Mainly steamed and boiled, it mainly highlights the original flavor of hairy crabs, which can maintain the color, fragrance and taste of hairy crabs to the maximum extent. The finished hairy crabs are orange in color, fresh and tender in meat, sweet and beautiful. Open the bottom cover and put the crab back.
When you peel it off, the golden cream on the crab's back is displayed in front of you. Carefully peel off the cream, put it in your mouth, savor it carefully and chew it slowly. It's really "crab meat tastes tasteless on the table."
Recommended practice of China Yangcheng Lake Hairy Crab Network:
First, steamed hairy crabs
Raw materials:
Hairy crabs, ginger, sugar, vinegar.
Exercise:
1. Wash the hairy crabs and tie the crab legs with cotton ropes.
2. Add water to the steamer, put 4 slices of ginger, and then put the hairy crabs on the steamer.
3. Steam over high fire 1 5min, and simmer over low fire1min.
4. Pour the vinegar into a small bowl, chop the remaining ginger slices and add sugar as ginger vinegar.
5. Eat while it is hot.
Second, the original boiled hairy crabs
The specific method is simple and primitive. Fishermen in Suzhou usually use this method in their own homes. That is, cooking without any seasoning (except onion and ginger) and eating without seasoning can highlight the umami flavor of crabs. It's best to use an ordinary iron pot and put the crabs in when they are cold.
Raw materials:
hairy crab
Exercise:
1, boiled hairy crabs, no need to prick crabs. Put cold water (not hot water) in the pot. It is enough that the water is equal to the crab, not too much.
2, ignition (with rice cookers, induction cookers), the most vigorous. If the crab is not tied, press the lid with your hand first (otherwise, the crab may climb out when it is hot), and you don't have to press it when the crab in the pot is quiet. The cooking time is about 20 minutes.
3. Eat while it's hot.
In addition to the main practices of the above two kinds of hairy crabs, there are some other practices according to the size and flavor of hairy crabs:
Third, dragging crabs on the surface
Raw materials:
"June Yellow" hairy crabs, flour, Shaoxing wine, minced onion and ginger, pepper and salt.
Exercise:
1. Wash the hairy crabs, cut them in half with a knife (the crabs are too small, just dig them open), remove the crab's stomach and marinate them with Shaoxing wine, salt and pepper. Mix flour and a little water to make a thick paste.
2. Heat the oil in the pot to 60% heat, wrap the crab in batter, put it in the pot and fry until both sides are golden.
3. Put the oil in the wok, add the minced onion and ginger, stir fry until fragrant, add the fried hairy crabs, add salt and a small amount of boiling water to boil, and cover the pot for stewing.
Note: "June Yellow" refers to Yangcheng Lake hairy crabs listed at the beginning of June in the lunar calendar and before the Mid-Autumn Festival every year. The hairy crabs produced in this period are slightly smaller, but very strong. When you open the crab cover, you can see a layer of endothelium. The crab paste below this layer is sallow in color, so it is commonly called "June yellow".
Four, crab yellow tofu
Raw materials:
Hairy crabs, tofu with internal fat, onion ginger juice, cooking wine, salt, monosodium glutamate, pepper, clear oil, onion ginger juice, water starch, chicken soup.
Exercise:
1, steam all the hairy crabs in half, remove the crab meat and crab roe with a toothpick, and replace the tofu with a square with a width of 2cm.
2. Blanch the tofu in the boiling water pot and pour it out for later use. Add clear oil to an empty pot, heat it to 40%, stir-fry crab meat and crab roe, add cooking wine and onion ginger juice, add white soup, salt, pepper and monosodium glutamate to boil, cook for a while, thicken and pour in sesame oil.
Five, scrambled eggs with crab meat
Raw materials:
Hairy crab meat, eggs, onion ginger, raw flour, salt, yellow wine, vinegar.
Exercise:
1. Cut the onion and ginger into sections for later use.
2. Put a small amount of water in the pot, add 1/5 crab meat, season with appropriate amount of yellow wine, salt and vinegar, and thicken with cornmeal (slightly diluted) after boiling.
3. Stir-fry ginger in a hot oil pan, add the remaining crab meat, add the beaten eggs, quickly stir-fry until 6 minutes are cooked, and turn off the heat. Using the waste heat of the pot, stir it out of the pot again and put it into the basin.
4. Pour the ingredients prepared in the second part on the eggs and decorate them with chopped green onion.
Six, drunk crab
Raw materials:
Hairy crabs, soy sauce, rice wine, ginger, salt, garlic, rock sugar, white wine, pepper, glutinous rice liqueur.
Exercise:
1. Select several live fat crabs each weighing about 150g, soak them in running water for two or three days, let them spit out all the sediment, and then wash and drain.
2. Put the wok on a small fire, add salt and pepper, and when the salt is hot and the pepper is dry, pour it on the chopping board and crush it with a rolling pin to make salt and pepper.
3. Wash ginger and garlic, pat ginger and garlic for later use.
4. Take a crab, lift the umbilical cap, squeeze out the dirt at the umbilical bottom, add 5g 1/4 salt and pepper, then close the umbilical cap, break off the tip of a crab claw, plunge the crab into the umbilical cap, nail the umbilical cap firmly, and make the rest as above.
5. Take a jar that can only hold hairy crabs, put the crabs in the jar, put two small bamboo pieces through the jar mouth, and hold the crabs down so that they won't move.
6. Heat and boil the rock sugar in soy sauce, let it cool, then pour it into the jar, add glutinous rice sweet wine, ginger and garlic, and finally pour sorghum wine, tie the jar mouth tightly with oil paper, and marinate for a week before opening the jar.
Note: the jar mouth should be sealed tightly to prevent alcohol from overflowing, so as not to affect its quality.