Eating crab in addition to armor, shell can not eat, gills and intestines can not eat. Open the cephalothorax (crab shell), can be seen on both sides of the gray-white strip, soft gill strips, should be removed and discarded. Food must first find out the stomach and carefully separated out, because the stomach and intestines contain a variety of pathogenic bacteria and toxic substances, stomach and intestinal wall is also very thin, it is easy to break, resulting in the contents of the stained yellow paste.
=====================
Crab-eating eighteen styles
Hung Qigong's 18 Palms of the Dragon, the power is infinite, and Master Chen's crab-eating eighteen styles are also amazing. These eighteen strokes, each move has its own characteristics, you may wish to see the following strokes, the first to see for yourself.
Selected one: Steamed crab with flower carving and phoenix fat
Being in the traditional Xiguan area, it is only natural to take care of the needs of those who like to eat Cantonese food. Steamed crabs with carved phoenix fat is a traditional Cantonese dish. The so-called phoenix fat is an alternative name for chicken fat. The chicken fat is placed directly on top of the crab meat, then steamed with Hua Diao and egg yolks, and drizzled with Hua Diao wine before being removed from the pot. The chicken oil completely penetrates into the crab meat, making the flavor of the crab more intense, coupled with the mellow fragrance of the Huadiao wine, it is really a crab that does not intoxicate others.
Selected move No. 2: Crab King in Casserole
Crab King in Casserole was originally a favorite dish of the Macanese. Because Cantonese people like to drink beautiful soup, so when the chef made this dish, he made improvements in the soup. The soup is first made with chicken, chicken feet, pork bones and other ingredients, and then the ingredients are laid out one by one in the soup pot, with shellfish at the bottom, mushrooms and winter melon cooked in hot soup at the top, and crab at the very top. Not only are the crab meat and shells sweet, but the other ingredients also have a strong crab flavor, especially the winter melon, which absorbs the crab flavor and makes it even more delicious. A pinch of pepper in the soup doubles the flavor.
Selected move No. 3: Crab in pumpkin juice and garlic
The pumpkin juice and garlic crab dip is inspired by Huaiyang cuisine, with ripe pumpkin and tender red crab as the main ingredients. After the pumpkin is juiced, it is boiled in a pot and then removed from the pot. The pumpkin juice is then added to the pot after the garlic is popped, and the red crabs, which have not been oiled, are then dipped directly into it. In this way, the crabs have a fresh flavor. The addition of salted egg yolk to the pumpkin juice makes it look thicker and taste softer.
Selected move four: Chen vinegar ginger baked crab
Chen vinegar ginger baked crab is also authentic Huaiyang manufacturing. Aged vinegar is a favorite flavor of people in Huaiyang area, often used as a dipping dish to eat. The chef here adds red vinegar with yellow sugar and ginger juice, and then uses it to bake the crabs, which makes the flavor of the crabs even richer and gives them a different taste.
Selected move No. 5: Shichimi salt-baked crab
Shichimi powder, a Japanese seasoning, is said to be made of peppercorns, star anise, seaweed, sesame seeds and other materials, which the Japanese like to use to mix the noodles to eat or use as a flavor of grilled barbecue. However, to make salt-baked crab with Shichimi powder is something that is unexpected for Easterners. Steaming and stir-frying are the usual ways of cooking crabs, and deep-frying crabs is very rare. However, in this dish, the crab is deep-fried first, and then patted with pre-prepared pepper salt powder and seven-flavor powder made of pepper salt, shrimp, scallop, and Chinese salt. The crab meat is sweet and savory, crispy on the outside but still juicy on the inside, and only then can it be called a successful fried crab.
