How to make crab porridge without losing umami, the meat is delicate and very delicious?

Seafood is a kind of food that everyone knows very well, in our coastal cities every day with seafood to boil crab porridge, can help to maintain health and nourishment, is helpful to people's physical and mental health, plus the seafood porridge is delicious, the elderly and children are particularly suitable to take.

Crab prawn crab porridge main ingredients: 3 lobsters, 5 prawns, 200 grams of lean meat, 1 small piece of ginger, 1 small piece of coriander, 1 auxiliary materials: 1 green onion, light soy sauce, 1 tablespoon of salt, 1 tablespoon of salt, 3 spoons of rice, 3 own amount of processing technology:

Prepare every raw material. Peel off the shrimp head of the prawns, pick and remove the shrimp line, store the shrimp heads, then wash them, and cut the ginger into ginger slices. Wash the crab and cut it in half.

Wash the lean meat and cut it into slices, add salt and light soy sauce and marinate. When the rice is in full bloom, add lean meat, shrimp and giant crab, and cook on high heat until the crab is cooked. Cook over a boil.

When the rice is in full bloom, add lean meat, shrimp and giant crab, and cook on high heat until the crab is cooked. Wash and chop the coriander and green onions. Bring to a boil, add an appropriate amount of oil, pour in the ginger and shrimp heads, and stir-fry the shrimp oil.

Add the appropriate water and washed rice, wash the lean meat and cut it into slices, add salt and light soy sauce and marinate. Cook over a boil. When the rice is boiled to full bloom, add lean meat and bring to a boil, then use wooden chopsticks to clip out the shrimp head, store the shrimp head, then wash it, and cut the ginger into ginger slices.

Wash the crab and cut it in half. Cook over a boil. When the rice is in full bloom, add lean meat, shrimp and giant crab, and cook on high heat until the crab is cooked.

Try the lean meat, wash it and cut it into slices, add salt and light soy sauce and marinate it. Cook over a boil. When the rice is boiled to full bloom, add lean meat, because the lean meat has been salted, if the taste is not enough, you can add an appropriate amount of salt to the porridge.

After turning off the heat, sprinkle with coriander and green onions, and you can still take it. If you don't like coriander, green onions can be dispensed without.

1.The live crab is washed and cut in half to remove the gills and stomach;

2.Wash the rice, put it in a pressure cooker, and add an appropriate amount of purified water;

3.Put in the crabs, cover the lid and put on the heat, wait for the pressure cooker to gasp, then turn to low heat and cook for 10 minutes;

In the process of making crab porridge, the rice should be boiled into porridge first, and then the crab should be soaked for 10 minutes, and some chopped green onions and salt should be added to taste.

First, cut the crab in half and put it in a pot, then add the rice and boil it together for 40 minutes.

Ingredients: 2 crabs, 100 grams of glutinous rice and japonica rice, ginger, chicken essence, appropriate amount of green onions.

1. Mix glutinous rice and japonica rice, wash it, add excess water, boil over high heat, and then turn to low heat and simmer.

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

3. Stir the two ends with a spoon a few times. Then chop the crab from both ends to remove the impurities on the crab, and then take out the crab roe.

4. When the porridge is boiled until it is eight ripe, add ginger slices. Then pour in and out, the finished crab, cover and simmer for 5 minutes.

5. After cooking, add salt and pepper to taste, initially pour in the chopped shallots and stir evenly.

You can also make noodles and crabs, steamed crabs.

1. Noodle drag crab: the crab that has been cultivated for about 5 months, the shell is not very hard, the crab is all two, cut off the flour and fry it in hot oil, put it in rice wine soy sauce and boil with water, simmer it over low heat, and finally add the noodle soup to thicken, full of umami.

2. Steamed crab: Crabs that have been cultivated for about 9 months, tie the crabs well, put the belly up on the steaming rack, mainly to prevent the crab roe from flowing out during the steaming process, heat the water for 10 minutes after boiling, wait for 5 minutes after turning off the fire, and the original hairy crab will appear.

Seafood porridge can be cooked with other seafood. Here's how to do it, first prepare the materials: crab:

1, Octopus: 2, Rice: Moderate, Water:

Appropriate amount, pepper: 6 grams, ginger: 5 grams, clams:

5 pcs: dried scallops: 10 grams, red shrimp skin:

4 grams, sea rice: 5 grams, eagle claw shrimp: 10 grams.

1. Crabs, octopus, clams, scallops, red shrimp skin, sea rice, and eagle claw shrimp are cleaned with water respectively.

