The autumn wind is gradually rising, and the crabs are getting fat!
My hometown is on the north bank of the Yangtze River estuary and has unique sea and fresh water areas. The crabs in my hometown belong to the Yangtze River.
Water system Chinese mitten hairy crabs, eating crabs is a big hobby for people in my hometown! It's my great love!
Crab-I think it's delicious no matter how you eat it! But you won't steam the same way, right?!
Making soup with crabs is a major feature! This crab soup is as fresh as it is!
When it comes to eating crabs, I often associate it with the Mid-Autumn Festival, chrysanthemums, and grapes--
River crab and soybean soup
Recipe Recommendations
- River crab 3 only
- edamame 250 grams
- coriander appropriate amount
- oil appropriate amount
- pepper appropriate amount
- chicken essence appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- Jiang appropriate amount
Steps for River crab and soybean soup
1
Wash the crabs clean with a brush.
2
Cut in half, remove gills, stomach, and bottom lid.
3
Wash and drain edamame.
4
Heat the oil in the pan, put down the edamame and stir-fry for 1 minute.
5
Add appropriate amount of water and cook over high heat until edamame is 8 parts cooked.
6
Put down the crab.
7
Add ginger slices and cooking wine, and cook over high heat for 5 minutes.
8
Add pepper and chicken essence.
9
Add some coriander.River crab and soybean soup Make Tips
1. Crabs must be washed clean. 2. People with cold stomachs eat less.