Spicy Stir-fried Crab with Zhixin Rice Cake
by Find a piece of ease_
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Pick a fresh baby crab (the female swimming crab), wash it, peel off the shell and gills, gently scrub with a clean toothbrush, and divide a crab into four parts with kitchen scissors
2. The cuts of the crabs are dipped in dry starch. The advantage of this is that the meat can be kept fresh and tender during the stir-frying, and the umami taste will not be lost.
3. Put the water in the pot and boil, put the crab shells in the boil until it turns red, remove the water and control the water for use.
4. Red crab shells, decorations when serving...
5. For one head of garlic, I use a single head of garlic because it's easy to peel
6. Put butter and peanut oil in a hot pot to heat, add garlic slices and three or four sliced pickled peppers to roast until fragrant
7. Add the crabs and stir fry for a while
8. Add the softened rice cake and stir fry for about half a minute
9. Add a spoon of Korean chili sauce to a small bowl of water and continue to stir fry
10. Taste the saltiness, if it is not salty enough, add appropriate amount of salt to taste according to personal taste, and continue to stir fry until the juice is collected
11. Put it on the plate, put on the crab shell and sprinkle with chives to decorate it
12. Finished picture
Tips:1. This dish uses a lot of starch, it is recommended to use a non-stick wok.
2. I especially like to use butter to fry seafood. Butter and garlic paste are fused at high temperature, and the rich fragrance...
3. Friends who like to eat sweets can add a little sugar. My family likes spicy food, so no sugar is added.