2. Wash the rice and soak it in water for a while.

3. Put the soaked rice in the pot, add an appropriate amount of water and bring to a boil.

4. Put the crab in the pot first, then add the shredded ginger and cook for 5 minutes.

After a few minutes, add octopus, clams, scallops, red shrimp skin, sea rice, and eagle claw shrimp.

6. After boiling, remove the excess foam, then add salt and pepper to taste.

7. After all the ingredients are cooked, they can be served and enjoyed.

Seafood porridge is one of the recipes of Hong Kong and Taiwanese cuisine, which uses various fresh seafood such as rice and shrimp as the main ingredients.

The rice in seafood porridge has high nutritional efficacy and is the basic food for supplementing nutrients. Rice is rich in B vitamins; Rice has the effects of nourishing the body, strengthening the spleen and stomach, strengthening the essence and strengthening the will, and the five organs, clearing the blood and veins, brightening the ears and eyes, stopping annoyance, quenching thirst, and stopping diarrhea.

Each 100 grams of crab edible part contains 182 mg of protein, 182 mg of fat, 182 mg of phosphorus, 126 mg of calcium, and rich in vitamin A and vitamin B1.

Ingredients: fresh crab, japonica rice, a package of crab tube meat, a plant of ravine, minced ginger, shredded lettuce, salt, pepper.

Heat the water first, add the crab gravy and bring the rice to a boil. The fat crab tube meat is simply rinsed with water, and by the way, check whether there is any residual shell, then wipe off the water, spread a thin layer of white powder before putting it into the pot, and then you can prepare to put it in the pot.

On the one hand, spreading flour increases the smooth taste, and on the other hand, it can also avoid shrinkage and looseness at high temperatures (if you use oysters to cook porridge or soup, you need more flour). After the rice grains have been boiled, pour the beaten egg flowers and crab tube meat into the circumference. How to make the eggs creamy:

Add a little too white powder water to the egg juice, the temperature in the pot should not be too low, pour the egg juice evenly along the edge of the pot, turn off the heat and cover for 10 20 seconds, and then turn on the low heat again and gently push it from the bottom, and a beautiful line will emerge.

Spread the crab tube meat as far as possible, cover the porridge with water, turn to the lowest heat and cook for 20 seconds, then add the diced green vegetables, cover and turn off the heat and simmer for 10 seconds, seasoning and serving. Sprinkle a little black pepper to enhance the fragrance, and chopped coriander and green onion like to add according to your favorite taste.

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.

Cook the crab first, remove the shell, and leave the crab meat and crab roe for later use. Boil the porridge with glutinous rice and indica rice at a ratio of 1:4, and when the porridge is ready, add the crab meat and crab roe to the porridge, and boil for a while, about 30 minutes, and it's OK.

After washing the rice, washing the crab and removing the shell, pour the meat and rice into the pot together, add the seasoning, beat the eggs, and slowly simmer over medium heat for about half an hour.

Pay attention to the heat and the time to cook the porridge, and after the porridge is boiled, you can continue to cook it while gently stirring it in the pot with a spoon, and when it is almost cooked, you can put the crab in and cook it.

If you want the crab porridge to be delicious, the most important thing is to make the crab completely integrated into the porridge. Put the crab into the boiled porridge and stir constantly, only in this way can the flavor of the crab be fully released.

To be honest, the crab said that first of all, you have to remove the internal organs, only then it is possible to make this crab porridge more delicious, otherwise it will be very fishy and unpalatable.

The water is first heated, and then the crab meat is boiled together with the rice. Simply rinse the fat crab meat with water, check for any remaining shells, then dry the water and prepare the pan by placing a fine white powder on the front of the pan.

Crab porridge is indeed delicious, but it seems a little difficult to cook, I think my mother does it like this, first clean the crabs, wash the japonica rice and put it in the pot, as well as crab sticks, small shrimps and other ingredients into the pot, and cook until sticky and flavorful!

1. Wash the crab, cut it into pieces, remove the crab lungs, and remove the crab roe.

2. Cook a large pot of porridge and add a little sesame oil to it to make the taste better.

3. Bring to a boil over high heat, turn to low heat and cook for 30 minutes, add the crabs, add ginger, garlic and green onions. Add a little cooking wine, salt, pepper, and a little pepper oil. Continue to cook for 40 minutes and you're done.

Crab porridge is so cooked to be delicious:

1.Pour the bottom oil into the pot, heat it, add the peppercorns and ingredients and stir-fry until fragrant, then add the green onion, ginger and garlic and stir-fry until fragrant, add the pork belly, fresh soy sauce and sugar, and stir-fry until the meat changes color.

2.Add lightly cooked tofu and vermicelli and add water or stock.

