Carrot Potato Flower Crab Congee
1.
Wash the crabs, break the shells, dig out the crab paste from the shells, do not use the crab shells; remove the navel, gills, and stomach, separate the crab feet from the body, cut off the claw tips, flatten the crab claws with a knife, and slap the crab body. Cut into quarters
2.
Wash potatoes and carrots, peel and dice, wash ginger and green onions and cut into shreds and chopped green onions
3.
Bring the rice and the underwater pot to a boil over high heat, add the diced carrots and cook for 5 minutes
4.
Then add the potatoes, turn to low heat and cook for 20 minutes
5.
Pour the crab and ginger into the pot, add peanut oil, and boil the porridge again on medium and low heat. At this time, use a spoon to stir the porridge body continuously to prevent the pot from sticking.
6.
Add some chopped green onion when eating
Tips:
This porridge is characterized by a dense, fresh and sweet taste, but there are more crab shells. The elderly and children should be careful when eating. In addition, the crab can be cut into pieces and rinsed with water to wash away the chopped crab shell crumbs. If you like the porridge to be refreshing, you can reduce the cooking time appropriately. The time for adding carrots and potatoes can be appropriately delayed. Add peanut butter and sesame oil to taste better. Because it was not on hand at the time, it was avoided. . .
