Crab chicken
By VicentaLakin
Crabs are a fragrance of fragrance. They belong to the cuisine department. The soup is thick and fragrance, the chickens are smooth, the crabs are fresh and sweet, and it has the effect of feeding their bodies and making up their hearts. The production process is simple and common in herbs, and the main ingredients for chicken crabs are crabs and light chickens. Appropriate adjustments can be made to the practice of chicken crabs based on their own taste. Here's my own approach。
Recipe Recommendations
- crab 250 grams
- chicken 1000 grams
- Jiang 10 grams
- garlic 15 grams
- onion 10 grams
- coriander 2 trees
- soy sauce 1 scoop
- oyster sauce 1 scoop
- white sugar half a spoonful
- pepper 5 grams
- chicken powder half a spoonful
- seafood sauce appropriate amount
- rice wine appropriate amount
- cornflour small amount
- peanut oil appropriate amount
- salty fragrance
- braised
- ten minutes
- ordinary
Steps for Crab chicken
1
First the chickens from the market, the crabs。
2
Then cut the chickens and crabs and cut them into small pieces equal in size。
3
Get the ginger, the onions, the garlic, the cuisine, the wash。
4
The fabric will also be unified and ready for further operation。
5
Cold-pot hot oil, fragrance on the greasy。
6
It's got a little bit of gold on it。
7
Crabs in the pot, big red, short midway rice。
8
Put the sauce on and flip it。
9
A little bit of water flooded the food。
10
Three minutes after cooking, the juice will start with a little peanut oil。
11
With the fragrance leaves, a full-smelt crab chicken is done。Crab chicken Make Tips
Crabs may not eat with sweet potatoes, pumpkins, honey, oranges, pears, pomegranates, tomatoes, melons, peanuts, snails, celery, tomatoes, rabbits, mustards; crabs are not allowed to eat with cold drinks that lead to diarrhoea. Tomatoes ate with crabs could throw up diarrhoea. Crabs are rich in proteins, which, combined with tomatoes, are easily deposited and condensed into non-inditable substances. It also inhibits the gestation of digestive fluids by fermenting in the intestinal tract and causing food poisonings such as vomiting, abdominal swelling and diarrhoea, with special attention. 2. It is not appropriate to cook for too long, which can lead to an ageing of the chicken and affect the taste。