Bald Butter Rice

Name: Bald Butter Rice
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 10 Little crab; 3 bowls White rice; 1 tablespoon lard; a little White pepper; a little salt; Some ginger; Some chopped green onion; 1 tsp Cooking Wine; Some Broth

by Mother Maizi

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Bald butter is the dialect of Suzhou. Bald means "only" or "exclusive"; butter, namely high-purity crab meal, does not allow a trace of crab meat to exist in it, so it is different from crab meal mixed with crab meat. The finished product is fragrant and fragrant, beautiful and indispensable, and can be described as the highest state of Chinese cuisine.
Bald butter was originally a method of "preserving crabs and preventing hunger", that is, after the crab season, you can still enjoy the off-season crab flavor, while the role of lard is to isolate and airtight in the era when there is no refrigerator. effect. It can be prepared with bald butter rice, bald butter noodles, bald butter tofu, etc.
The white-flowered rice is mixed with oily golden crab paste and crab roe. In the mouth, the fresh and plump rice grains are wrapped, the paste is sticky and yellow and crispy, and the fragrance is left between the teeth. The aftertaste is endless. "

Ingredients

10 Little Crab
3 bowls White Rice
1 tablespoon Lard
a little White Pepper
a little Salt
Some Ginger
Some Chopped Green Onion
1 tsp Cooking Wine
Some Broth

Bald Butter Rice

1. After the crabs are cleaned, put them in a pot and add ginger slices to cook. It is best to use steaming.

2. Take out the cooked crab and look at the belly. The oblate on the left is the female with crab roe inside, and the triangle on the right is the male with crab paste inside. Now this season, the crab paste is not very rich.

3. Pick out all the crab roe and crab paste, prepare the chopped green onion and ginger

4. Add a tablespoon of lard to the pot

5. Heat 50% of the oil and sauté the chives and ginger. Don't cook the oil too hot or the chopped green onions will be burnt and black.

6. Add crab roe, crab paste and stir fry for a while, add a little cooking wine

7. Add some salt to taste

8. Add some white pepper and stir fry evenly

9. Add the broth. If the soup has a bottom flavor, you can add less or no salt. Cook until the soup is thick and ready to be out of the pot

10. Choose good rice and cook the rice. The white rice is mixed with oily golden crab paste and crab roe. It is better to pair with black vinegar to taste better.

Tips:
It is best to have more male crabs. This time I bought 6 females and 4 males. The crab paste of male crabs is not rich enough this season, so the soup feels not sticky enough! It will definitely be better to do it later!