Scrambleded crabs
By VicentaLakin
"Autumn Winds, Crab Itches" is a good day to eat crabs in a year, but I'm gonna have to think about it. I haven't eaten crabs in two years. In order not to excite me, the leader is not eating crabs this year. It's not like the crab is a little bit cold, but I'm afraid I'll break my law once in a few months. During the Fourth of July, I went out to eat my favorite cuisine soup, I saw the crabs in the seafood store, and I haven't eaten crabs for at least six months. I picked two crabs with determination, and I tried a new way to make them with ginger onions. I don't know how to describe it, but it's the biggest family meal on a holiday. Do it yourself if you want. It's definitely something to enrich your table. Don't forget to take a picture later。
Recipe Recommendations
- salty and fresh
- fried
- ten minutes
- simple
Steps for Scrambleded crabs
1
Onions cut in pieces, ginger cut in silk, salty egg tatters left
2
(b) Cleaning of live crabs, full crab shells, half-to-peal crabs, crab claws
3
Each piece of crab is powdered
4
Hot frying pans, more oil in the pots, and a batch of crabs to make them red
5
(b) The extraction of extra oil from the cooked crab
6
(a) Clean drying of the pots, with a little oil, with ginger, onions and crushed ointment of salted eggs
7
(b) Crab stubbles and make them salty
8
A little water and a little fire for two minutes
9
Two minutes later, the top of the pot, the taste of salt sugar, and the green spot before the pot。