How to cook Stewed Crab Noodle Lion’s Head

Stewed Crab Noodle Lion's Head is a traditional famous dish in Yangzhou, Jiangsu. It belongs to Huaiyang cuisine; its lion head is unusually fat and tender, crab noodles are delicious, green vegetables are crisp and clear, and the mouth is full of fragrance after eating. Leave fragrance. At the same time, it has the effects of invigorating deficiency and nourishing the body, regulating qi and blood, invigorating the spleen and appetizing, and regulating malnutrition.
How to cook Stewed Crab Noodle Lion's Head pinit View Gallery 13 photos

How to cook Stewed Crab Noodle Lion’s Head

Difficulty: Intermediate Prep Time 20 min Cook Time 120 min Total Time 2 hrs 20 mins Servings: 1 Calories: 171 kcal (100g) Best Season: Suitable throughout the year

Description

  Taste: delicious

  Main ingredients: pork ribs, crab meat, shrimp roe, crab roe, lettuce

  Category: Huaiyang cuisine

  Historical origin

  According to legend, Yang Guang, Emperor Yang of the Sui Dynasty, once took his concubines and ministers on a dragon boat and a thousand boats to go south along the Grand Canal to Yangzhou to see Qionghua, and at the same time, he saw Wansong Mountain, Money Pier and Ivory Forest in Yangzhou. I am very pleased with the four famous sceneries of Kuihuagang. Return to the palace, call the royal chefs, let them make four dishes with the theme of the four scenic spots of Yangzhou, to commemorate this trip to Yangzhou. Under the guidance of famous chefs in Yangzhou, the chefs worked hard and finally made four famous dishes of squirrel mandarin fish, money shrimp cake, ivory chicken strips, and sunflower cut meat. After the emperor Yang of Sui tasted it, Longyan Joy, especially admired the sunflower cut meat in it, gave a feast to the officials, for a time Huaiyang delicacies, dumping the ruling and the wild.

  In the Tang Dynasty, one day, the grandfather of Xun (xún) Wei Zhi (zhì) had a banquet. The celebrity chef Wei Juyuan in the mansion also cooked these four famous dishes of Yangzhou, accompanied by the delicacies of mountains and seas, water, and land. The guests were all amazed. Especially the "sunflower chopped meat" made of that huge meatball is even more exquisite. After cooking, the ground fat on the surface of the meatballs has mostly melted or half melted, while the lean ground meat is relatively convex. At first glance, it gives you a rough and rough feeling, like the head of a lion. The guests took the opportunity to persuade them to drink and said: "Duke Xun has a half-length military horse, and he deserves to wear the lion's handsome seal." Wei Zhi happily toasted and drank, saying: "To commemorate today's event, it is better to change the sunflower cut meat' 'Lion head'". Since then, a lion head in Yangzhou has been handed down to this day.

  Dish Features

  The lion head of this dish is unusually fat and tender, the crab powder is fragrant, the greens are crisp and clear. You must use a spoon to eat it. After eating, the fragrance is full and the teeth and cheeks are fragrant.

  Relevant recipe recommendations

  steamed Chaozhou frozen crabFried Beans with Crab Sauce

Ingredient

Stewed Crab Noodle Lion's Head Cooking Method

  1. First mince the green onion and ginger, soak in half a bowl of water for later use.

  2. Then slice the meat first, then cut into strips, and finally cut into finely diced meat.

  3. Then randomly chop a few knives to increase the stickiness of the meat. Note: Do not chop too finely.

  4. Add salt, sugar, rice wine or cooking wine, white pepper, and an egg white to the diced meat and stir until it becomes sticky.

  5. Then add the green onion and ginger water several times, stirring in the same direction, and wait until the water is completely absorbed by the meat after each addition, and then add the next time. Note: It is best not to add scallion ginger, otherwise it will affect the appearance of the finished product. Finally, you can squeeze the scallion ginger a few times.

  6. Add about 25 grams of starch and mix well.

  7. Add chopped water chestnuts and mix well.

  8. Add crab oil and mix well.

  9. This is the last mixed crab noodle lion head filling.

  10. Take a casserole and place the Chinese cabbage help on the bottom of the pot, then take a lion head stuffing and beat it several times between your hands to form big meatballs, wrap them with Chinese cabbage leaves, and place them on the cabbage help. Make all 5 lion heads in turn.

  11. Then pour the cooked chicken broth into a casserole, almost no lion's head, and then add a few slices of ginger.

  12. Bring to a boil on high heat, turn to low heat and simmer for 1.5-2 hours.

  13. Finally, take out the boiled cabbage leaves, blanch a few small greens, season with salt and white pepper, and serve.

    How to cook Stewed Crab Noodle Lion's Head
Nutrition Facts

Serving Size 1


Amount Per Serving
Calories 171
Calories from Fat 15.47
% Daily Value *
Total Carbohydrate 2.87g1%
Dietary Fiber 1.38g6%
Protein 5.79g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Huaiyang Cuisine,chinese Soup

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