Blue crab and potato soup
Overview
It’s absolutely delicious that my eyebrows fall off, and I drool every time I think about this dish, haha~ The important thing is that everyone knows that crabs are cold in nature and should not be eaten in large quantities, but blue crabs are not cold in nature, so they can be eaten by babies, pregnant women and pregnant women. Every time I cook this dish, I have to pour out half a bowl of soup for the little ones at home.~
Tags
Ingredients
Steps
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Wash the raw materials and set aside. My husband killed the blue crabs for me. Use a toothbrush to clean the areas that do not need to be cleaned~
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Use a hob to cut loofah and potatoes. You can also slice potatoes. Slicing is easy to cook, but it is also easy to burn. I personally prefer cutting into cubes.
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Pour oil into a hot pan and heat it
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Add ginger slices and stir-fry. If you don’t like ginger slices in the dish, you can take out the ginger slices and throw them away after stir-fry
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Pour the loofah and potatoes over high heat. There are only potatoes in the picture, because I stir-fried the loofah for just 2 times and then it was picked up. The loofah burned and became rotten. I apologize for missing the photo of the first time I poured it in.
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When the stir-fry is almost dry, add cooking wine and stir-fry, then add water. The potato pieces will cook slowly, so you can add a little more. Add appropriate amount of salt to taste
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Then add the blue crabs and mushrooms, bring the water to a boil, then reduce the heat to low and cook with the lid on for about 10 minutes.
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Poke the potatoes with chopsticks. If they are cooked, turn up the heat and add the loofah
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Add the green vegetables at the end~
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Before serving, take a spoonful of starch and mix thoroughly, add blue crab soup and mix thoroughly~
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Then it's out of the pot. The amount of vegetables in this pot is relatively large and it may be different from the usual amount of vegetables. If you are afraid of the salty taste, please taste it before serving it~
