Crab and cabbage soup(pang xie bai cai tang )

Crab and cabbage soup

Introduction:

"There are many kinds of crabs. In Fuzhou dialect, there are different names for different kinds of crabs. The crabs that live in fresh water are small, soft shell crabs are called crabs, larger, hard shell crabs with hairy feet, and the crabs from the same family are called "Manha". There are more varieties of sea crabs. The common ones on the daily table are "Charybdis" and "cut". The shell of Charybdis is cyan and smooth, and the crab claws are particularly powerful. The female is called red Charybdis, which is a great tonic in the eyes of Fuzhou people, and the price is relatively expensive. The meat quality of male and unmated female Charybdis is tender and sweet than red Charybdis, and the price is relatively low, so it is more suitable for cooking. Others such as swimming crab, three eyed crab and spotted crab are called "cut" in Fuzhou people's mouth. This common "crab cabbage soup" on Fuzhou people's table in autumn and winter uses sea crabs such as "cut". Therefore, in Fuzhou dialect, it has a very simple dish name: cut white (sound: Cut 8) "

Production steps:

Step 1: a large collection of materials. Today's swimming crab is used

Step 2: wash the crab, remove the gills and belly, cut into pieces, cut the cabbage into small pieces

Step 3: take oil pot, add ginger and saute until fragrant

Step 4: stir fry cabbage with salt until soft

Step 5: pour in water, put in crab pieces and bring to a boil

Step 6: pay attention to observe the crab, red crab cooked, put some salt, from the pot.

Materials required:

Swimming crab: 2

Cabbage: 3 pieces

Ginger: right amount

Salt: right amount

Notice: 1. The market Shanghai fresh shop's stall owner will divide the crab according to the product appearance, the size, the plumpness into the upper, the middle and the lower, the price is also different. The soup crab has sacrificed so much that the essence has come to the soup and cabbage, so there is no need to use too high grade crabs, you can choose some cheaper ones to make this soup, but it must be fresh, preferably with live crabs. In addition to swimming crab, you can also choose crab, three eyed crab and so on.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Pang Xie Bai Cai Tang