How to fry fried rice cakes with pike crab, how to fry fried rice cakes with pike crabs

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

The crab is cleaned and wrapped in starch and fried in the pot, and the rice cake is stir-fried until fragrant.

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: 350 grams of pike crab, 100 grams of rice cake, starch.

Excipients: 1 ginger, 1 shallot, 1 tablespoon light soy sauce, 1 tablespoon cooking wine, 1 tablespoon oyster sauce, 1 teaspoon salt, 1 teaspoon sugar.

1. Use a clean toothbrush to scrub the crab clean, especially the stains on the crab shell. Remove the gills, stomach and mouth of the pike crab, and then cut it into pieces, and the big tongs should be knocked with the back of the knife to crack it to better absorb the flavor.

<>3. Cut the ginger into thin strips, separate the white and green onions of the shallots, and cut them into small pieces.

4. Prepare a small bowl, put light soy sauce, cooking wine, oyster sauce, salt, white sugar and water in the bowl, mix well to make the sauce.

5. Prepare a bowl of dry starch, and then glue the cut section of the pike crab with starch, a thin layer can be used, and the cut surface can be sealed with starch, which can prevent the crab meat from spreading and avoiding the leakage of crab roe.

6. Heat cooking oil in a wok, then put the starchy side of the crab into the pan and fry over low heat.

7. Fry the cut noodles until golden brown and set, then turn over and continue to fry until all the noodles change color.

8. Then put the fried pike crab on a plate and set aside.

9. After cleaning the crab shell, put it in the pan and fry it until it changes color, and the plating is more beautiful.

10. Reheat the cooking oil in the pot, add the ginger shreds and green onions, and stir-fry until fragrant.

11. Then pour the fried crab back into the pan and stir-fry for about one minute.

12. Pour the rice cake into the pot, stir-fry for a while, and fry the rice cake slices until the surface is slightly wrinkled.

13. Then pour the pre-prepared sauce into the pot, cover the pot, and simmer for a few minutes to let the rice cake and crab absorb the flavor. You can taste whether salty or light is appropriate.

14. When the rice cake is simmered until soft and the soup becomes thick, put in the crab shell, sprinkle the green onion segments, stir-fry evenly, and then put it on a plate and enjoy it on the table.

The key to making the pike crab fried rice cake delicious is to cook the rice cake first, then fry the ingredients to make it fragrant, then add crabs, and finally put in the rice cake to fry together, the specific method is as follows:

Ingredients: 200 grams of rice cakes, pike crab.

Excipients: 1/2 tsp salt, 1 tsp cooking wine, 1 tsp chicken broth mix, 1 tsp sugar, 2 cloves of garlic, 3 slices of ginger, 2 tsp light soy sauce, 1 tsp oil, 4 shallots, 1 tsp dark soy sauce.

1. Boil the rice cakes in a pot and cook.

2. Heat the pan with cold oil and stir the ginger, garlic and shallots.

3. Add the pike crab and stir-fry, add cooking wine, light soy sauce, chicken powder and sugar in turn.

4. Add water, then add light soy sauce, dark soy sauce, and oil-consuming water to dry.

5. Add rice cakes and salt and stir-fry together.

6. Done. <>

Notes:The rice cake is relatively hard, you can first go through the water to catch one side, and then throw it into the pike crab to cook, or you can add more water to boil it softly.

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!