As the saying goes: "The autumn wind starts, the crab's feet itch, the navel is round in September, and the navel is pointed in October." Its "round" and "sharp" refer to the navel (bottom) of the crab. Crab crab's umbilical cord is round with horizontal stripes. Mother crabs will be eaten in September, when there is much meat. In October, the male crab will eat. At this point, the umbilical cord of Xiong crab crab is sharp and the paste is firm. So, how to eat the best hairy crabs? What's the point of picking hairy crabs? Let us answer them for you one by one.
Many ways to eat hairy crabs
Stewed hairy crabs
★ Steamed hairy crabs:
★ Materials
4 hairy crabs
Xiangcong 1 guest
Ginger 1 piece
condiment
Sesame oil 1 spoon
2 tablespoons soy sauce
Balsamic vinegar 1 teaspoon
Baitang Xiaoshi
★ Practice
1. Tie the crab claws and crab feet firmly with a string; Wash onion and ginger and cut into powder;
2. Mix chopped green onion, Jiang Mo, balsamic vinegar, sugar, soy sauce and sesame oil into a paste.
Loading;
3. Put the crab in the steamer, take it out, untie the rope and put it in the plate.
★ The chef knows everything.
Steaming crabs must be timed, which takes about 8 ~ 10 minutes.
★ Features:
Original flavor and rich nutrition.
This is the most classic practice of hairy crabs, which mainly highlights the original flavor of crabs and can maximize the color, fragrance and taste of hairy crabs. The waiter of Pearl River Spring Hotel brought the steamed crabs to the table. Hairy crabs are orange, fresh, sweet and delicious. Open the bottom cover and peel off the crab's back together, and the golden cream on the crab's back will be displayed in front of you. Carefully peel off the cream, pour the vinegar, put it in your mouth, savor it carefully and chew it slowly. It's really "crab meat tastes tasteless on the table."
Fried crab with salt and pepper
This dish is very suitable for drinking. Cut fresh and clean crabs into pieces, soak them in onion, ginger and cooking wine for a few minutes, drag the powder into an oil pan and fry until golden, and add tofu, ginger, onion, salt and soy sauce to taste. When eating, the best wine is yellow wine, among which carved flowers are the best. Can also be accompanied by a glass of cold beer, exquisite modern flavor hairy crabs.
Mustard crab soup.
Boil the soup with hairy crabs first, and then soak this seasonal vegetable with local characteristics in crab soup. Crispy mustard is also delicious. This practice is relatively light, and it is more appropriate to eat after tasting all kinds of hairy crabs before.
Huaiyang xiefen rice
The rice is covered with an orange crab, which sets off the orange crab and looks very attractive. Pick out crab meat and crab paste, add chopped green onion and mix well with crab and rice. Hot rice is orange red. Chew it carefully in your mouth, and every grain of rice has a faint crab flavor. The chef said that it is best to put the crabs in the refrigerator for half an hour when steaming, so that the crabs will not move when steaming, and the steamed crab roe will not come loose. However, to make Huaiyang crab rice, it is necessary to make the crabs move, steam the crabs with the rice and let the crab juice seep into the rice.
Dried shark fin with crab powder
This dish is made of hairy crabs and golden hooked wings. Orange crab roe, white tender crab meat, transparent shark fin, bright color, delicious fragrance, unique flavor and excellent appearance. Red and yellow, full and golden color reveals attractive umami. Taste it, the crab and the wings "smell like fish", and the rich fragrance goes straight to the five internal organs. At this time, plus the excellent chicken soup cooked by Dongjiang secret recipe. Three kinds of delicious food are fresh and tender, and people can't help but want to add another one.
Yipin xiebao
This is Dongxing Shun's signature snack. The surface of the crab bag is dotted with orange crabs, glittering and translucent, like stamens. When you can't wait to pick up a piece and put it in your mouth, the meat of hairy crabs is mixed with the fragrance of crab paste, crab roe and cuttlefish gum, which is very delicious.
