Many people can eat crabs, but few people can cook crabs. How many tips do you know for handling crabs quickly and safely?
When eating crabs, open the crab shell, the thick crab paste is yellow and attractive, and the crab claws are peeled off. The white crab meat shines like jade in the light, which makes people have an appetite.
Dealing with crabs is that many people will be embarrassed to find that they don't know how to deal with ingredients-crabs are tenacious and aggressive, and ordinary housewives are really powerless.
In fact, the method of handling crabs quickly and safely is very simple, as long as two chopsticks are enough.
Sanmen County, Zhejiang Province is a big county of seafood culture. The blue crabs cultivated here are among the best in the country. Sanmen is good at raising crabs. The history of professional crab breeding here has been more than 200 years, and Sanmen people are also good at eating crabs. Eating crabs here is also professional.
In Shangsu Village, Sanmen County, 66-year-old grandma Linde Lotus is also an "expert" who likes to eat crabs. Thanks to the well-developed blue crab breeding in Sanmen County, Grandma Lin made crabs and ate crabs, and also summarized several tips.
For example, use two chopsticks to quickly handle blue crabs. The blue crab is tenacious and has a pair of aggressive pliers. Ordinary people will be red and swollen if they are caught lightly, and they may be caught bleeding if they are unlucky.
Grandma Lin's secret is to hold down the shell of the blue crab, aim chopsticks at its eyes, and finally stick it. As long as we insert two chopsticks into our eyes, the blue crab will lose its vitality immediately, so that we will not be hurt when cleaning and handling the ingredients.
In addition to the handling skills of the blue crab, grandma also has the unique skill of being a blue crab!
Seafood such as crabs is similar to the inland people's understanding of vegetables and fruits for people who grew up by the sea. Eating seafood all the year round has also enabled "sea children" like Grandma Lin to master the tricks of making crabs that ordinary chefs don't know.
In addition to the tips for handling crabs, Grandma Lin also hid two tips in her cookbook. Come and have a look!
Very detailed food tutorial, you can learn it after reading it once!
food
Crab, ginger, onion, salt, cooking wine.
working methods
1. Deal with the blue crab.
2. Break the hard shell on the belly of the blue crab and clean up the sediment.
3. Put the blue crab back down, cut it in half from the middle with a knife, and quickly put the cut blue crab into the pot with heated lard.
4. Put the onion, ginger and garlic into the pot.
5. Add one spoonful of salt and two spoonfuls of cooking wine.
6. Add a little water, cover the pot and simmer on low heat.
7. Simmer for about ten minutes. When the crab shell turns red, it can be cooked.
Grandma said
1. Heat the pot first, then cut the crab and fry it against the bottom of the pot to ensure that the fresh and tender crab meat, crab roe and crab juice are not wasted.
2. Sanmen blue crab has the characteristics of "green back, yellow belly, golden claws and claws", with fresh meat and delicious taste.
When using chopsticks, be careful to slip your hands. After aiming at your eyes, carefully insert the chopsticks a little, and then use force to prevent yourself from being injured.