Barracuda crab is on the market, what is the practice of the classic home cooked dish fried crab wi

With the launch of the pike crab, a classic home-cooked dish called "fried pike crab with rice cake" can also be served on the table for friends and family to enjoy. "Rice cake fried pike crab" is a seasonal dish, and the best flavor of "rice cake fried pike crab" can only be made when the pike crab is available in season. It is around the Mid-Autumn Festival that the pike crab is the fattest time, the female crab in the pike crab is full of roe, and the pike crab crab meat is fat, and it is the best to make "rice cake fried pike crab".

This home-cooked dish "Stir-fried Barracuda Crab with Rice Cake" is simple to make, and the ingredients are also simple. Ingredients: pike crab, rice cake, chives, ginger, cooking wine, cooking oil and salt.

First of all, the pike crab is cleaned, the surface of the pike crab is brushed clean with a brush, and then the inedible internal organs of the pike crab are removed, and then the pike crab is chopped into large pieces. Rice cakes cut into thin slices; Wash the chives and cut them into sections; Wash the ginger, cut it into minced ginger, and prepare an appropriate amount of cooking wine to flavor it to remove the smell and increase the flavor.

Second, start preparing for production. First, the thinly sliced rice cakes are boiled in water, the moisture is controlled, and set aside; Take out the wok, heat it to a certain temperature, add the cooking oil, add the minced ginger, stir-fry a few times, add the crab pieces that have been processed first, stir-fry a few times and then put it out. Stir-fry the rice cakes again, wait until the rice cakes are fried to golden brown on both sides, put the pike crab in and stir-fry, add cooking wine, stir-fry and then collect the juice, add edible salt to taste, add chives and stir-fry, and then you can start the pot.

Generally, in order to maintain the umami of the pike crab, you don't need to add other seasonings, and you don't need to put too much edible salt, try to do light seasoning, and don't cover the umami of the pike crab. The best part of this "fried pike crab" dish is the rice cake wrapped in crab roe and minced meat.

First of all, the rice cake is stir-fried, sesame paste and tomato sauce are added, and then the pike crab is processed and stir-fried with soy sauce and oyster sauce.

Peel off the crab meat, add a little salt, and a little chicken essence, stir-fry, and then go and coat the rice cake with cheese.

In fact, it is to put the rice cake in the green onion, stir-fry the ginger and garlic until fragrant, then add the crab, and then add a little ginger oyster sauce and Lao Gan Ma.

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.

Ingredients: barracuda 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.

Ingredients: 2 crabs, 300g of cooking wine, 2 tablespoons of oyster sauce, 2 tablespoons of ginger, 2 slices of millet pepper, 2 sticks of sugar, 1 tablespoon of soy sauce, light soy sauce, 2 tablespoons of garlic, 4 cloves of bean paste, 1 tablespoon of black pepper, appropriate amount of salt, appropriate amount of cooking oil, 2 tablespoons.

Steps. 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.

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.

Clean up the pike crab, remove the crab cover and other excess items, and chop into several large pieces. Boil the rice cakes in water, overuse cold water, and set aside. Remove the oil from the pan, add the ginger shreds and stir-fry, put the crab pieces in, stir-fry for a few minutes, and serve.

Then stir-fry the rice cake in the oil pan, fry until the surface is slightly charred, add the crab, add cooking wine, sugar, light soy sauce to taste, stir-fry for a while, add the chives and stir-fry well.

Wash the pike crab, open the shell of the pike crab, remove the stomach and plug, cut it into four cloves, stick a small amount of starch, fry it, leave the bottom oil in the pot and stir-fry the green onion, ginger and garlic until fragrant, add Korean hot sauce, soy sauce, oyster sauce, thirteen spices, chicken essence and honey sugar and stir-fry evenly, add hot water to boil, add rice cakes, stir-fry evenly and add white sesame seeds to get out of the pot.

This is a home-style cooking method in Ningbo.

年饼 (nián-gāo, rice cake; New Year cake), a traditional food of the Han Chinese people, is a seasonal food for the Lunar New Year. [6] Rice cake is made of rice or glutinous rice, boiled into rice and beaten or ground into powder with water and then pressed into a quick burial cake.

