Recipe 1 of Fried Rice Cake with River Crab,

Ingredients

2 crabs, 4 taels of rice cake, Xinhe Liuyue fresh soy sauce, Liuyue fragrant bean paste. , cooking oil, cooking wine, sugar, ginger slices, onion knots, cornstarch.

Method

Wash the crabs, cut them into two pieces, and dip the incisions into some cornstarch; fry them in an oil pan until they are slightly brown, take them out and drain them, then put in the rice cakes and fry them briefly Remove from the slightly brown color and drain the oil. Set aside.

Leave a little oil in the wok, add ginger slices, scallion knots, June fresh soy sauce, a little sugar, add about a bowl of water and mix well, then add fried crabs and rice cakes, cover and simmer When cooked, the juice is reduced and ready to be plated.

Method 2,

Ingredients

Crab, rice cake, onion, ginger, rice wine, sugar, light soy sauce, dark soy sauce, vinegar

Method

1. Catch three crabs, get a toothbrush, and make a full-body SPA for others. Then rinse them with clean water, put them on the chopping board and divide them into two parts, and then carefully remove them with scissors. The inedible parts such as the stomach and gills are dipped in cornstarch at the incisions in order to wrap the crab meat and crab roe.

2. Heat oil in a pan. When the oil temperature reaches 50% to 60% hot, put the side covered with flour into the pan and fry until it turns yellow, then flip and fry the other sides. Also fry. After frying, add onion and ginger and stir-fry for a few times.

3. Add rice wine, sugar, light soy sauce and dark soy sauce and stir-fry evenly. Add just enough water to cover the crabs and cook over high heat. Turn to low heat and cook for about five minutes, then turn to high heat and cook for about two minutes. Then pour in the drained rice cake and stir-fry until the rice cake is soft and mushy. Add a few drops of vinegar and stir well to enhance the flavor. It is ready to serve. (If there is a lot of soup, stir-fry more)

Method 3,

Ingredients

Main ingredient: Crab rice cake dish

Ingredients: vegetable oil, cooking wine, light soy sauce, sugar, salt, chicken essence, ginger and shallots

Method

1. First wash the crabs, rice cakes and vegetables and cut them into pieces. (Picture)

2. Place the cut vegetables in a pot, add cold water and an appropriate amount of salt, cook over high heat for about 2 minutes, and remove.

3. Pour vegetable oil into the hot pot, first add shredded ginger, crab legs, and crab lids, fry over medium-low heat for 1 minute, then put the remaining crabs in the pot and fry for 1 minute, add 2 spoons of cooking wine, medium-low heat Cover the pot over high heat for about 2 minutes.

4. Pour the rice cake into the pot, add 1 teaspoon of salt and an appropriate amount of sugar, and stir-fry for about 2 minutes. The rice cake will stick to the pot when stir-frying, so add an appropriate amount of hot water to the pot.

5. Pour the vegetables into the pot and fry for about 1 minute. Add 1 tablespoon of light soy sauce, an appropriate amount of chicken essence, and sprinkle with chopped green onion.

Method 5,

Ingredients

Two crabs, 3 green onions, 4 cloves of garlic, 2 slices of ginger, 1 dried red pepper, appropriate amount of rice cake, 3 spoons of cooking wine, 1 spoon of light soy sauce, 1 tsp of dark soy sauce, 2 tsp of oil

Method

1. Cut raw crabs into pieces and marinate in cooking wine for 10 minutes. Sprinkle in flour so that crabs are evenly coated in flour.

2. There is a lot of oil in the pot. Heat the oil to about 50%, put in the crabs and fry them. When the crab shells turn red, take them out and drain the oil.

3. Heat a small amount of oil in a pan and sauté the onions, ginger, garlic, and peppers. Add a spoonful of oil and stir-fry evenly. Pour in the fried crabs, add an appropriate amount of light soy sauce, dark soy sauce, and sugar and stir-fry. Sprinkle appropriate amount of water and pour in the rice cakes and scallions that have been soaked in advance. Cover the pot and cook until the rice cake becomes soft, thicken with water starch, sprinkle in an appropriate amount of salt and serve.