Crab congee
By VicentaLakin
Recipe Recommendations
- crab appropriate amount
- stem rice appropriate amount
- glutinous rice appropriate amount
- ginger slices appropriate amount
- shallots appropriate amount
- white pepper appropriate amount
- salt appropriate amount
- salty and fresh
- cook
- half an hour
- ordinary
Steps for Crab congee
1
Prepare raw materials
2
Mixing, washing, adding a proper amount of water, boiling in the fire, then slowly cooking in the small fire
3
Crabs wash in the water with brushes
4
(b) To open the cover of the crab's shell
5
Cut off the crabs, remove the impurities from the crabs, then remove the crabs from the yellow
6
Smuggle a few times with a spoon
7
When the porridge is boiled to the age of eight, the ginger chips are added
8
And then pour out the treated crabs, and then put a cap on them and make them slow for five minutes
9
(b) The salt and pepper sauce after cooking and then the onions are evenly mixed
10
PorridgeCrab congee Make Tips
1. For the congee, I chose a mix of non-glutinous rice and glutinous rice. Adding glutinous rice makes it stickier, so choose according to your preference; 2. To prepare the crab, first wash it, then remove the shell from the back. Open the crab's lid and chop it into two halves. Remove the gills, stomach, heart, and other debris, and extract the crab roe (the roe can be used for other dishes). Be careful not to get pinched by the claws, and keep the crab shell intact during handling; 3. When the congee is 80% cooked, add ginger slices and the prepared crab to cook together. Season with salt and white pepper powder after cooking, and finally add chopped green onions.