How to cook crab porridge and how to cook crab porridge?

How to cook crab porridge Seafood is a more familiar food to everyone, in our coastal areas often use seafood to cook seafood porridge, which can help to maintain health and nourishment, and it is also good for our health, plus seafood porridge is delicious, the elderly and children are very suitable for eating.

1. Crab and prawn seafood porridge.

Ingredients: 3 large crabs, 5 prawns, 200 grams of lean meat, 1 small piece of ginger, 1 coriander.

Ingredients: 1 green onion, 1 tablespoon light soy sauce, 1 salt spoon, 3 rice people.

Production process: 1Prepare all the materials.

2.Peel off the shrimp head and shell of the prawns, pick off the shrimp threads, keep the shrimp heads, then wash them, and cut the ginger into ginger slices.

3.Wash the crab and cut it in half.

4.Wash the lean meat, cut it into thin slices, add salt and light soy sauce and marinate.

5.Wash and chop the parsley and green onions.

6.!Heat up, add an appropriate amount of oil, add ginger slices and shrimp heads, and stir-fry the shrimp oil.

7.Add an appropriate amount of water and washed rice, bring to a boil over high heat, then use chopsticks to clip out the shrimp head and cook over low heat.

8.When the rice is boiled until it blooms, add the lean meat, shrimp and crab, and cook on high heat until the crab is cooked through.

9.Try the taste, because the lean meat has been salted, and if the taste is not enough, you can add the right amount of salt to the porridge. Remove from heat and sprinkle with coriander and chopped green onion and serve. If you don't like cilantro, green onions can also be left out.

10.Finished product.

11.Finished product drawing.

2. Raw knurled crab porridge.

Ingredients: 1 flower crab, appropriate amount of rice, a little cooking wine, appropriate amount of ginger, a little salt, appropriate amount of chives.

Production process: 1Brush the flower crab with a brush;

2.Remove the crab heart and gills, knock off the crab claws, peel the shell and cut into pieces.

3.Add a little cooking wine to marinate for a while to remove the fishy smell;

4.After soaking the rice in cold water for half an hour, pour it into a pot of boiling water and simmer over low heat.

5.After the rice is boiled until it blooms, add the crabs;

6.Add shredded ginger and simmer over low heat until the crab turns red.

7.Before removing from the pan, sprinkle in a pinch of salt.

8.Sprinkle in chopped chives and stir well.

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.

I also watched people do it like this, for reference, I plan to do it too, hehehe. Hope for success.

1. The rice is in accordance with the practice of "preserved egg and lean porridge", put it in the pot in advance, and marinate it with vegetable oil, salt and a little water (1. Pick rice: The best rice used for cooking porridge is Northeast rice, which is round and short pearl rice, and the porridge cooked is particularly soft; 2. The rice used to cook the porridge should be marinated in advance: after about half a bowl of rice is washed, it should be mixed with 2 tablespoons of oil, 1 and a half teaspoons of salt and a little water (2 teaspoons), and marinated for at least half an hour.

2. Shredded ginger and chives, cut well (this is made according to the crab porridge in Chaoshan sand pot porridge);

3. I bought 8 crabs from Gucheng Lake and steamed 5 of them. 3 only chop in half after brushing (mm timid can let bf or husband do it), remove the gills, throw them into the pot, and add ginger shreds;

4. Add water and cook over high heat, change to low heat and simmer slowly after the pot is boiled, and skim off the floating foam with a spoon.

5. Stew for about 1 hour - 1 and a half hours, the rice grains are boiled into flowers, and the house is full of fragrance, tempting appetite. Add the chives, taste the taste, add an appropriate amount of salt, and add chicken essence.

5. You can drink it, drink it while it's hot, it's called a delicious! From now on, there is no need to go to Chaoshan sand pot porridge to be slaughtered (calculate: the cost of making it yourself is 20 yuan, and it costs 60 yuan in the Chaoshan sand pot porridge shop).

And by analogy, what Jiwei shrimp porridge, pigeon porridge, mullet porridge are all very different from this practice.

ps: The crabs in the Chaoshan sand pot porridge shop are all about 2 taels or 1 (it's even more slaughtery), and the ones I bought are about 3 taels. But after drinking, I found that there is no need to buy big crabs for porridge, it is a little extravagant, and the bigger the steaming, the better, wahahaha

Another: A colleague added that a little sesame oil should be added to the porridge at the end, saying that he saw the proprietress of Chaoshan sand pot porridge add it with his own eyes.

