Authentic Teochew shrimp and crab congee practice is as follows:

1, will be bought to deal with the crab.

2, the back cover to cut down, the back cover connection for the crab intestine, remember to clean it.

3, lift the crab shell, go to the crab gills, crab heart and crab stomach. The crab heart is extremely cold, must be removed. The heart of the crab is in the middle of the gills of the crab a small piece, pick off can, crab cut in half.

4, the next treatment of shrimp, the shrimp head of the gun cut, and then the shrimp open side, to shrimp line.

5, next began to cook porridge. Water needs to be added once enough, high heat to boil, add soaked rice and a little peanut oil, peanut oil can reduce the porridge water foam overflow. Porridge needs to be stirred from time to time to avoid the bottom of the paste. When the rice grains bloom, turn the heat to medium, add the scallops, crab, ginger and mushrooms, and cook for about 5 minutes. Turn down the heat again, add shrimp and chopped winter vegetables, cook for another 5 minutes and turn off the heat.

History of Teochew Cuisine

The history of Teochew cuisine can be traced back to the Han Dynasty, when Cantonese chefs pioneered cooking techniques that differentiated them from other cuisines, with seafood cooking being the most specialized.

During the Later Tang Dynasty, the culinary techniques of the Central Plains influenced the Guangdong region, and Chaoshan cuisine developed rapidly. From the end of the Ming Dynasty to the beginning of the Qing Dynasty, Chaoshan cuisine entered its heyday, and many famous local eateries, chefs and dishes appeared.

In the modern times, Chaoshan cuisine went out of the country, and the richness of the dishes and the excellent quality made it a popular cuisine in the world. Today, Chaoshan cuisine has become a famous type of Chinese food and occupies an important place in the food culture of China and the world.