Chinese Food
Stir fried white rice cake with crab (called rice cake in Jiangsu, Zhejiang and Shanghai)
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In my memory, in the plump autumn of crabs and prawns, my father always makes this way of stir fried white crabs that I can't stop chopsticks.
Cooking ingredients
Cooking Steps
Step1:Prepare ingredients. Three eye crab (all kinds of fresh sea crabs are available). White oyster, cauliflower, and shredded carro
Step2:Slice the white oyster as thin and even as possible. Remove the cheek, remove the stomach sac, wash and cut into pieces
Step3:After slicing, fish out with cold water for standby. The purpose of cold water is to avoid sticking together when frying
Step4:When cauliflower is boiled, it will not grow. Because cauliflower is difficult to cook
Step5:Hot pot and cold oil. Stir fried with scallion and carro
Step6:Crab and cauliflower in tur
Step7:Finally, pour in some cooking wine, some salt (seasoning and coloring) and a little sugar (southern people are so sweet. Don't leave it if you don't like it) and stir fry
Step8:Stir fry as much as possible. Control the heat. Don't let water out. If it's too dry, pour in cooking oil around the pot. If it's too hot, it's easy to scorch. Finally, put in the onion section (it's more delicious with the green garlic section. There's no green garlic with the green onion instead)
Step9:The white crab is soft and elastic. The cauliflower absorbs the delicious taste of the crab. Stir fry the white crab with all colors and flavors to serve.
Cooking tips:The cauliflower needs to be blanched, cut into slices and then stir fried in cold water. It won't stick together. There are skills in making delicious dishes.