How to make crab porridge in a casserole? Pour rice, glutinous rice, salt and pepper, cabbage and spinach into the casserole, pour in the cleaned crabs, and boil.

Method 1: Raw materials.

Pork ribs, crab, rice.

Ingredients: salt, chicken essence.

Method 1: First put some pork ribs to boil soup, and use pork rib soup to make porridge;

2. When the porridge is ripe, put the crab and ginger shredded, and cook until the crab turns red. Then add the seasoning according to personal taste.

Method 2 Materials.

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. PS: As soon as the high air pressure comes up, turn off the fire immediately.

2. Break the crab shell, wash the flesh, cut it into four pieces, and use a knife to slap the crab's thighs and calves sideways a few times to make its shell crack.

3. Cut the lean meat into slices or minced meat, and put aside the lean meat and the crab made in the previous step.

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.

Tip 1: The crab should be processed fresh and clean, so that the porridge cooked will be delicious and delicious.

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

Method 3: Materials.

Seasoning crab porridge preparation.

1.Remove the crab navel, and the male and female crabs can be seen from the umbilicus.

2.Open this shell and get rid of the crab gills and crab hearts.

3.Remove the crab stomach from the crab shell, 4Break down the crab.

5.Use a rice cooker to cook a pot of porridge.

6.After the porridge is cooked, put the washed crabs into the pot and cook them together, and put some ginger slices to remove the smell, 7When the crab is cooked, add a pinch of salt before removing from the pan.

Boiled sea crab.

Ingredients: sea crab, seasoning package (because there are many very small, about the same size as green tea cake in foreign countries, China has not seen it, forget it if there is none) Garlic, ginger, soy sauce.

Because there is no such big thing to steam, I have to boil it The easiest way to do it is 1Buy and wash (because sea crabs are generally frozen to sell, and there are not as many parasites as river crabs, so they are relatively clean, and you can wash them down with water, and you can also brush them with a toothbrush if you really want to).

2.Bring water to a boil.

3.Wait for the water to boil and put in the crabs, about 10-15 minutesWait for the crabs to float and cook for 2-3 minutes.

5.Then take it out and wait until it's cooler before you can eat it.

6.When you eat it, you can make a sauce with garlic or ginger or something, and dip it in 7The soup can also be put in the refrigerator and eaten later by cooking noodles.

8.If you buy a lot of crabs at once, you can also put them in the refrigerator after cooking them (if you can't finish them).

First of all, we prepare the main ingredients for boiled crabs.

Crab: 8-10 crabs, vinegar: 30 grams, ginger:

Appropriate amount, rice wine wine: appropriate amount, soy sauce: 20 grams 1

Put the crab in the water, let it soak it in clean water for half an hour (mainly to let it expel the debris from the body), and then use a brush to clean the crab! (Click to enter the method of cleaning crabs);

2.To start boiling the crab, pour appropriate water into the pot, a little more than the crab's head, then pour in rice wine, add ginger slices, you can;

3.When the crabs in the pot turn from clear to red, don't be in a hurry to simmer on low heat for 10 minutes, and then you can extinguish the fire;

4.Open the lid, take out the crab, then dip it in the prepared seasonings: vinegar, soy sauce, and start eating!

It is not difficult to make this porridge, kill and wash the crab, cook the porridge first, and then put the crab into the porridge and cook it. Among them, water crab porridge is the sweetest. Macao's famous 'water crab porridge' is very famous.

Macau is located at the junction of brackish and fresh waters, and the crabs produced are particularly delicious. But most of today's crabs come from Zhuhai Doumen.

。Macau water crab porridge.

Ingredients: 2 water crabs, 500g salted Shih Tzu pork bones (2 teaspoons salted pork bones for one night);

fragrant rice Northeast rice 1 2 bowls, clear water 8 bowls;

Ingredients: Appropriate amount of shredded ginger, tangerine peel and chopped green onion;

Seasoning: Appropriate amount of wine, salt, sugar and pepper;

Method: 1) Wash and scrub the crab, remove the crab cover, and cut it with a knife, and the crab dies; Untie it, uncover the cocoon cover, remove the gills, wash and chop pieces for later use;

2) Boil a pot of water, put down the pork bones and blanch for 5 minutes, remove and drain, and set aside;

3) Wash the rice and soak it in water for 1 hour;

4) Put 8 bowls of salty Shih Tzu pork bones, rice and water into a soup pot, boil over high heat, turn to medium heat and cook for 2 hours; The rice has been opened, and the porridge is sticky; Cook it into a pork bone porridge base;

5) After the porridge is boiled, add the crab, add ginger shreds, tangerine peel and Shao wine, then season with salt, sugar and pepper, and cook until the crab is cooked.

