Chilled Crab Claws

Chilled Crab Claws

　　Chilled Crab Claws

Ingredients:

    10 live crab claws, 10g agar, 100g superior stock, 25g ham, 25g celery, 10g red chili, 20g soaked mushrooms, 2g MSG, 2g salt, plus 10 spoons.

Method:

    (1) First blanch the crab claws until cooked, then chop them up, remove the shells, and extract the whole claw meat, leaving the two fork-like parts. Marinate with a little salt and MSG for 5 minutes. Meanwhile, soak the agar in water for 2 hours.

    (2) Simmer the superior stock over low heat, add the soaked agar and stir until dissolved. Add the seasonings and set aside. Julienne the celery, ham, mushrooms, and red chili into 10 strips each and set aside.

    (3) Lightly oil the spoons, then arrange the ham strips, mushroom strips, celery strips, and red chili strips inside. Place the crab claw meat on top, pour in the cooked agar mixture, and let it set. Arrange on a plate, chill in the refrigerator for 15 minutes, and serve.

Features:

    Elegant presentation, cool and refreshing taste, making it an ideal summer dish.