Fried rice cake with swimming crab
This is a common banquet dish and is quite popular. Some people like to eat crab nuggets, and more people are interested in the rice cakes inside. Heh... Under normal circumstances, they can go upside down.
Recipe Recommendations
- swimming crab appropriate amount
- rice cake appropriate amount
- ginger appropriate amount
- garlic appropriate amount
- onion appropriate amount
- starch appropriate amount
- salt appropriate amount
- sugar appropriate amount
- cooking wine appropriate amount
- liquor appropriate amount
- oyster sauce appropriate amount
- soy sauce appropriate amount
- ketchup appropriate amount
- salty and sweet
- burn
- half an hour
- ordinary
Steps for Fried rice cake with swimming crab
1
After cleaning the crabs, cut them into small pieces and marinate with a little salt and a small spoon of white wine for 5-10 minutes. Slice rice cake thinly, set aside with ginger and garlic.
2
Coat the marinated crab pieces with a layer of starch.
3
Crabs with all the starch stuck.
4
Put oil in the pan, heat the oil and fry the crab pieces over medium to medium heat. (It's best to use a longer tool. I turned it over with chopsticks, but it exploded with oil, TT...)
5
Fried crab pieces.
6
Use appropriate amount of soy sauce, oyster sauce, ketchup, sugar, and cooking wine to make juice. (The taste of this juice is basically the taste of the finished product)
7
Soak the rice cake slices in boiling water 5 minutes in advance to soften.
8
Start another oil pan, add ginger and garlic and saute until fragrant.
9
Add the fried crab pieces and stir-fry them slightly.
10
Add soft rice cake slices and stir-fry them a few times.
11
Pour in the mixed juice and stir fry.
12
Remove the juice quickly until it is dry, place on a plate, sprinkle with chopped green onion and start eating. (If you are afraid that the rice cakes will not be ripe, add a little more water and cook until the juice is dry)