Seafood Crab Congee

Name: Seafood Crab Congee
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Portunus; 10 Fresh shrimp; 100g Rice; 1 small piece ginger; 2 pieces Chives; Some salt; a little White pepper; a little Cooking oil

by Zhibao's mom who loves food

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

In autumn and winter, I like to drink porridge. I drink it to warm up completely, and my hands and feet do not feel cold anymore. Today, I wanted to cook a pot of seafood porridge for my family. I went to the supermarket early in the morning, but failed to buy the ingredients I wanted, so I went to a seafood market far away from home to buy it. The seafood porridge I'm going to make for my family today is a porridge made with crabs and shrimps. The combination of these two ingredients makes it so delicious. This seafood porridge is cooked every three to five times in my family. It is more nutritious than white rice porridge, so mothers have to make more for their children. When children grow up, they need calcium supplements. Crabs and shrimps are rich in protein. Use them to make porridge delicious and healthy. Let's take a look at how to do it together!

Ingredients

2 pcs Portunus
10 Fresh Shrimp
100g Rice
1 small piece Ginger
2 pieces Chives
Some Salt
a little White Pepper
a little Cooking Oil

Seafood Crab Congee

1. First, prepare the ingredients you need. The swimming crabs I bought are relatively large. Two swimming crabs just make a pot of porridge. Clean the swimming crabs with a brush, and then chop them into pieces for later use.

2. Then clean the fresh shrimp, and then remove the shrimp thread for later use.

3. Then wash and peel the ginger and cut into shreds. Remove the roots and then wash and cut the chives into sections. Separate the white and green onion leaves.

4. The rice is soaked in advance, 100 grams of rice is suitable for two people. Soaking the rice can make the porridge taste better and make it easier to boil and bloom.

5. Put an appropriate amount of water in the Wantu burning earthen pot, cover it, and boil on high heat. Add the soaked rice, stir it with a spoon, boil it again, and simmer for 20 minutes.

6. After the wok is heated, add a little cooking oil. When the oil is 50% hot, add the shredded ginger and green onion, and stir fry for a fragrance.

7. Then add the chopped crabs, stir fry for a while on high heat, and fry until the color of the crabs turns red, then turn off the heat.

8. Add the fried crabs to the casserole, stir evenly with a spoon, continue to boil over low heat, stirring occasionally when cooking to prevent sticking to the pan.

9. Cook until the rice grains bloom and when the porridge becomes thick, add the prepared fresh shrimp. Continue to cook for a while until the color of the shrimp turns red.

10. Add appropriate amount of salt to taste before starting the pan, do not add too much salt, otherwise it will affect the taste.

11. Add a little white pepper, stir well and cook for a while, cook until the porridge silk is smooth and then turn off the heat.

12. Sprinkle with chopped green onions when eating, and the delicious seafood crab porridge is ready.

13. Not greedy?

Tips:
1. Friends who don't know how to deal with crabs can ask the boss to help.
2. When making porridge, you can add some scallops to make it taste better.
3. It is suitable for making porridge in a casserole in autumn and winter, which has better heat preservation.