6) If you want to be low-fat, you don't have pork bones. There is a Japanese dish with kelp.

7) Meat crabs and dying crabs can also be used. Don't lamb crab anymore, it's too oily!

When the crab is cooked, the crab leg meat is split out, and the porridge is put in when it is almost ready.

Specific steps: 1. First scrub the crab clean, and then open the crab shell and put it in the steamer to steam it over water.

2. Take out the crab to cool, take out the crab meat and crab roe, and keep the crab claws.

3. Use a pot to boil the porridge for eight minutes.

4. Then pour the crab meat, crab roe and crab claws into the porridge, add an appropriate amount of pepper and salt and stir well.

5. Cut some shredded ginger into the pot and try to cut it as thin as possible, so that the taste is better.

1.Brush the crabs and set aside.

2.Add an appropriate amount of water to the pot and bring the ginger shreds together to a boil.

3.Put the crab in when the water is boiling.

4.When the water boils again, add an appropriate amount of salt and cooking wine, cover and cook for about 10 minutes until the crab is cooked.

5.Out of the pot, when eating, you can dip ginger and garlic with vinegar sauce to eat.

A delicious way to eat crabs Use crabs to cook porridge. Crab porridge is really delicious, tasty, and nutritious. Below, I will introduce you to the method of crab porridge.

Ingredients: 2 crabs, 100 grams of lean meat, appropriate amount of ginger, green onions, coriander, and winter vegetables Step 1: Use a pressure cooker to cook the porridge first. PS: As soon as the high air pressure comes up, turn off the fire immediately.

2. Break the crab shell, wash the flesh, cut it into four pieces, and use a knife to slap the crab's thighs and calves sideways a few times to make its shell crack.

3. Cut the lean meat into slices or minced meat, and put aside the lean meat and the crab made in the previous step.

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, put the crab and ginger shreds in and cook together, and after ten minutes, put the lean meat and winter vegetables into it, and finally put the green onion and coriander into the pot and stir a few times to turn off the heat.

Precautions: The crabs should be processed fresh and clean, so that the porridge cooked will be fresh and delicious.

Putting some shredded ginger can drive away the chill of the crab.

Crab meat contains phosphorus, potassium, calcium, protein and a variety of amino acids, rich in nutrition, has the effect of "replenishing bone marrow, nourishing liver yin, filling gastric juice, nourishing tendons and invigorating blood, curing gangrene and healing nucleus", and its taste is delicious. Crab porridge is smooth and soft, easy to digest, especially suitable for the elderly and children. There are many ways to make crab porridge, and they pay attention to heat and ingredients.

The selected crabs (preferably fresh, full of meat and paste) can be washed, dissected, and impurities removed; Wait for the porridge to roll before dropping the crab, and then add ingredients (such as green onions, shredded meat, etc., depending on personal taste) when it boils through; After boiling, add oil, salt, monosodium glutamate and other seasonings before starting the pot to harvest a pot of crab porridge. The soup left after the crab is steamed and cooked can also be used to cook porridge and mix with relevant ingredients, and its taste is also delicious and delicious. Crab porridge is made with different ingredients, and the flavors that people enjoy are also different.

Note: Crabs are cold, have the function of invigorating blood and removing stasis, and have high cholesterol content, so pregnant women and patients with cholecystitis should be cautious about eating. ）

How to make crabs: Crabs can be eaten raw, but they have to be marinated in wine and other condiments for a few days, so it is not easy to eat them raw. And in case the crabs aren't fresh, it's not a joke.

Crab can be cooked, fried, steamed, or boiled. Stir-frying is more cumbersome, so most people eat it steamed or boiled.

Steamed crabs: After washing the crabs, you can steam the crabs. To bring the water to a boil before putting the crabs in the pot.

Sauce: While steaming the crab, you can mix the juice used to dip the crab. Start by finding a piece of fresh ginger.

Wash the ginger and cut it into thin strips. Put the shredded ginger in a bowl, pour some vinegar into the bowl (Zhenjiang balsamic vinegar is best), and then add some sugar. Mix the juice well with chopsticks and spoons, and you're done.

After mixing the juice, you can see if the crab is steamed. If the blue crab turns red, it's almost fine.