As the saying goes: "Autumn wind starts, the crab's feet itch, and the navel is round in September and pointed in October." Its "round" and "sharp" refer to the crab's navel (bottom). The umbilical cord of the mother crab crab is round and has horizontal stripes. In September, the female crab will be eaten, when the female crab is full of meat. In October, the male crab will be eaten. At this time, the umbilical cord of the male crab crab is pointed and the paste is firm. So, how to eat hairy crabs is the best? What's so particular about picking hairy crabs? Let us answer them for you one by one.
Many ways to eat hairy crabs
Stewed hairy Crab
This is the most classic practice of hairy crabs, which mainly highlights the original flavor of crabs and can maintain the color, fragrance and taste of hairy crabs to the maximum extent. The waiter of Pearl River Spring Hotel brought the steamed crabs to the table. The hairy crabs were orange in color and the meat was 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 vinegar on it, put it in your mouth, savor it carefully, and chew it slowly. It really is "crab meat is tasteless on the table".
Fried crab with salt and pepper
This dish is very suitable for drinking. Cut the fresh clean crab into pieces, soak it in onion, ginger and cooking wine for a few minutes, drag the powder and fry it in an oil pan until golden, and add tofu, ginger, onion, salt and soy sauce to taste. When eating, the best wine is yellow wine, and among yellow wine, carved flowers are the best. Can also be accompanied by a glass of cold beer, fine modern flavor of hairy crabs.
Crab soup soaked in mustard.
Boil the soup with hairy crabs first, and then soak this seasonal vegetable with local characteristics into the crab soup. Crispy mustard is also delicious. This practice is relatively light, and it is perfect to eat after tasting the previous kinds of hairy crabs.
Huaiyang xiefen rice
The rice is covered with an orange crab, which sets off the orange crab and looks very attractive. Pick out the crab meat and crab paste, add chopped green onion, and mix well with the crab and rice. The hot rice is orange-red. When you eat it in your mouth and chew it carefully, every grain of rice has a faint crab fragrance. The chef said that it is best to put the crab in the refrigerator for half an hour when steaming, so that the crab will not move around during steaming, and the steamed crab roe will not be scattered. However, to make Huaiyang crab powder rice, it is necessary to let the crabs move, steam the crabs with the rice, and let the crab juice seep into the rice.
Dried fish wings with crab powder
This dish is made of hairy crabs and golden hooked wings. Orange-red crab roe, white and tender crab meat, and transparent shark fin are extremely colorful, fragrant and delicious, with unique flavor and excellent selling appearance. The red and yellow, full and golden color reveals an attractive umami flavor. When you taste it, the crab and the wings are "fishy and cherish each other", and the rich fragrance reaches the internal organs. At this time, add the excellent chicken soup cooked by Dongjiang secret recipe. The 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, which are crystal clear and shiny, 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 Chinese mitten crab
Hubei, known as the "province of thousands of lakes", has been a famous "land of plenty" in the Yangtze River valley since ancient times. The hairy crabs in this area are tender and tender, and the quality is in terms of size. Generally, the hairy crabs of about three or two are the best, which is slightly smaller than those produced in Yangcheng Lake. At Zicaitai Restaurant, the reporter found this hairy crab that was flown to Yangcheng from Hubei.
The hairy crabs cooked in Hubei are spicy enough, and the chopsticks have not been moved, which has made people feel spicy. Open the shell of the hairy crab with force, and gently pour the golden crab paste into the tip of the tongue with a spoon. The fresh taste goes straight into the throat. Because this river fresh hairy crab is based on the production method of spicy crab, it tastes very fragrant.
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 crab, the order of each part should be paid attention to, and the 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, are you going to give it a try? Don't worry, whether you can buy fresh crabs with delicious meat is a key step ~ Please see the next page (five things to look at when choosing hairy crabs):
Five things to look at when choosing hairy crabs.
Look at the crab shells, which are bright, shiny and dark green, and are generally thick and solid; Yellow, mostly thin; It is better to choose the "golden hair and golden claws".
Look at the navel navel protruding, generally full of fat cream: concave, mostly short of fat. When you hold the crab with your hands, you still have to feel "heavy" enough, so you can pick the hairy crabs that are rich and creamy and full of crab meat.
See the crab's claws are strong, the "foot hair" on the crab's feet is overgrown, and it is generally fat and healthy; Hairless, mostly soft and fat.
As the saying goes, "The female crab is picked in August in the lunar calendar, and the male crab is selected after September". Because after September of the lunar calendar, male crabs have good gonad maturity and the best taste and nutrition. Generally, the round navel is a female crab, and the pointed navel is a male crab.
