This recipe can lead to several dishes: 1. quick cooking white porridge 2. fried crab with onion and ginger 3. seafood porridge
Rice or raw rice
|1 bowl or 1 cup|
Baby greens or chopped celery or parsley
Small or large shallots
salt, white pepper
Alternative: shrimp, scallops
Autumn food｜How to make hairy crab and vegetables porridge
If you have any leftover rice, it’s best to make porridge. If you don’t have any, you can rinse the rice overnight, drain it, and put it in the freezer for at least 4 hours.
Add water and ginger, bring to a boil over high heat, then reduce heat to low and simmer for 15-20 minutes. * Stir constantly while cooking on high heat, reduce stirring when cooking on low heat.
Prepare seafood】During the cooking period, remove the inedible parts (gills, intestines, stomach and heart) from the steamed hairy crab. Break into two. * :: If steamed hairy crabs are not readily available, raw hairy crabs can be lightly boiled in boiling water until they turn red and then removed, with the inedible parts removed. (One breaks into two.)
Stir-fried crab with onion, ginger and garlic】Slice ginger and onion, slice garlic. The oil in a pan, seventy percent hot, smoke rising, add the onion, ginger, garlic, Shaoxing wine and crab stir-fry. (Note: the aroma of the crab porridge is more delicious, want to save time, this step can also be omitted)
When the porridge has cooked the flowers, add the crabs and cook for 10 minutes.
Add the vegetables, drizzle with sesame oil, season with salt and white pepper, and cook until done.
Stir-fry the crab with chopped onion, ginger and garlic to get the aroma from the hot oil. If you don’t want to cook the congee, season it with green chili pepper, stir-fry it with a little salt to taste and serve it on a plate. .
You can also add dried scallops and shrimp or some diced meat to the porridge to make it more tasty.