Chinese Food
Classic Benbang dish -- hairy crab rice cake
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The autumn wind blows. The feet of crabs itch. Every September and October of the lunar calendar is the best time to eat crabs. The tender hairy crabs and glutinous rice cakes are mixed in the delicious sauces to produce unexpected delicacies. Sister Ning brought this dish specially to let her crab loving friends say goodbye to single cooking and taste different tastes. Still choose super easy to use Ruishi drilling pot. Cooking rice cakes will not stick to the pot.
Cooking ingredients
Cooking Steps
Step1:Slice ginger, cut scallion and wash rice cake.
Step2:Clean the hairy crab. Cut it into two parts from the back. Remove the stomach, intestines, gills and other inedible parts. Dip the cut end of the crab with dry flour.
Step3:Heat the oil in a large pot. When the oil temperature is 70% hot, turn the medium and small heat. Fry the hairy crabs in the oil pot until golden. After frying, add scallion and ginger. Stir fry. Cook in yellow wine to remove fishiness. Add sugar, soy sauce and soy sauce. Continue to stir fry.
Step4:Add water to the crabs. Bring to a boil. Bring to medium heat. Cover and simmer for 5 minutes.
Step5:Pour in the rice cake and stew until it is soft and waxy. Add some salt (or not) according to the taste. Stir fry until the soup is full-bodied. Then the pot will be out.
Cooking tips:There are skills in making delicious dishes.
