Sand tea and crabs
By VicentaLakin
It's a good season with fresh vegetables and vegetables and seafood. It's time to eat sea crabs. I don't really like to eat these little crabs, too lazy, especially if they're steamed, tasteless, much less. Most people, of course, prefer to evaporate, put some peppers, and eat with triads. It's true that the way to steam is the best way to preserve the taste of raw food. Nutrition is good, but tastes worse. Relatively speaking, I prefer fried, well-treated, little sea crabs, fryed with oil, a proper amount of hot water, and added to my favorite sauce. I like the salsa sauce. The sauce itself brings the smell of seafood and all kinds of spices. Use it to fire these little crabs. The sauce melts in the soup juice, which is absorbed by crabs. After drying the soup, the crab tastes dry and fragrance. After meat, you can chew the crabs' shells. Super delicious。
Recipe Recommendations
- flower crab appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- sand tea sauce appropriate amount
Steps for Sand tea and crabs
1
Brush the crab shells with a brush and break the crab plier. Take off the crab. Take off the crab. Ginger and garlic to the end。
2
The frying pots are good, they're good, they're good, they're good, they're good. Cook wine。
3
When crabs change color, add a salsa sauce. Fire even. Transferred appropriate salt。
4
Injecting the right amount of hot water and putting the crab shells in. Cover the pan, burn the fire, dry the juice. Out of the pot。