Chinese Food
Shrimp and crab congee with seafood
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Cooking ingredients
Cooking Steps
Step1:Head off shrimp
Step2:Cut the sharp hard edges on both side
Step3:Pincers for prawns. Remove the part that sticks.
Step4:Take apart the crabs. Remove the gills and lungs. There is a small white object that looks like a Pentagon at the bottom of the crabs. It must be removed. It is the coldest part of the crabs. Because they're all occupied. No pictures.
Step5:Look. The crab is quite fat this season. So don't throw away the shell.
Step6:Crab plier
Step7:Cooking rice porridge. Slicing baby dishes. Thickness is purely personal preference. When rice boils and blooms, it is put into baby cabbage, Flammulina velutipes, ginger shreds, etc.
Step8:Seafoo
Step9:Add all kinds of seasonings you like. Stir well and eat.
Cooking tips:The prawns and crabs we used this time were all cooked because we didn't finish the meal the night before. It's very convenient to pack, split and boil them. The overnight seafood must be put into the freezer. It must be hot the next day. Cook more. There are skills in making delicious dishes.
