Stir-fry Rice Cake with Crab - Gourmet Version [蟹炒年糕 -- 豪华版]

Stir-Fry Rice Cake with Crab (蟹炒年糕 ) is a dish that I have been enjoying since I was a little kid. It always reminded me of my childhood, my parents, and my hometown. This time I cooked it with the crab we caught ourselves, which made it even better. In this post, I am sharing a gourmet version of the dish. When I say gourmet, I mean the cooking preparation and process is more complicated. With this method, the rice cake tastes more chewy and can keep its shape for a longer time. (Here is the recipe for the simple light version of this dish)

蟹炒年糕 -- 豪华版

材料:

  • 螃蟹:3只

  • 年糕:1磅

  • 生粉(corn starch ): 2大勺

  • 白菜:½ 磅,切3寸段(筷子粗细)

  • 菌菇: 如oyster mushroom, clamshell mushroom: ¼磅,撕开成小颗状

  • 蚝油: 3大勺

  • 鸡汤: 2杯

  • 糖:1小勺

  • 白胡椒粉:少许

  • 青蒜苗叶:1根

做法:

  1. 螃蟹刷洗清理干净,斩成两半,漓干水分。用纸巾吸干。

  2. 轻轻拍上一层生粉,尤其是刀切面有膏黄部分。

  3. 铁锅烧热,加半杯油,将年糕放入微炸(1-2分钟)捞起装盘待用。

  4. 将螃蟹逐一放入油锅中,炸至金黄。捞起装盘待用。

  5. 锅中保留1大勺热油,下白菜和平菇翻炒2分钟。加入蚝油翻炒1分钟。再加入年糕和螃蟹,翻炒均匀。再加入2杯鸡汤,翻炒均匀。加盖中火烧煮5分钟,或直至年糕变软至自己喜欢的软度。

  6. 加1小勺糖,少许白胡椒粉青蒜苗嫩叶。如有必要,加少许盐调味至自己喜欢的咸度。翻炒均匀起锅。

揽香叮咛:

  • 所谓豪华版,是因为程序上较复杂,螃蟹生斩,要起油锅炸。年糕也先过油炸,可使年糕口感更有韧性,不容易糊锅。年糕更香浓。 如果喜欢年糕软烂的口感,可以省去这步。用开水煮软代替油炸。这样也更健康。这里是健康简易版炒年糕的做法。

  • 螃蟹斩块后,一定尽量漓干水分,用纸巾吸干。 不让油炸时会溅油,不容易操作, 而且耗油。

  • 螃蟹沾生粉过油炸,会去腥增香。此步骤非常关键。

  • 白菜和菌菇增添鲜美甘甜的味道,与蟹炒年糕是绝好搭档。也让最后成品更加滋润适口 。

  • 我常用oyster mushroom 或clamshell mushroom。也可以选用自己喜欢的其它种类蘑菇 。

  • 青蒜苗会增香,与白菜的鲜美非常合拍。

© 2016 by Moments of Joy.