Hairy crabs can be eaten in a variety of ways, and the most classic way is of course steamed. Steaming can not only maintain the original flavor of hairy crabs to the greatest extent, but also highlight the color, fragrance and taste of hairy crabs. Whenever steamed hairy crabs are served on the table, they are orange in color and delicious in meat. Open the crab cover, paste the yellow fat and sweet fat, dip it in some carefully prepared ginger vinegar, and match it with aged Huadiao wine. Taste it carefully and chew it slowly.
Wash the hairy crab, put it in water for half a day, so that it can drain the dirt from its abdomen, and then tie the crab tongs and feet firmly with a string; Mix chopped green onion, Jiang Mo, vinegar and sugar for dipping. After the crab is steamed in a steamer, take it out, untie the string, put it neatly in a plate, and serve it with a small dish of dipping sauce. When boiling crabs, tie the crab tongs and crab feet firmly with string to avoid the crab feet falling off and the crab yellow and crab oil flowing out, which will affect the taste. The way crabs are eaten is sometimes so demanding that the so-called "nine females and ten males" eat female crabs in September, when the female crabs are full of meat; Eat male crabs in October, when the male crab paste is strong enough.
2. Stir-fried crab with ginger and onion.
Cut the crab into small pieces, add a little raw flour, and put it on fire in the oil pan. When it is 90% hot, put the crab in the oil pan and fry it until it is golden brown. Cut ginger into small pieces and onion into small pieces. Find a small bowl, put a little hot water, and then put monosodium glutamate in the water. Flavor freely according to your own taste. Oil the wok. When it's 80% hot, add onion and ginger until fragrant, add a little cooking wine, then add crab and stir fry for a few times, then put the pre-adjusted flavor paste and stir fry for a few times.
3, drunk crab.
Among the practices and eating methods of Yangcheng Lake hairy crabs, the most archaic one is drunken crabs, whose freshness and fragrance are unforgettable as long as they are tasted once. Using Yangcheng Lake hairy crabs to make drunken crabs, it is the most critical to prepare drunken liquid and dew. The drunken liquor is poured into a pot with refined salt, onion, ginger, cinnamon, star anise and pepper, and boiled with high fire; After cooking the fragrance, take out the onion, ginger and cinnamon, and then filter out the impurities with gauze; It's best to use an old jar with carved flowers in it. Then make it with white sugar and high-grade soju.
Pour the drunk dew into the jar with the drunk liquid and stir well. One more thing to note is that the ratio of salt to drunk liquid is about1:5. Next, change the selected Yangcheng Lake hairy crabs with clean water for a few days to drain the dirt in the body. Then take it out and air it to dry, so that the hairy crabs can spit out the water. Then put a little salt in the navel of the hairy crab and marinate it for half an hour, and put it in a jar prepared in advance so that the crab can be completely immersed in the drunken liquid. Finally, the jar mouth was sealed and put on for 10 days, and it was a fragrant and gloomy ancient drunk crab.