Shanghai people really love to eat stir-fried hairy crabs.YearCake, especially when they don't feel like eating much, making a stir-fried hairy crab cake is a great choice.The rich, fatty, and fragrant oil of the hairy crab is infused into the soft and chewy cake, creating a delicious and satisfying flavor.Today, let's take a look at the complete recipe for stir-fried hairy crab cake, and how to make delicious stir-fried hairy crab cake.

Nutritional benefits of stir-fried hairy crab cake

Hairy crab containsprotein, fat, carbohydrates, iron, zinc, riboflavin, vitamin A, amino acids, etc.Cake contains starch, protein, fat, vitamins, calcium, phosphorus, iron, etc.Stir-fried hairy crab cake has the benefits of promoting digestion, appetizing, relieving indigestion, reducing bloating, and promoting blood circulation.Complete recipe for stir-fried hairy crab cake: Method 1IngredientsPrepare

2 hairy crabs, 200g of cake

Green beansa little.

Green onion, ginger, and garlic, each 5g, a little chopped green onion.Soy sauce, 1/2 tablespoon, fish sauce 1 teaspoon, flower wine 2 tablespoons, and a little oil.Steps1. Cut the cleaned hairy crabs in half and remove the shell, guts, etc.Blanch the green beans and set aside.Cut the cake into thick slices and fry separately in a hot pan.2. Heat oil in a pan and sauté green onions, ginger, and garlic. Add the crab pieces and cook over low heat. Pour in flower wine and fish sauce, cover and simmer.3. Add the cake to the pan and stir-fry with soy sauce and a little water until cooked. Add the green beans and stir-fry. Sprinkle with chopped green onion.

Complete recipe for stir-fried hairy crab cake: Method 2

Ingredients500g of hairy crab200g of cake

15g of green onion, 10g of ginger, 20g of cooking wine,

Soy sauce 5g,

10g of sugar,

5g of salt,

MSG 1g,150g of chicken broth,0.1g of white pepper, 75g of salad oil, 10g of cornstarch, 20g of potato starch.Steps1. Clean the crabs, remove the viscera and shell, wash and chop into pieces, sprinkle with a little flour on the cut surface;Cut the cake into thin slices.2. Heat oil in a pan, add 50g of salad oil and heat until 5-6 parts hot. Add the crabs and fry until red and cooked, drain the oil.3. Heat oil in a pan, add 25g of salad oil and heat. Add green onion, ginger, and cake slices and sauté lightly, then add the fried crab pieces, pour in cooking wine, add soy sauce, sugar, salt, MSG and chicken broth, stir-fry until the crab is cooked. Add cornstarch and sprinkle with whitepepper, flip and serve.How to make delicious stir-fried hairy crab cake1. Choose crabs that are not too large, about 100g each is ideal.2. If the cake is too thin, it will be too soft and not have a chewy texture. If it's too thick, it won't have much flavor. Therefore, the thickness of the cake is very important.3. Before frying the hairy crab, sprinkle a littleflour or cornstarch on the cut surface to prevent the meat from falling off and maintain the flavor of the crab meat.4. To emphasize the flavor of the hairy crab and the soft texture of the cake, use medium heat and simmer slowly.

Method Steps

1CrabRemove the lungs and carapace, wash thoroughly, cut into two pieces, and lightly coat with dry starch;Slice the rice cakes into thin slices.

2 Heat a frying pan over medium-high heat. Add 50g of salad oil and heat until it's hot. Then, add the crab and fry until it turns red and the bottom of the pan is covered.

3 Continue heating the frying pan. Add 25g of salad oil and heat. Add chopped green onions and ginger, and briefly sauté. Then add the crab pieces that have already been fried. Add (liaju - cooking wine), soy sauce, white sugar, salt, MSG, and chicken broth. Stir-fry until the crab is cooked through. Drizzle in a cornstarch slurry and sprinkle with white pepper. Serve immediately.How to make delicious fried crab with rice cakes1 When selecting crabs, they should not be too large, approximately 100g each is ideal.

2 If the rice cakes are too thin, they will be too soft and lack texture. If they are too thick, they will have no flavor. Therefore, it is important to cut the rice cakes at a consistent, appropriate thickness.

3 Before deep-frying the crabs, lightly coat the cut edges with

flour

or cornstarch. This will prevent thecrab meatfrom falling off. It also helps to maintain the flavor of the crab meat.4 To emphasize the flavor of the crab and the soft texture of the rice cakes, use medium heat and slowly simmer.At the same time, maintain the flavor of crab meat.

4. Highlight the flavor of hairy crab and the tenderness of mochi, cook over medium heat and slowly simmer.