Rising step by step -- fried crab with new year cake in typhoon shelter(bu bu gao sheng bi feng tang nian gao chao pang xie )

Rising step by step -- fried crab with new year cake in typhoon shelter

Introduction:

"Fried crab in the typhoon shelter is a classic Cantonese dish, which tastes delicious. Fried crab with new year cake is a hot dish. It means to be promoted step by step. Today, I'm going to combine these two dishes to make this innovative new year dish, fried crab with new year cake in typhoon shelter. I wish you a prosperous career. Originally, fried crabs in typhoon shelter usually used sea meat crabs, but this time I used hairy crabs. Male hairy crabs are rich and delicious at this time, which is more in line with the theme, and tastes good, ha ha. "

Production steps:

Step 1: raw material: hairy crab

Step 2: wash and shell the hairy crab, and then divide it into two parts. Marinate the crab with salt and starch.

Step 3: prepare chili and Douchi

Step 4: chop the garlic. This dish needs a lot of minced garlic.

Step 5: start the frying pan and fry the garlic slowly when the oil temperature is 50%.

Step 6: when the garlic is deep fried until it turns slightly yellow, add the dried pepper and deep fry it together.

Step 7: stir fry the garlic and chilli and set aside.

Step 8: change the fire, fry the crabs in oil until they are just cooked.

Step 9: fry the crabs and serve.

Step 10: soften the rice cake with hot water

Step 11: dip the New Year cake in the cornflour and deep fry it until yellowish.

Step 12: prepare the fried rice cake.

Step 13: in another oil pan, saute the fragrant Douchi, add the fried garlic and dry pepper, and stir well. Stir fry the next spoonful of salt and five spoonfuls of sugar until the sugar just melts.

Step 14: add crabs and stir fry the rice cake

Step 15: add a little MSG at the end

Step 16: serve, ha ha.

Materials required:

Hairy crab: 1.5 Jin

New Year cake: 4 liang

Garlic: 1 jin

Dry pepper: 1 liang

Salt: 2 teaspoons

Sugar: 5 teaspoons

Oil: 1 jin

MSG: half a teaspoon

Starch: right amount

After deep frying, the garlic must be shaped with a knife. 2. Before frying the rice cake, soak it soft, otherwise it will be hard to eat. 3. If you want to be spicy, cut the dried pepper. 4. Remember the ratio of salt to sugar is 1:5

Production difficulty: unknown

Process: firing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Bu Bu Gao Sheng Bi Feng Tang Nian Gao Chao Pang Xie