balsamic vinegar, 2g of chicken essence, 5g of monosodium glutamate (MSG),
8g of sugar, 3g of sesame oil,
2g each of green onion, ginger, garlic oil, garlic sauce, bean sauce,
30g of cornstarch, 500g of salad oil, and 2g of chopped green onion.
Practice
1, the green crab slaughtered clean;
Eggplant cut into 8 cm long, 0.5 cm wide strips;
The pan add salad oil to 60% heat, into the eggplant strips in medium heat deep frying for 2 minutes until the surface of the golden brown drain oil;
Green crab patted well starch, into the 60% heat of the oil in a small fire frying for about 2 minutes until cooked.
2, add lard, green onion, ginger, garlic oil in the pan and heat,
put garlic sauce, bean paste, seafood sauce, spicy three diced,
small fire stir-fry aroma,
add the broth to boil,
and then add the green crabs, old soy sauce, chicken broth, monosodium glutamate, balsamic vinegar, white sugar, eggplant, heat with medium heat,
boil until the soup thickens Reduce the juice with high heat, drizzle in sesame oil and start the pot.
Heat the iron plate, put onions,
then put the simmered ingredients on top of the onions, sprinkle chopped green onions can be.
Slaughter and wash the green crabs and cut them into small strands.
Peel the potatoes and cut them into small pieces.
Fry the crabs in a pot of 5-percent oil until the shells form. Fry the potatoes as well.
Leave the oil in the pan, sauté the onion, ginger, garlic and curry powder,
stir fry the crabs, add a little water, and season to taste.
Then put the potatoes in to taste.
On high heat, reduce the juice, drizzle with yogurt and stir-fry.