Chinese Food
Crab meat and lion's head
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On the way to the test in other places, I suddenly got a call from my mother - did you buy crabs? I - No. Mom - the crab was sent by express delivery ~ (think about it) me - that should be the hairy crab from Jingdong, which I tried in the bean and fruit. So, I quickly poked open the bean and fruit food app and checked the official notice. Eh, I didn't get the notice of successful trial. How did I get the hairy crab? I have to say. Jingdong's delivery speed is really fast. I received fresh hairy crabs one hour before I received the official notice of douguo. Each crabs are all female, which means that they are more yellow. They are especially suitable for making crab meat and lion's head. This is my favorite. Thank douguo and Jingdong for giving me this free opportunity to taste hairy crabs. -
Cooking ingredients
Cooking Steps
Step1:Slice the scallion and ginger. Add warm water and knead to produce scallion and ginger wate
Step2:Steamed crab. Pick out the crab roe and the crab meat. This crab has a lot of crab roe. Its weight is the same as the crab meat
Step3:Minced pork into pure
Step4:Mix most of the crabmeat, all the Crabmeat and pork. Add egg, salt, starch, rice wine and 1 tablespoon of scallion and ginger water and mix wel
Step5:Evenly divide the meat fillings. Rub them into balls. Boil a pot of boiling water. Quickly lower the balls. Shape the balls. Boil the ball for another minute and remove i
Step6:Wash the vegetables. Peel off the outer leaves. Keep the shape of the vegetables intact
Step7:Spread the leaves on the bottom of the pot. Put on the balls. Add the chicken soup to cover the balls. After the fire is over, cover the pot and simmer for about 2 hours
Step8:Then remove the discolored vegetable leaves and throw them away. At the same time, remove the balls and blanch the vegetables with the remaining soup
Step9:Blanch the cooked vegetables and put them in order on the plate after cold water. Pour the soup on them
Step10:Finally, the top of the meatball can be decorated with a little crabmea
Cooking tips:For the lion's head, it's better to use the pork with both fat and thin. It's the best taste. But I'm used to making it with pure lean meat because I'm worried about the high triglyceride and other factors. But the lion's head made of this kind of meat doesn't taste hard either. There are skills in making delicious dishes.