Medicinal Eriocheir sinensis
Hubei, known as the "province of thousands of lakes", has been a famous "land of plenty" in the Yangtze River basin since ancient times. The hairy crabs in this area are tender in meat and of high quality in terms of size. Generally, three or two hairy crabs are the best, slightly smaller than those produced in Yangcheng Lake. In the laver restaurant, the reporter found this hairy crab that was airlifted from Hubei to Yangcheng.
The hairy crabs made in Hubei are spicy enough, and the chopsticks have not been moved, which makes people feel spicy. Open the shell of the hairy crab forcibly, and gently pour the golden crab paste into the tip of the tongue with a spoon. The fresh taste goes straight to the throat. Because this river fresh hairy crab is based on the production method of spicy crab, it tastes delicious.
Frozen drunken crab with yellow wine
This is made by soaking hairy crabs in yellow wine, and the aroma of wine and the umami taste of crabs complement each other. Eating drunken crabs requires two important ingredients-ginger tea and vinegar. Because hairy crabs are cold, ginger tea is usually used to warm the stomach after eating. When eating crabs, pay attention to the order of the parts. Crab shell should be eaten last, because the essence of crab paste is in the shell. If you eat the meat of crab feet first, its delicacy will be greatly reduced, so the best one should be eaten last.
After seeing so many cooking methods, should I try them? Don't worry, whether you can buy fresh crabs with delicious meat is a key step ~ Please see the next page (five things to see when choosing hairy crabs):
Five things to see when choosing hairy crabs.
Look at the crab shell, the color is bright, shiny, dark green, generally thick and solid; Yellow, mostly fine; It's best to choose "golden hair and golden claws".
Look at the navel navel protruding, generally all fat cream: concave, mostly lack of fat. When you hold the crab with your hands, you still have to feel "heavy" enough, so that you can pick the kind of hairy crabs that are greasy and full of crab meat.
Look at the crab's claws are very powerful, and the "foot hair" on the crab's feet is overgrown, which is generally very fat and healthy; Hairless, mostly soft fat.
As the saying goes, "female crabs are picked in August in the lunar calendar, and male crabs are selected after September." Because after September of the lunar calendar, male crabs have good gonad maturity and the best taste and nutrition. Generally, the belly button is round and female, and the navel tip is male.
If you look at vitality, turn the crab around and turn it back quickly with a crab's foot bomb, which shows that you have strong vitality; Irreversible vitality is poor and cannot be preserved for a long time.
It can also be observed through its "rampage" that all the goods that leave the ground when crawling are good goods. Of course, its crab feet are tied, so it is not included. However, you can also tell whether crabs are sensitive. If you touch its eyes with your hands or branches, their eyes will blink flexibly, react quickly, or "foam at the mouth", which is still strong enough and fresh enough.
Eat crabs and get rid of them.
When eating hairy crabs, the following four things contain a lot of bacteria and dirt and must be removed. Except for the gills, the sides of the crab are shaped like eyebrows and arranged in strips; In addition to the stomach, it is located in the first half of the crab bone, close to the crab yellow, shaped like a triangular packet; In addition to the heart, it is located in the middle of crab yellow or crab oil, close to the stomach, hexagonal, and difficult to identify; In addition to the intestine, it is located in the middle of the navel of the crab and is strip-shaped.
Health/2005-10/20/content _ 3656930 _ 2.htm
Answer (2) There are many ways to eat hairy crabs. Compared with the popularity of spicy crabs, steamed crabs can be said to have lived in rivers and lakes for a long time and have a long history. Because people taste crabs mostly for their delicious taste, and its practice is very simple and can be enjoyed by family members.
To make "steamed crab", just wash the crab, tie it tightly with thread and steam it in a pot. In order to keep the original flavor of crabs, you should use a steamer instead of a basin.
Drunken crabs are also a common way to eat. Soak the crab in clear water for two days, then take it out of the water for one day without touching it, then pour it into your mouth with wine, add appropriate amount of salt, cooking wine, onion, ginger and sugar, put it in a small jar, seal it, put it in the refrigerator and eat it directly after one week. You can also stew chicken or pigeon with drunken crab, and its soup is mellow and nutritious. /
Fried crab with salt and pepper with wine is a wonderful combination. Cut fresh and clean crabs into pieces, soak them in onion, ginger and cooking wine for a few minutes, drag the powder into an oil pan and fry until golden, and add tofu, ginger, onion, salt and soy sauce to taste. When eating, the best wine is yellow wine, among which carved flowers are the best. You can also taste modern hairy crabs with a glass of cold beer!
