Long holidays are an opportunity for housewives to show off their cooking skills with many diverse dishes. Among them, crab rice paper will be a delicious and relatively easy-to-make dish to help housewives change the taste of family meals.
To make delicious and quality crab noodle soup, prepare enough ingredients including 400g of red noodle soup, 400g of ground field crab, 300g of ribs, 150g of minced pork, 300g of fried fish cake, 300g of scallion oil, 5g of dried shrimp, shallots, wood ear mushrooms, piper lolot leaves, tomatoes and some spices such as shrimp paste, tamarind juice, seasoning powder, sugar, pepper, fish sauce, cooking oil, seasoning powder...
The first step after filtering the minced crab broth into a pot, add a little seasoning and stir well along the clockwise direction. When the crab paste rises, gently use a spoon to take it out into a bowl.
Next, blanch the ribs briefly with boiling water mixed with a little salt to remove dirt before rinsing again and then draining. Put the ribs in a pot and simmer with shallots (baked), remember to regularly remove foam and when the ribs are soft, take them out on a plate and keep the broth.
The way to make puffed pork fat is also quite simple, cut puffed pork fat into small pieces and blanch briefly in boiling water with a little salt to clean it thoroughly. Continue to cook until golden brown.
Grind pork, add minced shallots, wood ear mushrooms and season with sugar, pepper, fish sauce, seasoning powder, then mix well to let the spices soak in. Next, skillfully roll the meat with each betel leaf tightly before frying until evenly cooked on all sides.
Put a pan on the stove, add a little cooking oil and sauté the thinly sliced shallots until fragrant, add the crab roe and shredded tomatoes, season with a little seasoning powder and stir-fry the mixture until fragrant.
Put crab broth in a large pot, add rib broth and season with a little granulated sugar, seasoning powder, dried shrimp, shrimp paste, tamarind juice and continue to boil until very boiling.
Banh da cua is soaked in water for about 3-5 minutes to soften, washed with water and then drained. Before eating, it should be blanched in boiling water for about 30 seconds and then put in a large bowl, add ribs, crab paste, fried fish cake, lolot leaf cake, pork sausage and then pour broth on top to enjoy.
Banh da cua can be eaten with a plate of raw vegetables and hot pancakes will add more appeal.
