Crab paste
Overview
When I was a child, my grandma made crab paste. I could eat three bowls of rice from a small bowl of crab paste. Later, when my grandma got old and her eyesight failed, she withdrew from the kitchen. Thirty years later, she never tasted such delicious food again. Although I have eaten crab powder, tofu, etc. in Shanghai, I always feel that the sweetness comes first and the saltiness comes second, which dilutes the original umami flavor of the crab. Today is a holiday and I have time to make enough food and clothing by myself.
Tags
Ingredients
Steps
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The rope actually got loose and I managed to escape
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The crab is not big, so don’t spray it
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There is also a good one
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Chop green onions and ginger into small pieces and set aside
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I couldn't take pictures when I was removing the crabs. My hands were too fishy. It took an hour to remove two crabs. The tools were scissors, a small spoon, a chopstick, and then the small crab legs. I was very tired. After dismantling, leave the empty crab shells and boil water. After the water boils, throw away the crab shells and add a few drops of cooked rapeseed oil. Then add the removed crab meat and crab paste, lower the heat, add minced ginger, a little salt, add potato powder one by one, stir constantly, add chopped green onion, turn off the heat when it becomes a paste, add pepper, and serve! ! ! When you eat it, the first taste is fresh, then the spiciness of pepper, and finally the stimulation of ginger. Unfortunately, there is no lard at home, otherwise the taste of ginger should be able to cover it up a little.
