Crab Over Sticky Rice/糯米蟹

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糯米3 杯

温哥华大蟹 1 只

干冬菇 几朵

腊肠 2 根

五花肉 少量

干贝 3颗

荷叶1 大片

干红葱头 2 大勺

糯米洗净泡水过夜。冬菇,干贝也洗净泡水过夜。荷叶泡水过夜。

五花肉和腊肠切小丁,冬菇和干贝切丝备用。

糯米隔水蒸熟备用。

不粘锅中下4大勺的猪油加热,放五花肉,腊肠,冬菇和干贝炒3,4 分钟,加入糯米, 加2大勺蚝油,1大勺酱油, 2大勺料酒,少量的鸡粉炒匀。

在一竹蒸笼中铺上荷叶,把炒好的糯米饭放入。在米饭上放入切好的蟹,在蟹上放2片姜,盖上蟹壳。把荷叶的边包上来后盖上蒸笼盖子。

大火放入滚水锅中蒸15分钟。吃时撒入干葱头,葱花。

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Sticky rice 3 cups

Vancouver crab 1

Dried Mushroom a few pieces

Chinese Sausages 2 pieces

Pork belly 2 Oz.

Dried Scallops 3 pieces

Lotus Leaf 1

Dry shallots 2 tablespoons

Wash rice, soak in water overnight. Also wash Mushrooms, scallops then soak in water overnight. Lotus leave soak in water overnight too.

Dice pork and sausages into tiny pieces. Shred mushrooms and scallops and set aside.

Steamed rice over the boiling water for 15-20 minutes and set aside.

Heat up a nonstick skillet add 4 tablespoons of pork fat, add pork, sausage, mushrooms and scallops stir fry for 3, 4 minutes, add rice, add 2 tablespoons oyster sauce, 1 tablespoon soy sauce, 2 tablespoon cooking wine, a small amount of chicken powder and stir well.

Cover a bamboo steamer with the lotus leave, put rice in it. Place chopped crab pieces over the rice, place 2 slices of ginger over the crab, then cover the crab with the crab shell. Wrap everything with the lotus leave then cover the steamer lid.

Steam it over boiling water with high heat for 15 minutes. Sprinkle dried shallots and fresh scallion when serve.

 

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