カニ雑炊・その他の雑炊
11月11日は福井の蟹の解禁日、蟹をたっぷり楽しみましょう。
①鍋に水・蟹のあら・適当に切った白菜・ハイミー(また、昆布茶)・料理酒を加え煮炊き、液を半分に分ける
②①の半量の液にご飯を入れ、沸騰させてから、弱火で御飯が適当な柔らかさになるまで焚く。
③適当な粘度が出れば①の液半量を加え、弱火で炊き出来上がり 盛り付けるとき、刻み葱。
*保温の仕方、蓋つき発泡スチロールやジャーで保存すると、よりお粥の味が上がる。
*その他の和ぞうすいの具材
鮭・・紅サケ・なめこ・ねぎ・寒天
ほたて・・ホタテ・三つ葉・めかぶ・ねぎ・寒天
鯛味噌・・鯛・ねぎ・ゆず・しらす・人参・椎茸
野沢菜・・野沢菜・えのき・わさび・のり・寒天・裸麦
梅しそ粥・・梅肉・もみ紫蘇・茎わかめ・寒天
蟹ぞうすい・蟹・ホウレンソウ・人参・椎茸・寒天
Crab porridge and other porridge
On November 11, let's enjoy plenty of crabs on the day of the lifting of the ban on crabs in Fukui.
![](https://blogimg.goo.ne.jp/user_image/27/75/a2a3c6a70a210c9effccc813dd07b30b.jpg)
①Add water, crab, chinese cabbage, heimy (kombucha) and cooked sake into a saucepan, cook it, and divide the liquid in half.
②Put the rice in half the liquid in (1), boil, and then burn over low heat until the rice is moderately soft.
③If an appropriate viscosity comes out, add half the liquid of (1), cook over low heat, and when serving, chopped leeks.
* How to keep warm, when stored with styrofoam or jar with lid, the taste of porridge will be better.
*Other Japanese suki ingredients
Salmon, Red Salmon, Mushrooms, Green Onions, Agar
Scallops, scallops, three leaves, mekabu, green onions, agar
Sea bream miso, sea bream, green onions, yuzu, shirasu, carrots, shiitake mushrooms
Nozawana, Nozawana, Enaki, Wasabi, Nori, Agar, Bare Wheat
Ume shiso porridge, plum meat, fir shiso, stem wakame, agar
Crab, crab, spinach, carrot, shiitake mushroom, agar