Steamed eggs with swimming crab
By TheaKrajcik
The meat of swimming crabs is tender and white, and is rich in protein, fat and various minerals. Portunus crabs are the strongest individuals during the winter wandering season, generally weighing about 250 grams, and the maximum can reach 500 grams. The female crab is covered with red cream and tastes excellent. Portunus crabs can be eaten fresh, steamed, fried, or stir-fried, or stewed in half with bean board sauce, or fried rice cakes with crabs, stir-fried pickles, or boiled tofu. They are common dishes on the tables of residents in coastal areas.
Recipe Recommendations
- swimming crab in 1
- eggs of 2
- onion appropriate amount
- Jiang appropriate amount
- steamed fish oyster sauce appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- oil appropriate amount
- pepper appropriate amount
Steps for Steamed eggs with swimming crab
1
Prepare 1 swimming crab and 2 eggs.
2
Open the swimming crab, remove the bottom cover, gills, stomach, and wash it with a brush
3
Add cooking wine, salt, pepper to eggs and beat well.
4
Cut the swimming crabs in half, blanch them in boiling water for 4 minutes, and remove them.
5
Add appropriate amount of water to the hot swimming crab into the egg liquid, stir well, and pour into a large plate.
6
Put the swimming crab into the egg liquid and place the ginger slices under the swimming crab.
7
Place the swimming crab lid in.
8
Add a little oil, cover the lid, and steam over water for 6 minutes.
9
Calm for 2 minutes and take out.
10
Sprinkle with some chopped green onion and steam fish and soy sauce.Steamed eggs with swimming crab Make Tips
1. Don't need to be hot on the cover of swimming crabs. 2. It's best to eat while it's hot. 3. If there are many people, cut more pieces of the swimming crab. 4. The time for steaming the swimming crab is determined according to the size of the swimming crab.