Ask how to make crab roe porridge, how to make crab porridge

It is best to choose northeastern rice, choose a clay pot specially used for making porridge, and simmer it for a few hours, usually six to eight minutes, until the porridge and water are completely mixed. If you want to be lazy, you can mash the rice first, so that it can cook faster.

Choose fresh crabs, must be fresh, once the crab is dead, the umami is lost. For general family consumption, two crabs are enough, but you should bring crab roe, because this porridge is crab roe porridge. Wash and cut the crab, take out the crab roe and mash it for later use.

Prepare half a pound of pork balls, preferably Cantonese meatballs, elastic and tough, ha. If the amount of crab roe is not enough, you can spare two salted egg yolks, mash them, and sell them in the market.

Cut a little shredded ginger, a little chopped green onion, and a little sesame oil.

When the porridge is ready, put the sliced crab in it, then put the meatballs in a moment, and finally add the mashed crab roe and salted egg yolk.

Okay, turn off the heat, add the ginger shreds, and the sesame oil drips up. Prefer the addition of shredded green onions (if it's me, don't add it). Remember, don't put MSG, add MSG to the porridge, but make the porridge lose its original umami. Stir well with a spoon.

This delicious crab roe congee should be eaten hot. When it cools, it will smell a little fishy.

Ingredients: 4-6 eggs, ginger, Zhenjiang balsamic vinegar, sugar, sesame oil.

Method: Ginger should be chopped very finely, vinegar should be put more, ginger, vinegar, sugar, sesame oil mixed and retained. Separate the egg yolk from the clear and beat well. In the pan, first scramble the egg whites, then the egg yolks, then add the seasonings and fry the crushed, remove from the pan.

Evaluation: It tastes and looks like crab roe, and people who love crabs are blessed.

A delicious recipe for a crab roe porridge

Ingredient Preparation]:

3 hairy crabs (canned crab roe can be omitted), 1 celery, 1 chives, 1 ginger, 100 grams of rice, 3 grams of white pepper, 1 gram of salt, 1 tablespoon of cooking wine.

Steps]:

1. To make [Crab Roe Porridge], you need to use a female crab full of crab roe, and the crab paste is particularly full this season, so it is a good time to drink [Crab Roe Porridge], if you miss it, you can only wait for next year.

Hairy crab is a bit cold, and the porridge must be cooked with some "spicy" ingredients, ginger, chives and celery are all ingredients that can remove the fishy and spicy ingredients.

2. [Ingredient Processing]: The steps of boiling [Crab Roe Porridge] are not complicated at all, and the most important thing is to handle the ingredients well. The crab is brushed and cleaned, divided into two, and the crab shell, crab heart, crab intestines, crab gills, and crab intestines are removed, leaving only the crab roe and crab meat, and the crab belly and legs are the parts with the most crab roe and crab meat.

Shred the ginger, dice the celery, divide the chives into white and green onions, cut the green onions into white sections, and chop the green onions.

3. Heat a little oil in a pot and stir-fry the shredded ginger and green onion until fragrant.

4. Pour the chopped crab into the pot and fry it with the green onion and ginger until fragrant, at this time you can add a little cooking wine to remove the excess fishy smell.

5. The crab stir-fry to change color, and the fat in the pot can be turned off when it is golden brown.

5. Pour the fried crab into the soup pot.

Add an appropriate amount of boiling water, and at this time the boiling water in the pot will show a beautiful golden yellow, and all of them are the color of crab roe.

6. **Boil the water until it boils again, turn down the heat and pour in the washed rice, and simmer slowly with the fried crabs.

7. In about 25 minutes, the oil of the rice and crab roe can be fully boiled evenly, and the crab roe porridge will appear light yellow, at this time, you can add chopped celery and salt to taste.

8. Crushed celery can be broken by boiling for one minute, add chives and white pepper to turn off the heat.

In this way, a bowl of crab roe is smooth, sweet and glutinous [crab roe porridge] is cooked

1. Ingredients: appropriate amount of hairy crab, appropriate amount of rice, appropriate amount of Jiang rice, appropriate amount of shallots, appropriate amount of coriander, appropriate amount of ginger, appropriate amount of parsley.

2. Soak half of rice and half of Jiang rice for one to two hours.

3. Soak the crab in water for about an hour, spit out dirty things, and then brush with a brush and rinse with water.

4. Wash the ginger in an appropriate amount, cut into two to three slices, and shred the rest. Chop parsley, shallots, and coriander to set aside.

5. Add water to the steamer, put the crabs in after the water boils, pay attention to the crabs do not untie, belly up, put one to two slices of ginger on each crab, and steam for 5 to 7 minutes.

6. Untie the steamed crab rope, break off the two large pliers, then turn on the faucet, and use a toothbrush to carefully scrub the place that has just been brushed.

