Stewed tofu with crab (spicy pot)-You Are Foodie

By Olivia
58

Stewed tofu with crab (spicy pot)

Autumn is a time when crabs are plump. All kinds of crabs are on the market, so autumn is the best time to eat crabs. Crabs are rich in protein, vitamins and minerals. Today, tofu stewed with crabs is super enjoyable

Main Ingredients

Bean curd 1
Crab 3

Auxiliary Ingredients

Light soy sauce 1 tabletsp
salt 1 tsp
Cooking wine 1 tabletsp
scallion A moderate amount of
ginger 1 piece
Spicy hot pot 1 tabletsp
garlic 1

When frying crabs, be light and wait until the shell turns red;

Step 1 . Clean up crabs; Autumn crabs are plump;

Step 2 . Prepare seasoning; Cook 100 spicy pot ingredients; There are also garlic, shallots and ginger;

Step 3 . Tofu, cut into small pieces and put them into the casserole first;

Step 4 . Heat the pot, add a little oil, add garlic, and stir until fragrant;

Step 5 . Add cook 100 spicy ingredients and stir fry;

Step 6 . Add crabs; Stir fry; Be light;

Step 7 . When the crab turns red, it's OK;

Step 8 . Then add an appropriate amount of water and salt to the casserole; Cooking wine and soy sauce;

Step 9 . Crab, code in;

Step 10 . Cover the casserole, bring to a boil over high heat, and simmer over low heat;

Step 11 . Simmer slowly, about half an hour later; Tofu is full of pores, it's OK; Sprinkle some scallions

Step 12 . In autumn, plump crabs are delicious

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