Curry Crab Fried Rice Cake
Ingredients: salt,butter,rice cake,onion,swimming crab,salad oil,starch,water
Recipe Recommendations
- swimming crab a
- rice cake 2 pieces
- onion half a
- butter 40G
- starch 8G
- water 150ML
- salt a teaspoon
- salad oil 400ML
Steps for Curry Crab Fried Rice Cake
1
All ingredients.
2
Cut rice cakes into slices and soak in water for 10 minutes.
3
Wash the swimming crab, lift the lid, remove the gills, cut off the crab tongs, cut the crab into small pieces, and cut the onion into shredded pieces.
4
Place the crabs in a container and sprinkle with a thin layer of dry starch.
5
Put salad oil in the pan.
6
Wait until the oil temperature is 50% hot, add the crab to soak in the oil, wait until the crab shell turns red, remove it, and control the oil for later use.
7
Pour out the salad oil in the pan and wash it, heat the pan and add the butter.
8
The butter melts.
9
Melt the butter, add the onions and stir fry for a while until soft.
10
Add the crab meat and crab shells, stir fry for a while.
11
Add the curry paste and stir fry until the curry paste melts.
12
Add three-flower butter light milk and water.
13
Add the rice cake, cover and simmer on high heat for 3 minutes, then turn to low heat and continue simmer for 3 minutes.
14
When the soup is thick, add salt and Meiji chicken powder to taste.
15
Add basil, stir fry, and serve.