat up the scent, add a little wine, a few drops of steamed fish urn and ginger powder, because they use sea crabs. They're already pretty. They don't have to put chicken powder. If it's a freshwater crab, you can add a little vinegar
5
Add crab meat and crab powder
6
Into the crab
7
The egg purr with a little vinegar and sugar, with a cook's machine or an electric omelet, and then when you're talking about a rigid bubble with a small tip, you put it in a bouquet
8
Squeeze out the outer petals and wrap up the crab. I use the medium rose mouth
9
And squeeze out the inner petals and heart. When you're squeezed, you'll wrap the whole crab in it
10
I squeezed two different types of flowers and put them in a preheated oven
11
It's 170 degrees up and down in the middle