Orange with crab

How to set crab with orange

Raw materials for making crab orange inlay:

Net crab meat 200 grams, egg 2, fresh orange 10, pig fat fat, pure water chestnut each 25 grams, 3 grams of refined salt, Baijiu, ginger each 5 grams, MSG 2 grams, pepper 1 grams.

Steps of making crab with orange

Each egg will be cut off in the top 1/4 places, Baijiu top, top retained, orange flesh will be dug out, leaving a portion of orange meat, ginger cut, pig fat fat cooked meat, cutting top, net water chestnut cut into small Ding, crab meat, fat fat Ding, water chestnut Ding add egg juice, ginger, pepper, salt, MSG, liquor mix well, 10 into orange, cover the original cut orange pieces; cover the orange. Put it on a plate and steam it.

The characteristics of crab inlaid orange are as follows

Stir fry the crab roe and crab meat and steam them in oranges. The dish is beautiful in color and shape, with orange fragrance.

Orange with crab

Crab with orange is a famous traditional dish in Hangzhou, Zhejiang Province. It began in the Southern Song Dynasty and has been handed down to the present day, Taste delicious. Cut each orange into 1/4 pieces, top and top, and leave the orange pulp out. Leave some orange flesh, ginger cut, pig fat fat meat cooked, cut top, cut the net water chestnut into small Ding, crab meat, fat fat Ding, water chestnut Ding add egg juice, ginger, pepper, salt, MSG, Baijiu mix well, divide 10 into fresh orange, cover the original cut orange slices; Put the covered oranges on the plate and steam them.

introduce

The name of the spectrum of vegetable crab inlaid with orange

Jiangsu and Zhejiang cuisine

Type and local characteristics

Hangzhou famous dish, Zhejiang Province, started in the Southern Song Dynasty and has been handed down till now

Material Science

Net crab paste meat 200 grams, 2 eggs, pig fat meat, water chestnut each 25 grams. It is characterized by fresh crab meat, rich orange flavor, smooth and tender taste, and unforgettable taste.

Cooking methods

Cut a top of each orange in the upper quarter, dig out the orange pulp and leave some orange flesh. Pork fat cooked, diced, water chestnut diced. Mix the crab meat, diced meat, diced water chestnut with egg liquid, ginger powder, pepper powder, refined salt, monosodium glutamate and cooking wine. Put 10 parts into the orange, cover with orange peel and steam for 30 minutes.

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