The strong taste of fried crabs with onions and fried crabs with black beans and peppers will greatly increase people's appetite. If you like something western-style, you can order XO sauce, and the crab shop is at the bottom, which is a classic Hong Kong style.
Original taste VS mixed vinegar sauce
When crabs fatten every year, Yangcheng Lake clean water hairy crabs are bound to be a battleground for everyone. Green back, white belly, full of claws, yellow hair, strong body, tender and delicious meat, enjoying the reputation of "king of crabs", the traditional practice of authentic hairy crabs is steaming, which mainly highlights the original flavor of crabs, with orange color and delicious crab meat, so it is also said that "crab meat is tasteless on the table".
Shanghai is located near the crab producing area. In autumn and winter, fresh hairy crabs keep coming, and the crab feast can be eaten from September to the New Year. Guangzhou, on the other hand, is far from the crab producing area, and it can only be eaten in 10. "The navel is full in September and the tip of October, holding crabs and enjoying chrysanthemums" means that the female crabs are the fattest in September and the male crabs are the fattest in October, while Shanghainese still like to put crabs in couples' stalls at the end of September and the beginning of October and enjoy them in pairs. However, there are some differences between Hong Kong and Shanghai. Hong Kong-style steamed crabs use perilla leaves to remove the fishy smell of crabs, advocate eating them while they are hot, and simplify the tools into scissors, pliers and spoons.
There are eight traditional tools for Shanghainese to eat crabs. Now there are tools that combine several functions and are more convenient to use. Pay attention to the deployment of vinegar juice when eating-generally, it is cooked with vinegar, sugar and ginger juice in proportion. It is said that while people are eating hairy crabs, Shanghainese choose the taste of this vinegar juice in restaurants. The "trick" of eating crabs
People who can't eat crabs are people who bite them with shells and meat, then chew them a few times and spit them out with shells and meat, so the number of crabs that can really be eaten in their stomachs is very limited. Real gourmets eat crabs, just like brushing their teeth with a toothbrush. Only by biting half a crab with one punch across its mouth can the big crab meat be sucked into its mouth smoothly. Some people eat crabs by lifting the crab shell first, sucking up the crab paste, then splitting the crab body in half, eating it while eating it, and finally eating crab claws and crab claws. These people don't know how to eat crabs. The correct way to eat is to eat pliers and claws first. At this time, the crab cover will not be lifted, and the heat will not be scattered. After eating claws and pliers, open the crab cover, enjoy the crab paste and eat the crab meat, which is not wasted at all. When eating crab claws, you can eat two joints first, and then suck into your mouth.
If you eat crabs, you must eat steaming crabs. So eat crabs until they are steamed. Here is a method of steaming crabs in an electric rice cooker: first, put a small amount of water in the pot, that is, put a rice partition. After the water is boiled, put the crab in the pot and steam for fifteen minutes before eating. Then put the crab in the pot and cook it. When the first crab is cooked, the second crab is steamed. Eat one by one like this, and the crabs are all hot.
Introduction to eating crabs in autumn
Late autumn and early winter are the harvest season of blue crabs, which are good and cheap and can be eaten like pigs.
Choosing crabs: how to choose crabs? Needless to say, crabs must be fresh and picked alive. Any size will do, but it must be heavy. Because the mother crab is yellower and the mother crab is better. If you can't tell the male from the female, you can ask someone who picks crabs together.
How to eat crabs: crabs can be eaten raw, but it is not easy to eat them raw if they are marinated with spices such as wine for several days. In case the crab is not fresh, it is no joke. Cooked crabs can be fried, steamed and boiled. Frying is more troublesome, and most people steam or cook it.
Wash crabs: No matter how you cook them, you should wash them first. You can soak crabs in the sink for a while. Then use a brush (you can use an old toothbrush) to brush off the sediment on the crab. Be careful not to be bitten by crabs!
Steaming/boiling crabs: After the crabs are washed, they can be steamed/boiled. Boil the water first, then put the crab in the pot.
