Chinese Food
Seafood congee with crab, shrimp and shellfish
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It's another year when white crabs come on the market. White crabs are also called Portunus. They are called Portunus because their breastplates are in the shape of a shuttle. Every August to November is the fattest time for Portunus. It's fried, steamed, boiled and special.
Cooking ingredients
Cooking Steps
Step1:First, I'd like to have a family portrait. I'll deal with all kinds of materials and chop them up. I don't care about the ingredients because of porridge cooking. I'll put what I like to eat.
Step2:Make a pot of white rice porridge in advance. When making porridge, you can drop a few drops of edible oil inside. This will help the rice grains bloom.
Step3:Remove the head of fresh shrimp and go to the shrimp line. Clean it up. Keep the head.
Step4:Start the oil pot. Drop a few drops of cooking oil. Don't use too much. Stir fry the shredded green onion and ginger.
Step5:Put the head of shrimp. Stir fry it to make it smel
Step6:When all shrimp heads turn red, put a tablespoon of cooking wine and 5 tablespoons of water to stir fry the red oil.
Step7:Keep the fried red oil from the shrimp head. Do not pour all the shrimp heads out. Put in the boiled porridge. Put in the ginger and scallion to boil.
Step8:Put in all kinds of fungus, white crab, a tablespoon of cooking wine, boil in high heat, turn to low heat and simmer for 5 minutes.
Step9:Put in fresh shellfish and shrimps again. In order to take photos and look good, I left a crab shell. I can eat it myself without using it. Because there is almost nothing to eat for the white crab shell. It's just good-looking. Continue to boil for 5 minutes.
Step10:At this time, you can mash the salted eggs. Because I prefer the yolk, I use two and a half yolks. If one is usually enough. Because the egg is very salty, please pay attention to the right amount. Don't put too much. Destroy the taste of the porridge. Coriander is optional. But I like the taste.
Step11:Open the porridge and add in the salted egg and celery. Make sure to double it from time to time. Avoid the paste pot.
Step12:Wait for all the ingredients to boil again. Sprinkle the remaining chopped green onion and lettuce. Stir well and turn off the heat.
Step13:Sprinkle shredded vegetables and peppers with it. If you eat spicy food, you can put some chopped millet peppers. Spicy sauce is not recommended here because it will destroy the taste of the porridge.
Step14:Let's go. Drink it while it's hot. Because it's seafood porridge, it's a little fishy when it's cold. If you think it's not salty enough, you can eat it with a little raw soy sauce. The taste will be better.
Cooking tips:When cooking porridge, remember to stir all the time. Be careful not to paste the pot. I don't put any seasoning in this pot of porridge. It's just the taste of the food itself. If you think it's too light to eat, you can add less raw soy sauce and millet pepper. There are skills in making delicious dishes.
