In the ‘fat’ season of autumn and winter, delicious crab porridge that will let you fight for 300 times

In the ‘fat’ season of autumn and winter, delicious crab porridge that will let you fight for 300 times

Overview

When the weekend comes, MR.L must be brought along. The two of them were wandering around in the vegetable market stupidly. In a panic, they saw a group of maids grabbing something. They quickly walked forward and found that it was a large box of small river crabs. The price ranged from 10 yuan for 4 to 20 yuan for 1 piece. No wonder the maids went crazy and they were so excited. I bought two of the medium-priced ones and went home to cook crab porridge and drink them to satisfy the itching feeling in my heart. First, cook a pot of Cantonese-style porridge. While the porridge is cooking, add chicken to increase the flavor of the porridge. After the rice grains are almost invisible, add the river crabs and cook. Cabbage, you know, breakfast must be nutritionally balanced. Also, you might as well eat a few more slices of ginger in the porridge. Eating ginger slices in the morning can strengthen the spleen and stomach, and eating them in the evening can turn into arsenic. After the fragrant porridge is cooked, it needs to be well decorated. Behind the porridge is not all decoration. Foodies know that it is the famous Shanyuan Taidiao, which is ten-year rice wine. This bottle of rice wine and crab are a perfect match. The crab itself is cold, while the rice wine is warming and tonic. After eating the crab meat, drink a small glass of rice wine. My belly is warm and my whole body feels comfortable! ! ! But for breakfast, the portion of crab is not much. Ha, the rice wine is so good, I can keep it. The most important thing is that such a small river crab actually has crab roe in it. I was so excited that I almost burst into tears. First bite open the two ends of the crab legs, and then push out the meat with the tips of the crab legs at the bottom, and you will have the snow-white crab meat. The dumplings taste great when eaten with vinegar. Of course, if you like the original flavor and don't dip them in the sauce, you can taste the delicious flavor. Well, a river crab has done it for me. I admit that I am a loser! Eat enough, call it a day, and fight with seafood for 300 rounds next time. . .

Tags

Ingredients

Steps

  1. First use a brush to clean the river crabs

    In the ‘fat’ season of autumn and winter, delicious crab porridge that will let you fight for 300 times step 1

  2. Then use hot water to help the crab take a quick bath

    In the ‘fat’ season of autumn and winter, delicious crab porridge that will let you fight for 300 times step 2

  3. Pour the porridge cooked in advance into the pot, bring to a boil over high heat, stir constantly during the cooking process, and cook until the rice blooms

    In the ‘fat’ season of autumn and winter, delicious crab porridge that will let you fight for 300 times step 3

  4. Add the marinated chicken pieces and shredded ginger and cook until a layer of thick porridge sauce floats on the porridge surface

    In the ‘fat’ season of autumn and winter, delicious crab porridge that will let you fight for 300 times step 4

  5. Pour in the divided river crabs and continue to cook over high heat until the crabs turn red

    In the ‘fat’ season of autumn and winter, delicious crab porridge that will let you fight for 300 times step 5

  6. Cook for 3-5 minutes, add a handful of chopped cabbage and cook for 2 minutes

    In the ‘fat’ season of autumn and winter, delicious crab porridge that will let you fight for 300 times step 6

  7. Finally, add an appropriate amount of salt and sesame oil and serve

    In the ‘fat’ season of autumn and winter, delicious crab porridge that will let you fight for 300 times step 7