If you look at the vitality and turn the crab around, you can quickly turn it back with a crab's foot bomb, which means that you have strong vitality; Those that cannot be turned back have poor vitality and cannot be stored for a long time.
It can also be observed through its "rampage" that those who leave the ground when crawling are good goods. Of course, its crab feet are tied, so it is not included. However, you can also see whether the crab is sensitive. If you touch its eyes with your hands or branches, your eyes will flash flexibly and react quickly, or you will be "foaming at the mouth", which is still strong 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 gills, on both sides of the crab body, it is 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 intestines, it is located in the middle of the crab navel and is strip-shaped.
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Answer (2) There are many ways to eat big 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 simple and can be enjoyed by families.
To make "steamed crab", just wash the crab, tie it firmly with thread and steam it in the pot. In order to keep the original flavor of crabs, steamer should be used instead of basin.
Drunken crabs are also a common way to eat. Put the crabs in clear water for two days, then take them out of the water for one day without water, then pour them into your mouth with wine, add appropriate amount of salt, cooking wine, onion, ginger and sugar, put them in a small jar, seal them, put them in the refrigerator, and eat them 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 the fresh clean crab into pieces, soak it in onion, ginger and cooking wine for a few minutes, drag the powder and fry it in an oil pan until golden, and add tofu, ginger, onion, salt and soy sauce to taste. When eating, the best wine is yellow wine, and among yellow wine, carved flowers are the best. It can also be served with a glass of cold beer to taste modern hairy crabs!
The strong taste of crab fried with onion and crab with black bean pepper will greatly increase people's appetite. If you like a little western flavor, you can order some XO sauce, and the crab is spread on the bottom, which is a classic Hong Kong style.
Original eating VS mixed vinegar sauce
Every year, when crabs are fattening, Yangcheng Lake clean water hairy crabs are bound to be the crabs that everyone must fight for. Green back, white belly, full 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, the color is orange and yellow, and the crab meat is delicious, so there is another saying that "crab meat is tasteless on the table".
Shanghai is located near the crab producing area. When it comes to autumn and winter, there is a steady supply of fresh hairy crabs, 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 usually be eaten only in October. "September is full of navel and October is sharp, holding crabs to admire chrysanthemums and chrysanthemums" means that the female crabs are the fattest in September and the male crabs are the fattest in October of the lunar calendar, while Shanghainese still like to put crabs into husband and wife stalls at the end of September and the beginning of October, and enjoy them in pairs. However, there are still some differences in eating methods between Hong Kong and Shanghai. Hong Kong-style steamed crabs use perilla leaves to remove the fishy smell of crabs, and advocate eating them while they are fresh and hot, while the tools are simplified as scissors, pliers and spoons.
There are eight traditional tools for Shanghainese to eat crabs. Now there are tools that combine several functions together, which is more convenient to use. When eating, pay attention to the deployment of vinegar juice-usually cooked with vinegar, sugar and ginger juice in proportion. It is said that when people eat hairy crabs at the same time, what Shanghainese choose in restaurants is the taste of this vinegar juice. Crab-eating "trick"
People who can't eat crabs are people who bite them with their shells and meat, then chew them a few times and spit them out with their 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, they punch half of the crabs across the mouth and bite open the crab shells one by one, so that the big crab meat can be sucked into the mouth smoothly. Some people eat crabs by first lifting the crab shell, sucking the crab paste, then splitting the crab body into two sides, eating one side after another, and finally eating crab claws and 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 is not uncovered and the heat will not go away. After eating claws and pliers, lift the crab cover, enjoy the crab paste and eat up the crab meat, which is not wasted at all. When eating crab claws, you can eat two joints first, and then suck them into your mouth.
If you eat crabs, you must eat steaming crabs. Therefore, eating crabs should be steamed and eaten. Here is a method of steaming crabs in a rice cooker: first, put a small amount of water in the cooker, 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 into the pot and cook it. When the first crab is finished, the second crab is steamed. Eating one by one like this, 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, so you can eat like a pig.
Choose crabs: how to choose crabs? Needless to say, crabs must be fresh, so they must be picked alive. Any size is ok, but it must be heavy. Because the mother crab is more yellow, the mother crab is better. If you can't tell the difference between male and female, you can ask someone who picks crabs together.
How to eat crabs: crabs can be eaten raw, but they have to be marinated with wine and other condiments for a few days, so it is not easy to eat them raw. And in case the crabs are not fresh, it is no joke. Cooked crabs can be fried, steamed or boiled. Frying is more troublesome, so most people steam or cook it.
