1. After removing the internal organs of the crabs, wash them and cut into quarters.
2. Cut off the legs and head of the shrimp, and remove the shrimp thread.
3. Cut the celery into fine dices. If the celery is wide, you need to break it open and then dice.
4. Put ginger slices and a spoonful of lard in the water, then add the rice to boil and simmer for half an hour at low heat.
5. After half an hour, observe the state of the rice in the pot, just when it is exploded.
6. Pour clear oil into the pot, then stir-fry the crabs until the color changes. Putting some fish sauce will make it more delicious.
7. Put the fried crabs in the porridge, then add the shrimps and clams and simmer for 10 minutes.
8. Put the diced celery, salt, and pepper into the pot and stir evenly. Friends who like a stronger scent can also put some coriander.
9. It's as simple as that. A pot of seafood porridge worth 188 is ready. The seafood casserole porridge pays attention to the fact that the rice grains are distinct and not sticky, the seafood is fresh and sweet, and the porridge soup is smooth in the mouth. Such a protein-rich seafood casserole porridge that increases appetite and is not heavy is the most suitable for autumn moisturizing.
Tips:The casserole porridge pays attention to the granularity, so 20 minutes is enough to cook the porridge, too long will make the porridge too thick;
Why use celery instead of chives is a question that many friends don't understand. The scallions are too strong, while the seafood porridge is delicately fragrant, while the celery tastes a little bit lighter. It's perfect to sprinkle Titian when eating casserole porridge;
If you have Dongcai (a kind of pickles from Chaoshan), it's delicious to put some in it. The other is fish sauce, which is also used for the freshness of authentic casserole porridge;
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