Cooking crab soup with eggplant is a delicious summer dish that everyone loves. It’s easy to make, refreshing, nutritious and suitable for all ages.
People around me often complain that they have tried everything but still can’t make a beautiful and delicious bowl of crab soup. In my opinion, cooking crab soup is easy, but making it delicious is not that simple.
After many failures and countless successes, I have learned that there are 3 important points to consider when cooking crab soup: choosing crabs, adding salt, and controlling the temperature.
1. Choosing Crabs
Home cooks attach great importance to choosing ingredients. To have a delicious bowl of soup, crabs must be fresh and plump. When buying crabs, I usually pay attention to the following characteristics:
– Choose large, plump crabs to have more meat and roe. I don’t buy crabs in the middle of the month because they are leanest and have the least roe. The best time to eat crabs is at the beginning and end of the lunar month.
– Good quality crabs will have a fresh, shiny color and a firm texture when touched.
– People say that male crabs have more meat than female crabs. However, I find that female crabs have more flavorful, firm, and roe-rich meat. Therefore, I often choose medium-sized female crabs.
One thing that few people notice is that you should not buy small, young crabs. These crabs have a stronger fishy and unpleasant smell when cooked compared to normal ones.
– A small trick I often use when buying crabs is to observe their mouths. Crabs with foamy mouths will be fresh and delicious. Also, pay attention to whether the crabs move flexibly or not.
2. Adding Salt
After many failures, I found out that adding salt is essential to make the crab meat firm and beautiful.
While grinding the crabs, I will add a few grains of salt. This spice will help the proteins in the crab meat bind together in the best way. This is why when cooked, the crab meat becomes firm and does not fall apart.
3. Controlling the Temperature
In cooking, temperature plays a very important role, and it is also the case for crab soup. To have a delicious and visually appealing bowl of crab soup, it is necessary to know how to adjust the heat properly.
When the crab broth starts to boil, I usually keep the heat high and stir continuously. This step will help the crab meat cook evenly and prevent it from sticking to the bottom of the pot.
When the crab broth starts to heat up, I will reduce the heat. This is the time for the crab meat to bond together and form clusters. It is also the key point to have beautiful and thick crab meat pieces.
At this stage, you should never let the heat be too high, as it will cause the soup to boil and the crab meat to overflow. When you see that the crab meat has formed clusters, use a ladle to scoop it into a separate bowl.
Only after that, add vegetables or other ingredients to the pot. When the vegetables are almost cooked, add the crab meat back in and wait for it to boil again before serving. Remember to place the crab meat on top to make the bowl of soup visually appealing.
I usually cook crab soup with morning glory, water spinach, or eggplant.
In the summer, a refreshing bowl of crab soup with crispy eggplant is so delicious that a pot of rice can be finished in no time.
According to Dân Việt
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