The autumn wind rises, and the more the crab feet itch [treacherous laughter], the fatter it is. The nutritional value of crabs needless to say: rich in calcium, can prevent children's rickets, osteoporosis in middle-aged and elderly people [praise] sufficient arginine, not only can promote wound healing, but also through the passage of stasis and blood activation, there are medicinal health care effects [applause]
However, most people only eat crabs steamed, although the taste is light, but also slightly boring. Today, I will push a hard dish that is necessary for the New Year's Festival in my hometown - crab fried rice cake. The ingredients and methods are simple, only 1 kind of seasoning is needed, and it takes less than 30 minutes to come out of the pot. There are meat and vegetables, there are ingredients and staple foods, after eating this plate, there is no need to eat anything else.
【Required Materials】
Crab, rice cake, soy sauce, green onion, ginger, garlic
Tips:
(1). Crabs should choose pike crabs or hairy crabs with hard shells (that is, young adult crabs). Stir-fry is mostly a fusion of various flavors and sauces, not just the umami taste of the crab itself, so the crab with more meat and a relatively hard shell is not easy to fry. In this way, the full crab meat exposed by the shell is broken, and the chewing is more intense[yay]
(2). Crab can be steamed and then fried, or it can be fried directly in the next pot [cute]
(3). The traditional practice is to wrap the crab shell with starch, fry it in hot oil until golden brown, and then fry it with rice cakes. If you want to wrap the starch firmly, you can use a trilogy of starch, egg liquid, and another layer of starch, similar to making fried chicken. If you want to be lower fat, you can also skip this step and not wrap starch [shy]
【Production process】
1. Soak the rice cakes in water for at least four hours or soak overnight. Soak the rice cakes in advance in order to make them faster and more flavorful when they are stir-fried later, and the rice cakes are softer and stickier to eat. Then slice the ginger and dice the garlic. This time it is old ginger, relatively soft, after washing, do not peel it;
2. Crab treatment clean, you can first add some onion, ginger garlic or cooking wine, steamed for 15 minutes before frying, so that the crab meat is more tender. After steaming, remove the crab yellow and cut into chunks. This time it is a low-fat version, so the step of wrapping starch and frying crab pieces is omitted;
3. Heat the oil. If you want to be low-fat, use olive oil. The oil can be slightly more, flat to the bottom of the whole pot, because this time there are more things to fry;
4. First add ginger slices and diced garlic and sauté the bottom of the pan on high heat;
5. Add rice cakes and stir-fry for 1-2 minutes, as standard for sticking to the bottom of the pan. At this time, you can add soy sauce, or you can wait until you add crab pieces;
6. Add the crab pieces and continue to stir-fry for 2-3 minutes. This time it is a low-fat version, so it is not colored with old smoke. It turns out that the color made by raw soy sauce is enough;
7. Beat the two eggs, pour the whole egg mixture into the pot, turn to medium heat and stir-fry gently. This way, there is no need to add boiling water to stew, avoiding water to dilute the taste of the dish. Moreover, eggs can be wrapped well on rice cakes and crab pieces, and the effect of the finished product is similar to that of egg wrapping liquid before frying;
8. When turning off the heat, sprinkle with raw green onions and garnish. Because soy sauce is added, there is no need to salt to make it salty.
Such a plate of crab fried rice cakes that are both full and nutritious, who does not love it [licking the screen] the whole process of making is not more than 30 minutes, the juice is small but dry, easy to carry, and it is also suitable for the autumn bento of office workers [send heart]
I'm Quan Ge, I'm watching the world in headlines [Breeze] How does everyone eat crabs? Welcome to the comments section to talk about oh ~