Some time ago, a food program called "Flavor of the World" became popular all over the Internet. Among them, the "bald butter" delicacy made countless viewers "lick the screen" late at night.

The so-called bald butter is actually a delicacy made from hairy crab roe and crab paste, plus some auxiliary ingredients. Anyone who loves crabs knows that the crab roe and crab paste of hairy crabs are the essence of the whole crab and are full of deliciousness. To make a bowl of bald butter, you have to consume dozens of fat hairy crabs, which can be described as a real luxury delicacy.

However, the cost of making bald butter yourself is much lower. Buying some small crabs that are full of butter and yellow color can save a lot of costs. I will explain in detail below. Let’s talk about how to make bald butter! Handmade bald butter

1. Clean the hairy crabs and steam them in a pot.

2. Remove the crab roe and crab paste. This is a very time-consuming step and requires a certain amount of patience. It should be noted that there is a hard crab stomach inside the crab lid. This part must be removed and cannot be eaten.

3. After taking out all the crab roe and crab paste, chop some green onion and ginger to remove the fishy smell.

4. Heat the pot and add a tablespoon of lard. Using lard will make it more fragrant, but the cholesterol and fat content will also be higher. You can also choose vegetable oil.

5. After the oil is 50% hot, sauté the onion and ginger until fragrant, then pour in the crab roe and crab paste and stir-fry.

6. Add a little cooking wine, salt, and white pepper to taste, stir-fry evenly, and then add an appropriate amount of stock. Finally, stir-fry until the soup thickens.

The best partner for butter is a bowl of hot white rice. Pour a spoonful of butter on the rice and mix it. Every grain of rice will be wrapped in delicious fat, and the fat fragrance will overflow. You can also add a little crab vinegar to make the crab flavor more intense!

Although bald butter is a delicacy in the world, it also has a very practical problem, that is, the cost is too high. Only the yellow paste of dozens of crabs can be boiled to make a small bowl of butter. This precious delicacy makes people reluctant to eat more.

Therefore, I recommend another delicacy, which is crab noodles. Crab powder is made by mixing the paste, yellow and meat of hairy crabs together. It is equally delicious and much more cost-effective than butter!

For the same hairy crabs, if you are making bald butter, you only have a small bowl on the left. If you are making crab noodles, you can have two bowls. Isn’t it a lot more cost-effective?

Moreover, crab meat contains a lot of crab meat, so the overall cholesterol and fat content is much lower, making it relatively healthier.

In summary, if you want to try bald butter to satisfy your craving, of course there is no problem.

If you consider it from the perspective of cost-effectiveness, I recommend you to make crab powder. Crab meat is also very delicious, so don’t waste it!

I don’t know if you have watched director Chen Xiaoqing’s latest food documentary "The World of Flavor" recently. It topped the documentary ratings list as soon as it was aired. I was so ravenous while watching it, especially the first episode. This episode of "Bald Butter Bibimbap" is drooling!

Hairy crabs are so delicious. The essence of hairy crabs - the "bald butter" made from crab roe and crab paste is simply delicious. As a foodie who lives in Suzhou, how can I let go of such a dream? The delicious food, I couldn't resist the temptation, so I immediately bought hairy crabs and made enough food and clothing by myself~

(This is the bald butter bibimbap I made myself)

As an unpromising foodie, I am drooling while writing now...

The same is true when I am making...

This one is a bit " "Little Luxury" Suzhou local specialty delicacies, it is not bad to cook it once or twice during the season when hairy crabs are plump, and accidentally bring your cooking skills to the peak of your life and shock your family's stomach, hehehehe...

8-10 hairy crabs (any tycoon can choose)

200 grams of pork suet

50 ml of salad oil

Ginger slices, green onion segments

Salt, rice wine

Fish sauce (light soy sauce is also acceptable)

The steps are as follows:

1. First wash the pork suet and simmer it in a wok over low heat;

< /p>

PS: Don’t worry about it after covering the pot, just let it “explode” on the spot.

2. Wash the hairy crabs, put them in the steamer with the belly facing up, add ginger slices and green onion segments, cover the pot and steam over high heat for 8-10 minutes;

3. After steaming, take it out, wait until it is not hot, and then start to take out the meat, yellow and paste. After the hairy crabs are not hot, the lard should be ready, filter out the oil residue, and put it in a bowl for later use;

4. A plate of crab roe and crab paste, a plate of crab meat and crab legs;

Take it apart slowly, it is time-consuming, and you have to control your mouth during the process You can’t eat it secretly (hahaha).

5. Pour salad oil into the pot first, then pour lard;

Put the crab lids in and fry Take out a bowl of yellow crab oil:

6. Pour in half of the crab oil (remember it is half not all), put the crab roe and crab paste in, and stir-fry over low heat;

7. Add ginger slices, appropriate amount of salt, rice wine, fish sauce (or light soy sauce);

8. Simmer slowly, pressing and pressing while simmering, it takes about 5-10 minutes (depending on how many hairy crabs);

9. Use the other half of the crab oil and cook the crab meat in the same way (this is Crab powder);

Done!

