Crab Congee Casserole
by Love cooking D greedy cat
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Ingredients. Cut celery into beads, cut coriander into sections, slice ginger, wash the raw rice in advance and soak in water for half an hour.
2. Bring the scallops and pork ribs to a boil in cold water, then turn to low heat and cook for 15 minutes. Pork does not have to have ribs. Meat can provide oil and meat flavor to make seafood taste smoother and not astringent. (The dried scallops do not need to be soaked, just wash them and put them into the pot.)
3. When cooking scallops, we can handle the crabs with green cream. Simply brush them and then break the crab shells apart and cut them with big feet.
4. 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 at the end of the crab legs.
5. After removing the crab navel, brush the crab and change the knife. Use scissors to cut off the sharp corners of the crab shell and crab claws for easy eating without hurting the mouth. After handling, soak the crab meat in clean water for a while to remove unpleasant smells.
6. The scallops are also simmered for 15 minutes on high heat and add the uncooked rice soaked for half an hour. Turn to medium and low heat to boil for about 8 minutes. The rice soup is a bit thick and the rice grains are 7-8 mature.
7. When the rice is boiled to 78, add ginger slices and crab meat and cook for 4~5 minutes. Cook over a medium-to-low heat, and the porridge will boil.
8. When cooked, add winter vegetables, chicken noodles, and fish sauce.
9. Add a little oil and celery beads.
10. Add coriander and pepper to the pot.
11. It's served.
12. Recent photo.
