1. Handle the bought crabs.
2. Cut off the back cover. The joint of the back cover is crab intestines. Remember to clean up.
3. Open the crab shell and take out the crab gill, crab heart and crab stomach. The crab heart is extremely cold and must be removed. Crab heart is a small piece in the middle of crab gill, which can be cut off and cut in half.
4. Next, handle the shrimp, cut the gun on the shrimp head, then open the shrimp and go to the shrimp line.
5. Next, start cooking porridge. Water needs to be added at one time, boiled over high fire, and soaked rice and a little peanut oil are added. Peanut oil can reduce the foam overflow of porridge water. When cooking porridge, you need to stir it from time to time to avoid pasting the bottom. When the rice blooms, turn to medium heat, add scallops, crabs, shredded ginger and mushrooms, and cook for about 5 minutes. Turn off the heat again, add shrimp and chopped winter vegetables, and cook for another 5 minutes. Turn off the heating.
Chaoshan gourmet history
The history of Chaozhou-Shantou cuisine can be traced back to the Han Dynasty, when the masters of Cantonese cuisine created cooking skills different from other cuisines, among which seafood cooking was the best.
In the late Tang Dynasty, the cooking skills of the Central Plains influenced Guangdong, and Chaozhou-Shantou cuisine also developed rapidly. In the late Ming and early Qing dynasties, Chaoshan cuisine entered its heyday, and many famous shops, chefs and dishes appeared in the local area.
In modern times, Chaoshan cuisine has gone abroad, and its rich dishes and excellent quality have made it a popular food in the world. Nowadays, Chaozhou-Shantou cuisine has become a famous food category in China, which occupies an important position in the food culture of China and even the world.