Stir-fried Rice Cake with Swimming Crab

by West Horse Gardenia

4.8 (1)

Favorite

3

Difficulty

Easy

Time

10m

Serving

2

Steamed Crab Fried Rice Cake is a delicious and nutritious Ningbo home-cooked dish. Around the Mid-Autumn Festival is the time when a large number of crabs are listed. Whether it is a river crab or a sea crab, the female crabs are full of yellow, the male crabs are fat, the crab meat is fat and fragrant, and the taste is delicious! Swimming crab meat is fat and delicious, has high nutritional value and economic value, and is rich in protein, fat and many kinds of minerals. I have innovated this delicious delicacy. It is not only cooked with rice cakes but also added eggs. The eggs and rice cakes absorb the deliciousness of the swimming crab. It is really delicious. It seems that I have eaten a lot of crab meat, so satisfying. . . . "

Ingredients

Stir-fried Rice Cake with Swimming Crab

1. Soak the rice cake slices in water for 20 minutes.

2. Rinse the swimming crabs.

3. Chop the swimming crab into large pieces.

4. Beat the eggs in a bowl, [do not break up].

5. The cut surface of the swimming crab is coated with starch.

6. Put oil in the pan, heat the crab and fry until the color changes. Sheng out.

7. Then pour in the egg liquid and stir evenly until it is solidified and served.

8. Add ginger shreds and sauté.

9. Add the fried crab pieces and stir fry evenly.

10. Add light soy sauce and continue to stir fry.

11. Add clean water, no crabs.

12. Add rice cake slices and stir-fry them.

13. Add the scrambled eggs and stir fry evenly.

14. Turn to medium heat and cook until the soup is concentrated and the rice cakes are soft and waxy.

Tips:
I used nian gao slices, so it's fine to soak it a little bit. If you use strips of nian gao, you need to cook it a little bit.

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