Crab Congee

Name: Crab Congee
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 2 pcs crab; 80g Japonica rice; 80g Glutinous rice; 3 slices Sliced ginger; 1 tsp White pepper; 2 pieces Shallots; Some salt

by Scarlett

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

5

When the autumn breeze is refreshing, it is the most plump season for crabs. A large number of river crabs are on the market. Crabs are a delicacy in food. They are not only delicious and nutritious, but also a high-protein tonic. Regardless of the size of crabs, they have many functions such as anti-infection, promoting wound healing, clearing away heat and detoxification, and preventing tumors. More importantly, the crab meat is tender and delicious, and it is a favorite food for people.

Every year when the Mid-Autumn Festival and National Day approached, my niece began to pester me to buy crabs to eat. "September group navel and October tip" means that female crabs should be selected in the ninth month of the lunar calendar, and male crabs should be selected after October. In September, the crab yellow of female crabs is plump, with delicious flavor and high nutritional value. In October, the crab paste of male crabs is mature and has the best taste and nutrition. When dealing with crabs, the "three divisions" must be done: to remove the crab gills, crab stomachs and crab hearts. A few days ago, my friend gave a box of crabs, steamed and ate them, and left two of them to prepare porridge and drink.

First boil a pot of ordinary white porridge, and then add delicious crabs, it becomes nutritious and delicious. I believe that such a bowl of porridge will make everyone lose their resistance. It's the holiday season, friends gatherings, family dinners. . . Big and small parties are constantly on stage, and it is necessary to properly relax the stomach and intestines of myself and my family.

Tomorrow is National Day, I wish you all a happy holiday.

Ingredients

2 pcs Crab
80g Japonica Rice
80g Glutinous Rice
3 slices Sliced Ginger
1 tsp White Pepper
2 pieces Shallots
Some Salt

Crab Congee

1. Prepare the raw materials

2. Mix glutinous rice and japonica rice, wash, add appropriate amount of water, bring to a boil on high heat, then turn to low heat and cook slowly

3. The crab is cleaned under running water with a brush, and the cover of the crab's back shell is opened.

4. Stir a few times with a spoon in the middle

5. Then chop the crab from the middle to remove the impurities on the crab, and then take out the crab roe

6. Add ginger slices when the porridge is boiled until it is eighty mature

7. Pour in and out the processed crabs, cover and simmer for five minutes

8. After cooking, add salt and pepper to taste, and finally pour in chopped shallots and stir evenly

9. Porridge

Tips:
1. For the porridge rice, I used a mixture of stem rice and glutinous rice. The glutinous rice is more viscous, so it depends on your preference;
2. To treat the crab, clean it first, then fry the shell on the back of the crab, remove the cover of the crab, chop it into two pieces, remove the crab gills, crab stomach and crab heart debris, and take out the crab roe (crab roe can be used for other dishes) Use), be careful not to be caught by the crab claws, and keep the crab cover intact when handling the crab;
3. When the porridge is boiled to the eighth stage, add ginger slices and cooked crabs and cook together. After cooking, add salt and white pepper to taste, and finally add chopped green onions.