The practice of a thick soup of riverside river crab

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  • The practice of a thick soup of riverside river crab, how is a thick soup of riverside river crab done delicious

      [dish name] A thick soup of riverside river crab

      [what belong to dish to fasten] Plain dish

      [characteristic] This dish is given priority to with cootie crab makings, the Wu Song mouth that originates in yellow Pu Jiang because of cootie crab and plain sand is taken, call ” Pu Jiang ” of crab a thick soup so. (Shanghai dish)

      [raw material]

    Cootie crab (300 grams) , gallinaceous albumen (2) , ripe ham end (12.5 grams) , Xian Niu is suckled (20 grams) , onion powder Jiang Mi (12.5 grams) , pink of water chestnut of yellow rice or millet wine, salt, gourmet powder, chicken)

      The practice of a thick soup of riverside river crab:

    One, use cootie crab clear water full clean, change clear water to raise half hours again, make it spits the mud inside clean abdomen.

    2, put cootie crab in round bottom boiler, add onion powder, jiang Mi hind uses pound of crab of Mu Jie general, clean cloth bag removes reoccupy wring juice, enter dry boiler, add chicken broth, salt, gourmet powder, alcoholic drink, on furnace is burned, cast aside go the bubble above, pink of next wet water chestnut are moved into the oar, again albumen, bright milk is hit after mixing, fall to boil, irrigate on lardy, immediately fills soup bowl, scatter go up some of ham end namely good.

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