Cream crab fresh shrimp and mushroom porridge
By RhettWalsh
I have been in the south for so long, and I have never been used to eating the food here. I went to the market to buy crabs and saw this kind of crab. I asked the boss how to eat this kind of crab. The boss said it was good to make porridge. I thought I would buy one and try it if I hadn't eaten this kind of crab before. I didn't expect the porridge to be very popular and really delicious...
Recipe Recommendations
- cream crab a
- fresh shrimp a dozen
- mushrooms six
- rice appropriate amount
- chives appropriate amount
- Jiang appropriate amount
- salt appropriate amount
- white pepper appropriate amount
- salty and fresh
- cook
- three-quarters of an hour
- ordinary
Steps for Cream crab fresh shrimp and mushroom porridge
1
Prepare the ingredients: 1 cream crab, more than a dozen fresh shrimps, 6 mushrooms, appropriate amount of rice, and a little chives, ginger, salt, and white pepper.
2
First wash the rice and put it in a casserole and cook slowly. During the cooking process, cut the crabs into small pieces, slice the mushrooms into thin slices, chop the coriander, and slice the ginger.
3
Boil the rice for about ten minutes, add mushrooms and ginger slices, and drop a few drops of peanut oil (this way the porridge will be more fragrant)
4
When the rice is boiling until it is about to bloom, add the cream crab first, then add a spoonful of salt and a little white pepper.
5
Add the crab cream and cook for about five minutes and add the shrimp.
6
The shrimp is boiled for about two minutes and then turned off the heat. Sprinkle with chopped chives on top. In my daughter's words: Ma Ma, it's so delicious...