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How to make simple and easy-to-make Chaoshan crab porridge

Cut the head of the shrimp with scissors to remove the dirt, and remove the thread from the back of the shrimp to the side of the tail with scissors. Then mince the ginger, the better, and marinate the shrimp with less than sesame oil, salt and cooking wine for about 30 minutes. Wash and disassemble the paste crabs, smash the pliers and sprinkle a little cooking wine on the plate.

Chaoshan crab porridge selection of lively crabs ~ ~ this time the choice is three green crabs, this season green crab meat shell hard at that time ~ ~ crab wash shell cut pieces, a small amount of meat foam (but not), the right amount of ginger and dried turnips, chopped onions.

The practice of authentic Chaoshan shrimp and crab porridge is as follows: dispose of the bought crabs. Cut off the back cover, and the joint of the back cover is crab intestines. Remember to clean it. Lift the crab shell and remove the Gill, heart and stomach of the crab. Among them, the heart of the crab is extremely cold and must be removed.

Is the crab cooked porridge fried before it is put in, or is it just delicious?

Before dealing with crabs, first boil Rice Congee, boil water and then rice, while cooking porridge we deal with crabs. Heat the oil in a hot pan, fry the crabs over low heat, put in the sliced ginger and cook 1 tablespoon of cooking wine. Stir-fry the crab until the color and fragrance float out and turn off the fire. The porridge should be cooked until medium well.

Separate the crab lid from the crab body, remove the inedible internal organs and crab gills, cut the crab body into small pieces, shred ginger and chopped shallots. Put the pickled rice into the rice cooker, add the right amount of water and cook porridge for an hour.

If you cook porridge, you can cook it without soaking in water in advance. This method can cook porridge and release the delicacy of the ingredients. Should the crabs be cooked directly in porridge or roasted first? If you cook the crab directly, the porridge will indeed become sweet, but the crab meat will lack flavor.

You can open it in the middle and think it's enough, and you don't have to stick to time. Time is enough, first add salt, stir and then cook for about 5 minutes, don't add too much salt, a little salty taste in the porridge is enough.

If it can be pickled in advance, it can reduce the fishy smell and taste better. Can put some oil properly, so that the taste of porridge will be more tender and smooth. Tips: people in many places connected with the sea also like to cook seafood porridge made with all kinds of seafood.

A complete collection of crab porridge, how to make it and how to make it delicious

1. Boil the bottom porridge well, and make the white and waxy rice porridge at the bottom. It can be boiled out in about 30 to 40 minutes and set aside. Choose fresh and lively prawns in Kei Wai. Get rid of the visceral catgut of the food bag, open the back of ginger shreds to smoke a few small pickled crabs, then I use Hardshell Crab, orchid crabs will be better. Hardshell Crab is used here. Wash it clean. Brush it clean.

2. Common ingredients of crab porridge: 1 hairy crab, half bowl of rice, half pot of water, 1 small piece of ginger, 1 tablespoon cooking wine, 1 tablespoon oil, 3 grams of salt, 1 handful of Chinese cabbage. [specific practice]: first of all, you need to wash the hairy crabs clean.

3. Crabs should be handled fresh and clean so that the porridge cooked will be delicious. Put some shredded ginger to dispel the cold of the crab.

4. Yellow ear gourd water crab porridge: soak the yellow ear in water for 20 minutes until boiled, take out and cut into small slices weighing about 3 grams. Peel the golden melon, steam it over high heat for 30 minutes until cooked, stir in and out of the blender into minced melon, and kill the water crab.

5. Prepare ingredients: 1 crab, 2 octopus, 30 grams of rice, 5 clams, 10 grams of dried scallops, 4 grams of red shrimp skin, 5 grams of sea rice, 10 grams of eagle shrimp, 6 grams of pepper, 5 grams of ginger, and the right amount of water. Wash the rice and soak for a while. Wash dried scallops and red shrimp skin and drain.