Ingredients
3 tsp oil
1 lb ground pork
6 oz chopped cooked or canned crab meat
2 eggs
2 tsp sherry
1 tsp salt
1 tbsp cornstarch
1 black pepper
2 scallions
4 slice minced ginger
1 tbsp light soy sauce
1 lb celery or chinese cabbage
1 tbsp cornstarch mixed with 3 tb. water
Directions
Cut celery/or chinese cabbage into 2-inch segments.
Mix ground pork, crab, eggs, sherry, salt, cornstarch, pepper,
scallion, ginger and soy sauce into 5 large meatballs. Heat oil then
fry meat mals until brown, approximately 8 minutes. Add broth and
cover. Simmer for 15 minutes. Add celery or Chinese cabbage. When
cabbage is done but crisp, add water cornstarch mixture to thicken.
Servings: 1 servings
Chinese: Crab Meat Lion's Head - Shanghai Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Crab; Fish; Meat
The History of Recipes
It is quite feasible to trace the history of transcribed cooking instructions way back into the far past, at least as far back into history as the ancient Egyptians, and maybe even further. Having said that, sadly, these old records were just basic hieroglyphic or cunieform recipes for preparing food.
Interestingly, the oldest recipe in existence, according to historians is a collection of stone tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `wonderful`. As we move into The time of the romans 25BC a roman called Apicius assembled a collection of documents describing recipes prepared by wealthy Romans. In his publication, Apicius tells us how the meals were separated into hors d`oeuvres, main meal and afters, something we still use today. He also tells us how the cooks of his times used many different spices, including a few that are still present in modern kitchens such as bay, fennel and dill. Later, in the 15th century, knights returning from the crusades brought back many spices and herbs from Arab cooking, including spices such as basil and rosemary. These new spices and herbs created an eruption in manuscripts on cooking, most of which are kept safe in private cookery archives. During the next few hundred years, the upper-class families of Europe competed with each other to offer the most exotic banquets, and as a consequence, chefs and their collection of recipes were much in demand. Even so, it wasn`t until the 19th century that cooking and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to assembling, testing, and recording popular recipes of the day. The introduction of the TV brought us TV cooks and the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, permitting everyone to search through thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Chinese_ Crab Meat Lion's Head Shanghai recipe.
