The weather is getting colder, and the boiling hot pot, the delicious braised lamb, and the attractive red "crab" are the good companions to accompany us through the winter night of Xiao Suo.
Many people think that the hairy crab in September is the best to eat, but in fact, it is not, the ancients said "nine females and ten males", which means that the yellow of the female crab in September of the lunar calendar is the fullest, and the cream of the male crab in October is the most sufficient.
Female crabs are generally eaten in late September of the solar calendar and male crabs are eaten in late October. The colder the day, the better the crab.
In the past few days, the female crab yellow of the Pujiang crab in Songjiang Real Estate is still full, the male crab has been anointed, and the delicious crab has reached the final ripening.
The method of selecting fat crabs: pinch up thick, hold it in your hand, feel heavy and fallen; at a glance, the back is glowing, shiny, fierce, not angry; where the blue crab shell and the white crab belly are connected, full and swollen, slightly reddish; this is a good crab, generally called "cocked ass", also called "top cover fat".
Crab selection can also look at crab legs, if the crab legs are very hard and powerful to the touch, congratulations, this is also a good crab, called "reinforced legs".
Although people in different places have different preferences for crab varieties and eating methods. But what really unifies the taste of gourmets is the pot full of steamed crab.
Before steaming, you should wash the crabs, and when soaking, you can pour some white wine, which can not only remove the fishy cold, but also taste more fragrant.
When steaming, turn the crab over and let the crab belly face up, so that the oil in the belly will not flow out when steaming, so as not to cause waste.
Regarding eating crabs in autumn and winter, it has been a great pleasure for literati to get together since ancient times, especially paying attention to concentration. Feng Zikai once wrote that "crab is the most delicious, and when eating crab, mixing other dishes is tedious."
Open a shell, eat a shell, break a claw, eat a claw. Only in this way can the freshness and deliciousness of the crab not be lost at all.
Remove the hard shell, and the egg yolk-like crab yolk appears in front of your eyes, golden and flowing oil. Eat a bite of yellow paste, taste carefully, you can taste a hint of sweetness and its own fresh taste of crab meat, natural free-range crab with sweet and delicious, tender and delicate.
Unobtrusive diners don't need the elegance and meticulousness of the crab eight pieces. After experiencing a long series of busy experiences such as peeling the shell and picking meat, I can taste the rich and creamy taste of crabs, and such a delicious taste can really cure everything in winter!
Text: Kun Xiaoxuan
Photo: Zhou Yuwei Xiaokunshan Town
Editor: Zhou Yuwei