Wash crabs: No matter how you cook them, you must wash them first. You can put crabs in the sink and soak them 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 let the crab bite!
Steaming/boiling crabs: After washing the crabs, you can steam/boil them. Boil the water first, and then put the crab in the pot.
Juice mixing: While steaming/boiling crabs, you can mix the juice for dipping crabs. Find a fresh piece of ginger first. Wash the ginger and cut it into filaments. Put ginger in a bowl, then pour some vinegar into the bowl (Zhenjiang balsamic vinegar is the best), and then add some sugar. Mix the juice well with chopsticks/spoon, and you will be fine.
After mixing the juice, you can see if the crab is steamed/cooked. If the blue crab turns red, it will be almost fine. Eat crabs: After the crabs are cooled, you can eat them. First, remove the round cover of the crab. If it is female, you will see the crab yellow in Huang Chengcheng. This is the most delicious thing on crabs. You will also see something white like brush hair near your thighs on both sides, which is not edible.
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 expose the glistening crab meat. Most people finally eat crab legs, because eating crab legs takes time and there is not much meat in them. But people still try to finish their legs. Some people think the meat in 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 meat out of the crab leg. You can crush the hard shell of your leg with a special crab-eating clip, or you can get the crab meat out with a toothpick or fork. Note: the crab shell is hard and its legs are sharp. 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 and cold constitution (that is, often cold hands and feet, easily dizzy and tired) had better bear 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 diabetic patients and patients with nephropathy is high, it is not appropriate to eat more hairy crabs and eat 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 in large numbers, which will easily deteriorate. Therefore, don't eat dead crabs or crabs that have not been thoroughly cooked. When eating crabs, use ginger vinegar as seasoning, which can help digestion and sterilization. Put some perilla leaves in steamed crabs. Perilla is pungent and warm, which can detoxify fish and crabs. Eat crab with wine, in fact, you can pour bacteria with wine to relieve the cold of crab. If you feel upset after eating crab, you can boil water with ginger slices and drink it while it is hot, which has the effect of warming your stomach. The ancient medical book records: "Where persimmon is eaten with crab, it makes people diarrhea." It turns out that crabs are rich in protein, while persimmons have 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 symptoms such as abdominal pain and vomiting, which is often called "stomach persimmon disease".
The cooking and breaking skills of hairy crabs are very particular about the water quality of hairy crabs. In the past, Guangdong has been importing hairy crabs from Hongze Lake, paying in advance in June and July every year, and transporting 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 quantity was small. Now, Yangcheng hairy crabs advertised in the market are mostly counterfeit, and diners also laugh it off. Hairy crabs have the 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 the seasons are combined and the males and females are distinguished, they will not be deceived too deeply. Hairy crabs must be boiled (the word "brake" and "boiled" are homonyms in Wuxi dialect), which is used to ensure the moisture of crabs. It is not normal to steam them in water. Hairy crabs that break crab powder must be boiled in cold water, otherwise the crabs will struggle if they are scalded, and the eight feet will fall first, and the crab yellow will be lost. The original hairy crab must be tied up and boiled in boiling water (it is a layman's word to call it "original steaming" on the floor). Of course, it is best to put a little ginger onion, perilla and old wine in the boiling water. Cooked hairy crabs break the crab cover without dipping in vinegar, and touch the crab meat with the tip of the tongue to feel 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 "a crab is still a crab after eating it". Eat the crab cover first, and 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 tongs are the worst to eat. After eating, they must be arranged on both sides in turn. Finally, the crab "navel" is covered on the crab cover and rolled over in the middle of the crab feet-so it is a complete hairy crab again.
The ancients were afraid to eat crabs because of their appearance. Crab is a crustacean. It takes about a dozen times to grow from a seedling to an adult crab, so it is written as crab. At the same time, the crab walks sideways, so it is also called "crab". Indulge in the delicacy of crabs, no matter what high protein or crab venom can stop our love for hairy crabs. )
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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 simple and can be enjoyed by families.
To make "steamed crab", just wash the crab, tie it firmly with thread and steam it in the pot. In order to keep the original flavor of crabs, steamer should be used instead of basin.
Drunken crabs are also a common way to eat. Put the crabs in clear water for two days, then take them out of the water for one day without water, then pour them into your mouth with wine, add appropriate amount of salt, cooking wine, onion, ginger and sugar, put them in a small jar, seal them, put them in the refrigerator, and eat them 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 the fresh clean crab into pieces, soak it in onion, ginger and cooking wine for a few minutes, drag the powder and fry it in an oil pan until golden, and add tofu, ginger, onion, salt and soy sauce to taste. When eating, the best wine is yellow wine, and among yellow wine, carved flowers are the best. It can also be served with a glass of cold beer to taste modern hairy crabs!
