Curry Crab (ka li pang xie )

Curry Crab

Introduction:

"Crabs are rich in protein and trace elements, which have a good tonic effect on the body. Crab also has anti tuberculosis effect. Eating crab is very beneficial to the rehabilitation of tuberculosis. It is suitable for people with traumatic injuries, broken bones and tendons, swelling and pain due to blood stasis, placenta residue of pregnant women, weak contraction of pregnant women, and delayed delivery of fetus, especially crab claw. Curry is composed of many spices, such as clove, cinnamon, fennel, fennel, cardamom, coriander, mustard, carrot, black pepper, pepper, and turmeric powder used for coloring And so on. Each of these spices has its own unique aroma and taste, some spicy, some fragrant, mixed together, whether it is with meat, seafood or vegetables, to blend them into a variety of levels and tastes that seem to conflict and coordinate with each other, which is the most fascinating part of curry. In winter, we use curry to make crabs. The pungency of curry powder effectively weakens the chilliness of crabs. It really complements each other

Production steps:

Step 1: clean the crab with a brush

Step 2: remove the cover of the stomach

Step 3: heat the oil in the pan, put down ginger slices, crab and stir fry with wine

Step 4: when the crab turns color, add water and starch.

Step 5: add curry powder and stir well

Step 6: add sugar, smoke and cook for 7 hours

Step 7: add salt, scallion and stir well

Materials required:

Crab: 3

Curry powder: right amount

Oil: right amount

Salt: right amount

Ginger: right amount

Sugar: right amount

Cooking wine: moderate

Fresh: moderate

Scallion: right amount

Starch: appropriate amount

Note: crabs are cold, stomach cold eat less.

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: Curry

Chinese PinYin : Ka Li Pang Xie