Delicious Curry Crab
1.
Hairy crabs slow down with water for a while. Make a curry crab with Thai style.
2.
Remove the reed grass.
3.
Remove the covered part of the hairy crabs.
4.
Cut it with a knife in the middle, and see that the fat and yellow are flowing out.
5.
Now it is the most plump season for crabs. There are many crab yellows. Crab yellows refer to the ovaries and digestive glands in the crabs. They are orange-yellow and delicious. Crab roe is not crab eggs. Although the ingredients are basically the same as crab eggs, there are essential differences between the two. When the crab yellow is bright orange, it means that the gonads of the female crab have matured, and the egg cells left in the gonads in the body are still part of the crab yellow. Crab roe is rich in protein, phospholipids and other nutrients, which is rich in nutrients.
6.
Shred the green onion and ginger for later use. When cooking crabs, add some fresh ginger to detoxify the crabs and reduce their coldness.
7.
Put peanut oil in the pot.
8.
Add green onion and ginger and stir fry.
9.
Add two tablespoons of curry paste, curry is hot and good with crab, and it tastes good.
10.
Stir fry.
11.
Pour into Yangcheng Lake hairy crabs.
12.
Cover the lid and simmer for 5 minutes and add a little salt to taste. The hairy crabs do not need a long time to cook well. Old age will affect the taste.
13.
Serve directly. .
14.
The crab yellow is fragrant, the crab meat is fresh and sweet, and the curry is slightly spicy, so beautiful. . .
15.
Try it.
16.
eat. .
Tips:
Hairy crabs do not need to be heated for too long, which will affect the taste, so they can be cooked thoroughly.
