Jiang Cong Crab Stir fried Rice Cake

Wash the rice cake with water before stir frying to prevent it from sticking together. It's a very delicious crab stir fried rice cake.The freshness of crabs is blended into the soup, and the rice cake is particularly delicious. The feeling of wanting to lick the plate:)

Main Ingredients

• Paprika appropriate amount
• mushrooms 1~2
• garlic 2 pieces
• ginger 4 pieces
• Oyster sauce 20 grams
• Raw smoke 10 grams
• Yellow Wine 20 grams
• Rice cake 250g
• swimming crab 230g

Auxiliary Ingredients

• chopped green onion at will
• water 50 grams

Seasonings

• salt According to one's own taste, people with light flavors can choose not to put it, as crabs have thei
• Olive oil 10 grams

I didn't add salt, so all the seasonings are just right for me to eat. If your rice cake is thin slices, please reduce it by one minute.Jiang Cong Crab Stir fried Rice Cake:Add 20 grams of oil, garlic, ginger shreds, and scallions (or onions), and stir fry with a small spoon in V-mode for 3 minutes until fragrantAdd the sliced three door green crabs and one mushroom, use 25g of cooking wine, 25g of raw soy sauce, 3g of dark soy sauce, 15g of oyster sauce (or steamed fish soy sauce), a little rock sugar powder, 40g of boiling water, cover the measuring cup with a lid for 8 minutes, turn the spoon in the V position (after 5 minutes, open the measuring cup lid and put in the sliced and washed rice cake)Music starts playing, put into the plateIf the flaky rice cake (easily crumbled) is put in 30 seconds later (a pack of 2 rice cakes bought by Hema, it is convenient to cut it into strips by yourself)