Cooking steps:
- Prepare ingredients: Clean the crab, leave it whole or separate the apron, break it in half, then wash it. Use a spoon to scoop the crab eggs into a small bowl, squeeze a few drops of lemon into the bowl of crab eggs to remove the fishy smell. This is a great tip to make your sour bamboo shoots with crab dish not have a fishy taste but very fragrant. Clean the sour bamboo shoots, clean the green onions, coriander, and shallots, and chop them finely. Remove the eyes from the pineapple and slice it. Wash the tomatoes and cut them into wedges.
- Prepare sour bamboo shoot crab soup: Heat two tablespoons of cooking oil, then add the shallots and fry until fragrant, pour the crab eggs into the pot and stir well. Then, add the crab meat and stir well, cover the pot, season the pot with a small spoon of salt, ½ spoon of seasoning powder, 1 teaspoon of fish sauce, marinate for 5 to 8 minutes until the crab meat will release its juice. Next, add about two bowls of water to the pot and boil over medium heat. In a small pan, fry the shallots until fragrant, add the tomatoes and stir well, add 1 teaspoon of salt to help the tomatoes cook quickly. Add the sour bamboo shoots and pineapple to stew together, cook for 8-10 minutes to let the sour bamboo shoots release their flavor.
Pour the tomato, bamboo shoot and pineapple mixture into the crab soup pot, boil for about 4-7 minutes. At this time, the tomato and pineapple will also release a sweet and sour juice, which will soak into the crab meat very deliciously.
Finally, just turn off the stove, sprinkle some green onions and coriander into the pot, scoop it into a bowl and you're done.
With this dish, you don't need to add a lot of spices because the crab meat is already rich in flavor. Just season it to your family's taste and the dish will be delicious enough.
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