Pearl in crab(xie li cang zhu )

Method of storing beads in crab

Raw materials for making crab beads:

There are 2 green crabs, 10 pigeon eggs, 100g rape leaves, 100g potatoes, 3 egg white, 25g dry water chestnut powder, 5g salt, 15g cooking wine, 5g monosodium glutamate, 150ml chicken soup, 5g sugar, 20g green onion and ginger powder, 10g sesame oil and 50g cooked chicken oil.

Steps for making crab hide beads:

1. Wash the mud, remove the navel and wash the crab, steam it in the cage, take it out, remove the crab cover, dig out the sandbags inside the crab, and prepare the crab shell for use; remove the meat from the crab body, trim the crab feet with scissors, apply sesame oil, put it into a long basin, and place both ends in the shape of original crab feet.

2. Wash pigeon eggs, put them in a cold water bowl, steam them, take them out and peel off the shell.

3. Heat the frying pan, add the cooked chicken oil, when it is 50% hot, add the onion and ginger powder, stir fry the flavor, add salt, monosodium glutamate, soup, pigeon eggs, simmer and taste, then add the water water chestnut powder, hook it into the glass thicken, the juice should be less.

4. Clean the pot, boil the cooked chicken oil, stir fry with scallion and ginger powder to make the flavor, stir fry the crab, that is, cook in cooking wine, add sugar, salt and chicken soup, simmer, when the juice is thick and dry, take it out, put it into the middle of the crab feet at both ends of the basin, then put pigeon eggs, buckle the crab cover, and then form the crab original

The characteristics of crab pearl are as follows

It has five colors, clear and refreshing taste, and is shaped like a living crab.

Pearl in crab

Korean cuisine. The raw materials are 2 green crabs, 10 pigeon eggs, 100g rape leaves, 100g potatoes, 3 egg white, 25g dry water chestnut powder, 5g salt, 15g cooking wine, 5g monosodium glutamate, 150ml chicken soup, 5g sugar, 20g green onion and ginger powder, 10g sesame oil and 50g cooked chicken oil.

essential information

[recipe name] Tibetan beads in crab

[cuisine] Korea

[taste characteristics] it has five colors, clear and refreshing taste, and looks like a living crab

Production process

1. Wash the mud, remove the navel and wash the crab, steam it, remove the crab cover, dig out the sandbags inside the crab, and prepare the shell for use; remove the meat from the crab body, trim the legs with scissors, apply sesame oil, and put them into a long basin, with the ends in the shape of the original legs

2. Wash pigeon eggs, put them in a cold water bowl, steam them, take them out and peel off the shell

3. Heat the frying pan, add the cooked chicken oil, when it is 50% hot, stir fry the onion and ginger powder to make the flavor, add salt, monosodium glutamate, soup and pigeon eggs, simmer them to taste, then add water water chestnut powder, and hook them into glass thicken with less juice.

4. Clean the pan. Boil with cooked chicken oil, stir fry with scallion and ginger powder, stir fry the crab, that is, cook in cooking wine, add sugar, salt and chicken soup, simmer, when the juice is thick and dry, take it out, put it into the middle of crab feet at both ends of the basin, then put pigeon eggs, buckle the crab cover, that is, the original shape of the crab

5, put the chicken soup into the pot and boil it. The egg white will be blown up with chopsticks. The mixture is added to the water, and cooked in the pan. Remove 6. Put the boiled egg white in front of the crab mouth, like the crab spit. In addition, cut the vegetable leaves and potatoes into shreds and fry them in hot sesame oil. Then take them out and set them on both sides of the crab to represent water plants.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Xie Li Cang Zhu