Eight treasures crab rice
Cuisine: Fujian cuisine
Raw material / seasoning:
2 green crabs, 4 cups of glutinous rice, 2 tablespoons each of diced mushrooms, dried shrimp, diced bamboo shoots, diced ham, 1 tablespoon wine, 1 tablespoon soy sauce, 5 cups soup, 3 tablespoons raw peanut (peeled), 2 onions, 1 tablespoon chopped onions, 4 slices of ginger.
Production process:
① heat oil pan, stir-fry diced mushrooms, dried shrimps, diced bamboo shoots, ham, peanuts, etc., sprinkle wine and season with soy sauce and salt, then add soup and bring to a boil. After turning off the heat, add the cooked glutinous rice and mix well.
After ② cut the crab, rinse it with cold water, cut the crab body into 3 large slices with a thick knife, cut off the tip of the crab foot, smash the clamp, and still arrange it into the original shape.
③ put the glutinous rice into a large steaming bowl, then arrange the sliced crabs on the glutinous rice according to the original shape, scatter the spring onions and ginger on the crab pieces, and steam over high heat (about 40 minutes).
After serving the ④ steamed crab rice, pick up the spring onions and ginger, then pour in 2 cups of boiling soup and sprinkle with chopped onions.
- Prev
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