Crabs
By VicentaLakin
Crabs, full-name Chinese velvet, salty. Every time it comes around mid-autumn, there's a crab-eating saying from ancient times to the present: "The Top of the Decalogue of the September Umb," which is related to the crab's reproductive system, September is the female crab-eating season, and October is the male crab-eating season。
Recipe Recommendations
- hairy crabs of 4
- perilla leaf 2 tablets
- Jiang 4 tablets
- salt 3 teaspoons
Steps for Crabs
1
The purchased crabs were frozen in the freezer for 30-45 minutes to keep them in a semi-smoking state for cleaning purposes. Because I buy crabs that feed them, and there's no rope straps, it has to be cleaned when it's inconvenient, and if you like the taste of wine, you can pour it in。
2
Crabs can be washed with a toothbrush that is not normally used, because it brushes well enough to wash the crab's dirty stuff better。
3
The most important places to wash are around the crab mouth, the joints of the crab torso feet, around the post-crab cape, and the light opening of the crab belly button。
4
Put clean crabs back on the disc and put a ginger blade on each belly. In the steam pan, water is boiled and placed in salt of three tea spoons, two soviolet leaves (torn into fine pieces) and when the water is boiled, the crabs of the gate are steamed for 12-15 minutes。
5
Crabs are fertilized and ready to taste when they are set. Because it's cold and can't eat much, you can have some yellow wine or ginger tea. There are four parts of the crab that cannot be eaten: crab cheeks (a piece of crab butter on both sides), crab intestines (a long black strip in the middle of the crab umbilical cord), crab stomachs (a little black triangle in the middle of the crab cap), crab hearts (a hexagonal in the middle of the crab yellow)。