Korean crab seafood soup(han guo hua xie hai xian tang de zuo fa )

Korean crab seafood soup

Introduction:

"In Korean," Ganjing "refers to the food flavored with chili sauce, which has a lot of soup. Therefore," Ganjing "can be said to be" Huaxie soup "made with chili sauce. The crab seafood soup, which used to be indispensable in the emperor's Spunlaced bed in spring, is a combination of light crab meat and spicy soup. The ancient poets led by Li Bai (706-162) once said, "one hand holds the wine cup, the other hand holds the crab leg..." The saying that "when you see the crab, you will not leave" proves that the crab is a delicious and nutritious food

Production steps:

Step 1: wash the crab with a brush, remove the toes of the crab, cut the crab shell in half, dig out the crab meat (145g), put it in a sieve and drain the water.
Wipe the blood with cotton cloth, add seasoning sauce and stir.
The bean curd is squeezed and crushed with cotton cloth, and the mung bean sprouts are cleaned and set aside.
Soak Lentinus edodes in water for about 1 hour, remove pedicels, wipe dry, and then cut into thin pieces.
Cut the radish into 2.5cm horizontally and 2cm 0.5cm vertically, and cut the scallion into 2cm 0.3cm after cleaning.

Step 2: put water into the pot, cook for about 2 minutes, until boiling, add salt and mung bean sprouts, blanch the soup for about 2 minutes, then take out, cut into 0.5cm long sections and squeeze.
After pouring water into the pot, filter the sauce and chili sauce through a sieve and put them in. Then add the crab legs and radish and cook them over high heat for about 2 minutes until boiling. Turn to medium heat and cook for about 10 minutes. After making crab soup, remove the crab legs.

Step 3: put all the prepared materials and stuffing ingredients into the crab meat and stir them to make the stuffing.
Apply flour to the crab shell and fill it with stuffing.

Step 4: dip the stuffing side with flour, then dip it with egg water. In a heated pan, fry it over medium heat for about 1 minute, then dip it with egg water for another minute.
In the cooked crab soup, add the fried crab, boil over high heat for about 2 minutes until boiling, turn to medium heat and cook for about 10 minutes. Add green onion, mashed garlic, ginger juice, salt and chrysanthemum, and then cook for a while.

Materials required:

Crab: 600g

Beef filling: 120g

Flour: 35g (5 tbsp)

Minced green onion: 2.3g (1 / 2 tsp)

Mashed garlic: 1.4g (1 / 4 tsp)

Mushroom: 10g (3 pieces)

Mung bean sprouts: 80g

Water: 800g (4 cups)

Radish: 150g

Scallion: 20g (1 piece)

Chrysanthemum: 40g

Egg: 60g (1 piece)

Clear sauce: 3G (1 / 2 tsp)

Sesame salt: 1g (1 tsp)

Pepper: 0.3g (1 / 8 TSP)

Sesame oil: 4G

Salt: 4G (1 tsp)

Sesame: (not mashed) 1g

Note: Reference: http://blog.sina.com.cn/qingdao0721

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: Original

Chinese PinYin : Han Guo Hua Xie Hai Xian Tang De Zuo Fa