steaming, cooking-based, these two practices mainly highlight the original flavor of hairy crabs, can maximize the hairy crab to maintain the color, aroma, taste. When done, the hairy crabs are orange in color, and the meat is fresh and sweet. Turn over the bottom cover, even the crab back also a
With the peeling, crab back in the golden paste yellow is displayed in front of the eyes, carefully peeled off the paste yellow, put into the mouth, savor, slowly chewing, it is really "crab meat on the seat of the hundred tastes light".
China Yangcheng Lake hairy crab network recommended practices:
One, steamed hairy crabs
Raw materials:
Hairy crabs, ginger, sugar, vinegar
Practice:
1, hairy crabs washed, with a cotton rope tied crab legs.
2. Fill the steamer with water, put 4 slices of ginger inside, and then place the hairy crabs on the steamer rack.
3. Steam over high heat for 15 minutes, turn off the heat and simmer for 1 minute.
4, in a small bowl pour vinegar, the rest of the ginger finely chopped minced to join, adjust the sugar, that is, ginger vinegar dipping sauce.
5, eat while hot.
Two, the original boiled hairy crabs
The specific method is very simple, but also the most primitive, Suzhou area fishermen, in their own homes, generally use this method. That is, without any seasoning (except onion, ginger) boiled in water, not dipped in condiments to eat, more prominent crab's fresh flavor. It is best to use a regular iron pot and make sure to put the crab in when the water is cold.
Raw materials:
Hairy crabs
Practice:
1, boiled hairy crabs, you can not have to tie the crab. In the pot into the cold water (not hot water), water and crab flat enough, do not need too much.
2, light the fire (with rice cooker, induction cooker can be), vigorously open to the most vigorous. If the crab is not tied, at first, use your hand to press the lid of the pot (otherwise, the crab may crawl out when it gets hot), and when the crab does not move in the pot, you do not need to press it. The cooking time is about 20 minutes.
3. Serve while hot.
In addition to the above two main practices of hairy crabs, according to the size of hairy crabs, flavor and other factors there are a number of other practices:
Three, noodle mopping crab
Raw materials:
"June yellow" hairy crabs, flour, Shaoxing wine, minced onion and ginger, pepper, salt
Practice:
1, the hairy crab clean, with a knife from the middle of the two halves (crab is too small, pick open on it), remove the crab stomach, with wine, salt, pepper mix well marinated in flavor; will be mixed with a small amount of water flour into a thick paste.
2, put the oil in the pot to 60% heat, the crab wrapped in batter, into the pan frying until golden brown on both sides, pick up and wait for use.
3, frying pan oil, put onion and ginger minced burst incense, into the fried hairy crabs, add salt and a small amount of boiling water to boil, cover the lid of the pot to simmer for a while.
Note: "June yellow" refers to the annual lunar calendar in early June to the Mid-Autumn Festival before the listing of hairy crabs in Yangcheng Lake. The hairy crabs produced during this period are a little smaller, but very strong, open the crab cover, you can see a layer of inner skin, this layer of skin under the crab paste color wax yellow, so it is commonly known as "June yellow".
Four, crab tofu
Raw materials:
Hairy crab, inner fat tofu, onion and ginger juice, cooking wine, salt, monosodium glutamate, pepper, oil, onion and ginger juice, water starch, chicken broth
Practice:
1, the hairy crab steamed everything in two halves, toothpick to remove the crab meat and crab roe, tofu re-do the knife into a length and width of each 2cm square.
2, tofu block put boiling water pot blanching pour out for use, empty pot with oil, burned to 40% of the heat to join the crab meat and crab roe stir-fry a little bit, add wine and onion and ginger juice, add white broth, salt, pepper, monosodium glutamate boiling, and then burn for a while, thickening, dripping sesame oil that is.
Five, crab meat scrambled eggs
Raw materials:
Hairy crab meat, eggs, onion and ginger, cornstarch, salt, yellow wine, vinegar
Practice:
1, onion, ginger, cut up a good spare.
2, a small amount of water in the pot, add 1/5 crab meat, seasoned with the appropriate amount of yellow wine, salt, vinegar, boil and thicken with cornstarch (to be slightly diluted), set aside.
3. Stir-fry the ginger in the hot frying pan, then add the remaining crab meat, add the beaten egg, quickly and gently stir-fry until 6 minutes cooked, turn off the heat. Use the residual heat of the pan to stir-fry a little more before removing from the pan and serving.
4. Pour the ingredients in part 2 over the eggs and garnish with chopped green onion.
Six, drunken crab
Raw materials:
Hairy crab, soy sauce, rice wine, ginger, salt, garlic, rock sugar, white wine, pepper, glutinous rice wine
Practice:
1, choose each weighing 150 grams or so of the number of fat and strong crabs, the first will be placed in the water to soak for two or three days to allow it to spit out all the sediment, and then washed and drained.
2, frying pan on a small fire, put salt and pepper grains, until the salt is hot, pepper grains fried dry, pour it on the board, crushed with a rolling pin, made of pepper salt.
3, ginger and garlic wash, ginger pat loose, garlic pat loose, standby.
4, take a crab lift the umbilical cover, squeeze out the bottom of the umbilicus dirt, put 1/4 of the pepper salt 5 grams, and then close the umbilical cover, break off the tip of the crab claw a, from the umbilical cover into the crab body, nailed the umbilical cover, inconvenience to open, the rest of the production according to the above method.
5, take an altar that can accommodate hairy crabs, the crab in the altar, the altar mouth with two small bamboo cross-shaped card, press the crab body, do not make movement.
6, the rock sugar in soy sauce heating boiling, cooled and poured into the altar, and then into the glutinous rice sweet wine, ginger, garlic, and finally poured into the sorghum wine, the altar mouth with greaseproof paper tightly sealed, drunken marinade for a week, you can open the altar to eat.
Note: The mouth of the altar should be tightly sealed to prevent the wine from overflowing, so as not to affect its quality.