Autumn wind rises, crab feet itch; chrysanthemum blossoms, smell crab.

As the saying goes, "Autumn winds rise, crab feet itch; chrysanthemums bloom, smell the crab", now the morning and evening of the cooler fall is getting thicker, the crab army "rampage" of the season has come again.

Crab food practice:

Sauce burst crab.

Sauce popping crab ingredients: crab 8, onion, ginger and garlic, sweet flour sauce, flour, salt, a little chicken essence.

Practice:

1. Crab with a small brush clean, with a knife to cut.

2. Flour into a bowl, the broken side of the crab pressed into the flour, the flour must be the broken side of the crab blocked tightly, to prevent the stewing process of the crab soup out.

3. Add oil to the pan, and when the oil is hot, turn down the heat and put the flour-dipped crabs into the pan to fry.

4. After the incision is set, use a spatula to push the crab into the pan a little.

5. Add the noodle sauce and fry.

6. Add scallions, ginger and garlic to the aroma, and add the right amount of water, not more than half the amount of water in the crab.

7. Add an appropriate amount of salt, chicken essence.

8. Large fire boil, medium heat stew, until the soup is thick off the fire simmer for two minutes out of the pot.