Hairy Crab Braised Rice

Overview

The autumn wind blows and crabs' legs itch; the chrysanthemums bloom and crabs are heard coming. It’s the season to eat hairy crabs again. The original flavor of hairy crabs is of course the most nutritious. Braised hairy crab rice not only retains the freshness and sweetness of the crabs, but also preserves the nutrition. The braised rice is soft, glutinous and smooth. The fragrance is overflowing, suitable for all ages, and it can save the need for cooking, so it can serve multiple purposes. PS: After finishing the hairy crab braised rice. Drinking a cup of ginger tea is an absolute pleasure.

Tags

• staple food
• home cooking
• chinese banquet
• children
• autumn recipes
• lunch
• chives
• corn
• crab vinegar
• ginger
• hairy crab
• light soy sauce
• olive oil
• perilla seasoning bag
• rice
• salt

Ingredients

Steps

1. 1 Wash the hairy crabs with a disposable toothbrush, remove the legs and cut them into pieces;

   

2. 2 Wash the rice, soak in water for 30 minutes, remove and drain;

   

3. 3 Mix rice and corn kernels with oil and salt and put them into the pot;

   

4. 4 Heat the pan, pour oil, add the chopped hairy crabs, perilla, crab vinegar, ginger, light soy sauce, salt and scallion into the pan and stir-fry until cooked,

   

5. 5 Put the fried hairy crabs into the pot, add an appropriate amount of water, cover and simmer until cooked; PS: also put the perilla buns into the pot and simmer

   

6. 6 After simmering, add green onions and mix well;