The home cooked practice of crab porridge, how to make crab porridge delicious

Crab porridge] Ingredients: 1 female crab, 3 handfuls of rice, add water to the second knuckle, 2 small chives, a little minced ginger, a little vegetable oil, white pepper, and half a spoon of salt.

Method: Step 1: Prepare the ingredients. Is it difficult to grasp the amount when boiling porridge? A handful of rice to a small bowl of porridge, this ratio is correct. The crab chooses the female, and the porridge boiled out is beautiful and delicious.

Step 2: Wash the rice and pour it into a casserole or pot, add water to the second knuckle, boil the porridge over medium heat, and stir halfway;

This time to boil porridge can deal with crabs: crabs are scrubbed clean, many people do this step is to cut alive, I dare not get it, the way is to scald the crab in the pot until it does not move, and then take it out for the next operation.

Step 3: Loosen the crab, remove the lid after removing the umbilicus, remove some inedible parts, I didn't put the crab's big pincers black, I didn't throw the crab shell, clean it and keep it for taking pictures behind, we can usually throw it away; Chop the green onion and chop the ginger and set aside.

Step 4: Divide the crab in half with scissors or a kitchen knife, dip the cut surface in a little flour and seal it, add a little vegetable oil to the pan, minced green onion and ginger and stir over low heat to bring out the fragrance, turn yellow and take it out, and fry the crab in the pan. Don't fry the crab with too much oil, 2 spoons are enough.

Step 5: At this time, the porridge is slightly viscous, put in the crab, fried crab oil, white pepper, and chopped shallots into the pot to boil, you can also put 2 slices of ginger in the pot, pick out and throw away after the porridge is boiled; Crab shells can also be put into the pot, turn red and remove for later use.

The key points of crab porridge that are delicious and not fishy: the oil for frying crabs should also be put into the pot together, and this oil is the key to the porridge is fragrant, beautiful in color and not fishy.

Step 6: After the porridge is sticky, add salt to taste and turn off the heat. In order to take pictures and look good, I put the crab porridge in a small pot after making it, which is really tempting.

Fresh and fragrant crab porridge, do you like it? If you haven't eaten it yet, try it now, the texture and taste are amazing!

Mom's Tips:

1 How can live crabs be kept for a long time? In fact, it is only 3-5 days at most, and the trick is to put the crab in the refrigerator, cover it with a wet towel, and eat it as soon as possible.

2 Autumn and winter are also the season for persimmons, so remember that crabs and persimmons cannot be eaten together!

Wash the crab and cut it into small pieces, add an appropriate amount of ginger slices and white rice soaked in water in advance, cook slowly in a casserole over low heat, add chopped green onions and salt after leaving the pot, and you can eat!

Wash the crab, open the shell, remove the gills, intestines, stomach, and heart inside, and then clean the crab and cut it into pieces. Wash the rice and cook it in a pot to make porridge. Put the crab in, then add the ginger and green onion and cook for 10 minutes.

Open the lid, add a little salt, continue to simmer for 5 minutes, remove from the pot, and sprinkle with green onions.

How to make crab Crab porridge is a home-cooked recipe.

How to make crabs.

Materials. Appropriate amount of pearl rice, 1 pike crab, 1 slice of ginger, 2 green onions, a pinch of salt.

Home-cooked recipe for crab porridge:

1. Wash the crab, open the shell, remove the gills, intestines, stomach and heart inside, then clean the crab and cut it into pieces;

2. Wash the rice, then put it in a pot and cook it into porridge;

3. Put the crab in, then add the ginger and green onions, and cook for 10 minutes;

4. Open the lid, add a little salt, and continue to simmer for 5 minutes;

5. Remove from the pot and sprinkle with green onions.

Tips: It is best to choose rice with good viscosity, so that the cooked porridge is more viscous and fragrant.

When cooking, put a little ginger shreds into it to drive away the cold nature of the crab.

Eating some salty porridge with ingredients is the eating habit of Cantonese people, in addition to the well-known porridge with preserved eggs and lean pork, seafood and crab porridge is also one of them. Although these nutritious porridges with Cantonese characteristics are very simple and can be made without any skills, they still need to pay attention to a lot of details to make them delicious. First of all, it is very important to remove the fishiness of seafood; Secondly, seafood is a cold ingredient, eating too much is easy to cause digestive problems, adding some ginger, pepper and other warm ingredients to reconcile, is also one of the tricks.

What are some other tips to make porridge delicious? Let's take a look at the most delicious tips on how to make seafood and crab porridge. It is even more convenient to have a rice cooker with a reservation function, as long as you make an appointment to cook porridge in the rice cooker the night before, and the seafood will be processed and the porridge will be boiled again the next morning, but in half an hour, this delicious bowl of seafood porridge is enough to warm your stomach on a cold morning.

Tutorial on how to make seafood and crab porridge:

1. Clean the crab with a toothbrush, remove the gills, cut into pieces and set aside.

2. Remove the black line from the shrimp, cut the squid into small pieces and marinate them with salt and cooking wine for 15 minutes, and cut the ginger into very fine shreds for later use.

3. Transfer the boiled porridge to the casserole, put some salt, drizzle a little cooking oil, add half of the ginger shreds and crabs and simmer for 15 minutes.

