Crab Fried Rice Cake
1.
Break the crab apart, remove the gills, and cut into quarters. If the swimming crab is relatively large, you can pull off the crab legs~
2.
Add the cooking wine to get rid of the fishy, then put some dry starch in, and stir slowly. Pay attention to the large amplitude when stirring, the crab roe inside is easy to be stirred out (the meat hurts).
The starch is added to lock the moisture in the later cooking process, and the outside is charred and the inside is tender~
3.
Pick out the crab piece by piece, and fry it in a pot over medium heat. Until the appearance turns red and the starch shell is browned.
4.
Stir gently so that all sides of the crab can be fried.
5.
Break the rice cakes one by one, and deep-fry them in a pan until the surface is slightly yellow.
6.
Put clear oil in the oil pan, then add the ginger and garlic to stir up the aroma, and then add the dried chilies. When the skin is slightly yellow, you can turn in the fried crab and rice cakes and stir fry.
7.
Add salt, sugar and oil, stir-fry and stir well, then add an appropriate amount of water, cover the pot and simmer for 10 minutes.
Fuel consumption comes with the taste of sugar and salt, so when adding sugar and salt, put a little less than usual, otherwise the taste will be too strong.
8.
After the fire is harvested, the juice is served, and then sprinkled with a little green onion, a classic and delicious crab-fried rice cake is completed.
Tips:
The function of starch is to maintain moisture. It is best to smear some dry starch before frying the crabs so that the moisture and crab roe will not be lost during the cooking process.
It is best to choose the rice cakes that can be eaten directly on the market, so that the process of blanching and draining can be omitted.
Oil consumption is a good seasoning product, but because the oil consumption taste itself is relatively heavy, so you should put a little less when adding salt and sugar later to prevent it from being too sweet or too salty.
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