\nswallow-nest.com
\nIngredients :
\n225 g shelled shrimps
\n1 green crab (about 375 g)
\n19 g zhusheng (dictophora phalloidea)
\n38 g soaked bird’s nest pieces (with water absorted)
\n300 g asparagus
\nany suitable amount of stock
\n1 egg white
\n1 tsp wine
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\nSeasoning :
\n1\/4 tsp salt
\n3\/4 tsp caltrop starch
\ndash of sesame oil
\n1\/2 tbsp egg while
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\nThickening Solution
\n1\/2 cup stock
\n1 tsp caltrop starch
\n1\/6 tsp salt
\n1\/2 tsp light soy sauce
\ndash of sesame oil
\npinch of pepper
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\nMethod :
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\n1. Remove vein from shrimps. Wash and wipe dry. Pat with knife. Add bird’s nest and refrigerator for 1\/2 hour.
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\n2. Gut crab and wash. Remove fat from crab. Add dash of ginger juice and wine. Stir well. Pour in boiling water until the crab is half-cooked. Then remove meat.
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\n3. Soak Zhusheng until it becomes tender. Cut into 2 1\/2 inches sections. Parboil and rinse. Simmer with stock for a while. Absorb the water. Put shrimps paste onto Zhusheng. Steam stuffed Zhusheng for 4 minutes. Pour away steaming sauce. Blanch asparagus in water with oil and salt. Arrenge around the plate.
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\n4. Heat oil. Sizze wine. Add thinckening sauce. Bring to the boil. Then add crab fat and meat. Mix well. stir in egg white. Then put on the centre of the plate.<\/p>\n","protected":false},"excerpt":{"rendered":"
swallow-nest.com Ingredients : 225 g shelled shrimps 1 green crab (about 375 g) 19 g zhusheng (dictophora phalloidea) 38 g soaked bird’s nest pieces (with water absorted) 300 g asparagus any suitable amount of stock 1 egg white 1 tsp wine \u00a0 Seasoning : 1\/4 tsp salt 3\/4 tsp caltrop starch dash of sesame oil […]<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[413],"tags":[],"yoast_head":"\n