Crab paste

By VicentaLakin

Crab paste
When I was a kid, my grandma made crab paste, and I could eat three bowls of crab paste, and then my grandmother got old, her eyes went bad, and she retreated from the kitchen, 30 years later, and I never had any more of this. Although Shanghai has also eaten crab powdered tofu and so on, it's always sweet and salty, it's watering down the crab's original taste, and it's a free day today to cook for itself。

Recipe Recommendations

  • crab
  • shallots appropriate amount
  • sweet potato powder appropriate amount
  • ginger appropriate amount
  • salt a little
  • rapeseed oil small amount
  • white pepper small amount

Steps for Crab paste

  • 1
    The rope's loose
  • 2
    The crabs are small. Don't spray them
  • 3
    There's another one
  • 4
    Onions, ginger cutters, spare
  • 5
    There's no way to take a picture of crabs, two hands too thick, two crabs, one hour spent, tools like scissors, spoons, chopsticks, and then crab feet slowly to fetch and die. After being removed, the empty crab shells are left, boiled water, and when the water is released, the crab shells are thrown into a few drops of well-cooked vegetable oil. And then you put in the scrape of crabs, little fire, a little bit of salt, a spoon of potato powder, and you mix it up, and you put onions, and you turn it off, and you put pepper on the table! The first taste in your mouth is fresh, then pepper pepper spicy, and the last is ginger stimuli, but there's no pig oil in your house, or the smell of ginger should be covered。

    • Crab paste Make Tips

    It's a spoonful of powder, so it won't be too much。

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