Crab Fried Rice Cake

by An Ran

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

A male crab and a female crab. This season is the best season to eat crabs. I am Yangcheng Lake hairy crabs. It should be steamed to taste fresh, but I personally think it’s a bit light, so I like to stir-fry with rice cakes. Especially delicious. After the crab has been starch, it will taste better, everyone try it

Ingredients

2 pcs Hairy Crabs
500g Rice Cake
A Shallot

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A petal Garlic

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4 slices Ginger

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8 tbsp Starch
1 spoon Soy Sauce

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1 spoon Cooking Wine

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Some Boiling Water

Crab Fried Rice Cake

1. Wash crabs

2. Break out, get rid of dirt, cut into pieces

3. Put each one in starch and roll it around

4. Heat oil, add crab cubes

5. Deep fried until golden on both sides

6. Add, ginger, garlic

7. Boil the right amount of water

8. Wash the rice cakes with water in advance

Pour the rice cakes, simmer under the lid, and cook until the rice cakes soften

9. Moderate amount of soy sauce

10. Stir the cooking wine and chopsticks evenly (the crab rice cake is easy to be damaged with a shovel)

11. Add shallots

12. A pinch of salt, to taste

13. Ready to cook

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