Crabs
By VicentaLakin
The traditional cuisine that drags the Krabs to the South is mainly yellow in June, but the memory of most of them is not as small as that of the crabs who used them when they were children, but they are far more pitiful than the existing mausoleum crabs, and the double thickness of the bean and paste that spreads the taste to the full
Recipe Recommendations
- hairy crabs 3 only
- edamame 100 grams
- onion appropriate amount
- Jiang appropriate amount
- flour 15 grams
- soy sauce 1 scoop
- yellow wine 1 scoop
- salt appropriate amount
- sugar appropriate amount
- salty fragrance
- fried
- ten minutes
- ordinary
Steps for Crabs
1
When the crabs are washed, they are cut in half and try not to break their feet。
2
A mixture of 15 grams of flour and about 2.5 times the water is made of paste。
3
The boiler is boiled with oil and the crabs are adhesived and pasted into the boiler and blown up to the yellow and gold reserve。
4
Another oil pan, put in the ginger onions, put in the soy sauce。
5
They were then placed in pre-fried crabs and poured into raw, yellow, salt, sugar and a bowl of fresh water。
6
When the fire is even and the fire is even, the fragrance will be covered。