Casserole Crab Porridge
Overview
How to cook Casserole Crab Porridge at home
Tags
Ingredients
Steps
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Ingredients. Cut the celery into beads, cut the coriander into sections, slice the ginger, wash the uncooked rice in advance and soak it in water for half an hour.
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Put scallops and pork ribs in a pot with cold water and bring to a boil, then reduce heat and simmer for 15 minutes. Pork does not necessarily have to be ribs. Meat can provide fat and meaty flavor, making the seafood taste smoother and less astringent. (There is no need to soak the scallops, just wash them and add them to the pot.)
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When cooking scallops, we can handle the green crabs. We simply scrub them and then break open the crab shells and cut off the big legs.
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Remove the crab sieve, crab navel, and crab stomach (the crab stomach is between the eyes of the crab shell), and cut off a small section from the end of the crab legs.
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After removing the navel and other parts, brush the crab clean and then use scissors to cut off the sharp corners of the crab shell and claws for easy consumption without hurting the mouth. After processing, soak the crab meat in clean water for a while to remove the odor.
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The scallops have also been stewed for 15 minutes. Turn up the heat and add the uncooked rice that has been soaked for half an hour. Bring to a boil over high heat, then reduce the heat to medium and simmer for about 8 minutes. The rice soup is a bit thick, and the rice grains are 7 to 8 mature.
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When the rice is cooked to 78 degrees Celsius, add ginger slices and crab meat and cook for 4 to 5 minutes. Cook over medium-low heat until the porridge starts to boil.
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When cooked, add winter vegetables, chicken powder, and fish sauce.
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Add a little oil and celery beads.
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Remove from the pot and add coriander and pepper.
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The food is served.
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Recent photos.
