Water Crab Congee
This simple congee features a savory broth and plump crab meat. Every spoonful delivers a rich, sweet flavor reminiscent of crab roe, with tender, succulent meat that is incredibly delicious.
Ingredients
Raw rice
2 cups
Eggs
2 pieces
Swimming crab
2 pieces
Salt
0.5 tsp
Minced ginger
5 g
Minced scallion
5 g
White pepper powder
3 g
Scallions
5 g
Pure water
2 L
Instructions
1
Step 1
Put the raw rice and purified water into a pot and bring to a boil. I am used to washing the raw rice a day in advance and freezing it, which makes cooking the porridge more convenient.
2
Step 2
Wash the crabs, cut them open, and set aside.
3
Step 3
Crack two eggs, and mince the ginger and scallions.
4
Step 4
After the porridge is cooked, put the crabs in and stir, then scoop out the crab heads and set aside. Add an appropriate amount of purified water to prevent sticking to the pot.
5
Step 5
Add salt, ginger, and white pepper for seasoning.
6
Step 6
Pour in the egg liquid before serving to enhance freshness.
Congee
Refreshing Winter Melon Puree Rice Flour Porridge
A silky rice flour porridge enriched with fresh winter melon puree and topped with swirled black sesame walnut paste, offering both nutrition and visual appeal for little ones. Ready in just 10 minutes, this gentle complementary food combines the refreshing lightness of winter melon with the rich, nutty flavor of sesame and walnut.