Rice cakes have red, yellow, white three colors, symbolizing gold and silver, rice cakes are also called "New Year Cakes", and "Year Nian Gao" homonym, meaning that the child's height is getting higher and higher year by year. Therefore, the predecessors had a poem called the rice cake: "The meaning of the rice cake is slightly deep, and the white is as white as silver-yellow gold."

Looking forward to the good times when the years are high, pious and silently wishing for the coming of wealth.

Introduction to rice cakes

The method of grinding glutinous rice to make cakes is also very early. This point of Douwu can be proved from Jia Siyi's "Qi Min Yaoshu" in the Northern Wei Dynasty. The production method is to sieve the glutinous rice flour with silk, add water, honey and form a hard dough, paste the dates and chestnuts on the dough, and wrap it in a mu of rice dumplings and steam it.

This glutinous rice pastry is quite characteristic of the Central Plains.

Rice cakes are mostly made of glutinous rice milling, and glutinous rice is a specialty of the south of the Yangtze River, and the sticky grains like glutinous rice in the north were first recommended in ancient times (commonly known as yellow rice). This kind of millet is husked and ground and steamed, after being steamed with water, it is yellow, sticky, and sweet, and it is the food of the people in the Yellow River Basin to celebrate the harvest. In the article "Imperial Scenery and Things" engraved during the Chongzhen period of the Ming Dynasty, it is recorded that the people of Beijing at that time would eat millet cakes and say New Year's cakes every "New Year's Day of the first lunar month".

It is not difficult to see that "New Year Cake" is a homonym for "sticky cake" in the north.

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.

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.

Do you know how to fry fried rice cakes with pike crab? Barracuda crab fried rice cake is a dish made with pike crab, rice cake, chives, etc. as ingredients, so how should you make the pike crab fried rice cake? Let's join me to learn how to make fried rice cakes with crab and pike.

1. Fried rice cakes with pike crabs'Method

A rice cake, it is best to use pike crab, there is no one today, I bought flower crab, shallots, ginger slices, garlic slices to prepare. Remarks: 3 tablespoons of light soy sauce.

1 scoop dark soy sauce. 1/2 teaspoon of oyster sauce.

2 tablespoons sugar. 1/2 tablespoon of salt, 1/2 teaspoon of chicken essence.

Whitewater last. The sauce is 200ml.

Handle the crab a bit, cut off the excess foot, cut it in the middle, and then cut it in half again, this size is fine, and then smash the crab clip part to make it taste good.

After this is done, the part of the crab meat is exposed, dipped in flour and sealed for later use.

There is a medium heat to heat the oil, cut the flour and fry the crab meat to seal it, pick it out and set aside, I think my pot is going to be changed again, I won't use it, sometimes it's sticky, sometimes it's not sticky, it's too advanced to use.

After that, pour some oil, green onions, ginger and garlic and stir-fry until fragrant, put the cut pieces in and then put the sliced rice cake slices, and pour in the spare sauce. After pouring in, mix the rice cake and crab meat pieces, stir well, and simmer over low heat for 10 minutes.

Finally, put in the green onion and stir it evenly, you can see him in the pot, the sticky and glutinous feeling hangs a thick layer of juice, wow, I want to eat it.

Perfectly out of the pot, this dish is eaten hot and has the best taste1. The practice of fried rice cakes with pike crab

Chop the crab and wash it, and soak the rice cake until soft.

Dip the crab in cornstarch and fry in a pan until golden brown.

Put the fried crab on a plate and set aside.

Slice the ginger, mince the garlic, cut the green onion into sections, and stir-fry in another oil pan to bring out the fragrance.

Stir-fry the crab, edamame, and rice cakes, add cooking wine, light soy sauce, and hot water for 5 minutes, then add salt, sugar, and monosodium glutamate to taste, and then remove from the pot.

Sprinkle chopped green onions after cooking, enjoy to your heart's content, and the soup can be eaten in rice, so delicious!