4 cream crabs

Japanese curry block 2 pieces

2 raw eggs

Milk 250 ml

Ginger (sliced)

Some onions (cut into sections)

Onions (cut into strips) are less than half.

A little dried Chili (soaked in hair water)

A handful of coriander (chopped)

Proper amount of salt

Proper amount of oil

Appropriate amount of white pepper

Proper amount of raw flour or flour

Proper amount of water

Steps of Japanese curry crab

Step 1

1. Handling crabs. There are four parts of the filtration and digestive system of crabs that are inedible: crab intestines, crab hearts, crab gills and crab stomachs.

Second step

I probably know where it is, but I'm a little clumsy. But fortunately, crab crab is big, and it doesn't hurt so much to cut more, so I can bear patting my chest.

Third step

This is after cleaning up.

Fourth step

2. Wash crabs. After these parts are perfectly avoided, clean the dirty places with an old toothbrush and break the crab claws with the back of the knife to separate the crab shell from the crab body. The crab body splits from the middle, and then you can see the thick crab paste. In order not to lose money in the next frying, pat the raw flour for later use.

Step five

3. Fried crabs. When the oil temperature in the pot reaches 180 degrees, first put the side with raw flour in the pot and fry for a few seconds. This step allows the crab paste to solidify instantly and will not flow out in subsequent cooking. Then add crab claws and stir-fry crab shells. Fry for too long until it turns red and take it out for later use.

Step 6

This is a fried semi-finished product 1.

Step 7

This is fried semi-finished product 2.

Step 8

4. Boil crabs. 1) Start another pot to burn oil. Stir-fry the auxiliary materials, then simmer to a minimum, pour in the curry pieces, and stir-fry slowly until it melts. If the heat is not well controlled, you can pour some water to cool down and help the curry block melt. (Be careful not to stir-fry curry in a big fire, otherwise it will be very bitter. )

Step 9

2) Pour in the crab pieces and stir well, then add milk and a little water until the crab pieces are over. Note that milk will thicken quickly when poured into the pot. Adding water can slow down the time of collecting juice, or try cooking the juice into crab meat, which is more delicious. )

Step 10

3) When the juice is reduced, pour in the prepared egg liquid and stir fry, so that the soup is further thickened and tightly adsorbed on the crab meat.

Step 1 1

Pour in the egg mixture

Step 12

4) Sprinkle coriander powder and stir fry before serving, and serve. (Note that pot friends who don't like coriander can use green pepper rings instead, which can also play a role in enhancing fragrance and color. )

Tips for Japanese curry crab

Curry blocks can be replaced by curry powder. Milk and eggs are indispensable, otherwise the taste will not be so strong and the soup will not be thickened.

If curry juice is served with rice or pancakes, it is easy to lick the plate. Please pay attention to the image.