Curry dishes are delicious and difficult to set up. They are sticky and have a thick and sticky feeling. But its taste is really amazing, beyond imagination. I love everything in curry, whether the ingredients in it fly in the sky or grow on the ground. As long as I have a connection with curries, I will always give them face to our mouths one by one and let them settle down in my stomach. Today's delicacy is coffee crab meal. I think I am greedy. I am afraid that I will romanticize the delicious juice base, so I use my fans to absorb them one by one.
First of all, today's curry crab meal is drooling while coding the recipe. I look forward to having the curry crab again when I get home.
Curry crab meal
Recipe Recommendations
- hairy crabs 3 only
- Green bean vermicelli a bundle
- green pepper appropriate amount
- celery appropriate amount
- oil appropriate amount
- fine salt appropriate amount
- chicken essence appropriate amount
Steps for Curry crab meal
1
Coconut milk, milk, curry sauce, hairy crab, mung bean powder, green pepper, celery.
2
Heat the pan with oil, turn the oil to low heat, add garlic, and stir up ginger slices to create a fragrant aroma.
3
Wash the hairy crabs, divide them into pieces, and turn to high heat and put them into the pot.
4
Stir fry until the hairy crabs change color and are slightly 80% ripe.
5
Then put the milk and coconut milk into the pan.
6
Add appropriate amount of fine salt to taste.
7
Then add green pepper, celery, and soaked mung bean powder into the pan.
8
Add appropriate amount of curry paste, mix until evenly flavored, and turn off the heat.
9
One curry crab meal is complete.Curry crab meal Make Tips
When frying the hairy crabs until they are cooked, you don't have to turn the pan at will, stir-fry until the crab shells are red and fragrant, which is about 80% cooked.