crab inlaid orange
By VilmaNolan
Crab inlaid orange is a traditional and 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 colorful and beautiful, with orange-scented crab fat and mellow taste. I couldn't buy crab paste meat, so I used crab tongs meat instead. My family stopped eating fat meat and switched to shrimp meat. The side dishes were also changed to be more in line with modern people's health standards. The taste is equally good, fresh, smooth and tender, with a strong orange flavor.
Recipe Recommendations
- orange of 10
- crab meat 150 grams
- canned corn 1/2 can
- carrots 1 piece
- Tricholoma 6-7 a
- salt 1/2 teaspoon
- sugar 1/2 teaspoon
- chicken essence 1/4 teaspoon
- corn oil 1 teaspoon
- cooking wine 1 teaspoon
- cornstarch 1/2 teaspoon
Steps for crab inlaid orange
1
Marinate the crab meat with a little cooking wine to remove the fishy smell.
2
Thaw shrimps and dice them, marinate with cooking wine and soy flour for 10 minutes.
3
Rinse the corn with water and drain.
4
Peel the carrot and dice it, wash the mushrooms and dice it.
5
Cut a piece of each fresh orange in the upper quarter and keep the top. Digging out the orange pulp and leaving part of the orange meat. (I only made 4, and steamed the rest directly.)
6
Put the crab meat, shrimp meat, corn, carrots and mushrooms in a large bowl, add salt, sugar, chicken essence and corn oil and mix well.
7
Divide filling into oranges.
8
Cover the cut orange slices on top and steam for 15 minutes.
9
Just load the plate.
10
The orange aroma is very strong and the filling is very fresh. The two children at home like it very much.