Crab and radish stew

Overview

In early autumn, crabs are in season again, but the price has become more and more expensive as the Double Festival is approaching. We can't always eat crabs with a paste, but we can buy affordable male crabs and make soup. The taste is the same, right? Early autumn is dry, so it is also necessary to prepare soups with seasonal ingredients at the right time for your family. White radish is rich in vitamin C and trace element zinc, which helps to enhance the body's immune function and improve disease resistance; the mustard oil in radish can promote gastrointestinal motility, relieve cough and phlegm, increase appetite, and help digestion; the amylase in it can decompose starch and fat in food so that they can be fully absorbed; in addition, radish contains lignin, which can increase the activity of macrophages and engulf cancer cells. In addition, radish contains a variety of enzymes that can decompose carcinogenic nitrite amines and have anti-cancer effects.

Tags

• hot dishes
• cantonese cuisine
• old man
• winter recipes
• lunch
• chives
• cooking wine
• crab
• egg liquid
• flour
• white radish
• fish sauce
• ginger
• white pepper

Ingredients

Steps

1. 1 Beat the egg liquid into a bowl

   

2. 2 Wash the crab, remove the gills, open the shell and cut into four pieces

   

3. 3 Cut the ginger into thin strips and chop the chives

   

4. 4 Peel and shred the white radish

   

5. 5 Dip the crab pieces into the egg liquid

   

6. 6 Then coat in flour (press down slightly to remove excess flour)

   

7. 7 Heat oil in a hot pan, add crab pieces and fry until set and serve

   

8. 8 In a separate pot, sauté white chives and shredded ginger over low heat

   

9. 9 Add shredded radish and continue to stir-fry for a while

   

10. 10 Add water, cooking wine, fish sauce, put crabs on and bring to a boil

    

11. 11 Turn to low heat and simmer for about 10 minutes, sprinkle with pepper and chives