Chinese Food
Stir fried rice cake with crab
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This is the season of hairy crabs. They are popular all over the country but not in my grandmother's heart. My grandmother was born in Fujian Province. She had eaten swimming crab raw since childhood. She had been married to my grandfather in Shaoxing, Zhejiang Province for more than 50 years. She still loved the rich seafood of swimming crab. When I was young, my grandfather did all the housework. So I often made this dish - fresh Fujian crab, Chen Chen's Shaoxing rice wine. It's just delicious. Now grandpa is dead. Grandma makes this dish every time this season
Cooking ingredients
Cooking Steps
Step1:Select fresh and fat Portunus. Wash and peel. Split in hal
Step2:Pay attention to removing crabs. Don't waste crab
Step3:Oil temperature 70%. Add garlic and stir fr
Step4:Add crab and stir fry. Add ginger when the color changes a little
Step5:When the crab shell turns red, pour in some cooking wine or white wine. I like white wine more fragrant. Put in salt, sugar, a little pepper and some important rice cakes. Add water. Submerge crabs. Cover and hea
Step6:After seven or eight minutes, smell the crab meat, open the lid, add the thin water starch, and beat the eggs. Stir slightly, and collect the juice over medium heat.
Step7:Sprinkle with scallion and you can make a pot.
Cooking tips:I'll wash the portunus when I buy it. Take off the shell and remove the mumps. Pay attention to the crab roe and don't scatter it. There are skills in making delicious dishes.
