Autumn red crab is cooked like this, red crab rice cake, rice grain q fragrant, crab meat fat

Red Crab Rice Cake

material:

Two red crabs, 600g of long glutinous rice, 60g of shredded meat, 30g of shallot crisp, 30g of oil, 20g of dried shiitake mushrooms

seasoning:

2 tbsp soy sauce, a pinch of allspice, 1 tsp pepper

method:

1. Steam the long glutinous rice with an equal proportion of water; the red crab is chilled, open the crab lid, wash it with a brush, and chop it into large pieces; dried mushrooms, shrimp and rice are soaked softly, and cut into strips for later.

2. Heat the oil in the pot, add the shrimp, shiitake mushrooms, shredded meat and stir-fry, add the seasonings and boil, then add the steamed glutinous rice and stir-fry slightly, sprinkle with the oil and shallots and mix well, put into the dish, put the crab pieces, move into the steamer and steam for 15 minutes.

Tips: How to make red crab rice cake delicious Q?

Wash and soak the long glutinous rice for 2 hours, add an equal proportion of the amount of water, move into the steamer and steam for 50 minutes on high heat or put into the rice cooker to cook, remove and set aside. Putting red crabs into ice cubes to cool down is conducive to cleaning and chopping, and you must pay attention not to freeze them in the freezer, which will lose the delicious taste of crabs. Or you can use chopsticks to poke directly from between the crab's eyes, and turn outward, the crab will soon be in a state of suspended animation, so that the follow-up operation can also keep the crab delicious.

How to pick a crab?

Choose red crab, the appearance of the body is thick, the shell is hard and smooth is better. In addition, you can also use your fingers to lightly press the crab shell at the tip of the umbilicus to feel to see if it is full and elastic, and the overall pressing feel is firm.