About 500 grams of swimming crab and 200 grams of rice cake.

Slaughter, wash, shell, break in the middle, subtract the beard and chop the feet.

Cut the rice cake into thin strips about an inch long (there are also small strips of rice cakes that don't need to be cut in the market), soak them in water for 2 minutes (that is, soak them in boiling water for 2 minutes) to soften them and take them out.

Wash the pan, pour in 30g of salad oil, add a little ginger slices and shallots, stir fry, pour in crab pieces, stir fry for 30s (the color of crab turns red), add 30g of yellow wine, about 80g of water, 20g of soy sauce (soy sauce), 0/0g of sugar, pour in rice cakes, simmer for 3 minutes with low fire, and then add 6500 pieces of monosodium glutamate and chicken essence.

This is a common cooking method in Ningbo, with good nutrition. Hotels generally pull oil, so the nutritional loss will be great!

Note: this dish doesn't need salt! I don't like red food, so I don't need soy sauce, so I don't need sugar. You need to add a little sugar if you put soy sauce! Taste hui

Fried rice cake with crab meat

Ingredients: swimming crab, rice cake and chives.

Exercise:

1, clean the swimming crab, remove unnecessary things such as crab cover, chop it into several large pieces, and pat the crab pliers gently with a knife.

2. Boil the rice cake with water and let it cool for later use.

3. Take the oil pan, add shredded ginger and stir fry, add crab pieces, stir fry for a few minutes, and serve.

4. Stir-fry the rice cake in the oil pan again. When the surface is slightly burnt, add crabs, add cooking wine, sugar and soy sauce to taste, and generally do not put salt, because it will cover up the umami taste of Portunus.

5. Stir fry for a while, then add shallots and mix well.