an egg-filled egg-crab dish
Europe's representative national crab egg crab, chewy and juicy crab meat in a thick and hard shell, boasts a unique flavor. Early summer is spawning, and the eggs that are full of them have a subtle and sweet.
2 serving
Within 30 minutes
나잉쿡
Ingredients
  • the meat inside a razor clam
    1ea
  • Cucumber
    1/3ea
  • Tartarsus
    1T
  • Fried tofu
    2serving
  • Crab
    1ea
  • white rice
    1/2bowl
  • Sesame oil
    1T
  • mozzarella cheese
    1/2cup
Video
Cooking Steps
STEP 1/28
The chewy and juicy crab meat in the thick and hard shell boasts a unique flavor.
Early summer is spawning, and the eggs that are full of them have a subtle and sweet.
You can taste the crab-filled egg crab, crab, and king crab at once.
STEP 2/28
The egg crab I ordered is a self-refined crab.
Defrost at room temperature.
STEP 3/28
Turn crab shell down and microwave for 3 minutes.
STEP 4/28
Remove the mouth and gills from the body
STEP 5/28
Take off the crab's legs
STEP 6/28
Please separate the body.
STEP 7/28
an egg-filled eggshell
STEP 8/28
The claws and legs take out the flesh.
STEP 9/28
Let's make fried tofu rice balls and crab meat gratin with crab meat
STEP 10/28
Crab meat
STEP 11/28
A little bit of minced cucumber
STEP 12/28
Tartarsus 1T
STEP 13/28
I'd like to mix it well with the seasoning.
STEP 14/28
Please prepare fried tofu rice balls
STEP 15/28
Place the mixed crab meat on the sushi.
STEP 16/28
Rich and delicious crab meat fried tofu rice balls are complete ^^
STEP 17/28
Making gratin with egg wrap guts.
STEP 18/28
half a bowl of rice
STEP 19/28
Put the entrails and eggs on top
STEP 20/28
Put in 1T for holding it in
STEP 21/28
Please mix it.
STEP 22/28
Put the rice mixed in the lid of the egg
STEP 23/28
Add a generous amount of mozzarella cheese.
STEP 24/28
Place cheese on top and microwave for about 2 minutes.
STEP 25/28
Gratin with built-in egg wrap is complete with flavor
STEP 26/28
There's a lot of cheese
STEP 27/28
fresh crab meat
STEP 28/28
I hope you have a great dinner with Alcrap.
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