Furong crab bucket
[Hibiscus Crab Dou] Traditional famous dish, this time the egg white paste is made into the shape of hibiscus flowers to better match the name of the dish.
Recipe Recommendations
- crab 8 rats
- egg white 3 only
- starch 20 grams
- onion 10 grams
- ginger appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- salty and fresh
- roast
- an hour
- divine level
Steps for Furong crab bucket
1
Put 8 crabs into a steamer and steam for 20 minutes over high heat.
2
Steamed crab.
3
Remove the crab meat and crab roe.
4
Leave the crab cover for use.
5
Add a little oil to the pan, add chopped green onions and ginger, and stir fry. Put the crab meat and crab roe into the pan to simmer and season.
6
Boiled crab roe.
7
Stuff the crab roe into the crab shell.
8
Beat the egg whites with an egg beater.
9
Beat until the egg white paste is not soft, add starch and stir well.
10
Put it in a decoration bag and squeeze out petals on the crab bucket.
11
Squeeze out a layer of petals.
12
Squeeze another layer of small petals on top.
13
Put in the oven and bake at 170°C for about 8 minutes.
14
Roasted hibiscus crab bucket.