How to make fried rice cake with crab

Fried rice cake with pistol crab is also a common way of cooking rice cake. It has a strong seafood flavor and is rich in high-quality protein, vitamins and minerals. It tastes delicious and nutritious. When making fried rice cake with crab, the crab should be cleaned, the large shell removed, and cut into small pieces before frying. If you buy frozen rice cakes, you should thaw them in advance.

Main ingredients: 1 hairy crab, half a bag of rice cake

Seasoning: 20 ml salad oil, 2 g salt, 5 g green onion, 5 g ginger, 5 g garlic, 1 tbsp cooking wine, 1 tbsp soy sauce, 3 g sugar

Ingredients: 1 hairy crab, half a bag of rice cake

Seasoning: 20 ml salad oil, 2 g salt, 5 g green onion, 5 g ginger, 5 g garlic, 1 tbsp cooking wine, 1 tbsp soy sauce, 3 g sugar

How to make crab fried rice cake

1. Wash the crab, remove the large shell, and cut into pieces for later use

2.Blanche the water-ground rice cakes and set aside

3. Heat the pan with cold oil, add onion, ginger and garlic, sauté until fragrant, then add crab and fry until it changes color, add cooking wine, rice cake slices, and a little water

4. When the soup is thick, add seasonings.

Other approaches

Method 2

Main ingredients: Korean rice cake, Korean kimchi, Korean fish cake, barbecue ham

Ingredients: Korean hot sauce, sugar

Fried rice cake

Fried rice cake

step:

1. Put the kimchi bought from the supermarket on a chopping board and cut it into small pieces. Put them in a small plate for later use.

2. Open the bag of barbecue ham, cut into small slices, and place on a small plate for later use;

3. Cut the thawed frozen fish cakes into slices and set aside;

4. Heat the pan and add oil. When the oil is hot, pour the cut kimchi into the pan and stir-fry.

5. Pour warm water into the pot, and when the kimchi soup boils, add the fish cake slices that you cut in advance into the pot and cook; 6. When the soup in the pot boils again, add the barbecued ham slices into the pot and cook together, and add 2 tablespoons of Korean hot sauce for seasoning (you can also adjust the hot sauce more or less according to your own taste);

7. Bring the soup with the chili sauce to a boil, put the bagged rice cakes into the pot and cook together, and turn down the heat; 8. When the soup gradually thickens, add a little sugar to season, and when the soup slowly absorbs, pour into a bowl and sprinkle with chopped green onions as a garnish.

Method 3

Ingredients: rice cake, onion, rapeseed, green onion, white sugar, oil, and spicy sausage.

step:

1. Cut onion, rapeseed and scallion into inch-long pieces;

2. Add water and cook the rice cake until half done;

3. Heat the oil until it is half-heated and add some white sugar for coloring. Stir-fry onions and scallions, add the rice cakes and stir-fry for coloring. Add some water and bring to a boil.

4. Add the washed rapeseed, a small amount of thirteen spices and chicken essence, stir-fry and serve.

Method 4

Ingredients: Chinese cabbage, oyster mushrooms, carrots, red peppers, bacon, snow vegetables, onions, ginger and garlic.

step:

1. Cut various ingredients into strips or pieces as needed;

2. Heat the pan with cold oil and sauté chopped green onion, ginger, garlic and bacon, then add shredded pickled mustard greens and stir-fry evenly;

3. Add shredded Chinese cabbage, shredded carrots, sliced ​​oyster mushrooms, and shredded red peppers and stir-fry;

4. When the side dishes are 70% to 80% cooked, add appropriate amount of soy sauce, sugar, oyster sauce and pepper to season;

5. Pour in the washed rice cake slices, add a spoonful of broth (water) and stir-fry for 1 minute;

6. Add a spoonful of chili sauce, sprinkle with chopped green onions, mix well and serve.