7. After washing the crab, remove the navel and break the shell. Use a knife to remove debris such as crab lungs, crab hearts, and crab intestines, and cut off the tips of crab legs. Then use large scissors to divide the crab in half. At this time, the crab roe is not completely solidified, and it is a pity that it is missed, so it should be cut carefully.

8. Boil the rice under water, turn off the heat after the water is boiled, and when the water and rice begin to fuse, pour in the crab, ginger shreds, and parsley. Continue to simmer over low heat, stirring carefully to prevent the bottom of the pan from sticking.

9. Boil the rice porridge for 40 minutes, or a little longer. Add an appropriate amount of pepper and salt, stir well, and boil for another five to eight minutes.

10. After scooping into a bowl, sprinkle with some chopped chives and coriander.

Preparation of crab porridge

Ingredients]: 1 hairy crab, half a bowl of rice, half a pot of water, 1 small piece of ginger, 1 tablespoon of cooking wine, 1 tablespoon of oil, 3 grams of salt, 1 small handful of cabbage.

How to do it]:

1. First of all, you need to scrub the hairy crabs. Prepare a small basin of water, pour some liquor into it and mix well, put the hairy crab in it and soak it for about ten minutes to kill the bacteria, then use an old toothbrush to brush the crab clean, and then rinse it twice with water.

2. Then chop the hairy crab into small pieces, prepare ginger slices, and can't do without ginger when eating crabs.

3. Before processing the crabs, boil the white porridge first, put the rice after the water is boiled, and process the crabs while cooking the porridge.

4. Heat the oil in a pan, fry the crabs cut side down over low heat, put the ginger slices in at the same time, and cook in 1 tablespoon of cooking wine.

5. Fry the crab until it changes color and wafts out, then turn off the heat.

6. The porridge should be boiled until it is eight ripe. When cooking porridge, you should pay attention to the fact that the rice should be boiled in a pot, and the rice should be stirred with a spoon for a short time after the rice is put into the pot, so that the porridge will be more delicious.

7. When the porridge is eight ripe, put the fried crab into the porridge together with the ginger slices and continue to cook over low heat.

8. Finally, wash and chop the cabbage and put it in the pot, add a little salt, mix well, and then turn off the heat.

9. It's delicious, irresistible, and the best porridge is Si. It is better to have no meat for a year than without this porridge in autumn.

<> material. 2 crabs, 100 grams of lean meat, appropriate amount of ginger, green onions, coriander, and winter vegetables.

Method. 1. Use a pressure cooker to cook the porridge first.

2. Break the crab shell, wash the flesh clean, and use the knife to slap the crab's thighs and calves a few times to crack the shell.

3. Cut the lean meat into slices or chop it into minced meat.

4. Wash the ginger, green onion and coriander and cut them into shredded ginger, green onion and coriander, and wash the winter vegetables for later use.

5. After the lid of the pressure cooker for cooking porridge is removed, re-ignite the heat, and put the crab and ginger shreds in and cook together.

6. After 10 minutes, put in the lean meat and winter vegetables.

7. Finally, put the green onion and coriander into the pot, stir a few times to turn off the heat.

Tips. 1. The crabs should be processed fresh and clean, and the porridge cooked will be fresh and delicious.

2. Put some shredded ginger to drive away the cold of the crab.

<> "Crab porridge method. 1.Wash the crab and cut it into small pieces with scissors.

2.1/2 tablespoon oyster sauce, 1 tablespoon fish sauce, simmer over medium heat for 8 minutes.

3.Add the chopped vegetables. After 1 minute, sprinkle with pepper and remove from the pan.

Just cook it according to the amount of one per person! I'm lazy to cook porridge in a rice cooker, and I can pay attention to the straight high number of delivery porridge, which will be more viscous!

Knock on the point: If all adults eat, the crab can be cut as much as possible to cut small pieces, if there are children, you can cut 1 to 4! The vegetables are best cut into cubes according to their preferences, but my daughter doesn't eat shiitake mushrooms, so I cut the shiitake mushroom slices to make it easier to pick them out!

You can also put yams, oyster mushrooms, celery, and the like!

This method is also the practice of seafood porridge, you can put all kinds of seafood according to your preferences, cook the porridge before the rice cooker opens the cherry blossoms, and you can get a super satisfying seafood porridge in 20 minutes!

1. Wash the rice, add water, and boil porridge.

2. Wash the crab and remove the small umbilicus on the back.

3. Lift off the lid, tear off the cheeks, pick out the heart in the middle, and cut it into two pieces.

4. Boil the rice until it is sticky, put the crab in, simmer for about 5 minutes and turn off the heat.

5. Add shredded ginger, minced coriander, salt, a little sesame oil, and a little white pepper.

6. Put the crab porridge out of the pot and put it in a bowl.