Golden Curry Crab
Overview
I have received the trial product a long time ago, but for some reason it has not been sent out. Now that I have used it, I must do what I should do. A golden curry crab, although there is no gorgeous presentation or gorgeous plate, the taste is enough to make up for everything. The dishes are cooked together with rice and basically come out of the pot at the same time.
Tags
Ingredients
Steps
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The sample I received is a brand that I usually prefer, but for spiciness, I usually buy the spiciest one. Soak the rice fifteen minutes before cooking. The specific amount depends on the number of people eating.
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Three crabs. I used the crabs I had eaten a lot the day before. The advantage is that they are easy to handle. If they are fresh crabs, they need to be cut and slightly wrapped in flour before use. This can effectively prevent the loss of crab roe and crab paste.
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Open the lid
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Remove parts that cannot be eaten
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Scrape out the crab roe from the crab shell and set aside
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Add two eggs, a pinch of salt, mix well and set aside
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Put the crab roe and egg liquid into the cleaned crab shells
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The rice cooker is ready. Below is the pre-soaked rice. Place a steamer basket on top and put in crab shells with crab roe and egg liquid. Cover the lid and press the cooking button
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Cut the crab into eight pieces and set aside
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Use the back of a knife to crisp the crab claws
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Chop onions and ginger
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Cut the curry cubes into small pieces so they melt quickly when stir-fried
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Add an appropriate amount of oil to the pot, sauté the onions and ginger until fragrant, add the curry cubes, and stir-fry until the curry cubes melt
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Add the chopped crab pieces, stir-fry until uniform, add appropriate amount of water
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After cooking for ten minutes, add appropriate amount of salt
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Pour the remaining crab roe and egg liquid into the pot, which will thicken the soup. Cook briefly and then remove from the pot
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At this point, the crab balls, crab roe eggs and rice are ready and you can enjoy the delicious food
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Let’s take a family photo
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One more
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Now that I think about it, I’m salivating