As the saying goes, "autumn wind rises, crab feet itch", in a few days it will be the Mid-Autumn Festival, at this time is the most fat crab, yellow and oily time, everyone breaks the crab feet together to remove the crab shell and enjoy the melting. At the dinner table, the elders will also specially instruct one person and two, one male and one female.
Just like the sauce of white chopped chicken, the soul of hairy crab also lies in the bowl of dipping sauce: in Jiangsu and Zhejiang, crabs are served with soy sauce and sugar; while Taicang in Jiangsu Province uses special spiced bad oil, which adds flavor to the rich aroma.
However, the most classic dipping sauce for Shanghainese to eat hairy crab is crab vinegar! Minced ginger and vinegar not only subtract the coldness of the crab, but also add to the taste.
When making crab vinegar, each household has its own preferences: those who prefer sweets will use the kangle vinegar as the base; some people will add some perilla to the fishy taste; and those who understand the scriptures will steam the rice vinegar beforehand and then season it...
In fact, there is a standard for the preparation of crab vinegar, vinegar and ginger minus the coldness of crabs, but more importantly, it reflects its smoothness and hangs out the umami taste of hairy crabs.
Today, we found the predecessor of making crabs on the beach - Fang Liang Crab Feast, and the Shanghai crab eating experts taught you to adjust a universal crab vinegar by hand. Home-cooked ingredients can bring out smooth crab vinegar, so find the secret from the video.
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Preparation of ingredients
Ingredients: rice vinegar
Ingredients: soy sauce, minced ginger, sugar, honey
Ingredients are often prepared at home, and crab vinegar is prepared
Unit of measurement:
The size of the spoon in the image on the right is the standard
1 tablespoon = 15 ml
The size of the small bowl in the picture on the right shall prevail
1 teaspoon = 6 ml
This small bowl of crab vinegar has been prepared in the shop for 35 years
Now it's all taught to you ~ don't take out the small book to write it down
Production process
The secret to the smoother, thicker taste of crab vinegar is
honey
The image comes from the Internet
Pour 3 tbsp rice vinegar, 1.5 tbsp light extract, 1 teaspoon honey, 1.5 tbsp sugar and 2 tbsp minced ginger into the pan.
Tips：
▶ With the addition of honey, the rice vinegar tastes smooth and thick, and the white sugar can hang out the umami taste of the rice vinegar
▶ Ginger can also be replaced by ginger shreds at home
After the sauce is added, turn on the low heat, and when the slight smoke honey in the pot melts, turn off the heat immediately.
▶ After evaporation, the rice vinegar has a softer taste
A bowl of smooth and thick crab vinegar, it is so simple, home-cooked ingredients to make a different taste ~ hurry up, crab vinegar has it, go buy crab and eat it...
Wait, there are surprises don't scratch away!
Eating crabs at home, those bits and pieces of crab legs and crab claws are really a bit troublesome, today chef will teach you a step by step crab meat seafood soup, eat the crab dry and wipe clean to the end.
Ingredients required: crab meat, crab paste, crab powder, shrimp/scallops, bamboo shoots, shredded fungus, sea cucumber, water starch, chicken broth
The shop uses freshly minted crab meat, and the extra scraps at home can be Oh~
Place the excess crab meat in a pan and sauté with shrimp and scallops.
Pour in 1 bowl of chicken broth, add 0.5 teaspoons of salt and 2 tablespoons of water starch, bring to a boil and add shredded bamboo shoots and shredded fungus, then add shredded sea cucumber.
▶ If you don't have chicken soup, you can replace it with a soup treasure at home.
One step can get the crab meat seafood soup, the scraps are all falling ~ rich and fresh, the material is full of flavor, spoon after spoon can not stop at all.