Chinese Food
Stewed crab congee
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At this time, there are not many crab creams, but the crab meat is compact and full, which is worth eating. The Yellow Sea coast is rich in Portunus japonicus. The meat is delicate and white. It is rich in protein, fat and various minerals. The taste is very delicious. It is one of the most popular seafood on the table. The portunus japonicus itself has a rapid reproduction, but the number of natural crabs that are overfished is also decreasing. In recent years, the number of crab species on the market is increasing Most of the crabs are cultured artificially. All three of us are seafood maniacs. My father's friend's family has a fishing boat. Every time I go fishing, I will send some newly caught seafood to my family. The day before yesterday, I sent some fresh crabs and large conches. My mother hurriedly asked my sister to send some to my family. I chose one for my father and one for my mother to cook porridge. All the rest was boiled. It was definitely fresh. Every night People's stomachs are crooked. We really need to help the wall walk. We can't divide the male and female crabs. The navel on the back is fat and female. On the contrary, the thin one is male~~~~
Cooking ingredients
Cooking Steps
Step1:Clean the surface of the crab with a brush. Make a crab shel
Step2:Remove the four parts of the crab's stomach and hear
Step3:Cut the cleaned crab into small piece
Step4:Wash the rice and put it into the pot to make thick porridg
Step5:Put in the cleaned crab and shredded ginger and scallio
Step6:Cook for 10 minutes, uncover the pot and season with sal
Step7:Keep cooking on a low heat for 5 minutes, then sprinkle with scallion and serve
Cooking tips:1. Material selection - rice should be round northeast rice. The porridge is thick and fragrant. The crabs should be treated fresh. The porridge will be delicious. 2. Collocation - put some ginger shreds to dispel the cold and cool of crabs 3. Process - stir the porridge with a spoon to prevent it from being pasted off. It will affect the flavor of the porridge. Eat it when it's out of the pot. There are skills to make dishes again when it's cold and fishy.
