Crab Plum Head
By VicentaLakin
Mid-Autumn Festival is a good season for crabs. Some people like to eat varnish, others like spicy, but I prefer to take the crab out and make it a famous dish to share with you. It'd be a great meal if you could have a table in the Mid-Autumn. Crab Plum Head, do it. Today's lion's head added to the material, in addition to the cataracts, a seasonful diet that keeps the lion's head from eating hard, from getting greasy, from eating。
Recipe Recommendations
- hairy crabs 2 only
- meat paste 220g
- lotus root 100g
- eggs a grain of
- sweet potato powder a tablespoon
- onion ginger water a spoonful
- salt a little
- sugar a spoonful
- cooking wine appropriate amount
- chicken essence a little
- wolfberry a little
- cabbage a little
- Vase vegetable a little
- salty and fresh
- stewed
- several hours
- ordinary
Steps for Crab Plum Head
1
Done2
Materials: 2 mackerel crabs with 220 grammes of eggs a piece of sauce: melon powder with a spoonful of ginger onion with a spoonful of salt sugar and chicken cones: a few cabbage vases3
Two crabs4
Lotus broke it with a cuisine5
Take out all the steamed mast crab meat and ointment and put it in the pot6
Add a spoonful of ginger ale7
Adding all the ingredients to the mud in one direction8
There's cabbage in the casserole9
Split the meat sauce into four pieces and throw it on the leaves10
Add cold water without materials (one-time addition)11
Put a cabbage on it, and you'll have two hours of slow stew12
When the vase is hot, put it in with the lion's headCrab Plum Head Make Tips
Tinker Bell's mash has to fall on top of it. Longer, it tastes good, and meatballs can be soaked that cabbage can help shape and suck out extra fat