4. Then add the shrimp and squid and boil for about 5 minutes, add pepper, sprinkle in chopped coriander, put in the remaining half of the shredded ginger, stir well and enjoy.

Tips for making seafood and crab porridge:

1. Use squid and shrimp after marinating in advance to reduce the fishy smell.

2. Put some oil porridge to make the taste more tender.

3. Add pepper and shredded ginger, which not only removes the smell but also weakens the coldness of the seafood.

People in many places next to the sea also love to cook seafood porridge made with a variety of seafood. Seafood and crab porridge is just one of them, and after learning the above methods and skills, no matter what other ingredients are used, you can make delicious salty porridge.

Crab porridge. In the golden autumn of September, the crab is full of fat. Compared with the hairy crabs in Yangcheng Lake, coastal residents prefer fresh crabs that are landed every day, steamed or simply stir-fried with ginger and shallots. Let's start today's breakfast with a luxurious crab porridge!

Ingredients: pike crab, rice, green onion, ginger, salt, monosodium glutamate, white pepper.

Steps: Step 1: Clean the crab, clean the case with a brush, and peel off the shell.

Step 2: Remove inedible parts such as gills, hearts, intestines, and stomachs.

Step 3, cut the cleaned crab into small pieces for later use (6-8 pieces) Step 4, wash the rice and cook porridge, drop a little sesame oil to make the taste more delicious, boil over high heat and turn to low heat and cook for 30 minutes.

Step 5: Shred the ginger, cut the green onion into sections, and put the crab in the porridge and boil for 40 minutes.

Step 6: For about 10 minutes, add salt, monosodium glutamate, and white pepper to taste. When the time is up, remove from the pan and serve.

Tips: 1. It is best to choose round-grained Northeast rice, and the porridge cooked is more viscous and fragrant. 2. Crab is a cold ingredient, and adding shredded ginger can play a role in driving away the cold. 3. During the process of cooking porridge, you can use a spoon to stir properly to prevent sticking to the pan and boiling paste.

In autumn, crabs are at their fattest. The most beautiful way to eat crab is steamed, the original flavor, and the deliciousness is incomparable. In addition to steaming, it is necessary to count the porridge.

Like steaming, crab porridge is also delicious, and its taste is better than all other porridges. If someone says that the porridge with preserved eggs and lean pork is so delicious, then he must have never drunk crab porridge. A bowl of crab porridge in the stomach, as if a bite to taste the best taste of the world, at that time, in addition to crab porridge, you can't see other delicacies in your eyes, your stomach, can not accommodate other delicacies.

I bought a few hairy crabs, steamed a few, left a big porridge, a crab half a bowl of rice, plus a handful of small cabbage planted on the roof, more than 20 minutes, a pot of delicious porridge out of the oven, after a while was divided by the family, the seven-year-old child ate two bowls in one go, after eating with a full burp and did not forget to tell her mother to eat crab porridge tomorrow, this is really not a family I don't know how expensive the ingredients are.

Although the crab porridge tastes beautiful, many people can't do it well, the fishy smell of the porridge is not delicious, the reason is that the crabs are not handled well, and the crab porridge is not put into the porridge and cooked together, if it is not treated, the porridge is bound to be not delicious. The detailed method is shared with everyone, while the crab is fat, the crab porridge is cooked, it is so delicious!

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 sterilize, 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.

Cheng Shi has something to say]:

1. Crabs must be fresh, dead crabs will deteriorate and are inedible. And the crab must be brushed clean, and soaked in water and white wine for about ten minutes before scrubbing.

2. There are several places where crabs cannot be eaten: crab heart, crab stomach, crab intestines, crab gills, these parts are either dirty or cold, and should not be eaten.

3. Don't leave ginger when eating crabs, and the same is true for cooking porridge.

Crab porridge delicious recipe:Ingredients: 2 crabs, 80 grams of japonica rice, 80 grams of glutinous rice.

Excipients: 3 slices of ginger, 1 teaspoon of white pepper, 2 shallots, salt to taste.

Steps: 1. Prepare the raw materials.

2. Mix glutinous rice and japonica rice, wash it, add an appropriate amount of water, boil over high heat, and then turn to low heat and simmer.

3. Clean the crab with a brush under running water, and open the cover of the crab's back shell.

4. Stir a few times with a spoon in the middle.

5. Chop the middle of the crab to remove the impurities on the crab, and then take out the crab roe.

6. When the porridge is boiled until it is eight ripe, add the ginger slices.

7. Pour in and out the processed crabs, cover and simmer for 5 minutes.

8. After cooking, add salt and pepper to taste, and finally pour in the minced shallots and stir well.

9. Finished products. <>

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: When 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 beat the crab's thigh and calf a few times with a knife sideways to make the shell crack;

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

4. Wash the ginger, green onions, and coriander and cut them into shredded ginger, green onions, 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.

On our side, we can directly cut the crab into pieces and cook it, or we can steam the crab, pick out the meat little by little, and cook porridge directly with the crab meat. Seasonings and whatever, it's all the same! Soy sauce, salt, pepper, chopped green onions, and many more are essential.

Of course, chopped green onions are to be sprinkled when the pot is raised.