Rice with eight treasures and green crab

Eight treasures crab rice method:

Raw materials for making Babao crab rice:

Two 700g, 165G glutinous rice, 45g diced ham, 20g Kaiyang, 45g ginkgo, 75g peanuts, diced mushrooms, diced bamboo shoots, scallion, ginger slices, yellow rice wine, salt and clear soup (300g).

Processing steps of Babao crab rice:

1. Clean the glutinous rice and steam it with proper amount of water; shell and coat the ginkgo and peanuts and steam them together.

2. Mix glutinous rice, ginkgo, peanuts, diced mushrooms, sliced bamboo shoots, diced ham, Kaiyang, lard (about 45g), salt and wine in a bowl.

3. Remove the shell and leg of the green crab, each piece into 6 pieces, cover them on the glutinous rice, add green onion and ginger, cover them with shell buckle, then steam the green crab meat in the cage, remove the green onion and ginger, and pour on the hot clear soup.

Characteristics of Babao crab rice:

This dish is yellow and white, suitable for summer.

Rice with eight treasures and green crab

Two green crabs (700g), 165 grams of glutinous rice, 45 grams of diced ham, 20 grams of Kaiyang, 45 grams of ginkgo, 75 grams of peanuts, diced mushrooms, diced winter bamboo shoots, scallions, ginger slices, yellow rice wine, salt and clear soup (300g).

essential information

[recipe name] eight treasures green crab rice

Fujian Cuisine

[taste characteristics] this dish is yellow white and suitable for summer. (Fujian Cuisine)

Raw materials

Two green crabs (700g), 165 grams of glutinous rice, 45 grams of diced ham, 20 grams of Kaiyang, 45 grams of ginkgo, 75 grams of peanuts, diced mushrooms, diced winter bamboo shoots, scallions, ginger slices, yellow rice wine, salt and clear soup (300g).

Production process

1. Clean the glutinous rice and steam it with proper amount of water; shell and coat the ginkgo and peanuts and steam them together.

2. Mix glutinous rice, ginkgo, peanuts, diced mushrooms, sliced bamboo shoots, diced ham, Kaiyang, lard (about 45g), salt and wine in a bowl.

3. Remove the shell and leg of the green crab, each piece into 6 pieces, cover them on the glutinous rice, add green onion and ginger, cover them with shell buckle, then steam the green crab meat in the cage, remove the green onion and ginger, and pour on the hot clear soup.

Longitude: 104.06573486

Latitude: 30.65946198