Before making crab roe lion s head, how should pork and crab meat be blended?

When making crab roe lion's head,Pork and crab roe need to be prepared separatelyCrab roe lion's head, this dish is an authentic Huaiyang dishHuaiyang cuisine is the first banquet of the founding of the country selected cuisine, and the crab roe lion's head because of its precious ingredients, exquisite craftsmanship, smooth and warm taste has naturally become a boutique dish at the state banquet, the biggest feature of this dish is soft and rotten without losing its shape. Here's how to do it.

First of all, we prepare the materials: choose the one with three layers in the middleA pound of pork belly, matureTwo female crabsHorseshoe, winter bamboo shoots, four salted egg yolks, four shrimps, pepper, salt, chicken essence, monosodium glutamate, three eggs, and a handful of corn starch, boiled in advanceA casserole of chicken broth

Step 1: Adjust the filling

1.Cut the pork belly into cubes the size of soybeans, water chestnuts and bamboo shoots, mince them, and put all the ingredients in a large pot for later use.

Remove the shrimp to the shrimp line and set aside. Salted duck egg yolk crush slightly with a spoon and set aside.

Steam the female crab and take the crab roe for later use (or buy ready-made) crab roe.

2.In the meat filling, beat three egg whites, add a tablespoon of cooking wine, 3 grams of salt, 3 grams of white pepper, 3 grams of chicken essence and monosodium glutamate, and stir in one direction.

3.Wait until you get around the strength and then beat it repeatedly, and the meat will be thrown into a sticky spread, 4Put a handful of cornstarch in a bowl with the same amount of water, mix it into starch water, and lift it to the extent that it can be pulled into a line.

5.Beat the mixed thick starch water into the meat filling, continue to beat the meat filling, and after the starch water is fully integrated, you can stop beating. <>

Step 2: Wrap the lion's head

1.Grab a handful of minced meat and put it in the palm of your hand, and the back and forth reunion will form a big round ball.

2.Then press it down slightly, press a small nest in the middle, put a shrimp first, then put an egg yolk in it, and then continue to wrap the shrimp and egg yolk into the meat filling.

Dough all the minced meat according to this method, and one pound of meat can make more than 4 large balls.

Step 3: Stew meatballs

1.Pour the chicken broth that has been boiled in advance into the casserole, (when this chicken broth is boiled, you don't need to add any seasonings, just put some ginger slices) and then turn to low heat.

2.Put the meatballs in the casserole and arrange them, and the amount of chicken broth should not completely cover the meatballs, and it is best to show a little bit.

3.Take a small piece of crab roe and press it in the middle of the top of the meatballs, find a few cabbage leaves and cover the top of the meatballs to prevent the crab roe from simmering.

4.Cover and simmer for 40 minutes on minimum heat without slight boiling.

5.Open the lid and pick out the cabbage leaves, put in about five grams of salt, three grams of chicken essence, and then put a few emerald green rape to decorate, and the beautiful and delicious state banquet crab roe lion head is completed. <>

The soup is delicious, the lion's head is soft and smooth, and the duck egg yolk and crab roe are even more fragrant and have an endless aftertaste.

In fact, it can be blended according to the ratio of 2:1, because the lion's head flavor blended according to this texture is the most delicious.

Generally, 350 grams of pork is selected with three steamed hairy crabs, and the filling is very good, and the taste is particularly chewy.

I think it should be matched according to the ratio of 1:1, and the meat quality of the stuffing is very tender, and the taste is very good, very chewy.

"Crab roe lion's head" is a famous traditional dish in Zhenjiang and Yangzhou. According to legend, this dish began in the Sui Dynasty. In that year, Emperor Yang Guang of the Sui Dynasty came to Yangzhou and enjoyed the famous scenery of Yangzhou, such as Wansong Mountain, Qiandun and Sunflower Gang, he was very happy and returned to his residence, still having a lot of fun.

Immediately called the imperial chef and asked them to make a few dishes with the theme of Yangzhou's famous scenery. The chefs worked hard to make three dishes: "Squirrel Fish", "Money Shrimp Cake" and "Sunflower Chopped Meat".

Crab roe lion's head, what you want is not only craftsmanship, but also the essence of the soup umami and delicious first eggplant. Yangzhou, Jiangsu Province, is the birthplace of Huaiyang cuisine, one of China's four major cuisines, and is home to a wide variety of human-shaped cuisines, among which braised silver carp head, roasted whole pig's head and crab roe lion's head are the most famous.

Today, I would like to introduce the crab roe lion head, which has been inscribed as an intangible cultural heritage. It is a famous traditional dish in Yangzhou. It tastes soft, fat but not greasy, and its deliciousness is incomparable.

So-called"Lion's head"Refers to the shape of the dish - large and round, and it is an exaggeration to compare it to a lion's head.

Generally, the best peeled pork belly is chosen to make this dish, and the pork needs a layer of fat, and it should be thin, so that it tastes more fragrant. Separate the fat from the lean meat, cut the fat into slightly larger cubes and the lean meat into smaller cubes. (For this recipe, the fat-to-lean ratio is 7:.)

3。Although not everyone can come to Yangzhou to taste the authentic crab roe lion head, they have mastered this cooking"Treasure Book"Later, maybe everyone can become a star chef! Be fat but not greasy, and you want two crab lion heads when you eat one bite!

