Crab, Tofu and Shimeji Mushroom Soup

Overview

Hairy crabs in early winter are the fattest! My hometown is a land of plenty, and cooking with hairy crabs is a tradition and a habit. The habit of eating crab and tofu soup was passed down from my parents. I remember that when our family just returned to our hometown from Xiamen, many relatives from the countryside came to visit us. At that time, rural people did not have much to give as gifts. Generally, when visiting relatives, they would give some agricultural products, such as soybeans. There were a lot of soybeans at home, so my mother bought a stone mill, soaked some soybeans every day, grinded the soy milk and made tofu by herself. There were a lot of crabs at that time, especially in summer and autumn. They were plentiful and very cheap. You could buy a big bunch for 50 cents. (The crabs are skewered with straw ropes, some are big and some are small) My mother uses the crabs to make tofu soup and eats it, it’s very delicious! I really miss my mother’s crab and tofu soup.

Tags

• soup
• old man
• dinner with friends
• summer recipes
• autumn recipes
• dinner
• agaricus
• chicken essence
• cooking wine
• hairy crab
• oil
• onions
• silky tofu
• water starch
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 Prepare the ingredients

   

2. 2 Brush the hairy crabs, remove the bottom cover, cut in half and remove the stomach.

   

3. 3 Wash the shimeji mushrooms and tear them into small pieces,

   

4. 4 Cut the tofu into large pieces, stir-fry in oil pan,

   

5. 5 Add 2 bowls of water and boil for 3 minutes,

   

6. 6 Add hairy crabs,

   

7. 7 Add shimeji mushrooms,

   

8. 8 Add ginger slices, green onion knots, cooking wine, and boil for 8 minutes,

   

9. 9 Add some salt, pepper and chicken essence and boil for 1 minute,

   

10. 10 Add water starch and bring to a boil, then sprinkle some chopped green onion.