Chinese Food
Crabs with saliva
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Before and after the Mid Autumn Festival, the comb crab is the most plump. It's opened in the sea these two days. The price is very cheap. The comb crab shell is softer than the flower crab. The meat is also very tight. When picking a crab, you need to knead the crab's abdomen with your hand. The one with hard hand feel is plump. The one with light kneading is absolutely thin. The meat is less loose. The crabs can be steamed and stir fried. In Nanning, which is still hot in the middle and late of August, I will choose to make saliva crabs, because it's too much with ice beer. It's good for the summer and good for the appetite. Relatives must come to have a taste~
Cooking ingredients
Cooking Steps
Step1:This is the comb crab. It's also called the sow crab. It's named after the big fat on
Step2:The comb crab takes off the pliers. It's divided into two parts
Step3:Cut cucumber into small pieces. Prepare garlic, ginger slices and coriander with Scallio
Step4:Hot pot. Put in the right amount of cooking oil. Stir fried bean paste. Put in garlic and ginger slices. Pepper. Stir fried
Step5:Put in the dried hot pepper section soaked and continue to sti
Step6:Pour in crabs. Stir fr
Step7:Add cooking wine. Stir fry oyster sauce until the crab changes color. Pour in half a bowl of water and simmer for 3 minutes
Step8:Pour in Cucumber chunk
Step9:Stir evenly. Pour in the parsley and scallion, stir well, and then out of the po
Step10:Finished produc
Cooking tips:There are skills in making delicious dishes.
