Preparation time: 5 minutes Cooking time: 35 minutes Ingredients:

1 rare crab, 50g cauliflower, 50g broccoli, 20g dictyophora, 5g cooked ham slices, 20g onion, 20g ginger, 40ml cooking wine, 2g salt, 1000ml soup.

Exercise:

1. Wash raw crabs and cut into pieces. Soak Dictyophora in warm water until soft, and wash off impurities. Knot the onion and slice the ginger. 2. In a large casserole, add sliced ham, crab, onion, ginger, cauliflower, dictyophora, cooking wine, soup and salt and mix well. 3. Boil the soup in the casserole and simmer for 30 minutes.

Tips:

Cauliflower is easy to cook. If you don't like soft cauliflower, you can add cauliflower a few minutes before cooking to avoid it being too soft.

Steamed bread crab

Raw materials:

Four crabs, a little salt, yellow wine, Jiang Mo, soy sauce, sugar, monosodium glutamate, sesame oil and balsamic vinegar.

Exercise:

1. Wash the crabs in water with a toothbrush or brush (I will cut off the mud hairs on the big clip) and put them in the

Bread crab

In the container, the abdomen is facing up (to prevent the yellow from flowing out of the crab's stomach). You can add a little salt to taste more delicious;

2. Put Jiang Mo into a small wine bowl and add cooked soy sauce, sugar, monosodium glutamate, yellow wine and sesame oil. Take another small bowl and put vinegar for later use;

3. Cage the crabs and steam them on high fire 15-20 minutes until the crab shells are bright red and the crab meat is cooked. Take it with you when you go to the table.

Bread crab

Oil seasoning and vinegar.

4. You can't eat with persimmons.