Sea crab porridge is a dish with high nutritional content, very good for the mental development of young children. In addition, the porridge is also combined with green vegetables to provide additional vitamins for the baby. What are mothers waiting for? Let’s go to the kitchen with TasteVN to make the porridge!
1. Sea crab porridge with water spinach
Preparation
15 minutes
Cooking
45 minutes
Difficulty
Easy
Ingredients for Sea crab porridge with water spinach For 2 people
Sea crab 1 piece Water spinach 50 gr Red beans 100 gr Rice flour 3 tablespoons
How to choose fresh ingredients
How to choose fresh, green water spinach
- You should prioritize choosing water spinach that still has whole leaves, not torn, bruised, or infested with pests.
- Additionally, you should choose thin leaves that look sturdy.
- Absolutely avoid selecting water spinach leaves that are curled or have abnormal shapes as they may have been grown using too many pesticides.
How to choose good red beans
- You should choose red beans that are medium-sized, round and uniform, without any pest damage, and have a dark red color. It’s best to select beans slightly larger than green beans, as they tend to be creamier, softer, and tastier.
- Avoid choosing overly large beans, as they generally have fewer nutrients than smaller beans, and particularly when cooked, large beans often have a slight astringent taste when eaten.
Tools needed
How to prepare Crab porridge with water spinach
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Prepare the crab
Prepare a pot of water to boil the crab, then take out the meat and roe and place them in a bowl.
Note: Remember to keep the water used to boil the crab to make broth for the porridge.
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Prepare and blend water spinach
Wash the water spinach, put it in a blender with a little water, blend until smooth, then strain through a sieve to extract the juice, discarding the pulp.
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Prepare, steam, and blend red beans
Soak the red beans in water for about 3 – 4 hours until soft, then place them in a steamer or rice cooker until the red beans are thoroughly cooked. Then, put the cooked red beans into a blender and blend until smooth.
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Cooking porridge
Place a pot on the stove, add the crab broth and crab meat into the pot, stir well, and cook over medium heat until the water in the pot boils, then slowly pour in the water from the water spinach, skimming off the foam during the boiling process.
Next, add the mashed red beans into the pot, stirring well to dissolve the red beans. Mix the rice flour with water in a bowl, then slowly pour the rice flour water into the pot, stirring continuously until the mixture thickens, then turn off the heat.
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Final product
The porridge is soft, with the sweet taste of water spinach blending with the rich flavor of red beans, eaten with crab meat, making it both unique and delicious, stimulating the taste buds of the child while eating.
2. Crab porridge with mushrooms
Preparation
10 minutes
Cooking
30 minutes
Difficulty
Easy
Ingredients for Sea Crab Mushroom Porridge For 2 people
Sea Crab 1 piece Straw Mushrooms 100 gr White Porridge 100 gr Fish Sauce 1 teaspoon
Note: You can buy pre-cooked white porridge to save cooking time or cook it yourself at home using a pot/ rice cooker
See more: How to cook porridge using an electronic rice cooker
How to choose good straw mushrooms
- Choose round straw mushrooms that are still in bud. Do not choose those that have bloomed open.
- Black straw mushrooms are always tastier than white straw mushrooms.
- You can substitute with other types of mushrooms according to your preference.
How to make Sea Crab Mushroom Porridge
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Prepare the sea crab
Wash the sea crab, steam it until cooked, then remove the meat and crab roe. Next, chop the crab meat finely and place it in a bowl.
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Prepare the mushrooms
Remove the stems from the straw mushrooms, then soak them in salt water for about 10 minutes and wash them clean, letting them drain. Use a knife to chop the straw mushrooms finely.
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Cook the porridge
Place a pot on the stove, add 100ml of filtered water, then pour all the chopped straw mushrooms into the pot. Cover the pot and cook over medium heat until the water boils, then add the white rice porridge to the pot and mix well.
When the porridge has thickened and the mushrooms are soft, add the crab meat to the pot and stir well. Season with 1 teaspoon of fish sauce, cook the porridge for about 5 more minutes until it has the desired thickness, then turn off the heat.
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Final product
The porridge has a moderately thick consistency, with a sweet flavor from the mushrooms and a savory taste from the crab meat, making the dish more appealing and providing nutrition that can help your child gain weight.
3. Crab porridge with water spinach
Preparation
15 minutes
Cooking
30 minutes
Difficulty
Easy
Ingredients for Crab porridge with water spinach Serves 2
Crab 1 piece White porridge 100 gr Water spinach 100 gr Olive oil 1 teaspoon Salt 1/2 teaspoon Pepper 1/2 teaspoon
How to choose fresh and delicious water spinach
- Choose water spinach that has a uniform green color from the leaves to the stem, many shoots, fewer leaves, and the smaller the leaves, the tastier the vegetable.
