Delicious curry crabs
By VicentaLakin
WHILE THE GOLDEN AUTUMN KRABS ARE FATTY AND FULL OF FOOD, IT IS IMPORTANT TO MENTION THAT THE CALCIUM CRABS ARE NUTRITIONALLY ABUNDANT AND RICH IN PROTEINS, AMINO ACIDS, CALCIUM, IRON, SELENIUM, ZINC, POTASSIUM, VITAMIN A AND B VITAMINS, AMONG OTHERS, WHICH HELP TO IMPROVE THE REPAIR AND SYNTHESIS OF HUMAN TISSUE CELLS AND IMPROVE IMMUNE FUNCTIONS. WHEN MID-AUTUMN ARRIVES, BRING HOME A BOX FOR YOUR PARENTS
Recipe Recommendations
- yangcheng Lake hairy crabs 3 only
- curry paste 2 tablespoons
- onion appropriate amount
- Jiang appropriate amount
- salt appropriate amount
- peanut oil appropriate amount
- slightly spicy
- stewed
- ten minutes
- simple
Steps for Delicious curry crabs
1
Crabs slow down. Make a curry crab with a Thai wind。2
Remove the reed。3
Get rid of the Krabs cover。4
Cut open from the middle with a knife and see the fat yellow coming out。5
It is now the most fertile season for crabs, which are yellow, which refers to ovaries and digestive glands, orange yellow and delicious. Crab yellow is not the eggs of crabs, and although the ingredients and crab eggs are essentially identical, they are fundamentally different. The glands representing the mother crab have matured when the bright orange crab is yellow, and the egg cells left in the body glands remain part of the crab yellow. Crab yellow contains abundant proteins, phosphorus and other nutrients and is highly nutritious。6
Onions of ginger-cheese, when cooking crabs, should be replaced with fresh ginger, so as to cure the crab and reduce its coldness。7
Put peanut oil in the pot。8
Put it in the ginger onions。9
With two spoons of curry sauce, curry is the hottest and most delicious crab。10
Fire it。11
It's pouring into the sun。12
It's enough to put a little bit of salt on the lid for five minutes. It doesn't take a long time for the crabs to get ripe and it affects the taste。13
Go straight to the table。14
Crab fragrance, sweet crab meat, spicy curry, beautiful。15
Try it。16
Eat。Delicious curry crabs Make Tips
The crabs don't have to heat for too long, they affect the taste, they're ripe。