Chinese Food
Crab meat and lion's head
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Winter is the best time for crabs. They are thick and yellow. The paste of male crabs is so sticky that they can't lift their tongues. With such a fat crab and fresh meat, it can be made into a ball carefully. Simmer for three hours, then you can achieve the state of instant entrance and lingering aftertaste. By the way, when you eat it, match it with a pot of good white wine. When you feel warm and have a hallucination vision after a cup, you can't tell whether you are drunk with wine or meat.
Cooking ingredients
Cooking Steps
Step1:Peel the crab meat for use. Wash the vegetables. Separate the stem and leaves for use.
Step2:Cut the scallion and ginger into shreds. Take a small bowl and drain the water. Soak the scallion and ginger in it. Squeeze with water to make it into scallion and ginger water.
Step3:Separate the fat and lean pork. Cut the lean pork first, then dice it, and then chop it
Step4:Cut the fat meat into pomegranate grain
Step5:Mix the fat and lean meat. Add onion and ginger water in several times. Stir in one direction to make the meat absorb enough water.
Step6:Add salt, chicken essence, a little sugar, cooking wine, a little raw meal and an egg. Stir in the same direction until the meat is stiff and thick. Pour in the peeled crab meat. Mix wel
Step7:Take the pot (preferably the casserole. My casserole cracked for no reason after the pressure cooker valve in our family disappeared. You can only use a wok.) Lay a layer of green vegetable leave
Step8:Take the meat. Beat it back and forth between the two palms until it is solid. Shape it. Put it on the vegetables lightly
Step9:Cover each meatball with a piece of green vegetable leaf and pour down the water along the edge of the pot. Never pass the meatball.
Step10:After boiling, simmer for more than 2 hours. Finally, if you are a treat, you can divide the meatballs into small casseroles and put one or two blanched vegetables on them. If it's only for your own family, then I suggest that you don't have to worry about it. You can directly stew the stalks and many leaves into the casserole. It's burnt. It's better than meat.
Cooking tips:1. The crab meat is very easy to peel. With a pair of scissors and a chopstick, the meat can be cut clean. 2. The meat must be finely cut and roughly chopped. If it is cut into a large piece, the meat will be destroyed. Also, don't be lazy to buy the meat stuffing now. Then you can make a delicious lion's head by killing it. 3. Don't mix fat and lean meat together. Because fat meat doesn't need to be chopped. Just cut it into pomegranates. It's a job to test people's patience. 4. Add enough water at a time. If you want to add water in the middle, make sure to add boiling water. 5. The longer the stew, the better it will be. I stewed it for three hours. It melted in the mouth and the meat was delicious. There are skills in making delicious dishes.
