Autumn winds, crab feet itch; chrysanthemums bloom, smell crabs come. Winter is coming, and it is the season to eat crabs, it is said that the crab feet are itchy, in fact, the itch is not crab feet, it is the stomach that has been waiting for a year!!
Seeing the crab's big claws with teeth and claws, in fact, it is not a demonstration to you, but a feminine swagger to you: come to eat me ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
Since the crab has sincerely invited, we will eat it with great compassion!! However, after eating hairy crabs for so many years, you are not tired of it, so what high-grade crabs can you eat besides hairy crabs?
This answer can be found in Japan, Japan's famous three crabs, more violent and stunning than the Yangcheng Lake hairy crab, this autumn, must not be missed.
Hokkaido Emperor Crab
Surrounded by the Sea of Japan, the Pacific Ocean and the Sea of Okhotsk, Hokkaido has the highest catch in Japan, and due to the cold water temperature, the water quality is clear, the water is clean, and it is full of high-quality seafood products.
The seafood caught is fat and large, so the king of crabs is produced, king crab. King crabs are huge, fat, and have large, robust legs. Growing in cold seas, king crabs over 2 kg generally need to grow in the deep sea for 3-5 years.
King crab feet are rich in protein, trace elements and other nutrients, which have a good tonic effect on the body. Generally speaking, king crab only eats legs, legs are meaty, tender and firm, most suitable for making sashimi, retaining its own original taste.
There is only an empty shell on the body, but don't throw it away. Beat an egg in the crab shell and put some green onions, this crab shell steamed egg is the best, try a steamed egg with crab flavor.
What kind of wine to eat king crab? White wine, of course! King crab meat is rich and delicious, paired with plump, complex, vibrant white wines.
When the crab foot meat is gently pulled out of the tube, it has only a fresh fragrance, and the meat is full of elasticity and has a fresh sweetness, which is best eaten with white wine.
Zonggu hairy crab
Unlike the long-legged Oba King Crab, the hairy crab has fine red fluff on its body, as if it were covered with a layer of mink hair. In the spring, the ice floes from Russia carry a large number of plankton, and because of the eating of these plankton, the hairy crab meat produced in Zonggu is full and flavorful, and the crab paste is surging and the taste is outstanding!
The red crab is smaller than the king crab, and the meat is not much but tender, but it is better than the paste. The meat that goes to sea after autumn is the most full and the best taste, and the crab meat at this time is fat and sweet.
In addition to crab sushi and sashimi, charcoal-grilled crab, crab tempura, crab porridge, crab hot pot, crab steamed rice are common dishes, and the most classic is boiled red crab.
The texture of the boiled crab meat has not been destroyed, the meat is white and tender as jade, and the crab yellow is brilliant like gold, which is a beautiful visual feast.
The boiled hairy crab has a light taste, and the pure meat still has the flavor of seawater, so it is perfect for pairing it with pure rice daigin. The style of Daigin is delicate, the taste is delicate, the aroma is astringent, and the aftertaste is emphasized, which complements the combination of hairy crab.
Tottori Prefectural Pine Leaf Crab
Known as the king of winter taste, pine leaf crab is an indispensable winter delicacy for a whole winter from late October every year.
Tottori Prefecture is the largest producer of pine leaf crabs, with an annual production of about 300 tons, the meat of the pine leaf crab is sweet and refreshing, open the crab legs, you can see the crab meat inside like pine needles, it is said that this is also the source of its name. The most real thing is that pine leaf crabs have fat crab yellow crab cream for both male and female!! It is revered by the Japanese as the dragon's liver and phoenix.
Since it is abundant in winter, the most suitable way to eat it is of course to eat it while cooking!! Sit around the pot and taste the crab meat shabu – the shelled crab feet or crab hot pot – and cook the shelled crab meat. The bottom of the pot continues to heat, and it is a delicious food to chat with friends and family at the steaming fire.
The most suitable to match is chrysanthemum wine, take a pot of sake slowly warm, add a chrysanthemum stored in autumn, both poetic and protect the stomach, relieve the burden caused by eating a belly crab, and enjoy the fun of the red clay small stove.
Seeing this, should I honestly hand over my trembling wallet and give myself a good tooth sacrifice? The crab is already calling to you, so hurry up.