Hello, everyone. Today we will learn how to make authentic Chaozhou casserole shrimp and crab porridge.

First of all, you need to prepare the materials. The main ingredients are: 1~2 crabs, 20~30 prawn crabs, 10~20 scallops and pearl rice (in parts); Ingredients: winter vegetables, celery, coriander, pepper, salt, peanut oil, shredded ginger, peanut butter (this article uses Sijibao peanut butter).

Authentic Chaozhou casserole xiaxiezhou

Step 1: material treatment.

Pearl rice washed, left a little water for half an hour, let it swell and cook quickly. Pearl rice is mainly used here because of its full granules and good taste.

Soak scallops for 10 minute and crush them with a knife, and each scallop is crushed into 6-8 pieces.

Wash the cream crab, remove the gills and cut into 4 pieces.

Cut the shrimp head into two pieces from the back and middle, and fry it in shrimp oil with the root of the head removed.

Step 2: Cook porridge. Fill the casserole with enough water at a time, such as casserole porridge for three people and four people. After boiling, add the soaked rice and a spoonful of peanut butter and stir well. Why do you want three people to put four people's water? Because water evaporates during cooking. In order to prevent porridge water from becoming clear after adding water, it is necessary to add enough at one time. If it really feels too thick after cooking, you can add a small amount of boiling water. Peanut butter is added to add flavor.

Step 3: Add scallops. After opening, put the winter vegetables and scallops in advance to cook the salty taste. Keep stirring up and down on the way to prevent the porridge water from overflowing, and at the same time thicken the porridge water, and stir the bottom from time to time to prevent the pot from being burnt.

Step 4: The porridge is cooked. About 20 minutes, take out some rice grains and have a look. If the rice grains become transparent and cracked, it means that they are mature.

Step 5: fry shrimp oil. This step is completed within the above 20 minutes. Put 3~5 spoons (porcelain spoons) of oil in the wok, add the shrimp head, occasionally turn the shrimp head over until it is slightly burnt, turn off the heat, and take out the shrimp head and shrimp oil for later use.

Step 6: Add shrimps and crabs. After the porridge is cooked, add the cream crab and shredded ginger, and cook for two or three minutes before adding the shrimp. Shrimp cooks quickly. Add shrimp oil, stir well and bring to a boil.

Note: Don't stir the cream crab immediately after putting it in, the cream will scatter. Let it solidify after you put it in, and gently stir the bottom to prevent paste.

Step 7: Take out the pan. Add a little salt (salty vegetables in winter), pepper, drizzle with shrimp oil, and finally sprinkle with celery and parsley.