What are the steps to make fried rice cakes with pike crab?

The umami of the pike crab seems to be all inhaled into the rice cake, and each piece of rice cake has changed its own characteristics, more like crab meat that can be met but not sought, but it has changed a lot at once, and the impact of color has completely interpreted the mix and match to perfection again. Taste, sight, gastronomy, direct taste --- taste satisfaction. Damn, this mashup was too successful.

Ingredients: Rice cake slices.

Barracuda crab, green and red peppers, green onions, ginger.

Garlic chili paste.

Chives, sugar.

Salt, pepper.

Liquor starch.

The practice of fried rice cake with pike crab.

Clean up the pike crab, remove the crab cover, crab gills, and other excess things, chop into pieces, and pat the crab claws with a knife a few times.

Slice the crab pieces with white wine, salt, pepper, and marinade and pat with starch.

Slice the green and red peppers into diamond-shaped pieces, cut the green onion into sections, slice the ginger, mince the garlic and mince the chives.

Heat the pan and drain the oil.

Add the crab cubes with a pat of dried starch and fry them until they change color, without putting a lot of oil, but be sure to choose such a frying pan.

Take another pot and make a hot oil.

Add green onions, ginger and garlic and stir-fry until fragrant.

Add the hot sauce and stir-fry until fragrant and red oil.

Add the fried crab pieces, stir-fry and cook in white wine.

Add the rice cake slices.

Stir-fry quickly and evenly.

Add a little boiling water or clear broth, add sugar and salt to taste.

When the soup is thickened, change to low heat.

Add the green and red pepper cubes and stir-fry.

Stir-fry evenly and add a little sesame oil.

Finally, sprinkle with chopped chives and serve.

When I was alone, I lived a more delicate life, and fried rice cakes with barracuda and crab for breakfast.

Ingredients: 1 pike crab, 100g egg, 200g rice cake.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of ginger, appropriate amount of light soy sauce, appropriate amount of sugar, appropriate amount of starch.

The practice of fried rice cake with pike crab.

1. Prepare the ingredients.

2. Add water to the rice cake slices and soak for 20 minutes.

3. Rinse the crabs.

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

5. Cut the fresh ginger into shreds and set aside.

6. Chop the crab into large pieces.

7. The cut surface of the pike crab is stained with starch.

8. Put oil in a pot and heat the crab pieces.

9. Fry until discolored. Serving.

10. Pour in the egg mixture, stir evenly until solidified, and then put it out.

11. Add shredded ginger and stir-fry until fragrant.

12. Add the fried crab pieces and stir-fry evenly.

13. Add light soy sauce and continue to stir-fry.

14. Add water and cover the crab.

15. Add the rice cake slices and stir-fry evenly.

16. Add the scrambled eggs and stir-fry evenly.

17. Turn to medium heat and cook until the soup is concentrated, and the rice cake is soft and glutinous.

18. a finished product.

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1. Peel the shell of the crab, remove the parotid gland, cut it into quarters, and cut the green onion, ginger, garlic, millet pepper and set aside. 2. Marinate the crab pieces with shredded ginger, minced garlic, black pepper and cooking wine for about 15 minutes. 3. Pour an appropriate amount of oil into the pot, add bean paste, ginger shreds, garlic cloves, and millet pepper and stir-fry until fragrant.

4. Pour the marinated crab pieces into the pan and stir-fry until the crab shells turn red. 5. Add rice cakes, sugar, oyster sauce and soy sauce and stir-fry evenly. 6. Pour in water, less than half of the ingredients, and simmer over medium heat until the core of the rice cake is translucent.

7. When the soup is thick, sprinkle with chopped green onions, remove from the pot and serve on a plate.

Stir-fried rice cake with crab with pike.

Ingredients: pike crab, rice cake, ginger, green onion.

Ingredients: Wet.

2.Stir-fry evenly, the rice cake is soft, sprinkle with chopped green onions, remove from the pan and serve on a plate.

Cut the pike crab into small pieces, dip it in starch and fry it in a pot until golden brown, then put the rice cake in and stir-fry for a while, pour in an appropriate amount of water, and finally reduce the juice over high heat.

The following is a specific method for reference, first prepare the materials: 1 rice cake, 2 pike crabs, 4 green chilies, 4 red peppers, 10 grams of ginger, 5 cloves of garlic, 1 chives, an appropriate amount of starch, an appropriate amount of cooking oil, 2 spoons of cooking wine, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of oyster sauce, half a spoon of sugar, an appropriate amount of salt, and an appropriate amount of water.

2. Sprinkle a thin layer of starch on the crab meat part for later use.

3. Cut the rice cake into pieces and set aside.

4. Chop the green and red peppers, ginger and garlic for later use.

5. Pour in a little more oil, pour in the crab meat, and fry until golden brown.

6. Continue to add the crab cover and crab legs and stir-fry.

7. Push the crab aside, pour in ginger, garlic and green and red peppers, and stir until fragrant.

8. After mixing evenly, pour in 2 tablespoons of cooking wine and continue to stir-fry.

9. After the cooking wine is almost dry, pour in the rice cake pieces and continue to stir-fry.

10. Pour in 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, half a tablespoon of sugar, and salt to taste.

11. Stir-fry for about 1 minute, then pour in half a bowl of water.

12. Collect the juice on high heat until it is thick, it must be thick, and the soup wraps the rice cake and crab pieces to really absorb the flavor.

13. Remove from the pot and sprinkle with chopped green onions.

Ingredients: crab, rice cake, chives.

Method 1: Clean up the pike crab, remove the crab cover and other excess things, chop it into several large pieces, and pat the crab claws with a knife a few times.

2. Boil the rice cake in water, put it in cold water, and set aside.

3. Start the oil pan, add ginger shreds and stir-fry, put the crab pieces in, stir-fry for a few minutes, and put out 4. Stir-fry the rice cakes in the oil pan again, fry until the surface is slightly burnt, add the crabs to it, add cooking wine, sugar, and light soy sauce to taste, generally do not put salt, because it will cover up the umami of the crab.

5. After stir-frying for a while, add the chives and mix well.

Method 2: The crab is slaughtered and washed, shelled, broken from the middle, minus the whiskers, and chopped into pieces with the feet. Cut the rice cake into thin strips with the thickness of a little finger, about an inch in length (there are also small strip-shaped rice cakes in the market that do not need to be cut), first soaking water for 2 minutes (that is, soaking in boiling water for 2 minutes), making the rice cake soft, take out the pot and wash it, pour 30 grams of salad oil, add a little ginger slices and green onions to stir until fragrant, pour in crab pieces, fry for 30 seconds (the color of the crab is a little red), add 30 grams of rice wine, about 80 grams of water, 20 grams of soy sauce (dark soy sauce), 10 grams of sugar, pour in the rice cakes, simmer for 3 minutes, add 10 grams of monosodium glutamate and chicken essence, Change the heat to collect the thick soup, hook a little owe, and pour a little salad oil to get out of the pot!