Blessed are you who open this tweet!
Because as a meat lover, I would like to recommend a kind of food that is fresh and smooth, and it is nutritious and healthy without fat.
That's what everyone loves: crab willow!
<h1 class= "pgc-h-arrow-right" > past and present lives of crab willow</h1>
In 1972, a Japanese company called Sugiyo developed a model of crab leg meat and named it "Kanikama"; in 1974, the Osaki Aquatic Company of Japan further improved it into the crab fillet pattern we are familiar with.
Like the wife cake without a wife, there is no crab meat in the crab willow, its main raw material is fish paste, usually derived from white fish, the fish meat is stirred into fish pulp after the fish plate is cut into thin strips, and then seasoned and colored to give the crab leg meat temperament, and finally becomes like expensive crab meat.
In Japan, crab fillets are nicknamed fish cakes, and the red and white colors presented are exactly the colors that the Japanese people represent festive events.
Moreover, the price of crab fillets is more affordable than real crab feet, so it is very popular in Japan.
<h1 class= "pgc-h-arrow-right" > a delicious punch card get of crab fillet</h1>
The arrival of crab willow actually impressed the Japanese people in one fell swoop, and even now the Japanese food store has become a hot commodity, there must be a reason for it.
Sushi, snacks, or pots can be said to be fixed styles. The crab fillet on the palate is soft and refreshing, and it feels like a vacation for a second. It can also be made into Japanese rice, ramen, udon and other ingredients, and the sweetness has always spread to the throat.
Who says crab fillet can only be used for Japanese meals?
Try sautéed sauerkraut beans with crab fillet, scrambled eggs, and sautéed broccoli! The deliciousness is still the same, and we like our Chinese food chefs.
There are also roasted, crispy, red oil mixed, garlic steamed, everything....
Crab willow can be said to be in the ranking of foodies by virtue of its own strength. However, there are so many crab willows on the market, which is the best?
Today, Xiaobian will introduce a delicious one that is first-class in terms of value and taste - Kondo crab fillet!
<h1 class="pgc-h-arrow-right" > the quality advantage of Kondo crab fillet</h1>
The raw materials are of high quality and the content of surimi is high
A good crab fillet is determined by the quality of the fish pulp, the proportion of starch and the quality of the extract. Kondo Crab Fillet, which mimics the texture and flavor of alaskan snow crab's crab leg meat, is made from high-quality all-natural Alaskan cod with a fish content of up to 59%.
It's clear
It is precisely because of the extremely low starch content that crab fillet can be clearly rooted, meticulous and realistic. As if the taste of the sea is fine, the meat is delicate and sweet, which definitely gives people a temptation that is difficult to resist in taste.
Strict quality control
Kondo Crab Fillet's factory is located in Thailand, and after entering the factory, the processing plant strictly grasps each process and performs the whole process in accordance with international standards. From raw material entry, production, preservation and other processes have a video tracking system, so that the traceability process.
It is precisely because the requirements for every detail are high to an extreme, in order to bring delicious food to diners from all aspects, as long as the heart is used, there is a 1+1>2 effect.
Modern people are very particular about eating, only everyone thinks it is delicious, only to explain a point, really delicious.