- Do not choose vegetables with overly large leaves, few shoots, and plumpness to avoid mistakenly selecting vegetables that have been sprayed with chemicals.
How to prepare Crab porridge with water spinach
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Prepare and boil the crab
Clean the crab, especially the shell, abdomen, and claws to remove dirt. Then, place a pot on the stove, pour in enough water to cover the crab, add about 1/2 teaspoon of salt and 1/2 teaspoon of pepper to the boiling pot. Cover the pot and boil the crab for about 30 minutes until the crab is cooked, and the shell turns red, then turn off the stove.
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Extracting crab meat
After the crab is cooked, the first thing you need to do is break off the claws and legs from the crab’s body, crush the shell, and remove the meat from the claws and legs.
Next, remove the crab’s apron, use a fork to extract the crab meat and crab roe from the shell, and discard some inedible gray parts inside. Then finely chop the crab meat and roe and place them in a bowl.
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Preparing water spinach
Remove any wilted or damaged leaves from the water spinach, only use the tender leaves and tips, wash them thoroughly with water, and drain. Then finely chop the water spinach.
Tips for preparing water spinach without sliminess:
- For boiled dishes with water spinach, you must wait for the water to boil vigorously before adding the water spinach. When boiling, you should add a little salt to the water to keep the water spinach green and taste better.
- For soups, you need to season the broth before adding the water spinach.
- Cook water spinach over medium heat so that it is just cooked, do not cook too long to avoid releasing slimy substances, making the dish less delicious.
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Cooking porridge
Place a pot on the stove, add the pre-cooked white porridge into the pot, heat it up, or you can cook the porridge yourself to ensure it is safer for the baby.
Once the porridge boils lightly, add the finely chopped crab meat, mix well. Next, add the water spinach, stir well to combine the spinach with the porridge. Add 1 teaspoon of olive oil or cooking oil suitable for babies, cook for an additional 5 – 7 minutes, then turn off the heat.
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Final product
The porridge grains are soft and fragrant. The porridge has a natural salty flavor from the sea crab, eaten with delicious and nutritious water spinach.
Tips for Successful Cooking
- To make the porridge softer and tastier, you should spend about 1 – 2 hours soaking the rice before cooking. Before soaking the rice, you need to rinse it thoroughly to remove any dirt and impurities stuck to the rice.
- Besides soaking the rice, you can rinse the rice and let it drain, then put it in a pan and roast it evenly on low heat until the rice grains turn golden before starting to cook. Roasted rice grains will help the porridge expand evenly, look beautiful, and taste better.
- To achieve the perfect softness in the finished porridge, and to avoid it being too thick or too watery, you can maintain a water ratio of 1:4 or adjust according to your family’s taste preferences.
- Throughout the cooking process, make sure to stir the porridge regularly at least every 10 minutes and cook over medium heat; otherwise, the rice will settle at the bottom of the pot and cause the porridge to burn.
- You can use a mix of sticky rice and regular rice so that the porridge will be soft, tasty, and not boring to eat.
How to Choose Fresh, Firm Crabs
- When selecting crabs, buyers should squeeze the shell and the belly of the crab to see if it is firm; if it is hard, it indicates that the crab has firm meat. Conversely, if it is soft, the crab may be lacking in meat.
- Gently squeeze the thigh of the swimming crab below the shell; if the crab shows signs of struggling, then it is still strong and has good meat.
- Check the color of the skin on the upper part of the crab’s claw. If it is pinkish-red or dark pink, then the crab is meaty.
How to Clean Sea Crabs Properly, Without Fishy Smell
- You should not put crabs into water immediately after buying them, as this can cause them to die from “thermal shock.” If the crabs die before processing, it will seriously affect the quality of the crab meat and the finished product.
- After bringing the crabs home, you should place them in a cool, airy place where you can easily sprinkle water to prevent them from “drying out” due to lack of moisture.
- Absolutely do not cut off the ties on the crabs while they are still alive. Sea crabs are quite large and very aggressive. If they are “free” while still alive, it will make it difficult for you to handle them and can lead to injury.
- Ideally, you should use a sharp object to poke the belly of the crab (destroying the nerve) so that the crab does not move before removing the ties. You can also place the crab (still tied) in ice water to numb its limbs before proceeding with cleaning.
See details: How to choose good sea crabs, how to clean sea crabs quickly and simply
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Simple, easy to implement while providing abundant nutrition thanks to 3 seafood crab porridge delicious. Wishing you success!
*Refer to images and recipes from the YouTube channel: Thanh Tâm Food, Feedy VN
