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Crab vermicelli gourd porridge

Crab is a delicacy in food, known as the folk proverb “a plate of crab, top table dish”. It is not only delicious, but also nutritious, and is a high protein supplement. Its crab season again. Todays big meat crabs are enough to make a pot of delicious porridge to drink. In order to increase the taste, we add the now seasonal melon dish, luffa, and carrot, which enriches the color and nutrition. Great taste, dear ones. Take advantage of the crabs landing now, we can taste more. Point oh.

Food Material List

  • 1 Hardshell Crab 1 only
  • 2 rice 100g
  • 3 Towel gourd 1 roots
  • 4 Garden radish 30g

Operational steps

  • 1 Prepare the ingredients and brush the crabs with a brush.
    Crab vermicelli gourd
  • 2 Then put it in a steaming pot and steamed for about 8-10 minutes.
    Crab vermicelli gourd
  • 3 Next, the crab is cut into meat, the Luffa is cut into pieces, the carrot is diced, the scallion is cut into onions, and the ginger is cut into thin shreds.
    Crab vermicelli gourd
  • 4 Wash the rice, put in some cooking oil and start cooking porridge.
    Crab vermicelli gourd
  • 5 Cook until soft and thick, add carrot dice, and continue to cook until carrot is soft and ripe.
    Crab vermicelli gourd
  • 6 Season with salt. If you want to have a sweet aftertaste, you can put a little sugar to taste.
    Crab vermicelli gourd
  • 7 Then put in crab meat.
    Crab vermicelli gourd
  • 8 Then put the towel gourd in the pot and roll it.
    Crab vermicelli gourd
  • 9 Finally, add the ginger shredded.
    Crab vermicelli gourd
  • 10 A little pepper flavors.
    Crab vermicelli gourd
  • 11 Boil over high heat and enjoy it.~
    Crab vermicelli gourd

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