Lemon and crab soup(ning meng xie rou tang )

Lemon crab soup method:

Raw materials for making lemon crab soup:

250 grams of crab meat, 500 grams of milk, 25 grams of onion, 25 grams of celery, 15 grams of flour, 125 grams of fresh cream, 25 grams of butter, 15 grams of sugar, 50 grams of lemon juice, a little red pepper powder, 25 grams of sherry, and an appropriate amount of refined salt.

Processing steps of lemon crab soup:

1. Wash the onion and cut it into thin slices. Wash the celery and cut it into sections.

2. Heat the pan and add butter. After melting, add scallion slices and celery sections and stir fry until colored.

3. Take another pot, add a little water, sprinkle flour, mix well, add sugar, milk, chili powder, and boil over low heat.

4. Add shredded green onion, celery and crab meat to cook.

5. Add refined salt, pepper, lemon juice and sherry, adjust the taste and bring to a boil.

Lemon and crab soup

1. Wash the onion and cut it into thin slices, wash the celery and cut it into sections; set aside. 2. Heat the pan and add butter. After melting, add scallion slices and celery sections and stir fry until colored. Serve. In another pot, add a little water, sprinkle in flour, mix well, add sugar, milk, red pepper powder, boil with slow fire, add shredded green onion, celery, crab meat, add refined salt, pepper, lemon juice, sherry, and mix well, then bring to a boil.

Introduction to menu

Ingredients: 250g crab meat, 500g milk, 25g onion, 25g celery, 15g flour, 125g fresh cream

Stir fry: 25g butter, 15g sugar, 50g lemon juice, a little chili powder, 25g sherry, and a proper amount of refined salt.

characteristic

Sour, fresh and refreshing.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Ning Meng Xie Rou Tang