Crab Rice Cake

Name: Crab Rice Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Rice cake; 400g crab; 1 tbsp Peanut oil; Some Cooking Wine; 2 pieces chopped green onion; Some Soy sauce; Some Flour; Some ginger; Some Sugar

by Money fan Wang Fuxiang

5.0 (1)

Favorite

3

Difficulty

Easy

Time

30m

Serving

2

Baihuahua's rice cake is dipped in thick oil red sauce, which is flexible and pliable. It fully absorbs the deliciousness of crab meat and the fragrant flavor of the sauce, which makes people appetite.

Ingredients

100g Rice Cake
400g Crab
1 tbsp Peanut Oil
Some Cooking Wine

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2 pieces Chopped Green Onion
Some Soy Sauce

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Some Flour

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Some Ginger

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Some Sugar

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Crab Rice Cake

1. Prepare materials

2. Scour the crabs clean with a brush, cut them in half, and dip appropriate amount of flour on the cut surface.

3. Pour about half a knuckle-deep oil into the pot, put the crab on the flour-dipped side of the pot, fry until the cut is golden in color, remove it and set aside.

4. Boil another pot of boiling water, cook the rice cakes for about 2 minutes, remove them and put them in cold water, set aside.

5. Saute the minced ginger in the oil pan, add the hairy crab, add 1 tablespoon of cooking wine, 1 tablespoon of oyster sauce, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce and a little sugar, stir fry evenly, pour in the water that is half of the hairy crabs, boil and turn to low heat. Cover and simmer for about 5 minutes.
Add the nian gao and stir fry until the nian gao is soft and waxy and the soup thickens.
Sprinkle with chopped green onions.