[zhe Cai] Crab with Orange

Name: [zhe Cai] Crab with Orange
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 10 orange; 150g Crabmeat; 10 Prawns; 1/2 can Canned corn; 1 carrot; 6-7 Tricholoma; 1/2 teaspoon salt; 1/2 teaspoon Sugar; 1/4 teaspoon Chicken Bouillon Powder; 1 teaspoon Corn oil; 1 teaspoon Cooking Wine; 1/2 teaspoon Cornstarch

by elmonte

4.8 (1)

Favorite

8

Difficulty

Normal

Time

30m

Serving

2

Crab-inlaid orange is a traditional famous dish in Hangzhou, Zhejiang Province. It was created in the Southern Song Dynasty and has been passed down to this day. This dish is beautiful in color, orange-flavored crab fat, and mellow in taste. I couldn't buy crab paste meat, so I used crab claw meat instead. My family didn't eat fat meat instead of shrimp, and the side dishes were changed, which is more in line with modern health standards. The taste is equally good, fresh and smooth, with a rich orange flavor. "

[zhe Cai] Crab with Orange

1. Marinate the crab meat with a little cooking wine to get rid of fishy.

2. Defrost and dice the shrimp, marinate with cooking wine and cornstarch for 10 minutes.

3. Rinse the corn with water and drain the water.

4. Peel and dice carrots, wash and dice mushrooms.

5. Cut each fresh orange at the upper quarter of a slice and save the top for use. Dig out the orange flesh and leave a portion of the orange flesh. (I only made 4, and the rest of the ingredients were steamed and eaten.)