Niang haigai

Method of making sea cover:

Raw materials for making sea cover

One kilogram of crab, 425 grams of lean pork, 150 grams of canned pen bamboo shoots, 150 grams of water-soluble mushrooms, 25 grams of water-soluble sea rice, 150 grams of bread, 3 eggs, 7.5 grams of salt, 7.5 grams of sugar, 50 grams of corn flour, 2 grams of pepper, 250 grams of peanut oil, 10 grams of cooking wine, 10 grams of ginger, 50 grams of vinegar and 2 egg white.

Making steps of Niang Hai Gai:

1. Wash the crabs, steam them in the cage for about 15 minutes, take them out, cool them in the air, remove the crab cover, and take out the crab meat for use.

2. Wash the pork, remove the fascia and chop it, then cut the mushrooms, bamboo shoots and bread into diced rice; soak the sea rice in water, wash it and cut it into diced rice.

3. Put minced pork and crab meat in a bowl, add diced mushrooms and bamboo shoots, mix well, then add salt, sugar, pepper, cooking wine, egg white, corn flour and peanut oil, mix well to make a filling.

4. Put the well mixed stuffing into the crab cover, make it round, then spread the egg white and corn flour paste, and sprinkle the residue on it.

5. Put peanut oil into the frying pan. When the oil is 20% hot, soak and deep fry the crab cover one by one. When the oil is 50% hot, put the crab cover and deep fry for about 5 minutes. Deep fry it into golden yellow. Take it out and control the oil.

Characteristics of Niang Hai Gai:

It's tender inside and scorched outside. It's fresh and fragrant. It's full of crab fragrance.

Niang haigai

Niang haigai is a delicious food, the main raw materials are 1500 grams of crab, 425 grams of lean pork, 150 grams of winter bamboo shoots, 150 grams of mushrooms, 250 grams of sea rice, 150 grams of bread, 3 eggs, 7,5 grams of refined salt, 7,5 grams of sugar, 50 grams of corn flour, a little pepper, 25 grams of peanut oil, 25 grams of cooking wine, 25 grams of ginger, 50 grams of vinegar.

essential information

[cuisine] Manchu and Han banquet

[dish taste] delicious

[food materials involved] seafood, river fresh pork, mountain chicken eggs

[taste characteristics] crisp outside and tender inside, delicious and palatable.

Raw materials

There are 1500 grams of crab, 425 grams of lean pork, 150 grams of winter bamboo shoots, 150 grams of mushrooms, 250 grams of sea rice, 150 grams of bread, 3 eggs, 7 and 5 grams of refined salt, 7 and 5 grams of sugar, 50 grams of corn flour, a little pepper, 25 grams of peanut oil, 25 grams of cooking wine, 25 grams of ginger and 50 grams of vinegar.

Production process

Wash the crabs, steam them in the cage for about 15 minutes, take them out to cool, remove the crab cover, take out the crab meat and set aside. Ginger peeled, chopped into powder, put into vinegar, stir, made of ginger vinegar. Mince Pork, then cut mushrooms, bamboo shoots and bread into minced rice. Soak the rice in water, wash and cut into minced rice. Put egg white (1), corn flour in the same bowl, and beat repeatedly to make egg white and corn flour paste. Put minced pork and crab meat in a bowl, add mushrooms, bamboo shoots and sea rice, mix well, add refined salt, sugar, pepper, cooking wine, egg white (2), corn flour and peanut oil to make a filling. Put the stuffing into the cleaned crab cover, spread it into a round shape, then spread the egg white corn flour paste, sprinkle the top residue, soak it in 40 ℃ oil and fry it thoroughly, then burn the oil to about 55 ℃, put it into the crab cover and fry it for about 5 minutes to make it golden. Put it on the plate and serve it with ginger vinegar juice.

Longitude: 104.06573486

Latitude: 30.65946198