Crab congee

Crab congee

Introduction:

"Crab porridge is a simple method. When crabs are bought, they are all handled with the help of master. When they come back, they are washed clean and put in when the rice is boiled until it is thick. Add some ginger and yellow rice wine to remove the fishy smell ~ ~ watch the crab paste slowly dye the white porridge into a light yellow ~ ~ the fresh fragrance also comes with it ~ ~ scoop a spoonful, sip it, it's really fresh off the eyebrows ~"

Production steps:

Step 1: materials ready

Step 2: wash the stem rice, put it into a casserole, add enough water, and soak for 15-20 minutes

Step 3: remove the lid of swimming crab, tear off the gills and stomach of the crab, and then clean and chop

Step 4: shred ginger and chop parsley

Step 5: bring the soaked stem rice to a boil and stir while cooking

Step 6: cook until the rice grains bloom and thicken

Step 7: add swimming crab and shredded ginger, add a little yellow rice wine, and continue to cook for 10 minutes

Step 8: mix in salt and pepper

Step 9: Sprinkle chopped coriander

Materials required:

Swimming crab: 2

Stem rice: 80g

Ginger: 5g

Salt: 1 teaspoon

Pepper: 2 / 1 tsp

Coriander: moderate

Note: the casserole should be filled with enough water at one time. If the water is not enough, add some hot water and never cold water.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: salty and fresh