After the pork is processed, put it in a bowl, then chop the green onion and ginger, add a little crab meat and shrimp, a certain amount of salt, cooking wine and dry starch, and start stirring, stirring in one direction, so that the pork is easy to stir. Bring the cooking pot to a boil, add a small amount of shrimp and salt, bring the pork broth to a boil and remove from the heat, then put the lion's head embryo in the soup and simmer.

As the water heats up, the lion's head boils repeatedly and then comes out of the soup, and in order to heat the lion's head evenly, the lion's head is covered with cabbage leaves, pressed into the soup, and fully cooked.

We all know that in fact, many times, for some foods in daily life, they are heroes themselves, and our attention is that we must pay attention to some of his things and precautions in the production of the project, for example, many people are making crab roe lion heads. They will have such doubts, that is, what should we pay attention to when dismantling crab meat? Personally, I think it's important to pay attention to what he does.

The stiff shell is easy to scratch your hands, and you can use ginger slices to remove the fishy smell, so let's take a look at it in detail.

1 Watch out for hard shells

I believe that everyone has a certain understanding of crabs, we all know that many times he has a relatively hard shell on his body, if we are not careful, it will be easy to scratch the hand again, such a phenomenon is very common in our daily life, so when dismantling crab meat, we must pay attention to its hard shell.

2 Remove fishy odors

We all know that in fact, in real life, for this kind of fishy seafood, we need to remove the fishy smell in the process of production, and there are various ways to remove the fishy smell, for example, we can remove it by using ginger slices, and we can also use a lot of seasoning agents to spice it, and we can suppress the original fishy smell that he has.

Therefore, in our daily life, we should pay more attention to this aspect of the problem, for each dish is my circle, if we really want to make a dish, then we need to learn more skills and skills and so on, so as to be able to better complete this dish. At the same time, there are a lot of ** and corresponding explanations to us on the Internet**. If you really want to learn, you can go to the Internet**a lot**to**, which is also a very juan Dan way, the above is my summary of some of the relevant understanding of this problem, I hope it will be useful to everyone.

First cut off the crab legs, use the crab needle to push out the meat of the small feet, use the crab hammer to loosen the crab claws, use the crab needle to push out the meat in the big feet, put the crab body on the crab table, hit the surrounding with the crab hammer, knock out the gap between the shell and the body, separate the shell from the crab body with a long-handled axe, scrape the crab roe and crab paste out of the shell with a crab fork, remove the crab gills, cut the crab body into two, and scrape the crab meat into the crab shell with a scraper.

Be sure to pay attention to safety to prevent your hands from being cut, crabs are very hard and can easily cut your hands, so be careful.

To dismantle the crab meat completely, dismantle it clean, this dish is very delicious, and it is very famous, I ate it once.

Pay attention to the practice. And with a spoon. Otherwise, it will be broken and it will fall apart. Do it slowly, without exerting too much force.

That is, after making the lion's head, sprinkle it with crab roe.

Ingredients: 800g pork rib (pork belly).

Excipients: 125g crab meat, 1g shrimp roe, 50g crab roe, 200g lettuce.

Seasoning: 100 grams of cooking wine, 100 grams of shallots, 30 grams of ginger, 50 grams of lard (refined), 15 grams of salt, 25 grams of starch (broad beans), appropriate amount of each.

How to stew crab roe lion's head:

1.Wash the green onion and ginger, wrap it in gauze and squeeze out the green onion and ginger water for later use;

2.Wash the lettuce heart with about 6 cm, cut the head of the cabbage into a cross knife pattern with a knife, and cut off the tip of the vegetable leaf;

3.Finely chop the pork into pomegranate rice, put it in a bowl, add green onion and ginger water, crab meat, a little shrimp, refined salt, cooking wine, and dry starch and stir vigorously;

4.Heat the pot on a hot fire, scoop in 40 grams of cooked lard, add lettuce hearts and stir until emerald green, add a small amount of shrimp, refined salt, 300ml of pork broth, bring to a boil and remove from heat;

5.Take a casserole, wipe the bottom of the pot with 10 grams of cooked lard, then drain the choy sum, pour in the broth, and bring to a boil on medium heat;

6.Divide the mixed meat into several portions, put them in the palm of your hand one by one, turn them back and forth 4 or 5 times with both hands, bundle them into smooth meat balls, and arrange them one by one in the dish.

Heart; 7.Then embed the crab roe on each meatball, cover it with green cabbage leaves, cover the pot with a lid, and burn it together;

8.Bring to a boil and simmer for about 2 hours, removing the lettuce leaves when serving.

Ingredients: 800 grams of pork ribs, 12 green cabbage hearts, 100 grams of crab roe, 10 grams of Shao wine, 20 grams of refined salt, 80 grams of monosodium glutamate, 15 grams of green onion and ginger juice, 50 grams of dry starch.

Method: 1. Pork is scraped clean, boneless, and peeled. The fat and lean meat are first finely chopped into fine grains, mixed well with wine, salt, green onion and ginger juice, dry starch and crab roe 75 grams to make 6 large meat balls, stick the remaining crab roe on the meat balls respectively, put them in the soup, and steam them for 50 minutes to make the fat in the meat balls overflow.

2. Stir the chopped cabbage hearts in a hot oil pan until they are emerald green. Take a clay pot, place a piece of cooked meat skin (skin facing up) at the bottom of the pot, pour in the green cabbage heart that has been stirred and shouted, and then put in the steamed lion head and steamed soup, cover it with green cabbage leaves, cover the pot, boil on the fire, move to low heat and simmer for 20 minutes. When eating, remove the green cabbage leaves, put MSG, and serve it with a clay pot.