Soy Sauce Rice Cake Crab

Name: Soy Sauce Rice Cake Crab
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Rice cake; 380g Portunus; 25ml oil; 1 teaspoon Oil chili; 1 tbsp Sweet noodle sauce; 8g ginger; 8g Minced garlic; 5g Shallots; 15ml Cooking Wine

by Xianger Kitchen

4.7 (1)

Favorite

3

Difficulty

Easy

Time

10m

Serving

2

The flavor of the sauce is rich and delicious, and it has always been loved by people, and it is called a classic Chinese dish. It’s the crab season again. Soy-flavored rice cake crabs are my favorite. The crabs that I have been eating from swimming crabs with rice cakes. Each piece of rice cake is filled with the unique umami flavor of the crab and the aroma of the sauce. Every bite will satisfy your taste. .

Ingredients

200g Rice Cake
380g Portunus
25ml Oil

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1 teaspoon Oil Chili
1 tbsp Sweet Noodle Sauce
8g Ginger

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8g Minced Garlic
5g Shallots
15ml Cooking Wine

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Soy Sauce Rice Cake Crab

1. Prepare the rice cakes and wash the crabs

2. First steam the swimming crabs and cut into pieces

3. Prepare the seasonings (sweet noodle sauce, chili pepper, minced garlic, green onion, ginger slices)

4. Warm the oil in a pan, fry the rice cakes in the pan until the surface is wrinkled, then pick up

5. Then put the minced garlic and ginger into the pot to explode the fragrance

6. Then pour the crab pieces into the stir-fry evenly, then pour the cooking wine

7. Pour the rice cake

8. Add sweet noodle sauce

9. Stir-fry evenly and pour in a little boiled water to let the food blend

10. Finally add oil and chili and stir well

11. Sprinkle chopped green onion and turn off the pot

Tips:
1. Different brands of sweet noodle sauce taste different. The sweet noodle sauce I bought is savoury and sweet, so I added oil and chili to taste
2. The nian gao has a better texture after frying first. If you want to eat soft and waxy, you don’t need to fry it. You can cook it according to your own preferences.