Cabbage crab 2, winter melon about a catty.

1, the crab killed, washed, winter melon washed and peeled for use.

2, open the crab shell to remove the crab gills, and the parts of the gills with running water to wash. 3, winter melon cut thick slices to be used.

4, boiling water in the pot, the winter melon first boil until transparent.

5, and then pour into the treated crab, high heat boil, low heat and cook for another 5 minutes, you can add salt to taste.

6, you can drop some sesame oil if you like.

1, such a crab without grass tied, is a must first kill it. I use chopsticks in the abdomen of the crab navel above the middle part of the insertion can be.

2, at this time the vegetable crab is very tender, the soup does not need to cook too long. If you like, you can also add a little wolfberry.

Winter melon, sea crab, ginger and scallion. Salt, pepper, onion oil, lard.

1, winter melon peeled and deseeded and cut into pieces, onion and ginger cut into large pieces, ordinary sea crab can be.

2, sea crabs open the lid, do not need to cover, I steamed. Remove the crab teeth do not, with scissors to cut off the burrs, the crab claw chopped off the bones, crab meat chopped into large pieces of spare.

3, the first secret seasoning: lard debut, the pot into a little lard, cooked soup color white, aroma, burst incense onion and ginger, and then put into the winter melon, add water, cover the lid and simmer for ten minutes on low heat.

4, the second; the third secret seasoning: pepper; onion oil, winter melon stewed ten minutes over low heat, add the crab pieces, and then stewed over low heat for 5 minutes, then add pepper; cooked onion oil; and salt seasoning off the fire can be.

5, home at night, cook a bowl of sea crab winter melon soup, not only flavorful, but also remove the day's moisture.

1. crab get dead after scrubbing clean, disassembled chopped in half 2. lean meat casually chopped chopped into minced meat 3. winter melon sliced

4. hot pan oil, put ginger slices of minced meat to go down to stir fry a few times, and then crab claws and crab pincers are also put into the stir fry a few times

5. add water, put the crab lumps, crab shells, winter melon put in the 6. cook for a while (do not have to be a long time), and then finally add salt on the OK

1. Cut the winter melon into large pieces. 2. Scrub the flower crab and cut pieces. 3. Start a frying pan, and stir-fry the crab. 4. Add wine, water, and winter melon.

5. Water can be boiled for ten minutes, add salt to taste. Clean the green crab with a brush.

Soup pot into the right amount of water. Loosen the rope of the whole green crab into the soup pot and then put the second one.

Wash the winter melon, remove the skin and cut into pieces. Pour into the soup pot, cover the pot and cook on high heat for 10 minutes.

Reveal the lid, put in the appropriate amount of Chaoshan vegetable preserved strips, play the role of flavor and heat, cook for another five minutes, you can turn off the fire.

Scoop up the green crabs and put them on a plate.

(2) Wash and peel the winter melon, cut it into long slices 1.5 centimeters thick, and then press it into a round cake with a round mold.

(3) Boil a pot of water with a pinch of salt, add the melon, cook until soft, then remove and drain.

(4) Simmer all the ingredients (1) and seasoning together over low heat. Once flavored, lift out the melon and arrange on a plate. Beat the egg white, pour it into the pot, bring it to a boil and add the tahini water (ingredients (3) mixed well) to thicken the sauce.

(5) Remove the crab tube meat first after removing from the heat, then serve the ingredients in the pot on the winter melon, and finally arrange the crab meat.