超簡單又吸晴嘅菜式！年糕吸收唒蟹膏蟹汁so yummy🥹而且秋冬蟹特別肥美多膏，加埋薑蔥好香，推介大家試吓❤️🔥
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💫薑蔥蟹炒年糕📝食譜
烹調時間⏱20分鐘
🔸材料🔸(2-3人份）
蟹 2-3隻
年糕片 400g
薑 8片
蔥 2棵切段
紹興花雕酒 20ml
🔸調味料🔸
水 500ml
蠔油 3湯匙
生抽 2湯匙
老抽 1湯匙
砂糖 1茶匙
🔹做法🔹
- 將蟹反轉，用刀刺入蟹心，剪走蟹奄，用牙刷清潔蟹身；揭開蟹蓋，清除蟹鰓蟹心蟹胃，將蟹身一分為二
- 蟹件用廚房紙印乾水份，沾上生粉；鋼鑊下油，燒熱後中火煎封蟹件，煮至殼變紅色半熟，立即盛起
- 倒走多餘的油，放入薑片、蔥白和年糕炒香；灒入紹興花雕酒，倒入調味料，放入蟹件；煮滾後合蓋煮約3-4分鐘；加入蔥段炒勻即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Crabs 2-3
Rice cake slices 400g
Ginger 8 slices
Scallions 2, cut into sections
Shaoxing wine 20ml
𝗦𝗲𝗮𝘀𝗼𝗻𝗶𝗻𝗴𝘀
Water 500ml
Oyster sauce 3 tbsp
Soy sauce 2 tbsp
Dark soy sauce 1 tbsp
Sugar 1 tsp
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Turn the crabs upside down, insert a knife into the heart, and remove the gills. Clean the body with toothbrush, lift the shell to remove the gills, heart, and stomach. Cut the body in half
- Pat the crab pieces dry, coat them in cornstarch, and pan-fry in hot oil until the shells turn red and are half-cooked. Remove from the pan.
- Drain excess oil, stir-fry ginger, green onion whites, and rice cakes until fragrant, pour in Shaoxing wine and seasoning, add crab pieces and bring to a boil, cover, and cook for 3-4 mins. Stir in scallions to finish.
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