Eating crab in a big mouth -- three eye crab cabbage soup

Eating crab in a big mouth -- three eye crab cabbage soup

Introduction:

"I was going to fry spicy crab in the evening, but I've been addicted to it recently. I've been eating a little too much in the new season. My face is almost worse than when I was young. I never had acne when I was young. My mother-in-law said, boil cabbage, cabbage is delicious, crab is light. Well, listen to the old man, this soup at night is really fresh. Even chicken essence is saved. I only add salt. It's too fresh. "

Production steps:

Step 1: clean the crab with a toothbrush.

Step 2: wash and shred the cabbage.

Step 3: add oil to the frying pan and saute shredded ginger.

Step 4: pour in the cut cabbage.

Step 5: add the right amount of salt.

Step 6: stir fry until the cabbage is soft.

Step 7: add proper amount of water and put the washed crab down.

Step 8: don't open the lid halfway, cook until the cabbage is soft and rotten.

Materials required:

Three eyed crab: 500g

Cabbage: 550G

Shredded ginger: right amount

Edible oil: right amount

Salt: right amount

Note: crab and cabbage are cold, so it's best to cook with ginger. Don't open the lid on the way to boil the crab. This is my mother-in-law's experience. It doesn't matter if the lid is opened. But it's said that the meat quality of the cooked crab is not so tight after the lid is opened. I'm not sure about this. Anyway, it's right to listen to the old man.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: salty and fresh