The autumn wind rises and the crab's feet are itchy. Every year, late autumn and early winter are the golden season for hairy crabs to be fattest. The streets and alleys of Shanghai are covered with fat hairy crabs. Although Shanghai is located near the Yangcheng Lake crab producing area, there has been a steady supply of fresh hairy crabs since early autumn, and crab banquets can be eaten from September until the coming New Year. But "September has a full moon on the navel and October has a peak". Eating female crabs in September and male crabs in October is definitely a seasonal enjoyment. Only the female crab roe in the ninth month of the lunar calendar is the fattest with thick meat; the male crab roe in the tenth month of the lunar calendar is full of meat and more fresh and mellow. Don't miss this crab-loving time!
There are many ways to eat hairy crabs. The most classic way to eat is of course steamed. In addition to maintaining the original flavor of hairy crabs to the greatest extent, steaming can also highlight the color, aroma and taste of hairy crabs. Whenever the steamed hairy crabs are served on the table, I will see that the color of the crab is orange-yellow and the meat is delicious. Open the crab lid, paste the fat with yellow fat and sweet meat, dip it in some carefully prepared ginger vinegar, add it with aged Huadiao rice wine, taste it carefully, and chew it slowly."The crab meat is light on the table." It's really a great enjoyment of life.
yangcheng Lake hairy crabs
Recipe Recommendations
- hairy crabs appropriate amount
- Zhenjiang vinegar appropriate amount
- white sugar appropriate amount
- ginger appropriate amount
Steps for yangcheng Lake hairy crabs
1
There are many ways to eat hairy crabs. Compared with the popularity of spicy crabs, steamed hairy crabs have lived in the Jianghu for a long time and are prosperous forever. Because most people taste crabs to taste their delicious and original flavor, and its method is simple and can be enjoyed by families. To make "steamed crab", just wash the crab, tie it firmly with thread, and steam it in the pot. In order to maintain the original flavor of the crabs, use a steamer rather than a basin when steaming.
2
Drunken crabs are also a common way to eat. Put the crabs in clear water and place them for two days, then take them out of the water and place them for a day without feeding water, then pour wine into your mouth, add appropriate amount of salt, cooking wine, onions, ginger, sugar, and put them into a small-mouth jar, cover them and seal them, place them in the refrigerator for refrigeration, and you can eat them directly after one week. You can also use drunken crabs to stew chicken or young pigeons. The soup is mellow and nutritious./ Stir-fried crab with salt and pepper is a wonderful combination with wine. Cut the fresh clean crabs into slices, soak them in onions, ginger, and cooking wine for a few minutes, drag the powder in a frying pan and fry until golden brown, add tofu, ginger, onions, salt, soy sauce, etc. to stew until flavor. The best wine to eat is rice wine, and among the rice wine, flower carving is the best. You can also serve it with a glass of cold beer to taste modern hairy crabs!
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Original Flavor VS Vinegar Mix Every year when crabs become fat, Yangcheng Lake clear water hairy crabs are bound to be the most important crab for everyone. Green back, white tripe, full claw, yellow hair, strong body, tender and delicious meat, enjoying the reputation of "King of Crabs". The traditional method of authentic hairy crabs is to steam them, which mainly highlights the original flavor of the crab. The color is orange-yellow and the crab meat is delicious. Therefore, there is a saying that "the crab meat is served with light flavors".4
Wash the hairy crab in clean water, raise it for half a day, so that it can drain the dirt in its belly, and then use a string to tighten the two clips and eight legs of the hairy crab into a ball.5
Mix the ginger powder, Zhenjiang balsamic vinegar, and white sugar into a dipping sauce.6
Put enough water into the pan, put a few slices of ginger in the water, pour the crabs after the water boils, and place them in a steamer for about 15 minutes until cooked.7
Remove the string after taking it out and place it into a plate.