Crab flesh (club) asparagus soup
Before a few days go out, come back to discover assemble comes down a lot of problems and card did not reply, can use only will reply slowly on the weekend. Friends excuse me. Other word did not say first, rapidly serving.
The Chinese meal hall outside this Shang Zaihai is very common. Myself has eaten in the hall of two Chinese meal in Paris. The hall of a few Chinese meal in Luo Sang also can see. The broken crab meat that uses in Parisian dining-room and asparagus, what use in Chinese meal hall of Luo Sang is crab flesh marvellous silk, basic value is the appearance in 6 Switzerland franc, heft is in about the appearance of 250 milliliter. Oneself make material benefit of appropriate of at somebody’s convenience much. More important is, here still used different to be in the raw material with very common Switzerland- - crab flesh club and white asparagus can.
Crab flesh club of Switzerland has with a future life commonly, native mixes via often coming with it salad eats. So I feel its price is not cheap, so rare make inquires. Buy hold a birthday party to manage once, the crab meat great quality that discovers here however is very good, crab flesh flavour is dye-in-the-wood, mouthfeel is delicious. Unlike the crab flesh club that purchases in domestic food market so, eat to be like posse face a knot in one’s heart in the suddenly in the mouth, often have the smell of fish only without little taste, other person feel disappointed. The crab flesh club in the supermarket has two kinds, price is same, about 5 to 6 Switzerland franc a packet. One kind is the round club shape of accident of big toe degree of finish, round strong position is to dip in directly the seafood sauce that they produce will eat, one kind is filament condition, use at mixing salad. Those who make Shang Yong is filamentous.
It is good that asparagus can buys the common white asparagus can in the supermarket. The asparagus that immerses inside is looked at straightforward, actually very soft, want caution when be taken out so, not them crumb.
The way is simple also:
- Heat one boiler boiled water, add salt to flavor, I still put the material of crab flavour soup that buys in inn of a bit Vietnam to add delicacy, if do not have, can be replaced with gallinaceous pink, if you have soup-stock,be best of course, so gallinaceous pink, crab meat of what need not want.
- When heating boiled water reserve an egg break up at the same time, take out asparagus from can cut 3 to 4 centimeter paragraphs small, change some of amylaceous water to reserve
- crab flesh club silk and asparagus put the conflagration in soup to boil a dichotomy bell, the edge boils agitate of marvellous silk of flesh of edge general crab to come loose, pour amylaceous water next, big baked wheaten cake becomes state of thin Gorgon euryale, leave boiler anger immediately, enter egg fluid, at the same time fast agitate becomes egg fluid brush away flying catkins state. Use more than heat egg fluid stew ripe advantage is to avoid conflagration to give the egg boil old.
Leave eat, very pretty good anteprandial and appetizing soup, crab flesh club and white asparagus are very right flavour. White asparagus is original very soft, boiling is to enter the mouth to be changed namely more afterwards. The feeling is a kind of the most delicious practice in white asparagus can.
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