When I was boiling, I was trying my best to make a few empty ones, it was so delicious!

Mix noodles, mix rice, make crabmeal and tofu... crab roe soup dumplings...

Ahhhhhh, I'm going to make a pot of claypot rice. Damn!

Pour the crabmeal and butter into it and mix it.

It’s really delicious.

Ah... I really recommend everyone to take a look at "Flavour World", it's so delicious~ Bald Butter: Bald, Suzhou dialect, the pronunciation is similar to Te. Tu, which means only, only, is made by adding only crab roe and crab paste.

Tu butter was originally developed to preserve the flavor and prevent the crab season from being tasted. On the fresh Yangcheng Lake hairy crabs, take out the crab paste and crab roe, stir-fry in lard oil until the essential oils are obtained, add vegetable oil, add onions, ginger and other spices and sauté until fragrant, drain and sauté before fragrant, take out and sprinkle with freshly ground black pepper.

If you want to make butter bibimbap, it is best to use Northeastern whole-grain rice, which is thick and firm. Authentic Northeastern Wuchang rice absorbs less water, and the aroma of rice wafts out when cooked, and the grains are plump. It doesn't crush and keeps the elasticity of each piece separated.

The butter bibimbap introduced in the recent broadcast of "Flavour World" is made in Jiangsu and Zhejiang. This way of eating originated in Jiangsu and other places rich in lake crabs. Now it has gradually become popular in many first-tier cities. In addition to seafood, people are gradually becoming fond of Shanghu's fresh food, which makes this ancient method more preserved and popular.

Today I will teach you step-by-step

How to cook authentic butter at home:

It is recommended to look at the picture first, and then pay attention to the precautions. If you are familiar with it, don’t do anything. One step to influence the cooking rhythm!

1. Heat the pot first, try to cover the entire heated area, and completely evaporate the water, so that the oil will splash less when it is put into the pot and better control the oil temperature

2. Wait until the pot is heated, Pour in vegetable oil, corn oil, rapeseed oil, soybean oil, etc. You can add it according to the amount of cooked crab roe and crab paste. Also consider your personal taste. Some people like more oil, and some like less oil. Here we recommend a ratio of 6:4

3. When the oil is 70% warm, add ginger slices, peppercorns, star anise, bay leaves, etc. Since we are a family version, we prefer personal settings. It also depends on personal taste. Some people have taboos on spices. The above spices are recommended here, add to the oil pan and sauté until fragrant

4. Since the fiber of shallots is different from that of dry spices, when the spices are almost fragrant, add the shallots and sauté together

5. After the shallots are slightly heated, add lard, that is, stir-fry the lard oil from lard oil until the essential oil is obtained. The addition of lard here is an ancient method of cooking. Firstly, in the past, the living standard was not high, and ordinary people had clear soup with little water and little oil. People carefully cooked the butter just to satisfy their craving for oily aroma. It is also because lard is easier to solidify and can better seal in the outside world, making the crab roe less likely to spoil.

6. Melt the lard, stir-fry the spices into the oil to bring out the flavor, fry the shallots dry, remove them all, and pay attention Use a fine-mesh colander to scoop out all the residue. To prevent the residue from being eaten after the finished product is processed and affecting the taste

7. Steam the fresh Yangcheng Lake hairy crabs, remove the gills, heart, intestines and membrane, and take out the crab roe and crab paste. When peeling, pay attention to the small crab shell fragments. The crab shell is soft and thin and can easily peel into the crab roe. After peeling, put it into the pot

8. Turn down the heat and simmer. Be careful not to stir too much to break up the crab roe and crab paste. In principle, it is enough to heat all parts evenly. Do not stir-fry vigorously like stir-frying.

9. When crab oil, crab roe, crab paste, spices, vegetable oil, and lard are fused with each other and penetrate into each other, the oil temperature causes the unsaturated fatty acids in the crab roe and crab paste to be stimulated. After complex chemical changes, Finally, boil it into shape and sprinkle with freshly ground black pepper. Sprinkle evenly into the pot, heat it slightly and then stir

10. When the pot is finished, try to choose a metal container to hold it. After the heat dissipates, it can be stored in a glass sealed jar or covered casserole jar. Eat it as soon as possible after opening. It can be stored in the freezer for up to 90 days. It is normal to have whitish substances and black sediments

The price of bald butter currently sold is still quite high. 120g-200g usually costs 100-300 yuan, it is recommended to choose a brand that is cost-effective and suits your personal taste. The most important thing is to have fun eating. It can be mixed with rice and noodles, stir-fried, or made into soup.