A drunken crab is actually related to the two major literary heroes of Shaoxing, and it can also be done at home

It's crab time again!

To say that in Shaoxing, which crab practice is the most popular? No drunken crab!

Crab is rich in protein and trace elements, which is a good thing to nourish the body! In addition, crab also has many effects such as detoxification and detoxification, blood rejuvenation and expectorant, nourishing liver and yin, filling gastric juice, etc., and has a certain therapeutic effect on congestion, jaundice, waist and leg pain and rheumatoid arthritis.

In Shaoxing, drunken crabs are divided into raw and cooked, compared with raw drunken crabs, cooked drunken crabs are more in line with modern people's eating habits and tastes, and the process of cooking is also a process of high temperature disinfection, which is also in line with the concept of healthy eating at present.

The crab yellow and crab meat of the cooked drunken crab become delicate and firm because it is cooked, but it is not tender, and the crab yellow crab paste also becomes sandy and fragrant.

Let's take a look at the cooked drunken crab!

Ingredients: crab (the best hairy crab in Yangcheng Lake), rice wine, ginger, shallots, fennel, cinnamon, star anise, sugar, mother and child soy sauce.

craft:

1. Brushing. After brushing the crabs with a brush, bundle them up, put the pot in cold water and add the shallots and ginger and cooking wine.

2. Cook the crab. Bring to a boil on high heat, simmer on medium heat for 10 minutes, then simmer for 20 minutes.

3. Make the sauce. Use Shaoxing mother and child soy sauce, rice wine, sugar, star anise, cinnamon, fennel and mix into a juice.

3. Soak. Place the cooked crab in a crisper box, mix with the sauce, refrigerate at low temperature and soak for 12 hours.

The drunken crab produced in this way is rich in wine, the taste is sweet, the crab meat tendon is very sticky, and the crab yellow crab paste is extremely sticky, which is a good dish.

It is said that the inventor of drunken crab is still the originator of our Shaoxing master.

During the Jiajing period of the Ming Dynasty, crabs in Jiangsu and Zhejiang became plagued.

Later, a master came up with a method: let everyone move out of the water tank at home, and then inject Shaoxing rice wine and soy sauce into the tank, submerge the crabs in the tank, and let the yellow wine drunk the crabs to death.

A few days later, the master ate drunken crabs in front of everyone and did not stop praising.

In this way, the "first person to eat drunken crabs" was born, this master is no one else, it is the originator of Master Shaoxing - Xu Wenchang.

Mr. Lu Xun, a native of Shaoxing, also likes to eat drunken crabs.

Once, Mr. Lu Xun made a banquet and steamed a large plate of hairy crabs, but the result was too much and he did not finish eating.

It was the height of summer, Lu Xun looked at these hairy crabs and worried, and suddenly, he had an epiphany and remembered the traditional method of saving crabs in Shaoxing.

It's okay to be drunk, but isn't it okay to be drunk?

Therefore, Lu Xun used the drunken crab recipe from his hometown to soak all the hairy crabs in the tank, and the next day, he took it out and tasted it, and it was really delicious.

Since then, the practice of cooked drunken crabs has spread.