Hairy crab rice cake is a delicious local dish, belonging to Shanghai cuisine. The meat of hairy crabs is more tender and sweet than all kinds of sea crabs. Soft, tough and tough rice cake slices fully absorb the fresh flavor of crab meat and the rich flavor of seasoning. The following introduces the practice of fried rice cakes with hairy crabs. Welcome to learn from them!

Method for making fried rice cake with hairy crab 1 material

Five hairy crabs (June yellow)

Finger rice cake 1 bag

energy

verdant

1 bottle of high-alcohol liquor

Thick bean paste

White granulated sugar

Light soy sauce

dark soy sauce

Zhenjiang vinegar is small.

Practice of hairy crab rice cake

Wash the hairy crabs with a brush, cut them in half, and dip some flour on the cut surface.

Pour oil about half a knuckle deep into the pot, put the flour-stained side of the hairy crab into the pot, fry until the incision is golden, and take it out for later use.

Boil another pot of boiling water, cook the rice cake for about 2 minutes, remove it and put it in cold water for later use.

Stir-fry Jiang Mo in an oil pan, add hairy crabs, add 1 tablespoon cooking wine, 1 tablespoon oyster sauce, 1 tablespoon soy sauce, 1 tablespoon soy sauce and a little sugar, stir-fry evenly, pour in half of the water of hairy crabs, bring to a boil, turn to low heat, cover and stew for about 5 minutes.

Add the rice cake, stir-fry until the rice cake is soft and glutinous, and the soup becomes thick.

Serve with chopped green onion. Warm a pot of yellow rice wine, perfect ~

Practice of Fried Rice Cake with Two Ingredients of Hairy Crab

There are eight crabs, one or two more.

Appropriate amount of small rice cake

Appropriate amount of onion and ginger

Proper amount of oil, salt, sauce and vinegar.

Practice of hairy crab rice cake represented by Shanghai cuisine

Pick fresh crabs, buy them back, brush them clean, put them aside and spit out the sediment. The number depends on the number of people. It's a waste to cook this dish for more than two and a half hours ~

After cutting in half, dip the cut surface in flour to seal the crab roe.

Heat the oil in the pot, put the crab pieces with the cut face down, fry them until cooked, and take them out after solidification.

Stir-fry shallots and ginger in oil, then add crabs and stir fry, add cooking wine, sugar, salt and soy sauce to taste, and then add water to stew.

After the crab is cooked, pour in the rice cake and stir well, then continue to cook. When the soup is basically dry, add a little soy sauce to color it, and then take it out of the pot. Sprinkle with chopped green onion or coriander. Basically, rice cakes will be more popular than crabs ~

skill

1, cut crabs decisively and be careful with your hands;

2. Hot pot rice cakes can be used to make rice cakes. Be careful not to stick to the bottom of the pot when cooking.

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