Crab Velvet Cake

Name: Crab Velvet Cake
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 11 Duck eggs (1 cracked and beaten, 10 separated into yolks and whites, each beaten separately); 600 g Lean pork (minced into fine granules); 35 g Pork fat (minced into a paste); 25 g Fresh shrimp meat (minced into fine granules); 15 g Soaked shiitake mushrooms (minced into fine granules); 50 g Dry starch; 10 g Shaoxing wine; 11 g Refined salt; 20 g Soy sauce; 400 g Meat broth; 205 g MSG; Crab meat (minced and mixed well with the filling), to taste

A signature dish from Xiapu, Fujian, featuring distinct alternating yellow and white layers, with a soft, tender, smooth, aromatic, and delicious texture.

40 min

Easy

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Ingredients

Duck eggs (1 cracked and beaten, 10 separated into yolks and whites, each beaten separately) 11

Lean pork (minced into fine granules) 600 g

Pork fat (minced into a paste) 35 g

Fresh shrimp meat (minced into fine granules) 25 g

Soaked shiitake mushrooms (minced into fine granules) 15 g

Dry starch 50 g

Shaoxing wine 10 g

Refined salt 11 g

Soy sauce 20 g

Meat broth 400 g

MSG 205 g

Crab meat (minced and mixed well with the filling) to taste

Instructions

Make crab velvet filling

Mince shiitake mushrooms, shrimp meat, and lean pork into fine granules separately; crack 1 duck egg and beat it. Mix all the above ingredients with crab meat, soy sauce, Shaoxing wine, and 10g of MSG evenly to form crab velvet filling.

Make starch slurry

Mince pork fat into a paste; crack 10 duck eggs, separate the yolks and whites, and beat each separately. Then mix egg yolk liquid with pork fat paste, 25g dry starch, 2.5g refined salt, and 3g MSG to make egg yolk meat starch slurry; mix egg white liquid with 15g dry starch, 5g refined salt, and 5g MSG to make egg white starch slurry.

Steam

Take a 4cm tall, 20cm square hollow stainless steel container and place it on a plate. Line the bottom of the container with white paper coated with cooked lard. Pour the prepared egg yolk meat starch slurry into the container, steam over medium heat in a steamer for 5 minutes, then take out and let cool slightly. Sprinkle a uniform layer of dry starch (5g) over it, fill with crab velvet filling and smooth the surface, then sprinkle another uniform layer of dry starch (5g). Pour the egg white starch slurry over it, steam over medium heat in a steamer for 10 minutes, take out, wait a moment, then remove the container and white paper to obtain the crab velvet cake.

Pour sauce

Place a wok over high heat, add meat broth and bring to a boil. Add 3.5g refined salt and 2.5g MSG, mix well, then pour over the crab velvet cake pieces to serve.