Hello everyone, today we are going to learn how to make authentic Teochew casserole shrimp and crab congee together.

First of all, you need to prepare the materials, the main ingredients: cream crab 1 ~ 2, 20 ~ 30 basal shrimp, 10 ~ 20 dried scallops, pearl rice (according to the number of portions); Ingredients: Dudu winter vegetables, celery grain, cilantro, pepper , salt, peanut oil, ginger, peanut butter (this article uses the four seasons treasure peanut butter).

Authentic Teochew casserole shrimp and crab congee

Step 1: material processing.

Wash the pearl rice, leave a little water for half an hour, so that it expands and opens up and cooks faster. The main reason for using pearl rice here is that it is full of grains and has a good texture.

Soak the dried scallops for 10 minutes and then crush them with a knife, pressing each one into about 6 to 8 pieces.

Plaster crabs are washed, gills removed and chopped into 4 pieces each.

Shrimp head from the middle of the back cut into two pieces, shrimp head to remove the roots and whiskers fried shrimp oil.

Step 2: cook porridge. Add enough water to the casserole at one time, for example, 3 servings of casserole porridge put 4 servings of water. Bring to a boil and add the soaked rice and a spoonful of peanut butter and stir well. Why do you need to put 4 people's water for 3 people's amount of water, because the water will evaporate during the cooking process, in order to prevent the porridge from getting too thick in the middle of the porridge water will become clear, so you need to add enough water at one time, if you really feel it is too thick at the end of the cooking process, you can add a small amount of boiled water. The peanut butter is to add flavor.

Step 3: Add the dried scallops. Once it's boiling, add in the ground diced winter vegetables and crushed dried scallops ahead of time to cook out the savory flavor. Keep stirring up and down on the way to prevent the porridge water from overflowing, and at the same time you can make the porridge water thicker, and stir the bottom from time to time to prevent mushy pot.

Step 4: Cook the porridge for about 20 minutes, then fish out a little bit of rice to see if it's transparent and cracked.

Step 5: Deep fry the shrimp oil. This step in the above 20 minutes to complete, make a frying pan, the pan put 3~5 spoons (porcelain spoon) oil, and put the shrimp head, occasionally turn the shrimp head, until the shrimp head appears slightly charred color off the fire, fish out the shrimp head, shrimp oil standby.

Step 6: Add shrimp and crab. When the porridge is cooked, add the paste crab and ginger, boil for two to three minutes and then put the shrimp, shrimp is more quickly cooked, add the shrimp oil and stir well, boil on it.

Note: Do not stir the paste crab immediately after putting it in, the paste will be scattered, it should be put in and let it solidify for a while and then gently stir the bottom to prevent the paste pot can be

Step 7: out of the pot. Season with a little salt (winter vegetables already have a salty taste), pepper, drizzle with shrimp oil, and finally sprinkle with celery grain and parsley can be out of the pot.