Steamed sponge gourd with crab roe

Steamed sponge gourd with crab roe

Introduction:

"Crab roe is crab egg. It contains a lot of essential nutrients such as protein, fat, phospholipid, vitamin and so on. There are two kinds of crab roe: river crab roe and sea crab roe. River crab roe is better than sea crab roe. Every summer, we begin to sell more crab roe here. This kind of crab roe comes from a very small river crab. The smaller one is only as big as a dollar coin, and the larger one is as big as the thumb and index finger. There is no meat to eat alone. The seller puts on a special finger cover to dig out the crab roe and sell it now. It's very fresh. My general practice is to make crab roe porridge, or Today, steamed sponge gourd with crab roe is the simplest way

Production steps:

Step 1: peel luffa and cut it.

Step 2: dig in the middle, but don't dig through.

Step 3: put a layer of starch on the towel gourd, and then fill in the crab roe.

Step 4: put boiling water into the steamer and steam for 10 minutes.

Step 5: take it out and put it into another dish.

Step 6: pour the juice in the steaming pan into the pot, add salt to boil, add starch to thicken, and pour on the noodles.

Materials required:

Towel gourd: 1

Crab roe: 400g

Starch: right amount

Salt: right amount

Note: 1, crab itself has a slight salty taste, the final thickening step to grasp the amount of salt. 2. Crab roe is oily, so there is no need to add oil to this dish.

Production difficulty: ordinary

Process: steaming

Production time: 10 minutes

Taste: light