Crab With Egg/蟹抱蛋


活蟹2 只

雞蛋2 顆

姜片2 片

蔥1 條



鍋中加3大勺油加入姜絲,蔥白炒出香味加入蟹炒2分鐘,加入1/4小勺鹽炒勻。 蓋過鍋蓋煮3-4分鐘。

把蛋液均勻的倒在蟹上面等蛋液差不多凝固了翻個面。 加入2大勺的福建老酒,撒上蔥花就可以出鍋了。


2 Live crabs

2 eggs

2 slices of ginger

1 Scallion

Beat the eggs with a pinch of white pepper, 1/4 teaspoon salt, set aside.

Crabs washed, cut into small pieces and set aside.

Add 3 tablespoons oil to a skillet, add ginger, white part of scallion stir-fry until you smell the aroma; add crab stir-fry for 2 minutes, add 1/4 teaspoon salt and stir well. Cover the skillet and cook for 3-4 minutes.

Pour egg mixture evenly over the crab wait until the egg is almost solid and turn the side. Add 2 tablespoons of fujiang cooking wine, sprinkle with chopped green scallion and it is ready to serve.


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