Chinese Food
Curry Crab
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Recently, Portunus has eaten a lot. The ones bought in the front are big and fresh, so they are all steamed and dipped in vinegar. They usually go to buy vegetables in the morning. This afternoon, they pick up Xiao Zhe and buy them again. Portunus is only a small one, and it seems that there is no energy in the water.
Cooking ingredients
Cooking Steps
Step1:Clean the swimming crab, open a lid, remove the gills inside, and use a toothbrush to clean the part under the gills and drain the wate
Step2:Cut the portunus in half (if it's big, cut four pieces), and dip a little dry starch on the incision for use
Step3:Wash and dice half the onion
Step4:Heat up the pan, put in the oil, stir fry the portunus until it turns red
Step5:Clean the pot, put in the oil, stir fry the onion, ginger, scallion and a curry piece to make it fragrant (stir fry with a little water if it's too dry), pour the crab into the pot, stir fry with rice wine for a while, add salt, chicken essence and sugar to taste, cover the pot and boil for a while, open the lid, I add some coconut milk at home, and finally hook a thin sauce with wet starch to make the pot thick
Cooking tips:1. I use the curry block in the process chart, which is recommended by Xingyun. A box can be divided into six pieces. 2. When cutting onions, wash the knife and onions under the tap. When cutting, I don't like tears so much. I have skills in cooking and delicious food.
