Authentic rice cake fried crab

Crab is a kind of seafood, especially in coastal areas, crab is a special product. The crab roe can be fried with rice cake, which has a rich taste. Rice cake itself has no taste, but when fried with crab, it will have a strong crab roe flavor. Crab contains amino acids and fatty acids, which can improve the body's immunity and resistance. Especially for the elderly, eating more rice cake fried crab can dilute the blood. Here I will introduce the specific method to you.

Fried rice cake

[Ingredients]: 1000 grams of glutinous rice, 250 grams of japonica rice, 50 grams of lard, 50 grams of white sugar, 50 grams of osmanthus sauce, and a little peanut oil.

【practice】:

1. Wash and soak 1000g glutinous rice and 250g polished japonica rice, then add water and grind them into powder. Put them into a cloth bag and squeeze out the water.

2. Put the batter into a bowl, add 50g each of lard, sugar and osmanthus sauce and mix well.

3. Brush peanut oil on a square plate, put the mixed dough into the plate and flatten it. Steam it over high heat for about 30 minutes until cooked.

4. After it cools down, cut it into rectangular pieces, then put it into a peanut oil pan and fry it over medium heat.

Ingredients

2 crabs

4 rice cakes

1 piece of ginger

2 green onions

Methods/Steps

Wash the crabs and remove the hair.

Open the crab's lid and clean the inside.

Cut rice cake into pieces

Method/Step 2

Prepare onions and ginger

First, fry the rice cake in a pan, add some light soy sauce, and remove from the pan.

Add oil to the pan, stir-fry ginger, then add crabs, add some salt, cooking wine, or water, simmer the crabs until cooked, then pour the fried rice cakes in, stir-fry, and sprinkle with chopped green onions!

Precautions

Fry the rice cake first, it will taste better

[Ingredients]: 1000 grams of glutinous rice, 20 grams of white sugar, 20 grams of sesame seeds, 20 grams of green plums, 20 grams of raisins, 20 grams of peach preserves, and 20 grams of white lotus.

【practice】:

1. First, wash 1000g of glutinous rice, soak it in water for 24 hours, then steam it in a steamer. Take it out and mash it with a wooden stick and let it cool for later use.

2. Mix 20 grams each of white sugar, sesame seeds, green plums, raisins, peach preserves, winter melon strips and white lotus to make the filling.

3. Brush a layer of lard on the square plate and spread 1 cm thick mashed glutinous rice on it. Add appropriate amount of stuffing in each layer, and make three layers in total.

4. After steaming, cut into small pieces with a knife and serve.