Family Banquet Private Dish "stewed Three Fresh Crab Noodles and Lion Head"

Family Banquet Private Dish "stewed Three Fresh Crab Noodles and Lion Head"

1. Fat and lean pork, shiitake mushrooms, winter bamboo shoots, green prawns, crab legs, crab yolk, eggs, cornstarch, green onions, fresh ginger, rice wine, salt, white pepper, chicken powder, sugar, oyster sauce, concentrated chicken juice, rapeseed.

2. Cut the lean and fatty pork of the pig into pomegranate-sized cubes, also called pomegranate cubes. The pork should be four and six fat, and the fat and lean should be cut separately, such as pork belly.

3. Cut the shiitake mushrooms and winter bamboo shoots into dice the size of pomegranate pulp.

4. Cut the shrimp into diced pomegranate and set aside, and shred the crab meat.

5. Pour the fat and lean pork, shiitake mushrooms, winter bamboo shoots, minced green onion and ginger, shrimp meat, crab meat, etc. into a basin, mix well.

6. Pour rice wine, oyster sauce, salt, white pepper, sugar, chicken powder, etc. into the mixed fillings, mix well, and then add an egg and mix well.

7. Scoop a tablespoon of cornstarch about 10 grams, pour it into the filling, and grab the filling with your hands.

8. Then whipped up in one direction and set aside.

9. Separate the washed rapeseed, blanch it with boiling water until soft, then spread it in a casserole to make a bottom.

10. Heat up the frying spoon and pour some water, pour in the water for soaking the mushrooms, add concentrated chicken juice, a little rice wine and white pepper to the water, mix well and bring to a boil.

11. Dump the whipped meat into four large balls by hand, divide the crab roe into four parts. When balling the meatballs by hand, wrap the crab roe on the side of each meatball facing upward, and then neatly arrange the four big meatballs. The code is placed in a casserole filled with rapeseed.

12. Pour the prepared soup with a spoon against the edge of the pot and slowly pour it into the casserole until the soup and meatballs are flat.

13. Cover each meatball with a piece of rapeseed leaf to cover the crab roe, stack the green onion and sliced ginger.

14. Cover the pot, bring the casserole to a boil, then change the heat to a simmer for two hours.

15. After simmering for two hours, remove the green onion, ginger and vegetable leaves, and put four rapeseed hearts in a casserole.

16. Cover the pot and let it sit for another five minutes before serving it while it is hot.

17. This style of stewed crab noodles with lion head serves for four people and can be enjoyed by four to five people.

18. The taste is very delicious, you can have a big banquet.

Tips:

The characteristics of this dish: beautiful appearance, pleasant aroma, plump meatballs, green cabbage, soft and rotten meat, delicious soup, fragrant but not greasy, and good taste.

Tips;

1. For pork, choose fresh ribs with fat 4 and 6 lean or upper back meat, which should not be too refined, and the taste will definitely be old if it is too refined;

2. The winter bamboo shoots in the auxiliary materials are very important. In addition to removing part of the greasiness and bringing a good taste, it can also make the meat less easy to grow old after being beaten up.

3. Friends who don't like winter bamboo shoots can also use horseshoes to make it, and the taste will be better.

4. The rough processing of pork is best to cut one knife at a time. The advantages are in two aspects. One is to ensure that all the fascia is cut off, and the pork becomes smooth and pomegranate. It is not easy to get old when stirring, and the second is more conducive to the appearance. Rugged like a lion's head;

5. When stirring the stuffing, just follow one direction and stir evenly, and you don't need to stir it too hard;

6. When making meatballs, some wet starch may be appropriate, but not too much.

7. The heating maturity tool must be a casserole, do not use a metal pot, because the casserole conducts heat most evenly.

8. When the green body is put into the casserole, the water in the pot should not exceed 60 degrees, and it should not be in a boiling state. The green body can easily be broken in the boiling state.

9. Pad cabbage leaves and rapeseed at the bottom of the casserole to prevent the greens from sticking to the bottom after they are put in the pot. After all the greens are placed, they should be covered with green leaves to keep the crab roe from being washed away during the stewing.