Chinese Food
Seafood rice cake pot
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It's getting colder and colder. I like warm food more and more. I like the vomit bubbling soup, casserole and pot on the table. I don't like eating while I'm cold. This seafood New Year cake pot is my favorite. Seafood can be changed according to personal preferences. But there is no denying that crabs and shrimps are good-looking and delicious. The color and smell will be less. Naturally, it's delicious enough to boil the shrimp and crab directly. But if you can handle it a little bit, the taste has been upgraded more than a little.
Cooking ingredients
Cooking Steps
Step1:Wash the surface of the crab with a bristle brush. Then you have to kill the crab. Use chopsticks to insert it from the mouth of the crab. Shake it left and right for a few times. Cut off the navel of the crab and break off the crab cover.
Step2:Cut the crab into large pieces with a knife. Cut off the tip of the small claw at the end of the crab claw. Crack the crab claw with a knife. It's easy for the taste of the crab claw and the crab claw. Dip the cut surface with raw meal. This can prevent the meat from flowing away.
Step3:Soak the clam in light salt water for at least 2 hours in advance, make it spit out the sand, and then wash the surface repeatedly for standby
Step4:Break the rice cake and clean it.
Step5:Clean the shrimps. Cut off the superfluous beard. Remove the mud tendon if you care a little bit. Separate the head and tail of shrimps (the head is generally not edible. It's better to make the best of it
Step6:The secret of stainless steel pot is to heat the pot first, so it's better to dry the water pot with medium heat and air for 2-3 minutes. Pour in the oil, turn down the heat, and slide the oil evenly. In this way, you can avoid touching the pot. Put the crabs in. Fry until golden, and take out first.
Step7:Put ginger and garlic in the crude oil of the original pot, put the shrimp head in and stir fry. Stir fry and press while pressing. Press out the red oil, and decant the residue of the shrimp head.
Step8:Pour in the rice cake. Stir fry it a little. Wrap the rice cake evenly with shrimp and crab oil.
Step9:Pour in some boiling water. It's a little higher than the cake.
Step10:After boiling, put the shrimp, crab and clam into it (the crab shell should face up first, otherwise the inside things will flow out).
Step11:The soup rolls up again. The shrimp and crab shells turn red. The clams open their shells. Add a little salt.
Step12:Sprinkle with chopped celery. Serve.
Step13:The bottom is heated in winter. It's cooked with a small fire while eating. It's extremely enjoyable.
Cooking tips:◎ if you need to bring the clams to the table to eat and cook, you'd better not add them in advance. That is to say, it's better to add them as soon as you eat them. Otherwise, the clam meat will become small and old. It's the persimmon season right now. We must remind you that crabs can't be eaten with persimmons, or it may cause discomfort. Although not everyone is so because of physical reasons, but be careful. The blogger tried the method with his own example. He fought bravely. He vomited and had diarrhea. Why is that so? Because in terms of composition and structure, crabs are rich in protein, while persimmons are rich in tannic acid. When protein meets tannic acid, it will coagulate into a hard block. Deposition in the gastrointestinal tract will affect the digestive function. It is easy to cause stones. Serious still can block gastrointestinal tract. Appear bowel obstruction. Accompany with acuteness abdominal pain, vomit. Sometimes even cause gastric hemorrhage. This is called persimmon stone disease or persimmon lump disease in medicine. There are skills in making delicious dishes.
