Crabs
By VicentaLakin
It's mid-August. It's mid-Autumn. It's when the crabs are full, they're on the market. There are a large number of flying crabs in the early market near my home these past few days, which range from $20 to $35, and they're all sunk. I had a friend who loved crabs, but she was recently pregnant, afraid of the cold, and told me yesterday. In fact, in order to defuse the cold of crabs, they can be fed with "cream tea" on the one hand, and in the case of crabs, they can be cooked in a way that is not evaporated, they can be used to make "crabs" that are common in restaurants, and they can be blown up first, not only soft, but also smooth and cold. Let's see how it works。
Recipe Recommendations
- salty and fresh
- other
- half an hour
- ordinary
Steps for Crabs
1
Prepare all kinds of material. We'll make red sugar ginger tea first. Slice the ginger slices and slice them into thin silk。
2
Add water to the small pot, pour red sugar into it, boil it and melt it with a proper amount of ginger silk, and boil the little fire for about 10 minutes and put it aside. The next thing we do is tow crabs: wash the crabs, lift their backs, cut them in half from the abdomen with a knife, and remove their cheeks。
3
A small amount of wine, salt, sugar, white pepper powder, starch and eggnogs were poured into the crab, and they were picked up for a while. Put it in the hot oil and fry it。
4
Crab blocks are blown aside, with a little starch, a little water, pepper powder and salt to make a bowl of juice, which will be used in the event of a fire。
5
There's a little oil in the pot, a little onions, a lot of ginger, a little bit of crab, and a little bit of water, a little bit of water, a little bit of water, a little onions, a little onions, a little onions, a little onions, a little onions。