Foodabc Chinese cuisine Huaiyang Cuisine

[Yangzhou] Crab Powder Lion Head

2024-08-06 14:59:23 1202

Lion's head is a famous traditional specialty in Jiangsu, belonging to Huaiyang cuisine. As a native of Huai'an, I grew up drinking Huai River water and craving lion heads, and have always had a special fondness for it. It is a must-have dish for festivals, banquets, and red and white celebrations. When I was a child, going to a banquet with elders was the happiest, because in the end, there would always be a favorite lion's head, full of the taste of happiness and satisfaction. Huai'an is dominated by Stewed Pork Ball in Brown Sauce in brown sauce. After living in Yangzhou for many years, it has gradually been assimilated by the local eating habits. When in Rome, do as the Romans do. Now, it prefers stewing. I have also tasted some lion head dishes from other cities, but I rarely taste the flavor of my hometown, perhaps due to my mood< br>

Details of ingredients

pork500g
Crab meat100g
crab ovary30g
Scallion40g
ginger20g
starch30g
Eggs1 piece
Cooking wine50g
Vegetable heart6 pieces
Chinese cabbage(Or vegetables, used as a base) in moderation
sugar15g

Technique

difficultybeginner
workmanshipStew
tastesalty and savory
timeThree hours

Steps to make [Yangzhou] Crab Powder Lion Head

1. Steam two live crabs.
2. Take out the crab meat and crab roe for later use.
3. The ratio of fat to lean should be 3:7 or 4:6, depending on each person's preference. Choosing hard rib meat (pork belly) is the best option. The key to this dish lies in the preparation of meat filling and the heat of stewing.
4. Cut the fat into pomegranate rice shapes and place them in a container.
5. Cut the lean meat into slices, shred them, and then cut them all into granules.
6. Cut scallions and ginger into fine foam.
7. Mix into the sliced lean meat granules and chop a few times. Do not chop very finely, coarse granules are sufficient. Pay attention to the technique of fine and rough cutting.
8. Add an egg, cooking wine, and water starch, and add sugar and salt according to personal taste.
9. Use a few chopsticks or hands to stir vigorously in one direction, add the picked crab meat and mix well.
10. At this time, prepare the casserole and put it on the stove, put cabbage in the bottom of the pot, pour boiling water into the soup and boil it until it is slightly boiling base note. Prepare a small bowl of cornstarch water to dip into when rolling Taiwanese Meatballs.
11. Divide the mixed meat into several portions, dip your hands in cornflour water, place them in your palms one by one, turn them back and forth with both hands, and then roll the Taiwanese Meatballs to a smooth surface.
12. Turn the fire to low and put the rolled Taiwanese Meatballs in.
13. Discharge them one by one on the cabbage, which is for Taiwanese Meatballs to touch the bottom of the pot.
14. Roll all round and put them in. I made over 100 grams of meat each for a total of 6 pieces in the recipe.
15. Place the crab roe on the top of each Taiwanese Meatballs, and then cover it with cabbage leaves to prevent the crab roe from slipping due to moisture during the stewing process and the top of the Taiwanese Meatballs from drying. Bring to a boil and simmer on low heat for 2 hours. Remove the vegetable leaves when serving.
16. After stewing, carefully remove and wash the vegetable hearts, blanch them until cooked, and place them on a plate for decoration.
17. The lion's head is incredibly plump and tender, with delicious crab roe and crispy cabbage that melts in your mouth.
Unforgettable hometown flavor.
After eating, the fragrance lingers on the teeth and cheeks, making it unforgettable for a long time!