Method 1: Crab porridge

Ingredients: two crabs, 100 grams of glutinous rice and japonica rice, appropriate amount of ginger, chicken essence and green onion.

1. Mix glutinous rice and japonica rice, wash them, add enough water, bring to a boil over high heat, then reduce to low heat and simmer.

2. Clean the crabs with a brush under running water and remove the cover of the crab’s back shell.

3. Stir both ends with a spoon a few times. Then chop the two ends of the crab to remove impurities on the crab, and then take out the crab roe.

4. When the porridge is cooked until it is eighty-ripe, add ginger slices. Pour in the prepared crabs, cover and simmer over low heat for five minutes.

5. After cooking, add salt and pepper to taste, and finally add the chopped green onions and stir evenly.

Method 2: Crab meat porridge

Ingredients: two crabs, 100 grams of lean meat, appropriate amounts of ginger, green onions, coriander and winter vegetables.

1. Use a pressure cooker to cook the porridge first. When the high pressure comes up, turn off the heat immediately;

2. Break off the shell of the crab, wash the body, and cut it into four pieces. Use a knife to pat the crab's thighs and calves sideways a few times to make them The shell is cracked;

3. Cut the lean meat into slices or mince it, and set aside the lean meat and the crabs made in the previous step;

4. Wash the ginger, green onion, and coriander and cut into shredded ginger, green onion, and coriander segments. Wash the winter vegetables and set aside;

5. After the pressure cooker for cooking porridge is uncovered, re-heat the crab and ginger. Put the shreds in and cook together. After ten minutes, add the lean meat and winter vegetables. Finally, add the green onion and coriander into the pot, stir it a few times and turn off the heat.

Method 3: Shrimp and crab porridge

Ingredients: 2 live crabs, 6 live shrimps, 120 grams of rice, appropriate amount of oil, appropriate amount of salt, appropriate amount of ginger slices.

1. Wash the rice and drain the water and set aside.

2. Remove the triangular cover under the belly of the crab, remove the bindings, and brush clean with a brush.

3. Remove the gills and cut a crab in half.

4. Remove the sand lines and intestines from the shrimp and remove the heads. Cut the shrimp slices with heads removed into two pieces.

5. Put the rice into the casserole and add enough water at one time. Bring to a boil over high heat and then adjust to medium heat.

6. Boil the rice porridge for 5 minutes and then put it in, wash and dispose of it. of crabs, stir.

7. After the rice porridge is cooked for 20 minutes over medium heat, add very thinly sliced ??ginger and stir with a spoon.

8. Cook for another 5 minutes, add the processed shrimps, and stir with a spoon.

9. Add a tablespoon of cooking oil, an appropriate amount of salt, and stir evenly. Continue to cook for 3 minutes, then turn off the heat.