中文介紹
黃燜蟹粉翅，特色海鮮類菜譜。主料：紅蟹肉、青皮翅100克、蟹黃共50克； 輔料：黃湯250克；
調料：雞粉、味粉；
黃燜蟹粉翅的烹飪製作方法：
1、把青皮翅發好，用高湯煨軟身；
2、拆紅蟹肉1兩蟹黃適量放入，黃湯埋陷即可。
特點：湯濃味鮮；
烹飪操作關鍵：注意黃湯的煲制過程。
英文解說
Yellow fin crab stew, features seafood recipes.
Ingredients: red crab, blue-winged 100 grams, 50 grams total Crab; This article comes from Food Network
Accessories: Yellow Tang 250 grams;
Seasoning: chicken powder flavor powder;
Yellow fin crab meat stew cooking Production Method:
1, wings and is ready to peel, simmer with the broth, soft;
2, the dissolution amount of red crab meat into a two-Crab, yellow soup can buried trap.
Features: Tangnong delicious;
Cooking operation key: Note yellow soup pot system process.
