Last week we sent it
"How to eat a hairy crab gracefully",
☞ How to eat a hairy crab gracefully | the Consumer Protection Commission personally tested
Everyone actively praised
A lot of comments were also made
To this end, we specially visited Wang Baohe, a long-established brand in Shanghai who enjoys the title of "Crab King", and let us learn from Chef Wang Hao, the representative inheritor of crab feast cooking skills!
1. Pick the crab
Wipe the water off the crab shell and the shell is still shiny!
The larger the distance between the crab cover and the crab body, the better, and the larger the paste, the fuller the paste!
Vitality, the more teeth and claws are fresher!
* Method for preserving fresh crabs: plate, rub a wet towel in water, do not twist completely dry, and cover the hairy crabs.
* Dead crabs must not be eaten! Even if you were still alive 2 hours ago, don't eat crabs that died before cooking!
2. Boil the crab
The chef recommends boiling! Boiling water can roll over the dirty things on the crabs and wash them. At the same time, it can be put into the cold and fishy material package, such as perilla and so on.
This month's hairy crab can be boiled in boiling water for 13 minutes. Next month, the crab is more ripe, boil water into the pot and cook for 15 minutes. (Overtime may affect the taste)
3. Dismantle the crab
First remove the crab feet, then the crab claws, the crab claws from the lightest color shell, because the most tender.
Get rid of the crab intestines, crab stomachs, crab hearts, crab cheeks
Cut the body horizontally with scissors, because there are joints in the body, making it easy to pick out the crab meat in its entirety. Crab is cooked and eaten, and should not be eaten again.
After the master dismantles the crab, he can put back a complete crab!
4. Taste crabs
The taste of crab meat is related to temperature, eat crab feet and crab claws first, because these two parts are the most likely to become cold.
Different crab meats have different tastes and can be paired with different vinegars:
Crab feet with fruit vinegar
Crab pliers with rice vinegar
Crab yellow crab paste with aged vinegar
Crab meat with mixed vinegar
After tasting the hairy crab, come to a cup of hot ginger tea, the perfect ending! Seeing this, do you want to eat crab immediately, hurry!
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Special thanks to Wang Bao, a project of intangible cultural heritage in Shanghai, and Wang Hao, the representative inheritor of the cooking skills of crab feast