Fried Rice with Crab Noodles
1.
Steam the hairy crabs in a pot, under cold water, after the water is boiled, steam on medium heat for more than 15 minutes, let cool, and remove the crabs
2.
Onion diced
3.
Mushroom diced
4.
Beat the eggs into egg liquid
5.
Pour a little oil into the pot
6.
Add onion and sauté until fragrant, add mushrooms and stir fry twice, pull to the side of the pot
7.
Fry the crab noodles for about 30 seconds
8.
Let’s stir-fry the rice overnight
9.
Pour in a little bit of light soy sauce, it's really a little, stir and stir evenly
10.
Then pour in the egg mixture and stir fry with one hand, so that the egg mixture evenly coats each grain of rice. Sprinkle chopped green onion, out of the pot
Tips:
When removing the crab noodles, use a pair of scissors and a thin chopstick.
The meat in the crab shell, needless to say, don’t disassemble it too easily, just take out the stomach of the crab carefully and talk about the body, dig out the crab rice, twist the crab body in half, and use scissors to hold it horizontally. Cut half of the crab body into two pieces. When you are done, use fine chopsticks to pull the meat along each shell.
Cut off the thick section of the crab leg, and both ends reveal who the crab meat is. Press the chopsticks on the head, and a complete section of leg meat will come out.
As for the big pliers, they can still be eaten directly.
