Crab roe is crab eggs. Contains a large number of essential proteins, fats, phospholipids, vitamins and other nutrients, and is rich in nutrients. There are two types of crab yellow: river crab yellow and sea crab yellow. River crab yellow is the best, and sea crab yellow tastes slightly worse.
Every summer, we start to sell more crab roe here. This crab roe is taken from a very small river crab. The smaller one is only as big as a one-yuan coin, and the larger one is as big as a thumb and index finger. There is no meat to eat alone. The seller puts on a special finger sleeve to dig out the crab roe little by little. It is dug and sold right now. It is very fresh. My general practice is to make crab roe porridge or crab roe buns. Today, this crab roe steamed towel gourd is the easiest way.
Steamed loofah with crab roe
By JaydaWaelchi
Recipe Recommendations
Steps for Steamed loofah with crab roe
1
Peel the towel gourd and cut into pieces.
2
Empty the middle, but don't dig through.
3
Spread a layer of starch into the towel gourd, then fill in the crab roe.
4
Pour boiling water into a steamer and steam for 10 minutes.
5
Remove and transfer to another dish.
6
Pour the juice from the steaming plate into the pan, add salt and bring to a boil, add water and starch to thicken, and pour on the surface.Steamed loofah with crab roe Make Tips
1. The crab roe itself has a light salty taste. The amount of salt must be controlled in the final thickening step. 2. Crab roe is oily, so this dish does not need to add extra oil.