Curry King Fried crabs
By VicentaLakin
Remember the first time I went to Beijing for a Thai meal, I was so stupid, I was so confused, the food was so good, the food was so delicious, and the Thai food was so delicious, and I didn't know anything, and I pretended to open the recipe in a calm manner, and the front page said, "Show--- the curry king made crabs, and then looked at the picture, and the plate was so beautiful, soft and yellow that it was covered in a big, fat crab, uh-- When the food came to the table, I put a small spoon of curry in my mouth, and the sweet taste of curry, the sweet seduction of coconut milk, and the fragrance of fragrance with the fragrance of gravy and lemons strongly stimulated my taste buds, which I never felt before, and I ended up eating with nothing and packed it home。
Recipe Recommendations
- Rou Xie
- green pepper 1/4 of
- red pepper 1/4 of
- onion 1/4 of
- parsley 3 pieces
- garlic 20 grams
- shallots one
- coriander 50 grams
- citronella 5 grams
- cinnamon 5 grams
- eggs one
- geranyl 5 grams
- doukou 5 grams
- Curry gall 10 grams
- turmeric powder 8 grams
- curry powder 3 grams
- pepper 2 grams
- sugar 20 grams
- fish sauce 20 grams
- chicken powder 3 grams
- starch 50 grams
- butter 15 grams
- sesame oil 15 grams
- coconut milk 150 grams
- Sanhua Light Milk 150 grams
Steps for Curry King Fried crabs
1
Crabs kill and wash clean dry starch, and they blow up their spares at about 170 degrees
2
: Scrambled butter, butter, butter and spices in the casserole with 100 grams of water added to the sauce and boiled with three flowers of light milk and filtered out of curry juice
3
Cream pepper onions cut the celery part of the pot with curry juice and a fried crab boiler until the end of 65 degrees with a raw egg and a mixerCurry King Fried crabs Make Tips
The most expensive sauce in this dish is coconut. In a curry-named dish, there's more than curry in it, so let's give you some details. Coconut, unlike the half-transparent sweet liquid in coconuts, is a cooking material. Coconut is made of fresh ripe coconuts made through multi-channel programs such as skin removal, crushing, filtering, and homogeneity. Coconut is referred to in Malaysia and Indonesia as “Santan” and in the Philippines as “Gata”. The colour of coconuts is linked to its high oil and sugar content, a very sweet milky, sticky liquid that can be used in food, soup and dessert. Coconut rice, the most used in Malaysian cooking, can be considered as an informal Malaysian national dish. Then, of course, the curry king must introduce you to curry curry, which is common in Indian and Thai cooking, mainly for lamb, chicken, crabs and vegetables. The use of red, yellow, green curry is higher. Of these, red curry is the most fragrance, used for greasy and fragrance meat, such as some seafood and lamb; yellow curry, which is more common, which is used for chicken and some fish; and green curry, which is the least fragrance, which is used for vegetables and some fragrances, such as shrimp, cod, etc。