Scallop and crab congee

The cost of scallop and crab porridge is relatively high, but friends who have the conditions can drink it often, because the nutritional value of this porridge is undeniable. Let me introduce you to some knowledge about this porridge.

Scallop and crab congee

Ingredients for Scallop and Crab Congee

Blue crab, dried scallops, bean curd sticks, rice, chopped spring onions, salt, sugar, MSG, pepper.

How to make scallop crab porridge

Wash the crabs, remove the intestines, chop them into pieces, and drain the water for later use. Wash the rice, soak the scallops in warm water and tear them into strips, and stack the bean curd into very small pieces. Bring the water to a boil, add the scallops and bean curd pieces, and boil for two hours, then add the rice to cook. Turn on the medium heat but make sure the porridge is boiling. Boil it slowly until it becomes a thin porridge, and stir it frequently with your hands to prevent it from getting mushy. Boil it for another two and a half hours until the rice is gone. When the rice and water are combined, add salt, sugar, and MSG to taste. After boiling, turn off the heat, add the crab pieces, cover with a lid, and cook for about seven minutes. Serve in a bowl and sprinkle some chopped green onions on the porridge.

Nutritional value of scallop and crab porridge

Dried scallops are flat in nature, sweet and salty in taste;

It has the effects of nourishing yin, tonifying the kidney, regulating the middle, lowering qi, and benefiting the five internal organs;

It can treat dizziness, dry throat and thirst, coughing up blood due to consumptive disease, weak spleen and stomach, etc. Regular consumption can help lower blood pressure, lower cholesterol, and nourish the body.

Flower crabs are also known as "striped stone crabs". Their shells have a light orange-red base with light brown or copper-colored cloud patterns. The exterior is brightly colored and the belly is light pink, which makes them very pleasing to the eye. When eating flower crabs, it is best to choose those with harder shells, because that means they are expanding their bodies before molting. Therefore, crabs caught before molting can taste the firm and delicious crab meat.