Curry Crab

Curry Crab

1. The crab that was bought was inserted straight from the mouth to the belly button with a chopstick so that the crab could die quickly. If you are afraid, put the crab in the refrigerated layer of the refrigerator for about 60 minutes so that the crab will not move.

2. Pull open the crab cover, and then remove the crab mouth, crab gills (the soft things on both sides of the crab meat, which will remove a lot of water when pressed), the crab stomach (a black thing inside the crab cover), and the intestines (as shown on the left The white roll in the middle), the heart of the mouth (a hexagonal thing on the square of the crab). Then use a useless toothbrush to brush off the dirt on the crab (as shown in the picture above, the left side is brushed off, and the right side is not brushed, so the comparison is very clear).

3. There is a trick about cutting crabs. Remember to cut it or not, because the crab meat will pop out once it is cut and it will not stick to the crab shell. Slowly cut the crab first, and then press down on the back of the knife with your hand when you cut it to the end. It is simple and does not make the crab meat pop out.

4. Coat the crab's cut with cornstarch.

5. Put the oil in the pot and boil it hot, then put the crab meat and fry it slowly until it turns red, then pick it up and set aside. (Don't pour the oil of the fried crab, it will be very fragrant when used for cooking in the future).

6. Chop the onion, use the same pot to saute the chopped onion, then pour in pure milk and bring to a boil over low heat.

7. Use a knife to cut the curry paste into small pieces for later use, so that it will melt when you boil.

8. After the milk is boiled, add the cut curry paste. After the curry paste is completely melted, add the crab pieces and boil it on low heat for a while.

9. Put the crab on the plate and add the curry sauce. (Note: I’m simplifying the cooking method. If you want to make it better, you can add an egg in the curry sauce after catching the crabs, then turn the heat to a low heat, slowly disperse the eggs, and cook until the curry sauce is thick. It can be thickened and topped with the solution).

Tips:

1. It is best to use a toothbrush that is not usually used for crab brushing, because the toothbrush is small and easy to brush off the dirt.
2. The internal organs that cannot be eaten by crabs must be removed, because they are dirty and cold after eating.
3. The crab body cannot be cut but only cut, otherwise the crab meat will be separated from the crab shell.