As the saying goes, September is round and the navel is sharp in October, and after October of the lunar calendar, the male crab is yellow and white and fresh, which is a good time to eat crabs. So, what should we pay attention to when cooking Yangcheng Lake hairy crabs?

● When cooking Yangcheng Lake hairy crabs, the rope binding the hairy crabs can't be untied, so it must be cooked in cold water, so that the crab legs are not easy to fall off.

● When steaming hairy crabs, be sure to put their shells down and their stomachs up, so as not to lose nutrients in the hairy crabs and keep them fresh.

● When steamed, the crab noodles are covered with perilla leaves, which can retain the umami flavor and remove the fishy smell.

● Because hairy crabs grow in mud, in order to prevent these pathogenic microorganisms from invading the human body, they must be steamed and cooked thoroughly when eating hairy crabs. According to the size of Yangcheng Lake hairy crabs, it is advisable to cook for 1-15 minutes after the water is boiled, and the meat is cooked but not too rotten.

● It is not advisable to open the lid during cooking Yangcheng Lake hairy crabs, and it should be steamed thoroughly at one time, otherwise the taste of crabs will be affected. Tips: During steaming, ginger can be chopped and diced and put into vinegar. After steaming, it can be eaten with vinegar.

Yangcheng Lake Hairy Crab is a popular food in the south. Now the quality of life of the people has been greatly improved, and communication logistics has developed. Anything you want can be transported from all over the country. You are in the north and want to eat coconuts from Hainan, no problem. You are in Hainan and want to eat Hami melon in Xinjiang, no problem. You are in Changchun, and it is no problem to eat Yangcheng Lake hairy crabs.

Now, with the convenient transportation, many things that you didn't dare to think about can be gradually realized. It's no problem to eat Yangcheng Lake hairy crabs in Changchun, but it's not a food you are familiar with. Do you really know how to eat them? I'm from the northwest. I remember when I first arrived in the coastal city, I didn't like seafood the most. It's not that seafood is not delicious, but I really don't know how to eat it. Just like going to eat western food for the first time, I don't know how to use the tools on the table. The way to hold the knife and fork is exquisite. It is human nature to be unknown to strange things. In fact, many simple things can't be mastered correctly by everyone.

I have been in the northeast in recent years, and I also found that many people really don't know how to eat this delicious food from the south. I'd better popularize the eating method of hairy crabs in Changchun.

Mid-Autumn Festival and National Day are the best time to eat hairy crabs every year. Many people will send relatives and friends or cook a delicious meal for themselves to share this delicious food. The most nutritious cooking method for hairy crabs is steaming. Without further ado, let me share with you how to eat steamed hairy crabs.

the materials are: vinegar, shredded ginger and seasoning dish. Tools: scissors, spoons, toothpicks, etc. If you bought the hairy crabs at Suzhou Crab Pavilion in Changchun, the crab eating tools and seasonings are free and they are delivered as a package. Eating crab crab at the gate is a meticulous matter. Besides skillful craftsmanship, you need the right tools, unless you have good teeth.

First, wash ginger, cut it into Jiang Mo and put it in a bowl. Then, introduce vinegar into the bowl and mix it with Jiang Mo. Because Jiang Mo and vinegar have a heavy taste, you can also add a little white sugar and mix it with vinegar and Jiang Mo appropriately, so that the taste is suitable for you. If you eat hairy crabs, it depends on when you eat them. In September, when the female crabs are full of meat, the female crabs are the best in September, and when the male crabs are full of meat in October. After selecting the crabs, they began to steam. Some people asked whether steamed hairy crabs were steamed with hot water or cold water, and the answers were different. In my personal experience, it is better to say it cold, because when steaming crabs with cold water, the crabs will die slowly with the increase of temperature, so the meat quality of the crabs will shrink slowly, and the steamed crabs will be tender. If steamed with hot water, the crabs will die in a short time, and the meat quality will shrink too fast, which will affect eating crabs.

the cooking time depends on the size of the fire and the size of the crab, generally speaking, 15 minutes is enough. Don't hurry after the cooked crab is taken out, it will be very hot. After a little cooling, first uncover the head cover of the crab, that is, the crab shell of the sluice crab, and break it from the bottom of the crab shell with your thumb and forefinger. Then, turn the crab over and break off the crab navel of the hairy crab, because the crab intestines in the crab navel are dirty and inedible, even if there is some yellow in the crab navel of the female crab, it is not recommended to eat if it is not properly handled for fear of being polluted by the crab intestines.

The female crab eats yellow, and the male crab eats yellow; After the crab cover is lifted, first remove the crab stomach from the crab cover, then take crab roe or crab paste from the crab cover with a spoon and dip it in vinegar and shredded ginger. Of course, if you eat well, you can eat a layer of crab yellow or crab paste wrapped around the crab's stomach. Break the crab body with both hands, suck the crab yellow/paste on the cross section of the crab body, then grab the root of the crab leg with your fingers and tear off the crab body along the texture of the crab body, dip it in vinegar and ginger, or pick the crab body meat with a toothpick.

After eating the crab, you can eat the crab legs, which mainly eat its thighs. You can break off the crab legs, bite off both ends, and suck them skillfully, so that the whole crab thigh can be sucked out. If you don't eat enough, you can cut off the crab leg shell once with scissors and pick the crab leg meat. The most formidable crab is the crab horn scissors, so leave it to the last one to eat it. The crab scissors are broken into three sections by hand according to their joints. In the largest part, there is a crab scissors that can be moved and forcibly broken, and then the crab shells are cut with scissors to pick out the meat, and then the meat in the other joints is picked out in turn.