June Yellow Fried Rice Cake

Overview

The so-called June Yellow refers to child crabs, which generally weigh around 2 taels and are famous for their thin shells and tender yellow flesh. This year’s June Yellow came on the market very early. I thought that my classmate Xiao Geng would like to eat them, so I bought a few and paired them with rice cakes, staple food and side dishes! The key is the freshness of the rice cake, the taste of crab mixed with the aroma of the rice cake, you can’t stop eating it!

Tags

• hot dishes
• home cooking
• lunch
• dinner
• students
• cooking wine
• cornstarch
• finger rice cake
• june yellow crab
• light soy sauce
• old soy sauce
• onions
• white sugar
• ginger

Ingredients

Steps

1. 1 Prepare the ingredients.

   

2. 2 First brush the crab's shell clean, and then raise it in light salt water for 20 minutes.

   

3. 3 Keep the cooked ones away from the middle, and coat the cut surfaces with dry cornstarch.

   

4. 4 Heat oil in a pan, add onion and ginger and stir-fry until fragrant.

   

5. 5 Fry the cut sides of the crab over low heat for 2 minutes.

   

6. 6 Break the rice cakes into pieces, rinse them with water and set aside.

   

7. 7 Add dark soy sauce and light soy sauce to the fried crabs. Stir-fry with cooking wine to add color.

   

8. 8 Add some water, add rice cake, add some sugar and stir-fry evenly.

   

9. 9 Cook over medium heat for about five minutes.

   

10. 10 Just sprinkle some chopped green onion at the end.