Chinese Food
Shrimp and crab congee in casserole (hairy crab version)
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Special note - it's not my personal behavior about the classification of the recipe for pregnant women. I didn't mention a word in the recipe myself. It's a systematic classification. I'm also helpless. Please identify yourself. Thank you for your understanding. Last night, my uncle with less sails sent some hairy crabs. I'm happy again. [happy] I'm tired of steamed hairy crabs. What's the best way? Just cook a pot of shrimp and crab congee. I've eaten congee made by other crabs. I haven't tried hairy crabs yet. What's the taste? [question] at dinner, I watched Fanshao and grandma eat with relish. After a bowl, I quickly added another bowl. I know. This is another pot of porridge. Our Sichuan sister can also cook delicious Chaozhou casserole porridge. It's so happy.
Cooking ingredients
Cooking Steps
Step1:The scallops are softened by warm water in advance. Boil water in a casserole. Boil northeast rice and soft scallops. Simmer on a low heat.
Step2:Illustration - fresh hairy crabs. Choose two biggest ones. Hee hee.
Step3:At the same time of cooking porridge, rinse the hairy crabs, break off their shells, and remove gills and other impurities. The procedure I deal with is to cut two big crab tongs with scissors first, then loosen the binding rope, and kill the hairy crab for two, otherwise it is easy to be caught by the crab tongs. Pay attention to the black, soft and sticky paste in the hairy crab. Don't discard it. Remove the head and feet of shrimps. Wash. Cut open the back. Shred ginger. Foam coriander.
Step4:Blanch the crabs and shrimps in boiling water for half a minute.
Step5:After about 40 minutes of porridge cooking, I feel the rice is sticky. When the water and rice blend, I boil the crabs, shrimps, ginger, pepper and salt together. Of course. And the lump of lard that chef Yang just mentioned. Those who advocate less oil, less salt and healthy health can be ignored. [hee hee
Step6:This stage after adding shrimp and crab. The fire can be turned on a little bigger. Ten minutes later. You can turn off the fire. After turning off the fire, let the porridge stay in the casserole for a while as usual. Use the waste heat of the casserole to make the porridge more viscous and delicious.
Step7:A bowl of shrimp and crab congee. Sprinkle some coriander foam when eating. It's more delicious. [greedy
Cooking tips:Special note - this pot of porridge. Chef Yang specially added a lump of lard. There are skills in making delicious dishes.
