The fun of eating crabs is not only in eating meat, how can you cook a good pot of soup, especially

Do you usually use crab to make soup? When the weather is cold, in addition to steaming crabs, there is another method that is more popular in my family, that is, making crabs into soup, three crabs can stew in a pot, hot vegetables and crabs, fresh and fragrant, and fresh and not greasy, very good. I bought a bag of river crabs the other day, went home and tried several methods, and found that making soup with river crabs is also quite good.

I use male crabs, just fry and drag them in flour and oil, and then stew them in soup. When stewing soup, we can pair it with our favorite vegetables, shredded radish, baby cabbage, Chinese cabbage, seafood mushrooms, enoki mushrooms, etc. This time I used baby cabbage, which has a sweet taste and a soft but not rotten taste, and it goes well with crab.

In such a soup, I also added a pine flower egg. When we make soup every day, we generally use Songhua eggs and preserved eggs to match, and put Songhua eggs into the crab soup, which enriches the taste of the crab soup. This soup is quite easy to make, and if you have the corresponding ingredients on hand, I recommend that you give it a try to ensure that you are not disappointed.

Specific method: 1. Clean the crab first, then open the crab shell, and remove the crab gills, crab stomach, crab navel and other places that cannot be eaten. 2. You don't need to cut the crab in half, just get some tapioca starch or wheat flour on the part where the crab roe is opened, and then put it in the pot and fry it.

If it's a crab, you can do that! 3. Fry until the crab shell turns bright red, add green onion and garlic slices, then add an appropriate amount of water, and a little cooking wine to remove the smell. 4 In the waiting process of stewing crab soup in the pot, we cut the child vertically, and then cut it in half, and one child was divided into eight small strips.

5. Songhua eggs are cut vertically with a cotton rope and cut into small pieces. A small piece of hard grains can be done, depending on your preference. Songhua eggs are cut with cotton rope, which is more convenient than a knife, but it is not sticky, which is very convenient.

6. After boiling water in a pot, boil for three or four minutes, then add oil and lettuce and cook together. The vegetables added do not need to be confined to this kind of dish, and it is recommended to put more leaves in the lower part of the cabbage, and the taste is not special Heavy bacteria are also quite good. 7. When the oil and wheat cabbage is slightly loose, you can taste the taste of the soup, and then determine how much edible salt is suitable, then add diced pine eggs, boil again and turn off the fire.

Enjoy! The soup is fresh and the fish is delicious, and I introduced this dish to my colleagues, and they all thought it was delicious!

When eating crabs, you can take out the crab roe, then fry it in a pot until fragrant, add boiling water, put some celery vegetables and tofu, and the pot of crab roe soup that comes out of this way is rich in nutritional value.

You can dig out the crab meat and put it in a green pot to boil and stew it into a pot of crab soup.

Specific method: 1. Clean the crab first, then open the crab shell, and remove the crab gills, crab stomach, crab navel and other parts that cannot be eaten.

2. The small river crab does not need to be cut in half, directly sprinkle some starch or flour on the part with crab paste, and then put it in the oil pan to fry. If it's a sea crab, you can do the same!

Hello, introduce a few crab soup recipes:

1. Hot and sour crab soup.

Ingredients: 2 stone cockroaches, several small tomatoes, 10 grams of ginger slices, a little nine-story tower, 1 can of Thai hot and sour soup, 2 bowls of water, 1 teaspoon of 20-degree rice wine, a little white pepper.

Method 1Pull out the upper cover of the 2 stone cockroaches, clear the part of the mouth bubble mouth and the body part, and then remove the gills with scissors; Cut the tomatoes in half and set aside.

2.Take a soup pot, add water, concentrate the Thai hot and sour soup, and bring the water to a boil.

3.Put the crab, small tomatoes, ginger slices, 20 degree rice wine, and white pepper from method 1 into the soup pot of method 3 and stir to combine, and cook over medium heat for 10 minutes until the crab is cooked.

4.Take out the crab from method 3 and put it in a container, sprinkle it with a nine-story tower.

2. Radish pork bone crab soup.

Ingredients: a green radish, a few pork bones, a crab, and a small piece of ginger.

Method: Put the pork bones, crab and ginger in a pot and add an appropriate amount of water. After boiling, skim off the blood stains on it, simmer over medium heat instead, continue to simmer over medium heat for about 1 hour, put the radish slices into the pot, and wait for the radish slices to become transparent. Season with salt and pepper to taste.

Note: Before making crab soup, the crab needs to be cleaned and handled, especially its heart and lungs, and these cold foods must be cleaned up.

It is recommended to add some kelp, which absorbs oil and tastes good.

Ingredients: 1 crab, appropriate amount of sea cucumber dish.

Seasoning: ginger, green onion, pepper, salt, clear broth.

1 Brush the crab with a brush, remove the shell and other inedible things, and chop eight large pieces (the crab legs should be smashed with the back of a knife).

2 Rinse and wash the sea cucumber with water.

3 Put clear soup or water into the casserole, put in the crab pieces, bring to a boil over high heat, clean the floating powder, add the sea cucumber vegetables, ginger slices, and green onions, turn off the low heat and boil for half an hour after boiling, remove the ginger slices and green onions, and add salt, pepper, and chopped green onions.