A chef makes an enamel pot and cooks crab porridge that will "bloom"
Overview
Anyone who has met me can tell from my eyes, figure, and topics that I am a pure carnivore. Just like now, when I type the word meat, I have already swallowed my saliva three times. For an out-and-out northern woman, meat is my entire world, a world in which I can exist alone without men. But just last week, last week, and last week, when you guys started showering me with pictures of huge seafood in the background, oh, I finally couldn’t control the restless heart of a foodie. At 1:30 in the middle of the night, I smacked the crayfish and dialed the number of my assistant. We are going to be there this week too! Sea! Fresh! The next day, the assistant told everyone in the company with red eyes that he had a very strange dream last night, which he couldn't figure out.
Tags
Ingredients
Steps
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Wash the rice and put it in the freezer of the refrigerator for more than 3 hours (this step is the key to cooking the rice until it "blooms")
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After cleaning the crab and removing the gills, cut off the crab legs and cut the crab into pieces.
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Add water and 2 tablespoons of cooking oil to the enamel pot and bring to a boil over medium heat
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Bring the frozen uncooked rice to a boil (keep stirring) and simmer over low heat for 15 minutes
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After the porridge is cooked until slightly thick, add the crabs, cover the pot and continue to cook for 10 minutes over low heat. Season with appropriate amount of salt and white pepper, and finally sprinkle with chopped green onion and sesame oil.
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It's steaming hot, and the aroma spreads every time you stir it. The aroma of crab is completely integrated into the porridge. Every grain of rice carries the strong aroma of seafood. It feels like every bite is the essence.