Mixing juice: When steaming/boiling crabs, you can mix juice to dip crabs. Find a fresh piece of ginger first. Wash ginger and cut into filaments. Put ginger in a bowl, then pour some vinegar into the bowl (Zhenjiang balsamic vinegar is the best) and add some sugar. Mix the juice evenly with chopsticks/spoon, and it will be fine.
After mixing the juice, you can see whether the crab is steamed. If the blue crab turns red, it will be almost fine. Eat crabs: When the crabs are cold, you can eat them. First, remove the dome of the crab. If it is a female, you will see crab roe in Huang Chengcheng. This is the best thing on crabs. You will also see white things like bristles near the thighs on both sides, which are inedible.
After eating crab roe, you can eat crab meat. Crab meat is white like fish. It's best to break the crab in half, so as to reveal the shiny crab meat. Most people end up eating crab legs, because it takes time to eat them and there is not much meat in them. But people still try to finish their legs. Some people think the meat on their legs is delicious. Eating crab legs is also a good opportunity to kill time and chat with family and friends. You have to find a way to get the crab meat out of the crab legs. You can crush the hard shell of your leg with a special crab-eating clip, or you can take out the crab meat with a toothpick or fork. Note: Crab shell is hard and its legs are pointed. Don't bite your teeth
The last step: after eating crabs, you'd better throw away the crab shells at once, because crabs are very fishy. The pot for steaming/boiling crabs should also be thoroughly cleaned. Of course, it is best to wash your hands with soap.
Tips for eating hairy crabs
Although hairy crabs are delicious, they are cold and wet, and people with skin diseases or sensitive skin should not eat them. People with deficiency-cold constitution (that is, they often have cold hands and feet and are prone to dizziness and fatigue) had better endure it with their mouths, so as not to cause stomach cold discomfort. In addition, crab roe (crab paste) has high cholesterol, so people suffering from hypertension, heart disease and arteriosclerosis should not eat more. If the blood pressure of patients with diabetes and nephropathy is high, it is not advisable to eat more hairy crabs and crabs. Pay attention to cooking methods. Because hairy crabs live in mud ditches at the bottom of rivers and lakes, they like to eat the carcasses of small animals, and there are a lot of bacteria in their intestines. In addition, crabs are rich in protein (several times higher than pork and fish). After death, protein will decompose rapidly, and bacteria will multiply and deteriorate easily. So, don't eat dead crabs or crabs that are not thoroughly cooked. When eating crabs, seasoning with ginger vinegar can help digestion and sterilization. Put some perilla leaves when steaming crabs. Perilla is warm and can detoxify fish and crabs. Eating crabs with wine can actually water the bacteria with wine to alleviate the coldness of crabs. If you feel uncomfortable after eating crabs, you can boil water with ginger slices and drink it while it is hot, which has the effect of warming your stomach. Ancient medical books recorded: "All persimmons and crabs eat together, which makes people diarrhea." It turns out that crabs are rich in protein, while persimmons contain a lot of tannic acid. When they are eaten together, they will solidify and harden. In addition, crabs and persimmons are cold things, and eating too much at the same time is easy to cause discomfort. It causes abdominal pain, vomiting and other symptoms, which is often called "stomach persimmon disease".
The cooking and crushing skills of hairy crabs are very particular about the water quality of hairy crabs. In the past, Guangdong always imported hairy crabs from Hongze Lake, paid in advance in June and July every year, and shipped them to Guangdong the next day in late autumn. Later, due to the serious water pollution in Hongze Lake, it was moved to Yangcheng Lake, but the number was small. Most of Yangcheng hairy crabs advertised on the market now are fake, and diners also laugh it off. Hairy crabs have eyes of nine females and ten males, which means that the umbilical cord is good in September and the pointed umbilical cord is good in October. As long as we combine the seasons and distinguish between males and females, we will not be deceived too deeply. Hairy crabs must be boiled in water ("brake" and "boiling" are homophonic in Wuxi dialect) to ensure the moisture of crabs. It is not normal to steam them in water. The hairy crabs with broken crab powder must be blanched in cold water, otherwise the crabs will struggle if they are scalded, and the crab yellow will be gone if they fall down first. The original hairy crabs must be tied up and boiled in boiling water (in layman's words, it is called "original steaming" and put on the floor). Of course, it is best to put a little ginger onion, perilla and old wine in boiling water. Cooked hairy crabs don't dip in vinegar and break the crab cover. Touching the crab meat with the tip of the tongue feels a little sweet, which is a good crab. Eating hairy crabs pays more attention to eating and eating skills than eating snake meat. Of course, the most classic way to eat is "crabs eat or crabs". Eat the crab cover first, then break the crab. Eat crab meat along the silk thread and throw all the shells of the crab belly into the crab cover. Crab feet and crab claws are the worst. After eating, you must line up on both sides in turn. Finally, put the "navel" of the crab on the crab cover and turn it in the middle of the crab foot-this is a complete hairy crab again.
