These crabs each have fat claws, are red all over, and have a fragrant aroma. My mouth watered when I saw it, and I stopped eating other dishes. I reached out and grabbed a male crab, broke off a crab leg and tasted it. Oh, it’s so fresh! I finished eating the crab legs with relish. I asked my mother to help me open the crab shell. Wow! What a fat crab paste! I had to take a bite. It was plump but not greasy at all. It was so delicious! I finished the crab paste and then the crab meat. I was about to stretch out my hand to grab another one, but my mother saw it and almost knocked my hand off, saying that because I was too young and couldn't stand the cold, I would get diarrhea if I ate too much.
When eating crabs, it does not mean that you are eating crabs just by taking one bite. In fact, you must know how to eat to truly "eat" crabs. People who don't know how to eat crabs usually bite it with the shell and meat, then chew it a few times and spit it out with the shell and meat. In this way, the crabs that are actually eaten into the stomach are very limited.
Some people eat crabs like this. They first lift the crab shell and suck the crab paste, then split the crab into two sides, eat one side and the other, and finally eat the crab claws and claws. In fact, these people don’t know how to eat crabs.
The correct way to eat it is to first remove the round cover on the crab. If it is a female, you will see the yellow crab roe on the belly - this is the most delicious thing on the crab. thing. You will also see some white bristles-like things on both sides near the thighs, which are inedible. After eating the crab roe, you can eat the crab meat. Crab meat is white and fish-like. It is best to break the crab in half so that the white crab meat can be exposed.
There are many techniques involved in eating crabs. Ginger should be added when eating crabs. The reason is that seafood is cold in nature. Drinking black tea and adding some ginger can dispel its cold nature.
The word "fresh" is the most attractive thing about hairy crabs, and it is also the reason why after eating good hairy crabs, other foods become eclipsed. When eating hairy crabs, you must eat them fresh. Hairy crabs will secrete toxic substances quickly after death. Dead crabs must not be eaten. Fresh hairy crabs spit white foam from their mouths. The more they spit, the fresher they are.
The "sweet" taste must be present in high-quality hairy crabs. Experts can judge the quality of hairy crabs by smelling the sweetness before they are cooked. The sweetness of cooked hairy crabs can be felt with the tip of the tongue.
The degree of "fatness" indicates the quality of hairy crabs. Some are yellow and some are creamy, and they naturally taste plump and have delicate oil. Pick up the hairy crab and look at its thickness. The crab shell is so full that it looks like it is about to open and is faintly yellow. It must be the fattest one.
The word "big" is the spatial framework of freshness, fatness, sweetness and fishy taste. It is also the reason why the price of hairy crabs varies by 1 tael by 1 tael. The weight of good crabs mainly increases in the yellow and paste positions, while the weight of crab legs is almost the same.
In addition, "fishy" is also an indispensable original taste of hairy crabs. It is the embodiment of the taste of hairy crabs' brave and domineering genes. Only crabs that have eaten enough fresh aquatic animals can retain this attractive taste, and those hairy crabs that use corn as their main feed have no fishy smell.
Most people end up eating crab legs because eating crab legs is time-consuming and there is not much meat in the legs. But people still try to eat the legs as much as possible. Some people think the meat in the legs is delicious, while others don't want to waste it. You have to find a way to get the meat out of the crab legs. You can use special crab tongs to break the hard shell of the legs, or you can use a toothpick or a fork to get the meat out. Because the crab shell is very hard and the crab's legs are very sharp, so it is easy to break your teeth. ?
Although crabs can be eaten all year round, autumn is the best season to eat crabs. It is said that when the autumn wind blows, crab legs will itch; when chrysanthemums bloom, you will hear crabs coming. September to October every year is the time when crab roe is rich and oily, so some foodies say, "Eating crabs is the most solemn event in autumn."
It is said that crab has been known as the "four flavors" since ancient times. "Thigh meat" has short and slender meat and tastes like scallops; "shank meat" has long and thin meat and is as beautiful as whitebait; "crab body meat" , white and crystal clear, better than white fish; "crab roe" contains a large amount of protein, fat, phospholipids, vitamins and other nutrients necessary for the human body, and is rich in nutrients. For this reason, chefs have also worked hard to come up with many creative ideas about "crab" food. , such as raw steamed hairy crab, spicy crab, ginger onion crab, salt and pepper crab, etc.
Some people think the meat in the legs is delicious, but some people don’t want to waste it? You have to find a way to put it in the crab legs. To get out the meat, you can use special crab tongs to crush the hard shell of the legs, or you can use a toothpick or a fork to get out the crab meat.
After all, crab oil is a good thing. Fat but not greasy; the freshness of crab meat is unparalleled; there are so many exquisite things to eat and such a profound culture.
My voracious eating style is not very elegant, but it is difficult to change the habit of eating crabs when I was young. And every time I eat crabs, I can't help but think of the exciting scene of catching crabs in the past, which was also a lot of fun!