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 prove the history of transcribed cooking instructions way back into history, in truth as far back into recorded history as early Egypt, and possibly even further than that. In practice though, these, early records were just simple pictorial instructions for meal preparation.
In fact, the most ancient recipe discovered, according to historians are a few stone tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated. Progressing into Roman times around 25BC a roman called Apicius compiled a collection of documents which described recipes prepared by his fellow Romans. In his publication, he tells us how the meals of wealthy Romans were split into hors d`oeuvres, main meal and afters, a very modern way of dining. Aspicius tells us how the ancient cooks were skilled in the use of a good variety of aromatic flavors, including many that are still in use today like basil, rue and asafoetida. For the centuries that followed, the upper-class families of the West tried to serve the most extravagent meals, and consequentially cooks and their collection of recipes were much in demand. However, it wasn`t until the 19th century that formal cookery and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collecting, trying out, and recording recipes that were common in the better off homes of the day. By the advent of the twentieth century, cookery publications were increasing in popularity mostly as a result of better eduction, more free time and having more money. |
We hope you enjoy this Chinese_ Crab Meat Lion's Head Shanghai recipe.
