With the early opening of the sea along the southern coast, a large number of pike crabs are freshly on the market! How delicious is the pike crab in season? Unlike other crabs, the meat of the pike crab is very plump, with a salty and umami flavor unique to the seafood, and it is fat and tender. Smash the bar and smash the mouth, so sweet that it is sweet, and you can't stop taking a bite. The crab debts owed last year will all be repaid this year.
After the opening of fishing in August, a large number of barracuda crabs are on the market, and the steamed crabs of the seaside people are not like other areas. Live crabs are chopped in half, the pot is standing on the yard, eight minutes out of the pot, characterized by full and fresh. The cream soup is all locked without any overflow, but it is heated for a long time, and it is naturally fuller and fresher. Popular science: pick crabs to shell hard belly round, the shorter the time to go to sea, the fresher. Supermarkets and vegetable farms usually have a long time, although they look fresh and vigorous, but they are far less local straight hair, and the crabs that arrive overnight are delicious.
Braised pike crab
Ingredients: 600 g of pike crab.
Accessories: Shaoxing wine 20 g, soy sauce 30 g, sugar 5 g, refined salt 1 g, green onion knots 2 pieces, ginger 2 slices, lard 100 g, flour 25 g, monosodium glutamate 2 g.
method:
1. Peel off the shell of the barracuda crab, remove the dirt, wash and drain with water, 2 pieces of each.
2. Heat the wok, add 75 grams of lard, cook until it is 8-9 times hot, sauté the onion and ginger to bring out the aroma, add the pike crab
3. Fry until the crab feet turn red, the crab meat is dried, when the soup is tight, add rice wine, cover and simmer slightly, add soy sauce, sugar, salt, fresh soup about 250 grams.
4. Cover and simmer for about 10 minutes, until the crab meat is cooked, when the marinade is tightened, add the flour and water and mix a small amount into a thick slurry, pour into the crab, fry well, drizzle with 25 grams of lard, and put it on the plate.
Red cream stewed crab
Ingredients: fat paste pike crab, peppercorns, salt, monosodium glutamate, sugar, wine, pepper
1. Bring the seasoning to a boil and add rice vinegar when cooling
2. Knot the green onion and soak in the cool water with the ginger slices
3. Wash the crabs with cold boiling water and crush the crab claws
4. Remove the cover first, remove the gills on the sides, remove the sand sacs in the crab cover, and finally remove the 5 in the middle of the crab's abdominal cavity. A small hexagonal white lump (this thing is cold) is removed, splitting the crab into four
6. Immerse the divided crab pieces in the stew, if there is a red paste, you can soak them together, and eat them after one day
Sautéed rice cake with pike crab
Ingredients: Pike crab, rice cake, chives
1. Clean up the barracuda crab, remove the crab cover and other excess things, chop into several large pieces, crab claws should be slightly patted with a knife
2. Cook the rice cake in water, over cold water and set aside
3. Stir-fry the shredded ginger, put the crab pieces in, stir-fry for a few minutes and put out
4. Stir-fry the rice cake in a frying pan, fry until the surface is slightly charred, add the crab to it, add cooking wine, sugar, and soy sauce to taste, generally do not put salt, because it will cover up the umami taste of the pike crab
5. After stir-frying for a while, add the chives and spread well.
There is a lot of fresh meat, fat paste, rich nutrition, think about the saliva will overflow the screen! Steamed and fried, dipped in ginger vinegar while hot, served with rice wine (I like my daughter red), the taste of the world. Although the pike crab is delicious, it is cold, and it is easy to hurt the stomach and intestines when eaten, so it should be paired with rice wine. Rice wine can remove the fishy smell of pike crab, rich in amino acids and esters can play a role in freshness, while crab is a cold thing, and rice wine is warm and can complement it.