Lobster Crispy Rice Congee Fulinmen Creative Rice Chef

Published Jan 17, 2023 at 05:33am ET

Today were going to have a very hot dish with Boston lobster as the protagonist.

Food Material List

1 Boston lobster 1 only
2 Celery Leaf 1 handles
3 Dried scallop 10 pieces
4 Pumpkin 50g
5 Rice Congee 2 large bowls
6 rice 1 handles
7 Pepper 1 teaspoon
8 Olive oil 1 teaspoon
9 salt Appropriate amount

Operational steps

1 Sister Onion bought frozen lobster, which avoided the troublesome steps of urination. Rinse directly with clean water and take off your head. Take out the shrimp brain and remove the cheeks on both sides of the head. Cut off two big ones and cut two holes on them with a knife. It is easy to eat later and can release more lobster flavor.
Shrimp Head and Shrimp Owl are put into the soup, add celery leaves (if some friends do not like the taste of celery leaves, can be replaced by other green leafy vegetables, here is just to balance the diet), pumpkin, pre-soaked scallops, sprinkled with pepper. After the fire boils, simmer for half an hour.
2 Pour the pre-cooked porridge into the soup pot, stir evenly, and continue to stew for half an hour until the rice grains absorb the taste of seafood. Season with salt 10 minutes before boiling.
3 Five minutes before the porridge is out of the pot, take an iron pot and preheat it. Pour the clean raw rice into it, stir-fry until slightly dried. Add olive oil and stir quickly until the rice grains turn golden. Taste it. The entrance is crisp and ready to serve.
4 When eating, sprinkle crisp rice, warm and delicious lobster porridge, and add a lot of fun.

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