June yellow is a common crab in life. It has many ways to eat and tastes good. Many people will eat June yellow. In June, the listing time of Huang was relatively early and the listing time was relatively short. Generally, it only goes on the market for one or two months, mainly in July and August, and basically stops in September.

When will there be no in June? It usually disappears in September, mainly in July and August.

The so-called "June Yellow" refers to "Little Crab". These male "little crabs", which have just been shelled for the third time, generally weigh about 22 Jin, with crispy shells, heavy fishy smell and thick meat. June yellow mainly eats male crabs, which are famous for their thin shells and tender meat.

Because it is a small crab, the crab meat in June is particularly delicate and soft, and it melts in the mouth. Moreover, the yellow hairy crabs at this time are semi-liquid, golden in color and fragrant, and have a unique flavor that mature hairy crabs do not have.

In addition, June yellow has another feature, that is, the outer shell is brittle and the inner shell is tender. So June yellow is very suitable for frying. It's thick, fresh and delicious. It tastes crisp and tender.

June yellow is different from hairy crabs. The yellow hairy crabs in June are actually the same kind of crabs, but the eating time is different from their most delicious parts.

1. June Yellow June Yellow, also called Boy Crab, is a crab that has just been shelled for the third time. Usually in June and July of the lunar calendar. In June, yellow crabs mainly eat crab meat. It has the characteristics of crisp shell, soft inner shell, heavy fishy smell and thick meat.

2. Hairy crabs Hairy crabs are crabs with mature gonads. They are usually listed in August, September and October of the lunar calendar. Female hairy crabs mainly eat crab roe and crab meat. Mature female crabs are yellow or orange. It tastes like egg yolk, but it's more delicious. Male hairy crabs mainly eat crab paste and crab meat. The cooked crab paste is translucent, delicate and dense in taste, and slightly sweet.

How to cook June yellow If you like to eat the dishes in the river at home, you can also add a pot of June eel to stew eel.

The method is simple. Stewing is the main way to stimulate the extremely fresh taste of the rivers and lakes, so that the first-class fresh products can reach the peak.

In June, cut the eel in half, cut the eel into sections, and prepare onion, ginger, garlic and coriander.

Stir-fry onion and ginger in hot oil, dip the cut surface of June yellow with starch, stir-fry in hot oil until it changes color, and take it out.

Then wash the pot, start another pot, dilute the onion, ginger and garlic with hot oil, fry the eel segments until they change color, add the newly added June yellow, pour some cooking wine, a little hot water, stew over medium heat, and add some soy sauce, soy sauce and sugar until the water is dry.

Be fully prepared for the yellow in June. After cutting, crab roe will explode.

In this way, you can use eel to shake the lake and make a delicious pot.