Chinese Food
Braised rice cake with hairy crab
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Travel over land and water is awesome. In the memory of the south of the Yangtze River, the taste of the thick oil red sauce and lip and tooth fragrance is not easy. In the SAR, it is called a crab. It's called a mountain crossing. In real sense, for one mouth, running two legs was supposed to arrive after Typhoon seahorse. I've worked hard for express delivery. Gold Lord is willful. When I was at home before, hairy crabs were not uncommon. Although they were once a year, they were found every year. Later, I studied abroad. It was not so easy to eat. But mom and Dad took great pains to let me have a meal. Australia summer vacation in late November. My mother raised crabs to my home. Or make it into crabmeat. Freeze it in the fridge and wait for me to come back. For the wandering children, some food has far exceeded its own meaning. Its taste is called home. Thanks for being with my mom and dad all the way. No matter where I am
Cooking ingredients
Cooking Steps
Step1:Three female hairy crabs in pinhuyu
Step2:Cut in the middle. Open the crab shell to clean the lungs and gills. It's only full of woo
Step3:Seal the crab roe with raw meal. Slice the scallion and ginger. Beat the garlic
Step4:Neat code in a leaky spoo
Step5:Spread homemade rice cakes on i
Step6:Heat the oil to about 180 degrees and fry the crab and rice cake until the crab changes color. The rice cake is slightly burnt yellow
Step7:Sit in a frying pan. Heat the oil in a hot pan. Stir in the onion, ginger and garlic to give the flavor
Step8:Stir fry the fried crab and rice cak
Step9:Boil in cooking wine and evaporate. Add some hot water to submerge 2 / 3 of the crab seeds. Add in the raw soy sauce and ice sugar. Cover and heat for 10 minutes. Remove the lid and collect the juice. Order a teaspoon of balsamic vinegar before leaving the po
Cooking tips:There are skills in making delicious dishes.
