Crabs
By VicentaLakin
Mid-Autumn and around are the freshest and most fertile, simple evaporation, and the flesh is tender and fat, and the juice tastes. Rich。
Recipe Recommendations
- swimming crab 6 rats
- ginger 3 pieces
- perilla leaf 20g
- cooking wine 50ML
- June Fresh Light Salt Oyster Soy Sauce 2 tablespoons
- balsamic vinegar 3 scoops
- white sugar
- sour and salty
- steamed
- ten minutes
- simple
Steps for Crabs
1
Let's wash the crabs。
2
The shuttle crab brushed it with a brush。
3
Ginger-cleaning slices, and the rest of them are shredded。
4
A proper amount of water is added to the steam pan, a ginger blade is put in, and purple sows are covered on the steam shelf。
5
Put crab abdomen up, so that the fresh soup doesn't spill out; add a few gingers, and when the fire boils, the wine pours in, and the pan covers continue, and the steam is about 15 minutes away。
6
Juice; two raw spoons, three grapes, one g of sugar, one small spoon of ginger。
7
Let's load it up and enjoy it。
8
Combine the sauce with the puff crabs. The meat is sweet and fat。Crabs Make Tips
Peak crabs are cold foods with ginger and purple soy leaves when they are steamed; and ginger ale when they are eaten can ease coldness and remove the smell. Don't put garlic and other juice on it. It tastes sweet。