3.Add the chopped crab and simmer for 10 minutes.

4.Halfway through the simmer, add the black fungus, add salt and oyster sauce, stir-fry and simmer for another 5 minutes.

5.Simmer until the soup is short, add monosodium glutamate to enhance freshness, sprinkle with chopped green onion and coriander, and remove from the pot.

Boiling crab method, after washing the crab, put it in a pot full of boiling water, increase a piece of ginger, and cook it over high heat. Generally, it takes 20 minutes for more than half a catty, and 15 minutes for less than 6 taels. Steamed crab method:

When the water is boiling, put the crab belly into the steamer, put the washed and dried perilla leaves on top, and steam for 15 to 20 minutes. Dipping sauce: Simmer for 20 minutes with one and a half bowls of vinegar, three and a half bowls of soy sauce, six tablespoons of sugar, and four pieces of ginger.

1. Ingredients: 150 grams of rice, 2 hairy crabs, ginger, chives, peanut oil, salt.

2. Pour the rice into the rice bowl and clean it. Rice should be selected with a natural color and bright color, and it smells like a natural rice fragrance.

3. Pour the washed rice into the casserole, pour in an appropriate amount of water, and cover the box. After powering on, press the casserole porridge, the default time is 2:30. You can adjust the time and texture according to your preferred texture.

4. While waiting for the porridge to boil, handle the hairy crabs. Hairy crabs use a toothbrush to clean the appearance of the hairy crabs, and then use scissors to cut off unwanted debris. Then use a knife to cut open the hairy crab, and rinse the black object against the faucet.

5. Pour a little oil into the hot pan, pour the washed hairy crabs into the pot and fry them, how to distinguish whether the hairy crabs are fried: the fried crab shells will be pale yellow, and the color of the crab shells is different for the hairy crabs that are not cooked.

6. After boiling the porridge in the casserole for 1 and a half hours, stir it with a spoon, you can see the rice grains blooming, smell a burst of freshness, put the fried hairy crab and ginger shreds into the porridge, close the lid.

7. Continue to boil for 1 hour, after the porridge is cooked, simmer for 5 minutes, open the lid, add salt and chives and stir well, the delicious and fragrant crab porridge will be boiled, hot, very delicious.

When steamed, the protein of the crab meat solidifies.

Crab meat is thin, you must put live crabs in the refrigerator, if you want not to be thin, you can only cook live crabs and eat them, just don't go to the refrigerator.

In autumn, it is the fattest time for crabs, and there are more crab practices, which can be steamed or stir-fried, and for some people with weak stomachs, crabs can also be used to make crab porridge, which can not only eat the delicacy of crabs first, but also will not cause adverse effects on the stomach and intestines, and the practice of crab porridge is also relatively simple, let's learn how to cook crab porridge to be delicious.

Step 1: Prepare for the activity to cook crab porridge crabs are generally sea crabs, you can choose flower crabs, pike crabs, blue crabs, etc., the bigger the better, but you can't use river crabs or lake crabs, because the meat is soft, after a long cooking time, the meat will melt, and the porridge will become like a ball of paste, which is not good-looking and not delicious. Rice, be sure to choose softer rice, it doesn't matter if the fragrance is there, but don't want Thai fragrant rice or anything like that, because the taste is too strong and affects the taste of crab porridge.

Ginger, to fresh medium old ginger preferably green onions, with shallots.

Step 2: Cook the porridge and crab and wash it, cut some cracks in the chela with tongs, wash the rice, cut the ginger into thin strips, and cut the green onion into small pieces (not too much, a pinch is enough). Put the rice, crab, and ginger shreds in the rice cooker, cook the porridge mode, and add water (the ratio of water to rice is about 3:

1 or 4:1 is enough, depending on whether you like silk porridge or thin porridge, crab porridge is best to drink silk. It would be nice to have a special tool for making porridge, but that's not the point.

The cooking time of porridge is about 1 hour, and some can also be half an hour with high firepower. You can open it in the middle and look at it, and you can feel that it is almost there, and you don't have to be stuck with time. When the time is enough, add salt first, stir and cook for about 3 5 minutes, don't add too much salt, a little salty in the porridge is enough.

Finally, add green onions, stir and drink for the next minute.

Nutritional value of crabs.

Crab is a kind of aquatic product that people love to eat, and its meat is delicious and unique, and it is also rich in nutrients. Crabs contain a variety of vitamins, and their vitamin A content is significantly higher than that of other aquatic and terrestrial animals, and the vitamin B2 content is much higher than that of meat, fish and eggs. In addition, the content of vitamin B1 and phosphorus is 6-10 times higher than that of ordinary fish.