The ancients dared not eat crabs because of their appearance. Crabs are crustaceans. It takes about a dozen times from seedling to adult crab, so it is written as crab. At the same time, crabs walk sideways, so they are also called "crabs". Addicted to the delicacy of crabs, no matter what high protein or crab roe, we can't stop our love for hairy crabs. )
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[Owner] | Date of issue: May, 2006-1301:28
There are many ways to eat. Compared with the popularity of spicy crabs, steamed crabs can be said to have lived in rivers and lakes for a long time and have a long history. Because people taste crabs mostly for their delicious taste, and its practice is very simple and can be enjoyed by family members.
To make "steamed crab", just wash the crab, tie it tightly with thread and steam it in a pot. In order to keep the original flavor of crabs, you should use a steamer instead of a basin.
Drunken crabs are also a common way to eat. Soak the crab in clear water for two days, then take it out of the water for one day without touching it, then pour it into your mouth with wine, add appropriate amount of salt, cooking wine, onion, ginger and sugar, put it in a small jar, seal it, put it in the refrigerator and eat it directly after one week. You can also stew chicken or pigeon with drunken crab, and its soup is mellow and nutritious. /
Fried crab with salt and pepper with wine is a wonderful combination. Cut fresh and clean crabs into pieces, soak them in onion, ginger and cooking wine for a few minutes, drag the powder into an oil pan and fry until golden, and add tofu, ginger, onion, salt and soy sauce to taste. When eating, the best wine is yellow wine, among which carved flowers are the best. You can also taste modern hairy crabs with a glass of cold beer!
The strong taste of fried crabs with onions and fried crabs with black beans and peppers will greatly increase people's appetite. If you like something western-style, you can order XO sauce, and the crab shop is at the bottom, which is a classic Hong Kong style.
Original taste VS mixed vinegar sauce
When crabs fatten every year, Yangcheng Lake clean water hairy crabs are bound to be a battleground for everyone. Green back, white belly, full of claws, yellow hair, strong body, tender and delicious meat, enjoying the reputation of "king of crabs", the traditional practice of authentic hairy crabs is steaming, which mainly highlights the original flavor of crabs, with orange color and delicious crab meat, so it is also said that "crab meat is tasteless on the table".
Shanghai is located near the crab producing area. In autumn and winter, fresh hairy crabs keep coming, and the crab feast can be eaten from September to the New Year. Guangzhou, on the other hand, is far from the crab producing area, and it can only be eaten in 10. "The navel is full in September and the tip of October, holding crabs and enjoying chrysanthemums" means that the female crabs are the fattest in September and the male crabs are the fattest in October, while Shanghainese still like to put crabs in couples' stalls at the end of September and the beginning of October and enjoy them in pairs. However, there are some differences between Hong Kong and Shanghai. Hong Kong-style steamed crabs use perilla leaves to remove the fishy smell of crabs, advocate eating them while they are hot, and simplify the tools into scissors, pliers and spoons.
