My hometown is close to the river on one side and the sea on the other. Its unique geographical location has made the people in my hometown like to eat river seafood since ancient times.
The practices are also rich and colorful.
Using seafood and river delicacies to make vermicelli soup will definitely taste extraordinary!
Shrimp, river crab and vermicelli casserole
Recipe Recommendations
- shrimp 150 grams
- River crab of 2
- black fungus 2 flowers
- fans 100 grams
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- fresh soy sauce appropriate amount
- chili sauce appropriate amount
- pepper appropriate amount
- chicken essence appropriate amount
- sesame oil appropriate amount
- vegetable oil appropriate amount
- salty and fresh
- pot
- three-quarters of an hour
- ordinary
Steps for Shrimp, river crab and vermicelli casserole
1
Brush the crabs clean with a brush and wash the shrimps clean.
2
Soak the vermicelli in clear water. Wash the black fungus after soaking well.
3
Cut the crab in half, remove the stomach and bottom, and set aside.
4
Take a casserole, add appropriate amount of water, add vermicelli and black fungus, add ginger slices, onion knots, 2 tablespoons of vegetable oil, and bring to a boil over high heat.
5
Put the crabs in, add cooking wine, and cook until the crabs turn color.
6
Put the shrimp in.
7
Add 1 teaspoon of chili sauce, bring to a boil, and reduce heat for 8 minutes.
8
Add salt and minced garlic.
9
Add fresh soy sauce, pepper powder, bring to a boil, add chopped green onion, chicken essence, and sprinkle with sesame oil.Shrimp, river crab and vermicelli casserole Make Tips
1. If this dish is made with stock, it will taste better.