Steamed hairy crabs This is the most classic way to make hairy crabs. This method mainly highlights the original flavor of the crabs and can maintain the color, aroma and taste of the hairy crabs to the maximum extent. The waiter at Zhujiang Chun Hotel brought the steamed crabs to the table. The hairy crabs were orange in color and the meat was fresh and sweet. Open the bottom cover and peel off the crab's back as well. The golden paste in the crab's back will be revealed in front of you. Carefully peel off the paste, pour vinegar on it, put it in your mouth, taste it carefully, and slowly Chewing slowly, it turned out to be "crab meat with a light taste". Fried Crab with Salt and Pepper This dish goes well with wine. Cut the fresh crab into pieces, soak it in green onion, ginger and cooking wine for a few minutes, fry it in oil until golden brown, add tofu, ginger, green onion, salt, soy sauce, etc. and stew it to taste. The best wine to pair with this dish is rice wine, and among the rice wines, Huadiao is the best. You can also enjoy the modern style hairy crab with a glass of cold beer. Mustard greens soaked in crab soup. First use hairy crabs to make soup, and then dip this local characteristic seasonal vegetable into the crab soup. The crispy mustard greens also have a umami flavor. This method is relatively light and is perfect after trying the previous types of hairy crabs. Huaiyang Crab Rice Rice is covered with a layer of orange-red crab roe, which contrasts with the orange-red crab and looks very attractive. Pick out the crab meat and crab paste, add chopped green onion, and stir evenly with crab roe and rice. The hot rice is filled with orange-red color. When you eat it and chew it carefully, every grain of rice is filled with a faint scent of crab. The chef said that when steaming crabs, it is best to put the crabs in the refrigerator for half an hour to quickly freeze them, so that the crabs will not move around during steaming and the crab roe will not fall apart after steaming. But when making Huaiyang crab rice, it is necessary to let the crabs move. Steam the crabs and rice together to let the crab juice seep into the rice. Dried Crab Fins This delicacy is made with hairy crabs and golden hook fins. The orange-red crab roe, white and tender crab meat, and translucent shark fins are the best in color, aroma, and taste. They have a unique flavor and look great. The red and yellow, full golden color reveals an attractive umami flavor. When you take a bite, the crab and wings are "fishy and fishy", and the rich fragrance reaches directly to the internal organs. At this time, the excellent chicken soup cooked with Dongjiang's secret recipe is added. The fragrance and tenderness of the three delicacies make people want to add another portion. Yipin Crab Buns This is Dong Xingshun's signature snack. The surface of the crab buns is dotted with orange crab roes, which are shiny and shiny, like flower stamens. When I couldn't wait to pick up a piece and put it into my mouth, the meat of the hairy crab was mixed with the aroma of crab paste, crab roe, and squid gum. It was very delicious. Medicinal Hairy Crabs Hubei, known as the "Province of Thousand Lakes", has been a famous "Land of Fish and Rice" in the Yangtze River Basin since ancient times. The hairy crabs produced here are tender in texture and the quality depends on their size. Generally, hairy crabs of about three ounces are the best. It is slightly smaller than the hairy crabs produced in Yangcheng Lake. At the Seaweed Moss Restaurant, the reporter discovered this type of hairy crab that was specially flown to Yangcheng from Hubei. The hairy crabs cooked in Hubei are very spicy and you can already feel the spiciness without using chopsticks. Open the shell of the hairy crab with force, use a small spoon to gently pour the golden crab paste into the tip of your tongue, and you will feel the refreshing taste directly into your throat. Since this river fresh hairy crab is based on the preparation method of spicy crab, it tastes very good. Fragrant. Yellow Wine Frozen Drunken Crab This is made by soaking hairy crabs in rice wine. The aroma of the wine complements the umami taste of the crab. To eat drunken crab, two important ingredients are indispensable - ginger tea and vinegar. Because hairy crabs tend to be cold, ginger tea is usually used to warm the stomach after eating. When eating crabs, you have to pay attention to the order of the various parts. The crab shell should be eaten last, because the essence of crab paste is in the shell. If you eat it first and then taste the meat of the crab legs, its deliciousness will be greatly reduced, so Save the best for last.