Anyone who has seen me once can tell from my eyes, figure, and topic that I am a pure carnivore, just like now when I type the word “meat”, I have swallowed 3 times. .For an out-and-out northern woman, meat is my entire world, a world that can completely escape the existence of men alone.But just last last week, last week, last week, when you started to smash me the big seafood photos of the deep-fried sky frequently in the backstage, oh leak, I finally couldn’t restrain a restless heart of a foodie, midnight 1 Half.He touched the crayfish and dialed the assistant’s phone. We will be on the phone this week! sea! fresh! The next day, with red eyes, the assistant told everyone in the company that I had a very strange dream last night, and then stupidly it was not clear.
How to make this step is the key to cook crab porridge that will “flower”
After washing the white rice, put it in the freezer of the refrigerator and freeze for more than 3 hours (this step is the key to boiling the rice until it blooms).
Add water and 2 spoons of cooking oil to the enamel pot and bring to a boil over medium heat.
Clean the crabs to remove the cheeks
Cut off the crab legs and cut the crab into pieces.
Add the frozen uncooked rice to a boil (keep stirring) and simmer for 15 minutes.
Open the lid of the pot and continue to simmer over medium-low heat. At the same time, add the crab roe and slowly stir in the same direction. Cook for about 20 minutes.
After the porridge is slightly thick, put the crabs, cover the pot and cook for 10 minutes. Season with salt and white pepper. Sprinkle with chopped green onion and sesame oil.