The mud crab tastes particularly delicious. I wondered, how can there be such a difference in taste when you are in the same sea, and there is no strange appearance? Could it really be related to the muddy water in the nurturing mangrove forest?
Australia is surrounded by the sea and is rich in fish, shrimp and crabs. Australians love seafood and do not have a preference for shrimp and crabs. Since the rise of the Chinese to eat lobster, the price has soared, soared several times, and the crab has followed suit. Australia seems to be a huge island, independent of several continents, and the crabs produced are also special, giving birth to white crab mud crabs. White crabs grow in the deep sea, mixed with white, like white sand in the sun. Mud crabs are dark blue in color, have clean legs, are large and thick. It is not that the mud crabs are not small, there are local catches, tourists can catch up to 6 at a time, of which only one female crab can be caught. Crab catchers are equipped with a measuring scale, the diameter of the crab cover is less than 8 centimeters, and it must be thrown back into the river when caught. Australians talk about environmental protection, and eating crab is no exception. Mud crabs live in mangroves. Mangroves are also peculiar, can adapt to salt water, grow on the shore of muddy water mixed with brackish water, there are more than 70 varieties, can be used as red dyes, people call the trees that grow in this environment collectively known as mangroves. It is difficult to distinguish at first glance, but it can be recognized at a glance after familiarization. There are also many mud crab breeding areas where you can watch the fishermen catch mud crabs. The locals advised, "This is a specialty, and there is no such shop in this village." ” It always sounds a bit of a fluke. Entering a restaurant, it was already dark. This is a Chinese restaurant, and the walls at the corner of the staircase are dotted with Chinese costume figure paintings and calligraphy. In the corner of the second floor, there is also a Bogu shelf, which is arranged with porcelain. Outside the window, the large and small fishing boats and yachts moored in the harbor lit up, connecting with the reflection of the sea. We sat down at the table, at this time, our stomachs still seemed to be swaying in the car, our appetite was completely empty, and we looked at other tables, empty. Others can't join in the fun, and catering can follow the trend. So deserted, that is, casually eating a mouthful of food. We looked at each other and decided to revisit the matter. The next night, we went into a restaurant owned by Taiwanese, and there were many people who came to eat, and it seemed that the business was doing well, so we sat down, ordered a few dishes, and focused on the problem of mud crabs. There are several fish tanks in the restaurant, and one is dedicated to the lobster white crab mud crab. The lobster is very lively, and the big claws ride on the white crab, and the white crab has no intention of resisting. A few mud crabs were tied with ropes and flowers, honestly lying in the corner of the fish tank, one pound or so. Lobsters are everywhere, the price is too expensive, white crab a pound is also at 110 Australian dollars, only mud crab is a specialty of this place, the price of 98, that is also high enough. After all, it was not easy to come here, and decided to "squander" it by themselves. The two bargains talked to the boss for a while, clapped the board, two 160s.
Experience mud crabs in Australia
Eating slowly, ordinary vegetables, Taiwanese methods are very delicious, there is no slightest discomfort, I feel very fragrant. Halfway through the meal, the mud crab came to the table, full of a large plate. Two large red shells buckled on top. Underneath are snow-white, tender pieces of meat. Turn over the crab shell, orange-red crab yellow embedded in it. Red claws are placed on the edge of the plate, red embraces white, and white reveals red. The light sauce did not affect the color at all, but it seemed that the utensils were poured out of the water. It's so pretty! I am no stranger to crabs, first clip a piece of crab yellow, hard and bright, revealing the aroma of oil; then clip a piece of crab meat, soft and smooth, fresh and tender. Fresh things should retain their own taste, cook complex, and regurgitate the original taste. Experiencing the mud crab is truly extraordinary. "Collective property" cannot be overoccupied, until the point is reached. Everyone buried their heads in bitterness, did not care about talking, and turned around twice before they were full of praise. You can see that it is an experience that has never been experienced before. The amount is large, there are still a few pieces in the plate, let's share it. Let me come and go, and everyone unanimously asked me to eat the last claw, on the grounds that the deep experience must be recorded as an eternal memory. After eating this claw, there was pressure on the shoulder. I felt disrespectful, and I was happy to take on this heavy responsibility, and smiled and took it into my hands. The mud crab is larger and the shell on the legs is harder. A variety of special tools are placed on the table. I used the tongs to open the shell, and the white crab meat was exposed and put into my mouth, and there was a little more tendon in the tenderness. I wondered, how can there be such a difference in taste when you are in the same sea, and there is no strange appearance? Could it really be related to the muddy water in the nurturing mangrove forest? The experience of the mud crab's whole body reminds me of the famous sentence that Dai Yu yin said: "The chelation of the tender jade is full, and the shell is convex and red fat and lumps of incense." "Cao Xueqin is a gourmet everyone, certainly have not eaten mud crab, I don't know which one is more delicious with my mouth."
Experience mud crabs in Australia
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