Boiled bitter gourd with crab(pang xie zhu ku gua )

Boiled bitter gourd with crab

Introduction:

"Autumn breeze is cool, crab is fat and chrysanthemum is fragrant. The best season to taste crab is coming again. Crab can nourish bones and marrow, nourish tendons and bones, and fill stomach juice. Balsam pear can increase appetite, invigorate spleen and appetizer. It can promote diuresis and blood circulation, reduce inflammation and fever, clear heart and clear eyes. The soup is clear and fresh. Balsam pear's unique sweet and cool taste makes the soup full of layers. However, the delicious crab meat is a highly sensitive food, so you are eating crab It's time for crabs to add more spices such as green onion, ginger, garlic and pepper when cooking. These hot ingredients can neutralize the coldness of crabs. They can warm the stomach, remove the fishy smell and remove the cold. Therefore, the soup is slightly spicy, and the crab's bitter gourd is delicious and delicious

Production steps:

Materials required:

Crab: moderate

Balsam pear: moderate amount

Water: moderate

Ginger slices: right amount

Scallion: right amount

Coriander: moderate

Garlic: right amount

Salt: right amount

Chicken powder: right amount

Sesame oil: appropriate amount

Salad oil: right amount

Ginger garlic powder: 1 tsp

Pepper: 1 tsp

matters needing attention:

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Pang Xie Zhu Ku Gua