There are eight traditional tools for Shanghainese to eat crabs. Now there are tools that combine several functions and are more convenient to use. Pay attention to the deployment of vinegar juice when eating-generally, it is cooked with vinegar, sugar and ginger juice in proportion. It is said that while people are eating hairy crabs, Shanghainese choose the taste of this vinegar juice in restaurants. The "trick" of eating crabs
People who can't eat crabs are people who bite them with shells and meat, then chew them a few times and spit them out with shells and meat, so the number of crabs that can really be eaten in their stomachs is very limited. Real gourmets eat crabs, just like brushing their teeth with a toothbrush. Only by biting half a crab with one punch across its mouth can the big crab meat be sucked into its mouth smoothly. Some people eat crabs by lifting the crab shell first, sucking up the crab paste, then splitting the crab body in half, eating it while eating it, and finally eating crab claws and crab claws. These people don't know how to eat crabs. The correct way to eat is to eat pliers and claws first. At this time, the crab cover will not be lifted, and the heat will not be scattered. After eating claws and pliers, open the crab cover, enjoy the crab paste and eat the crab meat, which is not wasted at all. When eating crab claws, you can eat two joints first, and then suck into your mouth.
If you eat crabs, you must eat steaming crabs. So eat crabs until they are steamed. Here is a method of steaming crabs in an electric rice cooker: first, put a small amount of water in the pot, that is, put a rice partition. After the water is boiled, put the crab in the pot and steam for fifteen minutes before eating. Then put the crab in the pot and cook it. When the first crab is cooked, the second crab is steamed. Eat one by one like this, and the crabs are all hot.
Introduction to eating crabs in autumn
Late autumn and early winter are the harvest season of blue crabs, which are good and cheap and can be eaten like pigs.
Choosing crabs: how to choose crabs? Needless to say, crabs must be fresh and picked alive. Any size will do, but it must be heavy. Because the mother crab is yellower and the mother crab is better. If you can't tell the male from the female, you can ask someone who picks crabs together.
How to eat crabs: crabs can be eaten raw, but it is not easy to eat them raw if they are marinated with spices such as wine for several days. In case the crab is not fresh, it is no joke. Cooked crabs can be fried, steamed and boiled. Frying is more troublesome, and most people steam or cook it.
Wash crabs: No matter how you cook them, you should wash them first. You can soak crabs in the sink for a while. Then use a brush (you can use an old toothbrush) to brush off the sediment on the crab. Be careful not to be bitten by crabs!
Steaming/boiling crabs: After the crabs are washed, they can be steamed/boiled. Boil the water first, then put the crab in the pot.
Mixing juice: When steaming/boiling crabs, you can mix juice to dip crabs. Find a fresh piece of ginger first. Wash ginger and cut into filaments. Put ginger in a bowl, then pour some vinegar into the bowl (Zhenjiang balsamic vinegar is the best) and add some sugar. Mix the juice evenly with chopsticks/spoon, and it will be fine.
After mixing the juice, you can see whether the crab is steamed. If the blue crab turns red, it will be almost fine. Eat crabs: When the crabs are cold, you can eat them. First, remove the dome of the crab. If it is a female, you will see crab roe in Huang Chengcheng. This is the best thing on crabs. You will also see white things like bristles near the thighs on both sides, which are inedible.
After eating crab roe, you can eat crab meat. Crab meat is white like fish. It's best to break the crab in half, so as to reveal the shiny crab meat. Most people end up eating crab legs, because it takes time to eat them and there is not much meat in them. But people still try to finish their legs. Some people think the meat on their legs is delicious. Eating crab legs is also a good opportunity to kill time and chat with family and friends. You have to find a way to get the crab meat out of the crab legs. You can crush the hard shell of your leg with a special crab-eating clip, or you can take out the crab meat with a toothpick or fork. Note: Crab shell is hard and its legs are pointed. Don't bite your teeth
The last step: after eating crabs, you'd better throw away the crab shells at once, because crabs are very fishy. The pot for steaming/boiling crabs should also be thoroughly cleaned. Of course, it is best to wash your hands with soap.