Five new tricks
After the launch of the eighteen ways to eat crab, which won a lot of favorable comments, Chef Chan has followed up with five new tricks. Which one is the most powerful? The food is not only a great way to eat, but also a great way to make sure you have a good time. Here is a selection of three strokes of addiction ---
The first stroke: Taiwan glutinous rice steamed crab
Taiwan glutinous rice steamed crab, is said to be from Huaiyang, but it is the Taiwanese compatriots to carry forward the development. The chef first soaked a long night of glutinous rice, add Gui Yuan meat, red dates, preserved meat and other ingredients, put into the steamer to steam, to be glutinous rice to eight mature, only to put the good water crabs on the surface of the rice and steamed together. The water crab meat is soft and watery, so the fresh flavor penetrates into the glutinous rice below. The glutinous rice is not too soft and not too hard, and it absorbs the flavor of many ingredients and the freshness of the crab, making it smooth and delicious.
The second trick: baked crab with ginger and sweet and sour vinegar
In the hot weather, appetizing dishes are always popular, and baked crab with ginger and sweet and sour vinegar takes advantage of this opportunity. Not only does the su-ginger remove the mud, fishy and other odors from the crab itself, but it also works intimately with the sweet and sour sweet and sour vinegar to help take the flavor of the crab meat to a new level.
The third trick: Stir-fried crab with shiso and olive juice
Stir-fried crab with shiso and olive juice is as authentic as it gets in Cantonese style, but certainly not without innovation. Shiso can also remove the odor of the crab, and the crab is a match made in heaven. However, the flavor of shiso is thin, and the addition of oil olive is much richer. By crushing the oil olive and using its juice as a seasoning, it not only makes up for the lack of shiso, but also makes the dish more flavorful.
=========================
Steamed Crab with Eggs
Ingredients: 1 catty of crab (about 600 grams), 3 eggs.
Ingredients: Marinade: 1/2 tsp cornstarch, a little pepper. Seasoning: 1/3 teaspoon salt, 1 tablespoon oil.
Directions: 1. Wash and drain the crab, cut into pieces, add the marinade and mix well, arrange on a plate. 2. Beat the egg with seasoning well, pour it on the plate in (1), and steam it for 10 minutes until it is ready.
------------------
Beer Steamed Crab
The ingredients in this dish are beer and crab plus egg white, which are steamed in a pot for about 5 minutes, then celery and shredded onion are added as toppings. Steaming time let seafood water invasion of egg white, eating can taste both the sweetness of the crab and can taste the wine mellow, seafood and beer unique fresh mellow, fused into one, all in one. Just smell its flavor, enough to make you salivate, once the entrance to make people unforgettable.
---------------------
Steamed Crab with Garlic
Take 2-3 live green crabs, remove the cover, pincers, wash, meat section of the chopping block placed in the middle of the plate, patting the pincer shells, pincers and the cover is placed on the two ends of the plate; add the garlic paste with the appropriate amount of oyster sauce, salad oil and yellow wine, stir, sprinkle in the crab, and then stir the egg whites discretionary plus seasoning, and then poured into the plate! After steaming the crab for 7-8 minutes on high heat, pour the stir-fried green pepper with oil on the crab.
---------------------
Tofu Steamed Crab
Raw Materials Main Ingredients: 1 live crab (weighing about 4OO grams); Ingredients: 25O grams of tender tofu, 10 grams of green onion, 1O grams of ginger; Seasonings: 2O grams of oil, 5 grams of monosodium glutamate, 5 grams of sugar, 3 grams of sesame oil, 2 grams of pepper, 5O grams of peanut oil, 1OO grams of soup. Grams. Method (1) will be broth, soy sauce, monosodium glutamate, sugar, pepper, sesame oil, stir well, put into the pot to boil, adjusted to gum oil sauce. (2) Cut the tender tofu into 6-cm-long, 4-cm-wide, 2-cm-thick cubes and place flat on the bottom of the plate. (3) will be live crab clean, cut into cubes, flat on the tofu block, crab block on the set of green onion, ginger, on the steamer with high heat steam 1O minutes out, wipe off the green onion and