Stewed crab roe lion head

Dishes and Functions: Winter Menu

Food and Features: Winter Menu

Stewed crab roe lion head Ingredients: Ingredients: 400g of clean ribs; Ingredients: 25 grams of crab roe, 60 grams of crab meat, 600 grams of cabbage heart and 3 grams of cabbage leaves;

Stewed crab roe lion head material: Ingredients: 400g of pork chop; Ingredients: 25 grams, 60 grams of crab meat, 600 grams of cabbage, 3 grams of vegetable leaves;

Seasoning: refined salt 6g Shaoxing wine 50g shrimp 0.5g onion Jiang Shui 150g dry starch 12g pork soup 150g cooked lard 25g.

Seasoning: salt 6g, Jiu Shao 50g, shrimp 0g, onion 0g, Jiang Shui150g, dried starch12g, pork soup150g, lard 20g.

Stewed crab yellow lion head;

Stewed crab roe lion's head:

1) Chop the ribs into pomegranate grains, put them in a container, add onion Jiang Shui, crab meat, shrimp 0.2g, salt 3g, Shaoxing wine and dried starch and mix well. Wash the heart of a green vegetable about 6 cm long, cut the head of the vegetable into a cross shape with a knife, and cut off the tip.

1) Chop pork ribs into pomegranate granules, put them in a container, add onion Jiang Shui, crab, shrimp 0.2g, salt 3g, Shaoxing wine and dried starch and mix well. The choice of ca. Wash the 6 cm Chinese cabbage, peel it with a knife, cut it into knife marks, and cut the vegetable tip.

2) Heat a wok with large fire, add 15g oil and heat it to 70%, stir-fry the cabbage until it is emerald green, add 0.3g of shrimp, 3g of refined salt and pork soup, and boil.

2) Heat the wok, add15g oil and heat it to 70%, stir-fry the cabbage until it is green, add 0.3g of shrimp and 3g of salt, and bring the pork soup to a boil.

3) Take a wok, drain the Chinese cabbage, then pour the soup, bring it to a boil over medium heat, divide the mixed meat into six parts, put one part in the palm of your hand, turn it back and forth for four or five times by hand, make smooth meatballs, put one part on the Chinese cabbage, then embed crab roe into each meatball, cover the cabbage leaves, then cover the pot cover, boil, and move to low heat for stewing.

3) Put the cabbage in the oil pan, then pour the soup and bring it to a boil. Divide the mixed meat into six parts, put each part in the palm of your hand, turn it four or five times with your hands to form a smooth meatball, put it on the cabbage one by one, then embed crab roe on each meatball, cover it with green leaves, and then cover it with the lid. Shao Fei stewed it for about one and a half hours, and lifted the lid when serving.

Stewed crab roe lion's head is characterized by: the lion's head is fat and tender, the crab powder is fresh and fragrant, and the dishes are crisp and rotten.

The characteristics of stewed crab roe with lion's head are: the lion's head is fat and tender, the crab meat is fresh and fragrant, and the vegetables are crisp and rotten.

Main points of stewed crab roe lion head;

Key operation points of stewed crab roe lion head:

1) ribs must be selected, and the cut particles should be uniform in size.

1) We must choose pork rib joints and cut them into uniform grain sizes.

2) When stewing, be sure to use a small fire to make the soup mellow.

2) Huo Wei must be used when stewing soup, so that the soup can be refreshing and mellow.