Rice Cake, Cabbage and Crab Soup

Name: Rice Cake, Cabbage and Crab Soup
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Rice cake; 120g Chinese cabbage; 1 crab; 20ml oil; 3 slices ginger; 2g salt; 1 teaspoon Fish sauce; a little Garlic leaves

by Xianger Kitchen

4.6 (1)

Favorite

2

Difficulty

Easy

Time

15m

Serving

2

For a lunch for one person, how to eat the leftover crabs when it is cold? It comes out in one pot with rice cakes and cabbage. Needless to say, it’s delicious, meat and vegetables are ready, and the nutrition is balanced.

Ingredients

200g Rice Cake
120g Chinese Cabbage
1 Crab
20ml Oil

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3 slices Ginger

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2g Salt

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1 teaspoon Fish Sauce
a little Garlic Leaves

Rice Cake, Cabbage and Crab Soup

1. Prepare ingredients

2. Prepare ginger slices and garlic leaves

3. Open the shell to remove the stomach, gills and heart of the crab, and then cut into each other.

4. Add the ginger slices in a hot pan and sauté fragrant

5. Then pour the cabbage, add salt and stir fry evenly

6. Add boiling water, cover the crab and cooking wine on high heat and boil for 2 minutes

7. Then open it, add the rice cake and cook until soft

8. Add the right amount of fish sauce to increase the salty taste and turn off the heat

9. Sprinkle garlic leaves and serve

Tips:
1. Pour the cabbage and stir-fry with salt to make the dishes more delicious.
2. For the crabs put in the soup, it is best to remove the stomach, cheeks and heart of the crab to avoid too cold.