Crab Steamed Custard
1.
Prepare the ingredients
2.
Rinse the crabs with a toothbrush under the running water pipe
3.
Then use chopsticks to insert the crab from the crab’s mouth and die
4.
Then pull the crab shell lightly and it will come down
5.
There is a crab stomach in the middle of the shell. Don't take it off and wash it.
6.
Then don’t have a hexagonal heart in the middle of the cheeks on both sides of the crab
7.
Then the crab belly is buckled and there are intestines. Don't cut off all
8.
Then just rinse it
9.
Wash and cut in half
10.
Put the ginger garlic onion white wine in a bowl and mix well and marinate
11.
In addition, use a pot to boil water and add green onion, ginger and garlic
12.
Then quickly blanch the crab in the pot for 3 seconds to remove the fishy fish, which can effectively lock the nutrient of the crab meat and does not lose the crab soup. Do not dump it. Remove the ginger, garlic and green onion, etc. The soup is cold, beat in the egg and mix well
13.
Crabs placed in a bowl
14.
Strain the beaten eggs to make it more tender and smooth
15.
Then pour it into the crab bowl
16.
Finally put the crab shell in
17.
Put it in the steamer and let it open for 5 minutes.
18.
The color of the steamed crab turns red to look good, sprinkle with chopped green onion
19.
It tastes better with some light soy sauce
20.
The nutritious and delicious crab steamed egg is finished
Tips:
Crab processing is to let the crabs stand in the water for 10 minutes to highlight the booty, and then wash it. Then the crab's stomach, cheeks, heart, and intestines are not needed. The ginger, garlic, onion and onion must be put in order to avoid the cold, because crabs are cold, so you can put more ginger. After 5 minutes of steaming on high heat, the meat will be very tender.