Tips for eating hairy crabs
Although hairy crabs are delicious, they are cold and wet, and people with skin diseases or sensitive skin should not eat them. People with deficiency-cold constitution (that is, they often have cold hands and feet and are prone to dizziness and fatigue) had better endure it with their mouths, so as not to cause stomach cold discomfort. In addition, crab roe (crab paste) has high cholesterol, so people suffering from hypertension, heart disease and arteriosclerosis should not eat more. If the blood pressure of patients with diabetes and nephropathy is high, it is not advisable to eat more hairy crabs and crabs. Pay attention to cooking methods. Because hairy crabs live in mud ditches at the bottom of rivers and lakes, they like to eat the carcasses of small animals, and there are a lot of bacteria in their intestines. In addition, crabs are rich in protein (several times higher than pork and fish). After death, protein will decompose rapidly, and bacteria will multiply and deteriorate easily. So, don't eat dead crabs or crabs that are not thoroughly cooked. When eating crabs, seasoning with ginger vinegar can help digestion and sterilization. Put some perilla leaves when steaming crabs. Perilla is warm and can detoxify fish and crabs. Eating crabs with wine can actually water the bacteria with wine to alleviate the coldness of crabs. If you feel uncomfortable after eating crabs, you can boil water with ginger slices and drink it while it is hot, which has the effect of warming your stomach. Ancient medical books recorded: "All persimmons and crabs eat together, which makes people diarrhea." It turns out that crabs are rich in protein, while persimmons contain a lot of tannic acid. When they are eaten together, they will solidify and harden. In addition, crabs and persimmons are cold things, and eating too much at the same time is easy to cause discomfort. It causes abdominal pain, vomiting and other symptoms, which is often called "stomach persimmon disease".
The cooking and crushing skills of hairy crabs are very particular about the water quality of hairy crabs. In the past, Guangdong always imported hairy crabs from Hongze Lake, paid in advance in June and July every year, and shipped them to Guangdong the next day in late autumn. Later, due to the serious water pollution in Hongze Lake, it was moved to Yangcheng Lake, but the number was small. Most of Yangcheng hairy crabs advertised on the market now are fake, and diners also laugh it off. Hairy crabs have eyes of nine females and ten males, which means that the umbilical cord is good in September and the pointed umbilical cord is good in October. As long as we combine the seasons and distinguish between males and females, we will not be deceived too deeply. Hairy crabs must be boiled in water ("brake" and "boiling" are homophonic in Wuxi dialect) to ensure the moisture of crabs. It is not normal to steam them in water. The hairy crabs with broken crab powder must be blanched in cold water, otherwise the crabs will struggle if they are scalded, and the crab yellow will be gone if they fall down first. The original hairy crabs must be tied up and boiled in boiling water (in layman's words, it is called "original steaming" and put on the floor). Of course, it is best to put a little ginger onion, perilla and old wine in boiling water. Cooked hairy crabs don't dip in vinegar and break the crab cover. Touching the crab meat with the tip of the tongue feels a little sweet, which is a good crab. Eating hairy crabs pays more attention to eating and eating skills than eating snake meat. Of course, the most classic way to eat is "crabs eat or crabs". Eat the crab cover first, then break the crab. Eat crab meat along the silk thread and throw all the shells of the crab belly into the crab cover. Crab feet and crab claws are the worst. After eating, you must line up on both sides in turn. Finally, put the "navel" of the crab on the crab cover and turn it in the middle of the crab foot-this is a complete hairy crab again.
The ancients dared not eat crabs because of their appearance. Crabs are crustaceans. It takes about a dozen times from seedling to adult crab, so it is written as crab. At the same time, crabs walk sideways, so they are also called "crabs". Addicted to the delicacy of crabs, no matter what high protein or crab roe, we can't stop our love for hairy crabs. )
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★ Steamed hairy crabs:
★ Materials
4 hairy crabs
Xiangcong 1 guest
Ginger 1 piece
condiment
Sesame oil 1 spoon
2 tablespoons soy sauce
Balsamic vinegar 1 teaspoon
Baitang Xiaoshi
★ Practice
1. Tie the crab claws and crab feet firmly with a string; Wash onion and ginger and cut into powder;
2. Mix chopped green onion, Jiang Mo, balsamic vinegar, sugar, soy sauce and sesame oil into a paste.
Loading;
3. Put the crab in the steamer, take it out, untie the rope and put it in the plate.
★ The chef knows everything.
Steaming crabs must be timed, which takes about 8 ~ 10 minutes.
★ Features:
Original flavor and rich nutrition.
Time flies, another year is almost over. Is the school canteen manager ready for this year's annual summary and new