SeasoningCrab or soft shell crab, 1 lb (450 g) 4 tablespoons of plain flour (if using a soft shell crab). 3 tablespoons vegetable oil *8 cloves garlic, mince enoughFresh red chili 8 tablets sufficiently hack1 egg 2 green onions, cut to length, finger size.Lemon or lime juice 1 teaspoon freshly squeezed1 small bundle parsley* If a soft-shell crab, prepare for frying. Mixing sauce.1 cup water, 5 tablespoons tomato ketchup Brown 1 1/2 or 3 tablespoons of corn flour by 1 or 1/2 tsp. Miso bean paste or crushed 1 teaspoon (don't want) 1/4 teaspoon salt.How to CookOil in the wok or pan, flat stomach using high heat. Put the garlic and stir for 1 minute, then add hot chilli and stir until fragrant. If using crab, stir until their shells begin to turn red. Water to the sauce and stir. Close the cover and then heated until the armature is red. Hammered egg in a pan with a fork, until cooked, then hit the hot squeeze lemon juice and garlic, if using a man in the soft shell crab, crab, cut each into four pieces, drained, then dust with flour, then FRY until crispy and then making the sauce in the same way. When finished, put the soft-shell crab into the sauce before serving.
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