Crab butter tofu
By VicentaLakin
At the end of the year, we had to go to Shanghai, where four or five meals were all carbohydrates. In all sorts of famous buns and crotchs, it's clear to the Shanghaiese people what they like about crabs, soup buns, frying, croquets, burning wheat... Almost every pasta tastes of crab butter, not to mention the famous "crab soybeans" in the kitchens such as kyochi, Zhejiang, and Zhuang. "Crab buttercup" talks about tofu, tofu, crab butter, salty, delicious, tasteless. It's just that it's too expensive, it's complicated, it's far from tofu, and it's less common for people to eat, and it's gradually replaced by salty yolk. Now that we've met our appetites, it's natural to repeat the original version of the crab soybeans
Recipe Recommendations
- tender tofu 2 blocks
- crab yellow
- crab meat
- Jiang 1 small
- onion 1 small
- broth 1 bowl
- starch 2 tablespoons
- salt appropriate amount
- pepper a little
- salty and fresh
- burn
- ten minutes
- simple
Steps for Crab butter tofu
1
Tofu cut into small blocks. The boiler is then boiled with a small amount of salt and the water is found in reserve for about three minutes。
2
Staple crabs are evaporated, while in the process they are immersed in ginger tablets for cold。
3
Dismantling the Krabs and placing crab meat and crab butter separately。
4
Heated with onion onions, ginger paste, onions, and paste, and then fried crab butter until the oil becomes yellow。
5
Pour a bowl of high soup/water, boil it and pour tofu and crab pieces into the pot, and carefully flip it so that the tofu is covered with crab yellow, while avoiding damage to the skin。
6
Boiled and turned on the fire for five minutes, during which the soup was kept dry。
7
Finally, a small amount of salt, pepper sauce and water starch can be put on the table。Crab butter tofu Make Tips
One, if you like more soup, you can add more soup/water。