Pastoral Seafood Soup Rice

Name: Pastoral Seafood Soup Rice
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 500g Rice; 3 Hairy crabs; 250g tofu; 1 carrot; 100g Crab Mushroom; 100g Okra; Some ginger; 4g salt; 2 tablespoons Huadiao Wine

by Connie Chen

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

This year, my daughter was very nervous in studying, and her appetite dropped. She unknowingly reduced her meal, so there was some leftovers in the refrigerator. The only thing my family got together to eat was dinner. In order not to waste leftovers, I made this [Pastoral Seafood Soup Rice] with various vegetables and crabs. My daughter enjoyed it!

Ingredients

500g Rice
3 Hairy Crabs
250g Tofu
1 Carrot
100g Crab Mushroom
100g Okra
Some Ginger
4g Salt
2 tablespoons Huadiao Wine

Pastoral Seafood Soup Rice

1. Prepare materials

2. Remove the gills of the flower crab, use a brush and rinse it, cut into pieces, crack the tongs of the flower crab with a knife, put the flower crab pieces in a large bowl, add Huadiao wine and ginger shreds to marinate

3. Peel the carrots and cut into pieces, put them to a boil in a soup pot

4. Wash the seafood mushrooms and place them in the soup pot. Cook for 5 minutes

5. Cut the tofu into the soup pot and cook for 5 minutes

6. Add the crab cubes to the soup pot

7. Boil the crabs until they turn color

8. Add the rice and stir with a spoon

9. Join okra

10. Add salt and mix well when cooked

Tips:
1. Crabs are cold, it is best to add Huadiao wine and ginger to remove fishy and fresh;
2. The order of adding materials should be put in the order of hard to easy to cook;
3. Because of the seafood and various vegetables, I personally feel that there is no need to put other seasonings to grab the fresh taste.