In this season when the hairy crabs begin to crawl, it is necessary to eat all kinds of hairy crabs! What kind of steamed boiled all kinds of love! Then, the hairy crab fried rice cake this dish, I have been eating more, so I want to share this dish for everyone. In fact, it is not difficult at all. I personally just added a rice cake to cook on the basis of the previous fried crabs. It is really great! Zangzang~!
First of all, about the amount of each seasoning I use according to personal taste and the amount of food, the amount given in the menu can only be said that the one I personally do is like this, such as the hot can put more Spicy sauce can be more sweet, and you can add more vinegar if you like to eat sour. I just provide the amount I think is the best. Finally forgive me for not cooking a picture. . . Ok, let's get started.
Clean up the crabs, wash them like this, and dig out the parts that can't be eaten. It is best to remove the crab cover but keep the crab yellow.
Scrape the crab with some raw powder (too little in the picture)
At the same time, the rice cake is boiled until it is slightly soft. Cook and remove the bubbles in cold water to prevent sticking.
After the oil is 80% hot, fry the crab in a frying pan, medium and small fire, fry until red on both sides, the crab yellow is fixed, and then it is ready for use.
Pour the onion ginger garlic prepared in advance into the oil pan and scent it. Put it into the Pixian bean paste (I put about two spoons, according to your taste and the amount of the dish), stir-fry the red oil, and put the fried crab. Stir fry a few times, put a proper amount of rice wine, soy sauce, balsamic vinegar, sugar, and continue to stir fry (can be put according to the amount given in the menu)
After frying a few scent, pour a proper amount of water along the side of the pot, just flush with the crab. If you don't need too much, the juice will be collected for too long. After the water is opened, put the prepared rice cake in the drain. Cook together, pay attention to stir fry in this process, otherwise the rice cake will stick to the bottom of the pot.
When the soup receives foaming like this, push the dish in the pot or turn the pot, the soup will slowly slide along the wall, indicating that the soup is well received.
Finally, put the green onion on the green onion, you can go out of the pot, like this, well, really saliva, can not stand, super delicious.
If you want to eat the Korean style of spicy sauce, use three spoons of Korean hot sauce (two tablespoons can also be, I personally like strong), a small amount of garlic, a teaspoon of sugar, stir evenly, add in the pouring water: water burning After opening, use a spoon to pour out the prepared sauce, stir the spoon in the water, let the sauce slowly open and stir evenly in the spoon. Then pour the rice cake next, and the steps are the same.
1. The county bean paste is very salty, so the whole process does not need to add salt. 2. If the crab is yellow and not fried when the crab is processed, the whole dish will look clean and refreshing, but if it is crab yellow, the taste of the dish will be very fresh, the crab taste is very heavy, and it is good, depending on personal preference.