Green Ribbon Sturgeon Buns

Green Ribbon Sturgeon Buns

　　【Xiamen Specialty: Green Ribbon Sturgeon Buns】

　　〖Dish Features〗Neat and elegant in appearance, tender and refreshing, with a rich and aromatic flavor of swimming crab. This dish won the silver medal at the Second National Culinary Competition in 1988.

　　〖Ingredients and Cooking Process〗

　　Main ingredients: 150g cleaned swimming crab meat, 30g crab roe.

　　Side ingredients: 50g cleaned water chestnuts, 12 cabbage leaves, 12 stalks of Chinese chives, half an egg white.

　　Seasonings: 10g dry starch, 5g scallion whites, 2.5g ginger, appropriate amounts of pepper, salt, and MSG, 100g cooked lard.

　　Preparation: 1. Blanch the cabbage leaves and Chinese chives. Trim the cabbage leaves into squares about 11cm in length and width, and lightly oil the chives.

　　2. Finely shred the water chestnuts, scallion whites, and ginger. Mix them with the swimming crab meat and egg white to form the crab meat filling. Lay out each cabbage square, place the crab roe first, then the crab meat filling, roll into a rectangular shape, and tie with a chive in the middle to secure, forming the "Green Ribbon Crab Bun."

　　3. Steam the prepared crab buns in a steamer for 3 minutes, remove and arrange on a plate. Drizzle with hot oil, and serve with ginger juice, Zhejiang vinegar, and other condiments.