It's crab tasting time again! In the golden autumn season, the Chinese mitten crab carefully cultivated by Shanghai Ruijie Aquaculture Professional Cooperative has completed the fifth shelling, officially entering the golden period of fattening, and the best taste moment is coming!
When the first autumn breeze blows, holding a heavy "Jianghai 21" hairy crab in his hand, gently uncovering the crab shell, the golden and attractive crab roe and crystal clear crab paste instantly awaken every cell of the taste buds. On the table of Qingpu citizens, hairy crab fried rice cakes must be arranged this season! The sweet crab meat is served with rice cakes wrapped in crab paste, and when you swallow it, your mouth will be filled with the taste of autumn happiness. Today, let's make this dish with us~
ingredient
5 hairy crabs, a few rice cakes, ginger slices, cooking wine, light soy sauce, dark soy sauce, sugar, corn starch
method
1. Brush the hairy crab clean, cut it in half, dip the cut surface with cornstarch and fry it directly in the pan until it is set.
2. Then add shredded ginger and a circle of cooking wine, and fry the hairy crab on both sides.
3. Add 15ml of light soy sauce, 15ml of dark soy sauce, 10g of sugar, 500ml of boiling water and rice cake, cover and simmer over low heat for 15 minutes.
4. After opening the lid, reduce the juice on high heat.
When this crab fried rice cake is served, the appearance of the color and flavor is simply mouth-watering. The deliciousness of the crab and the softness of the rice cake blend together, and the taste is rich and layered. After one bite, the fresh aroma of the crab spreads in the mouth, followed by the Q elasticity and soft glutinous rice cake, which makes people have an endless aftertaste. The essence of this dish lies in the fact that the rice cake absorbs the delicious soup of the crab, becoming both rich in seafood and without losing its own rice fragrance and elastic tooth feeling, the combination of crab and rice cake makes the taste more rich, sweet, salty and fresh are intertwined, and every bite is a surprise.
Reporter: Fu Xinyue
Photo: Fu Xinyue
Editor: Shen Yiqing
Editor in charge: Li Yanli (chief)
Final review: Pan Hugang
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