Chaoshan Casserole Scallop Porridge with Shrimp and Crab

Name: Chaoshan Casserole Scallop Porridge with Shrimp and Crab
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Dried scallops; 5 shrimp; 1 crab; 1 bowl Pearl rice; 1 parsley; 2 tablets ginger

by Yinghan's fast kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

By the way, every time you go to Guangzhou, you must eat Chaoshan casserole porridge. I remember that there is a famous food stall under the overpass (I don’t know if my friends in Guangzhou know where I’m talking about). The casserole porridge there is really too good. It's delicious, every time I have to order shrimp and crab porridge, and some grilled seafood, I am really satisfied! As a foodie, I am in love with this. How can I not study it with great concentration? So when I have nothing to do at home, I will check the most authentic Teochew casserole porridge. The methods are more or less different. Many Teochew casserole porridges teach adding winter vegetables , But it’s weird, it seems that all I eat are parsley! After some experiments, I felt that the taste of the casserole porridge was quite close to the taste in my memory (proud face^_^), so the porridge made for me was titled Chaoshan casserole porridge. In short, whether it is the most authentic or not, but at home The biggest difference from the outside is that the dry goods are full of absolute weight. I don’t know if the friends who are watching the tutorial at the moment are from Guangdong or Chaoshan area. Quickly raise your hands and tell me the most authentic Chaoshan porridge in your hometown. Make a little cheat!

Ingredients

200g Dried Scallops
5 Shrimp
1 Crab
1 bowl Pearl Rice
1 Parsley
2 tablets Ginger

Chaoshan Casserole Scallop Porridge with Shrimp and Crab

1. Finely chopped parsley

Chaoshan Casserole Scallop Porridge with Shrimp and Crab recipe

2. Ginger shredded

3. Wash the scallops and soak in water for 15 minutes

4. Shred the soaked scallops

5. Use scissors to cut off the shrimp legs and prawns

6. Remove the head and the middle piece and cut it into two to remove the shrimp line and treat it cleanly

7. Add appropriate amount of cooking wine to marinate (actually I think if you don't add cooking wine to marinate, the fresh shrimp will taste delicious when you put it in the pot)

8. Open the shell of the flower crab, cut off the crab gills and remove the crab intestines and other useless things to clean up

9. Divide into small pieces according to the crab's body structure

10. Add the right amount of cooking wine to the cut crabs and marinate them like shrimps (also I think if you don’t add cooking wine to marinate, the fresh crabs will taste delicious when you put them in the pot)

11. Wash the rice and soak in clean water for 30 minutes

12. Drain the soaked rice, add peanut oil and peanut butter and mix well. The raw rice mixture is easy to cook and not sticky. Yes, so I experimented, the porridge cooked in this way is really more fragrant)

13. The mixed rice drips into the pot like this

14. Add enough water at one time. If you feel that there is not enough water in the middle of the boil, the cooked porridge will not be sticky.

15. Add scallops

16. Add the ginger after the water boils

17. Cook the porridge over high heat and stir it from time to time to prevent the bottom

18. The changes of rice can be observed while stirring

19. Shrimp and crab can be added when the rice blooms

20. Don't turn the crab into the pot immediately to prevent the crab from being scattered. Put the crab into the pot and simmer for 5 minutes on medium heat. If the seafood is cooked for too long, it will lose its tender taste.

21. Sprinkle with chopped parsley

22. Sprinkle some salt to taste (you can also sprinkle some white pepper to taste, I didn't put it here)

23. One pot of super delicious scallop shrimp and crab porridge is done

24. It’s best to make this porridge when the female crab is yellow in summer

25. Since it’s for porridge, I don’t like to cook it too thick and thick at the beginning. If I drink it in a bowl like this, everything in the pot will disappear. I like it to be thinner at the beginning, so I put it aside after boiling, or After drinking a bowl, the consistency in the pot will not be too high, just right, what do you think?