Eighteen dishes of Hangzhou cuisine with crab-fried rice cake
There is a saying: there are no more species of rice and crabs. The densely woven rivers in Hangzhou not only breed rice, but also endless fish, shrimps and crabs.
Song·Anonymous "Lotus Crab Picture"
Song people like to eat crabs. At that time, there was a saying of "South Crab and North Sheep". The very hot ancient dish "Crab Stuffed Orange" in "Flavour World" was the best proof.
Some people may not accept the combination of fresh fruit and fresh river food, but when the sweet crabmeat meets the favorite rice cakes of Hangzhou people, it can be said to be "really fragrant"!
01
Today's taste
After the 10th month of the lunar calendar, the male crab and crab paste are piled up, the paste is full of fat, and the taste is excellent. Because of the faint fishy smell, when the cold wind started, the steamed crabs were obviously thin.
At this time, accompanied by glutinous rice cakes, fried rice cakes, a plate of crab fried rice cakes served on the table, it is definitely the existence that can comfort the soul. The color is warm, the taste is crisp and fragrant, and it is simply too beautiful.
After cleaning, eight pieces of crabs were unloaded, and grease overflowed. After the stove was scorched, the small rice cakes of Q bombs were fried in hot oil, and the skin became slightly yellow and crisp, forming a thin crust.
At this time, take out the small rice cakes for later use, stir-fry the green onion and ginger, and throw them into the crab. The crab shells slowly turn scarlet at high temperatures, light soy sauce, dark soy sauce, sugar, salt, cooking wine, add water, add rice cakes, add starch to thicken, stir fry and simmer for a while, then out the pan.
The crispy crab shell is matched with the soft waxy of the rice cake, and the crispy lettuce, micro-pepped green pepper and other side dishes are added to enhance the fragrance. It does not require too much skill, and the deliciousness of the ingredients themselves is enough to make people memorable.
02
The art of eating crabs
gourmet food is on the table, and how to eat is also particular.
After smelling the fragrance, take the first bite of the chopsticks. It must be the rice cake sticking to the swimming crab. The rice cakes that have been fried in advance have a crispy crust and are full of crab meat and crab oil. Dip it in the juice and bite it down. It is soft, glutinous, tender, and sweet, and the crab fragrance is overflowing, making people want to stop.
Five, six, seven or eight mouthfuls of rice cakes. With the carbon water bottom, you can eat fat crab meat. The crab meat is firm, the shell is crispy, and it can be bitten easily. The fat and tenderness and the fragrance of glutinous rice hidden in the corners are not to be overlooked.
The rich crab roe is the best bibimbap, with ginger shreds and crab vinegar. This is the real "Rice Crab Seeds".
Recommended tasting points: celebrities, celebrities looking for
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