Crab soup with spinach
The rustic soup from the poor countryside has been handed down from ancient times to the present, still retaining the beauty and taste in Vietnamese cuisine.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
4
Time
45 minutes
Servings
3
Level
Easy
Ingredients
Freshwater crab
300 gram
Ceylon Spinach
200 gram
Rau đay
100 gram
Shallot
2 tuber
Implementation Steps
01
- Crabs you soak in water before stocking done about 20 minutes - You remove the apricot, removed crab bricks to separate cups
02
- Crab meat into the mortar, crushed then filtered the water, remove the residue - Spinach and jute washed, cut into pieces - Shredded shallots
03
- Put in a pot of 1.2 liters of water cooked with crab water (just simmer while stirring) - When the water is about to boil, lower the heat to the boil until the crabs are cooked into pieces, remove the crabs
04
- Put another pot on the stove, add 2 tablespoons of oil and onion on the plate. When fragrant purple onion, add 1.2 liters of water to cook. - Boiling water for spinach and jute vegetables to cook
05
- Seasoning with 2 tablespoons of fish sauce, 1/2 teaspoon sugar and 1 spoon of seasoning seeds - Add the crabs, cook for another 5 minutes, then turn off the kitchen
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