CRAB CAKES WITH RICE RECIPES

Steps:

• Cut the finger rice cakes. The finger rice cakes bought from the supermarket are packed in two bags with marks on them. Just cut along the marks. The cut rice cake is very hard. Spread it out and steam it in a steamer or steamer for 10 minutes, and it will be soft. The swimming crab is cleaned, and the shell is disassembled, the internal organs and gills are removed, and then the crab meat is cut open and wrapped in starch. Pour an appropriate amount of edible oil into the pot. When the oil is 70% hot, put the starch-coated portunculus into the pot and fry it until it is golden brown. The way to judge whether the oil temperature is 70% hot is actually very simple: just put dry wooden chopsticks into the oil pan, and then there will be a lot of fine bubbles appearing, then you can put the ingredients into the pan for frying .
• Wash ginger, spring onion, and celery, slice and cut into sections. Pour edible oil into the pot, add sliced ginger, fry the green onion to create a fragrance, add Pixian bean paste and fry the red oil, and then put the fried crab into the pot.
• Put the steamed rice cakes into the pot, add light soy sauce, dark soy sauce, oyster sauce, sugar and salt, stir-fry over high heat, so that the ingredients are covered with sauce, add a small bowl of water, cook for 5 minutes, let the ingredients and sauce The juice blends better, throw in the celery segments and continue to stir-fry for 2 minutes on high heat.
• Plate. The spicy and enough steamed crab stir-fried rice cake is ready.
• Spicy, crispy, and Q bombs, this plate of fried rice cake with crab and crab is too delicious, I haven't let go of the soup!

Steps:

• Bring first 4 ingredients to a boil in a sauce pan.
• Add rice, cover and cook till rice is tender and water is absorbed, about 20 minutes.
• Sauté celery, pepper, onion, and 1 t butter till tender.
• Stir vegetables into rice.
• Remove bay leaf before serving.