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Calf Brain, Lotus Blossom, and Crab Roe
|Calf Brain, Lotus Blossom, and Crab Roe|
2 whole calves brains
6 slices fresh ginger
3 scallions, each tied in a knot
1/2 cup Shaoxing wine
2 lotus blossoms, steamed in a bowl in the reserved liquid
1/2 cup crab meat, all cartilage removed
2 egg whites
1/4 cup crab roe
1 large lettuce leaf, turn into one-inch pieces
1. Remove the membrane from the brains and put them in a bowl with the ginger, scallions, and the Shaoxing wine into a steamer basket over boiling water, and steam for fifteen minutes, then remove them and allow to cool, pouring out and reserving the liquid. Then cut the brains into two-inch pieces.
2. In another bowl, add the cooled and steamed brains that were cut up. Mix in the crab meat, crab roe, and egg whites, and steam over rapidly boiling water for ten to fifteen minutes, the remove from the heat, stir, and put on a preheated platter lined with the pieces of lettuce leaf, and serve hot or at room temperature.