Crab-fried rice cake recipe

Every autumn, it is the season for eating shrimps and crabs. It is very refreshing to call a few friends to go to the food stalls to eat crabs and lobsters and drink some beer. Lobsters, crabs and rice cakes are often fried together in food stalls. Sometimes, when you eat too much lobster and crab, eating a bite or two of rice cake can relieve the spicy feeling. In fact, we can also cook the same taste as in the restaurant at home. This article introduces the method of stir-fried crab with rice cake. Let’s take a look.

Ingredients: swimming crab, ginger, onion, rice cake, salt, MSG, soy sauce, cooking wine, sugar!

1. If two people are eating, two are enough (7-8 taels). It is best to buy live ones (fresh ones) and strong ones! Wash them, break the big shells, dig out the gills inside, wash them, cut them into pieces, don't cut them too small, cut off a few big claws, cut the big lid into two halves, and put them on a plate (remember to drain all the water)!

2. Two pieces of rice cake are enough, about 10 cm long, rinse with water, slice (not too thick) and do not boil in water (the rice cake is already cooked and becomes soft when heated)

3. Slice the ginger and chop the green onion into small pieces. OK, it’s ready!

4. Heat a pan with a little more oil.

5. Heat the oil and add ginger. Drain the crabs on the plate and put them in the pot!

6. Stir-fry until it is about 70% to 80% cooked (the crab shell has basically changed color), add the rice cake, stir-fry for a few times, (you can turn the heat to low first), pour in soy sauce (a little), pour in cooking wine (a little), add sugar (a little), (turn to high heat) stir-fry until the color is even, add salt (not too salty), add MSG, add onions, stir-fry evenly and then put it in the pot! Of course, the speed should be fast (I don’t add water to this method, a little water can also be added)

Fresh and delicious swimming crab fried rice cake is out of the oven

Crab fried rice cake

Ingredients: 2 crabs, 250g rice cake, 1 egg.

practice:

1. Cut the rice cake into large strips, cut the crab in half, slice some garlic and ginger, and beat the eggs for later use.

2. Heat the oil pan, dip the crab slices in eggs and fry them in the pan (be careful not to burn the eggs), then add garlic and ginger slices, old wine (or rice wine, I don’t like to use cooking wine because it has a strong taste) and dark soy sauce, stir fry for a few times and add water.

Crabs are hard to cook, so add more water, about 2/3 of the crabs, and cover the pot.

3. When there is 1/3 of water left, add rice cake, salt, sugar (the ratio of salt to sugar is 2:1), cover the pot and continue to cook for a while.

Remove the lid and stir-fry, sprinkle with chopped green onions, add MSG, collect the sauce and serve. OK! Done!!