Tianyuan Seafood Soup Rice uses 500 grams of rice, 3 flower crabs, and 250 grams of tofu.

1 carrot, 100 grams of crab-flavored mushrooms, 100 grams of okra, appropriate amount of ginger, 4 grams of salt, 2 tablespoons of Huadiao wine Method 1. Remove the gills from the flower crab, brush and rinse them with a brush, and use a knife to remove the crab's pliers

Crack them, put the crab pieces in a large bowl, add Huadiao wine and shredded ginger to marinate.

2. Peel and cut the carrots into pieces, put them in a soup pot and bring to a boil.

3. Wash the seafood mushrooms, put them in a soup pot and cook for 5 minutes.

4. Cut the tofu into cubes and put it into the soup pot and cook for five minutes.

5. Add crab pieces to the soup pot and cook until the crab changes color.

6. Add rice, stir with a spoon, and add okra.

7. When cooked, add salt and mix well.

Ingredients for pickled rice with mushrooms, shrimps and fresh bamboo shoots: 200g shrimps, green vegetables, spring bamboo shoots, mushrooms, rice, olive oil, cooking wine, salt Method 1. Defrost the intestines of the shrimps naturally and wash them. If the shrimps are not intestines, they need to be intestines; fresh

Cut the mushrooms into thin slices; take the heart or leaves of the green vegetables and chop them into fine pieces; take the tender tips of the spring bamboo shoots and chop them into fine pieces.

2. Pour an appropriate amount of olive oil into the country.

3. Add the bamboo shoot tips first and stir-fry.

4. Add the shrimps and stir-fry, and add a little cooking wine to relieve the fishy smell.

5. Next add fresh mushroom slices and green cabbage leaves.

6. Pour the soaked rice cooked in the rice cooker into the pot, cook for a few minutes and then add an appropriate amount of salt. Serve.