Spicy crab and sago rice noodles(xiang la xie ma gu mi fen )

Spicy crab and sago rice noodles

Introduction:

"This spicy crab rice noodle pot was made last year. I forgot to hibernate in the computer. Hehe, the taste of crab is integrated into the rice noodles. The soup is delicious and the rice noodles are strong. Eat a casserole, spicy, warm, taste really delicious

Production steps:

Step 1: prepare crabs and Magu rice noodles. (when the crab is scalded with boiling water, I remember that I haven't taken the material picture yet.)

Step 2: prepare the hot pot seasoning.

Step 3: soak rice noodles in warm water.

Step 4: rinse the rice flour, add cold water to boil, drain the water and set aside.

Step 5: break off the scalded crabs, remove the dirt and discard the inedible parts.

Step 6: add cooking oil to the casserole and heat over low heat; pour in garlic and fry until fragrant.

Step 7: pour in the chafing dish.

Step 8: add some cold water and bring to a boil.

Step 9: add Magu rice flour and bring to a boil.

Step 10: add crabs.

Step 11: turn the boiled rice noodles over and cook the crabs thoroughly.

Step 12: pour in steamed fish and soy sauce to taste. The cooked crab rice noodles can be served after the taste is adjusted.

Materials required:

Crab: 1

Magu rice noodles: 100g

Garlic: right amount

Cooking oil: 1 teaspoon

Steamed fish and soy sauce: 1 tsp

Hot pot bottom material: appropriate amount

Precautions: 1. When the crab is hot, the dirt in the abdomen must be removed. 2. The rice noodles can be boiled in advance to save the stewing time, and the soup will not be turbid due to long cooking. 3. Because it is seasoned with hotpot seasoning, there is no additional salt.

Production difficulty: ordinary

Technology: pot

Production time: 20 minutes

Taste: medium spicy

Chinese PinYin : Xiang La Xie Ma Gu Mi Fen