Curry crabs
By VicentaLakin
There is no need for the macabre to be sophisticated in cooking. The simpler, the better, the evaporation maximizes the original taste of the maccabre. Of course, if you're tired of steaming crabs, you can try curry crabs. The curry is luminous and luminous, and it wraps up every inch of crab meat. The smell of crabs and curry collide, and the smell snorts。
Recipe Recommendations
- hairy crabs of 4
- onion 20g
- Jiang 20g
- curry 1 box
- salt 1g
- cooking wine 10ml
- peanut oil 30ML
Steps for Curry crabs
1
First of all, we have to be ready to make all the food we need for this curry crab: first, cut the onion into onions, and then the ginger. The crabs were then untied into the water basin, and the crabs and their legs were washed with a little brush。
2
Inserting a chopstick from the tail of the crab near the middle of the crab shell, it goes all the way to the head, shakes the chopsticks around the right and the right and pulls them out and unmasks the crab case. Cut out crab lungs and crab mouths with scissors, scrape down the intestines, etc., and cut everything out of the middle with a knife。
3
burning in the pan, burning in the palm, pouring into peanut oil 30 ml, burning in the fire into the oil, putting onions and ginger chips in the onions, and turning the scent of the fire into the cut crabs。
4
curry, salt 1g, wine 10ml when the crabs turn red。
5
in addition to drinking water, 300ml melts the curry, sets the kettle on fire and turns it to the cuisine so that the crabs can taste。
6
Crabs fully absorb the curry's fragrance, and if they're lazy, eat with the pot。Curry crabs Make Tips
1. The crabs must be alive, not the ones who are already dead, because they contain toxic substances and are not good for the kidneys, and try not to eat them. This curry crab is a common practice, not a real Southeast Asian curry crab. 3. If the crabs are bought more than once, they can't be eaten more, so they can be stored in the freezer。