Macau Crab Porridge

I believe that everyone is not familiar with how to cook Macau crab porridge . Let me introduce to you the method of making this porridge in detail.

Nutritional Analysis of Macau Crab Porridge

Swimming crab

The meat is tender and white, rich in protein, fat and various minerals. Female swimming crabs have the effects of appetizing and moistening the lungs, nourishing the kidneys and strengthening yang, nourishing blood and activating blood circulation. Among them, crab roe has the highest nutritional value, containing rich trace elements, high-quality protein, phospholipids, vitamins A, E, collagen, calcium, phosphorus and other essential nutrients for the human body, and is known as the "gold of the sea". Swimming crabs are also called water crabs. Usually, the most authentic way to eat them is steaming. The method we tried today is the very famous water crab porridge in Macau. It is said that because it is located at the junction of salt and fresh water, the water crabs produced are very plump, and the meat is sweet and fresh, without the slightest fishy smell, so they are often used to cook crab porridge. The water crab porridge in the most famous store in Macau is killed and cooked immediately to ensure the best fusion of the freshness of the crab and the rice porridge.

raw material

One female swimming crab, (a small spoonful of dried shrimp, 3 dried oysters) are cooked and given to children to drink. These two ingredients can be added to supplement calcium. It is optional to add shredded green onion, shredded ginger, salt, and wine in appropriate amounts.

practice

1. Put rice in a casserole, add water, and bring to a boil over medium heat. Then add shredded ginger.

Macau Crab Porridge

2. Add the chopped shrimp skins and dried oysters into the porridge.

3. Brush the entire body of the swimming crab clean with a brush and use a knife to push open the crab shell.

4. Remove the crab tail and gills, and rinse the inside with water.

5. Put the processed crab into the boiled porridge, turn down the heat and simmer until there is no rice grains left, the crab is cooked, and the porridge is dense.

Tips

1. To make crab porridge pure and free of bacteria, first remove all the parts of the crab that carry bacteria, and cut the crab legs into pieces so that the flavor can be better integrated into the porridge.

2. Adding dried shrimps and a few oysters can not only make the crab porridge more fragrant, but also provide calcium for the elderly and children.

3. Finally, sprinkle some chopped green onions on the porridge to enhance the flavor. When the porridge is smooth and free of rice grains, you can turn off the heat.

4. Due to the high cholesterol and fat content, patients with coronary heart disease, hypertension, arteriosclerosis, and hyperlipidemia should eat less or no crab roe.