Bald butter is crab roe or crab paste
Bald butter is not only crab roe, it also has crab paste. Bald butter was originally a method of "storing crabs to prevent starvation", i.e., to be able to enjoy the taste of crabs in the opposite season after the crab season, and the role of the lard is to play a role in isolation and airtight in the era of the absence of refrigerators.
The difference between bald butter and crabmeat
Crabmeat is the meat of the crab, accompanied by ingredients cooked, it can be paired with many other foods. For example, Shanghai cuisine inside the crabmeat small dumplings, or crabmeat boiled tofu, crabmeat stewed pomelo skin, crabmeat grilled vegetables and so on. Every year in the fall is the ripe time for hairy crabs, hairy crabs and paste crabs.
Bald butter is made by taking out the crab paste and crab yolk after the crabs come out, adding the cooked fat mince, then exploding the aroma with green onion and ginger, then simmering it with yellow wine, seasoning it with soup, and finally drizzling it with lard and sprinkling it with pepper and then it will be ready.
Bald butter put frozen or fresh
Bald butter is a food that can be eaten directly, such food in short, is the crab in the crab yolk and crab paste scooped out, and then we choose to use the oil for thermal processing for long term preservation, and in the refrigerator, generally speaking, it is able to save half a month, and in the freezer after the bald butter is able to put three months. but the flavor will change. Eat bald butter when you can try to mix rice and noodles, which is a good choice, and then bald butter can also be used to make crab tofu, which are bald butter is very good to eat.
Bald butter with noodles
Ingredients:
Half a catty of pork fat, four male and four female hairy crabs, green onions, ginger and garlic, yellow wine or Huadiao wine
Method:
1. Cut the pork fat into evenly sized squares, put it into a pot, boil it over a high flame, and slowly simmer it over a low flame for 15-20 minutes.
Note: The portion of lard is the total amount that should be able to sufficiently disappear over the crab roe and crab paste, so see for yourself. I was simmering a catty of lard estimated to use half a catty so wrote this amount. See almost fat meat out of the oil into small pieces become golden on the can, do not boil too much will be bitter. (Lard residue can be filtered out fried vegetables very delicious!)
2. Hairy crab steamed, peeled out the crab roe and crab paste.
Note: We have written in the typhoon shelter fried crab, the four major parts of the crab is not edible, pay attention to eliminate clean. In fact, peeling crab yolk and crab paste is very easy, an hour or so can be peeled through eight (yes so little). However, to be able to hold back such a large plate not to steal food, really can give yourself a warrior.
3. The boiled lard is divided into two parts. The first one is used to boil the crab oil. In the pot into half of the lard, under four or five slices of ginger, four or five flat garlic, seven or eight scallions, and peeling crabs removed from the crab cover, slowly simmer over low heat, wait until the flavor comes out, scallions, ginger and garlic discoloration, all the ingredients filtered, is the crab oil. Crab oil sheng out.
4. last boil bald butter. The pot under the other half of the untreated lard, pour in peeled crab yolk and crab paste, slowly simmer over low heat for five or six minutes, add a tablespoon of grated ginger, stir fry, add the simmering crab oil in a few times, stir fry a stir fry, and then pour along the edge of the pot into a tablespoon of butter or Huadiao, a tablespoon of balsamic vinegar. Pouring along the edge of the pan is to allow the acidity to evaporate and not sour. Seasoned with a moderate amount of salt, a little pepper, continue to simmer for ten minutes, see the crab yolk and crab paste slowly change color can be.
5. At this stage, the kitchen has been fragrant to lift the roof. Hurry to bear a little, the noodles boil, fish out, a plate of noodles into a small spoon of sugar, the right amount of soy sauce, the right amount of bald butter (love to put as much as possible to put as much), mixing well open to eat!