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Vietnamese Crab Soup
Vietnamese Crab Soup

Before you jump to Vietnamese Crab Soup recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Lowering costs Within the Kitchen.

Until fairly recently any individual who expressed concern about the wreckage of the environment raised skeptical eyebrows. Those days are over, and it appears we all comprehend our role in stopping and conceivably reversing the damage being done to our planet. The experts are agreed that we are not able to transform things for the better without everyone’s active contribution. Each and every family ought to start making changes that are environmentally friendly and they have to do this soon. Keep reading for some approaches to go green and save energy, largely in the kitchen.

A lot of energy is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. When you can get a new one, they use about 60% less than the old ones that are more than ten years old. The appropriate temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use much less electricity. Another way to save electricity is to keep the condenser clean, due to the fact that the motor won’t have to run as often.

As you can see, there are lots of little elements that you can do to save energy, and save money, in the kitchen alone. Environmentally friendly living is not really that tough. Typically, all it will take is a bit of common sense.

We hope you got benefit from reading it, now let’s go back to vietnamese crab soup recipe. To cook vietnamese crab soup you need 8 ingredients and 5 steps. Here is how you do it.

The ingredients needed to make Vietnamese Crab Soup:
  1. Provide 3 cans Chicken Broth
  2. Use 2 cans salted quail eggs (any Vietnamese markets, Fiesta)
  3. Prepare 2 cans crab meats (even better with fresh crab meats)
  4. Take 1 cup tapioca starch
  5. Use 2 cups water
  6. Take 3 regular eggs
  7. You need Cilantros and pepper for taste
  8. Provide 1 can sweet corn (or mixed cut veggies depending on what you like)
Instructions to make Vietnamese Crab Soup:
  1. Boil the chicken broth and water in a pot
  2. Add crab meats, corn (or veggies), turn down the heat to medium, make sure you clean the bubbles on the surface of the soup to make it clear.
  3. Mix the tapioca starch with a small amount of water, stir it up until the starch dissolves in water.
  4. Crack the eggs into a bowl, stir it with a fork. Then slowly add the stirred egg to the pot. Stir the soup clockwise as you add the egg
  5. Slowly add the starch mixture into the pot. Make sure to stir it clockwise. Note: the good crab soup is thick (and how thick depending on how much starch we add). Don’t forget your cilantros and pepper!!!

In a saucepan, boil the oil then add the onion and cook until it become slightly golden. Put the crab, corn and green onions. Turn the soup pot heat to medium and pour the starch slurry in while slowly stirring until it reaches your preferred consistency. Bring back to boil and keep cooking until the crab mixture is floats on the surface. Remove from heat and it's ready to serve!

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