The strong taste of crab fried with onion and crab with black bean pepper will greatly increase people's appetite. If you like a little western flavor, you can order some XO sauce, and the crab is spread on the bottom, which is a classic Hong Kong style.
Original eating VS mixed vinegar sauce
Every year, when crabs are fattening, Yangcheng Lake clean water hairy crabs are bound to be the crabs that everyone must fight for. Green back, white belly, full 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, the color is orange and yellow, and the crab meat is delicious, so there is another saying that "crab meat is tasteless on the table".
Shanghai is located near the crab producing area. When it comes to autumn and winter, there is a steady supply of fresh hairy crabs, 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 usually be eaten only in October. "September is full of navel and October is sharp, holding crabs to admire chrysanthemums and chrysanthemums" means that the female crabs are the fattest in September and the male crabs are the fattest in October of the lunar calendar, while Shanghainese still like to put crabs into husband and wife stalls at the end of September and the beginning of October, and enjoy them in pairs. However, there are still some differences in eating methods between Hong Kong and Shanghai. Hong Kong-style steamed crabs use perilla leaves to remove the fishy smell of crabs, and advocate eating them while they are fresh and hot, while the tools are simplified as scissors, pliers and spoons.
There are eight traditional tools for Shanghainese to eat crabs. Now there are tools that combine several functions together, which is more convenient to use. When eating, pay attention to the deployment of vinegar juice-usually cooked with vinegar, sugar and ginger juice in proportion. It is said that when people eat hairy crabs at the same time, what Shanghainese choose in restaurants is the taste of this vinegar juice. Crab-eating "trick"
People who can't eat crabs are people who bite them with their shells and meat, then chew them a few times and spit them out with their 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, they punch half of the crabs across the mouth and bite open the crab shells one by one, so that the big crab meat can be sucked into the mouth smoothly. Some people eat crabs by first lifting the crab shell, sucking the crab paste, then splitting the crab body into two sides, eating one side after another, and finally eating crab claws and 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 is not uncovered and the heat will not go away. After eating claws and pliers, lift the crab cover, enjoy the crab paste and eat up the crab meat, which is not wasted at all. When eating crab claws, you can eat two joints first, and then suck them into your mouth.
If you eat crabs, you must eat steaming crabs. Therefore, eating crabs should be steamed and eaten. Here is a method of steaming crabs in a rice cooker: first, put a small amount of water in the cooker, 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 into the pot and cook it. When the first crab is finished, the second crab is steamed. Eating one by one like this, 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, so you can eat like a pig.
Choose crabs: how to choose crabs? Needless to say, crabs must be fresh, so they must be picked alive. Any size is ok, but it must be heavy. Because the mother crab is more yellow, the mother crab is better. If you can't tell the difference between male and female, you can ask someone who picks crabs together.
How to eat crabs: crabs can be eaten raw, but they have to be marinated with wine and other condiments for a few days, so it is not easy to eat them raw. And in case the crabs are not fresh, it is no joke. Cooked crabs can be fried, steamed or boiled. Frying is more troublesome, so most people steam or cook it.
Wash crabs: No matter how you cook them, you must wash them first. You can put crabs in the sink and soak them 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 let the crab bite!
Steaming/boiling crabs: After washing the crabs, you can steam/boil them. Boil the water first, and then put the crab in the pot.
Juice mixing: While steaming/boiling crabs, you can mix the juice for dipping crabs. Find a fresh piece of ginger first. Wash the ginger and cut it into filaments. Put ginger in a bowl, then pour some vinegar into the bowl (Zhenjiang balsamic vinegar is the best), and then add some sugar. Mix the juice well with chopsticks/spoon, and you will be fine.
After mixing the juice, you can see if the crab is steamed/cooked. If the blue crab turns red, it will be almost fine. Eat crabs: After the crabs are cooled, you can eat them. First, remove the round cover of the crab. If it is female, you will see the crab yellow in Huang Chengcheng. This is the most delicious thing on crabs. You will also see something white like brush hair near your thighs on both sides, which is not edible.
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 expose the glistening crab meat. Most people finally eat crab legs, because eating crab legs takes time and there is not much meat in them. But people still try to finish their legs. Some people think the meat in 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 meat out of the crab leg. You can crush the hard shell of your leg with a special crab-eating clip, or you can get the crab meat out with a toothpick or fork. Note: the crab shell is hard and its legs are sharp. 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