Steamed Crab with Rice Cake

Taste: Savory; Cooking Method: Steaming; Time: 30 minutes; Difficulty: Moderate.

Step-by-Step Cooking Instructions for Steamed Crab with Rice Cake

Prepare the rice cake and cut it into small pieces. Prepare some ginger and spring onion, prepare more ginger slices as crabs are cold in nature, and ginger can balance their coldness. Mix a little cooking oil and salt into the rice cake to prevent sticking after steaming.

Cut the crab in half, dust a little flour on the cuts to prevent the crab roe from flowing out. Alternatively, skip the flour so that the crab roe flows onto the rice cake and doesn’t go to waste.

Prepare the three-legged pot of the electric rice cooker, add water up to the lowest water level line. This electric rice cooker’s three-legged pot is made of pure iron for even heating. With the intelligent steam system of the rice cooker, not only does it save water, but the steamed food won’t have too much distilled water seeping in, resulting in better taste. So, don’t worry about the water drying out even if steaming coarse grains for 40 minutes.

Place the three-legged pot in the rice cooker, put in the “steaming tray.” The steaming tray, used together with the three-legged pot, can separate rice soup, cook low-sugar rice, and is non-stick, making it suitable for steaming food. Line the bottom of the steaming tray with aluminum foil, place the rice cake and crab on top, and cover.

Choose the “Steam Meat” or “Nutritious Steam” setting, both work fine. The “Steam Meat” shows a countdown of “20 minutes”; “Nutritious Steam” is “30 minutes,” and you can stop based on the ingredients’ needs during the countdown.

After 20 minutes, carefully remove the aluminum foil and plate the dish. When eating the crab, you can pair it with ginger juice, which can help warm the stomach.