Porridge with green vegetables and crabs: peeled and washed crabs, cut into pieces, and marinated with shredded ginger, oil and salt and wine; Cook a large pot of rice porridge (Cantonese porridge, add one or two pieces of ginger in it, porridge can be cooked thinner). When the porridge is soft, add the crab, cook for 10 minute, sprinkle with chopped green onion and coriander, and season. Fresh, sweet and delicious, most suitable for summer. Moreover, crabs are not fat in July, and there is basically no crab yellow. Most of them are water crabs, with thin meat but rich porridge.

First, crabs are rich in protein and trace elements, which have a good nourishing effect on the body. Crabs contain more vitamin A, which is helpful for skin keratinization. Crabs also have anti-tuberculosis effects, and eating crabs is of great benefit to the rehabilitation of tuberculosis.

Second, vegetables contain a variety of nutrients, rich in vitamin C. The oil content of Chinese cabbage seeds is 35-50%, and its rapeseed oil is rich in fatty acids and vitamins, which has high nutritional value.

Tips for cooking a pot of porridge: 1, soaking: soak rice in cold water for half an hour before cooking porridge to save time; 2. When stirring, it will turn in one direction, and the boiling water will be put into the pot. 3. Heat: Boil with strong fire first, then turn to slow fire, that is, simmer for about 30 minutes. Don't underestimate the change of fire, the fragrance of porridge is emitted from it! 4. Stir: stir the boiling water several times when it is put into the pot, cover the pot and stew for 20 minutes, and start to move continuously for about 10 minute until it is crisp and thick.

5, point oil: Do you want to put oil in the porridge? Add a little salad oil about 10 minutes after the porridge is changed to slow fire, and you will find that not only the finished porridge is bright in color, but also the entrance is fresh, tender and smooth.

6, the bottom of the pot and the ingredients are cooked separately: most people are used to pouring everything into the pot when cooking porridge, but the century-old porridge shop can't do this. The bottom of porridge is the bottom of porridge, and the ingredients are ingredients. Cook and simmer separately, and finally put a piece to cook for a while, never exceeding 10 minute. The porridge cooked in this way is refreshing and not turbid, and the cooked food has no peculiar smell. Especially when the auxiliary materials are meat and seafood, the porridge bottom should be separated from the auxiliary materials.