Autumn is a good time to eat crabs. The ancients regarded crab eating, drinking, poetry, and chrysanthemum appreciation as the pleasure of the golden autumn season.
In the last issue, we introduced the green crabs for which countless literati and inkers bent their waists, which was enough to embarrass Su Dongpo with wine! (Click to view)
Our protagonist today is a crab who has always been gorgeous in appearance, but has always been very low-key. I also know it from the writer Yan Tao's article "The Beauty of Frozen Crab Is Better Than Lover", which reads: Frozen steamed red crab is the favorite of his crab eating career, and its taste is unparalleled!
Crab "Beauty"
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Rusty patches
Red crab, scientific name rusty spotted crab, commonly known as safflower crab, stone crab, cross crab, Wanli crab. Many people will also directly call it a flower crab, but the same brother of the safflower crab, the ocean barracuda crab, also calls itself the flower crab, and this title is not disputed here.
The red crab has reddish-brown and dark brown markings all over the body, which are extremely eye-catching. Compared with the ocean-going pike crab, the pattern is not only more flowery, the bottom is still a faint pink, and the pattern on the brain door resembles a cross on the back. The horn of the forehead is six spines long, and the crab has eight large legs from top to bottom, and has two powerful large pincers.
The mainland is mainly produced in Guangdong, Fujian, Hainan and other seas, and mostly inhabits the shallow seabed or shallow water of coral reef discs near the shore.
Former "Sparrow" Now "Phoenix"
Tide-type frozen red crab
Red crabs are low-key for no reason. After all, on the fat and fat of the cream, less than red crab and winter crab; on the meat is tender and sweet, and not as good as meat crab and green infly; on the cheap and beautiful, it is not as good as the three-eyed crab (red star pike crab).
In this way, the red crab seems to have no place in the field of crabs. But unexpectedly, under the promotion of the Hong Kong-style "Chaozhou cold", frozen crabs have become the representative food of Chaozhou cold, and safflower crabs have also played a unique world of their own.
This "frozen crab" that Yan Tao praised is actually the most ordinary Chaoshan fisherman's dish.
Frozen crab is not eating frozen crab, but meaning cold food. So why eat cold food? Because the cold ones will become more elastic. In the Chaoshan region, frozen crabs are generally prepared in the morning and eaten in the afternoon or evening.
If you randomly look for Teochew recipes, you will find that it is not difficult, but it is not so simple to make a restaurant and a small restaurant. On the one hand, making frozen flower crabs to choose crabs and buy crabs is very knowledgeable and requires experience; on the other hand, the chefs of Chaoshi cuisine must have left their own unique skills that are not written in the score. We also flipped through a lot of recipes, so far we can only say that it is only a little bit, but there are still a few tips to share.
Crab selection: The first choice for frozen crabs in Chaozhou is generally red crab after August and September, the bigger the better, the bigger the bigger the price, the more expensive, which is handed down from Teochew cuisine. The elders have tried a variety of crabs to make frozen crabs, and the delicious meat of red crabs is far better than the expensive hairy crabs and butter crabs and so on.
In addition, the red crab belongs to the sea crab, with a light salty fragrance of seawater, beautiful and colorful pattern, large and full, and has become the favorite of diners and chefs.
When picking crabs, you must not lack arms and legs, because the meat of crabs is liquid, and once there is damage, it will lose its taste.
Steamed crab: In order to avoid crabs "self-harming" after being heated, when the bottom of the steamer basket is added to the cold water, the crabs should be put in, and then ignited, slowly, and the temperature slowly rises, so that the red crabs die unconsciously in the gentle countryside, so that the "whole corpse" can be retained, and must not be rushed. This sounds a bit like the "frog case" often cited in institutional economics.
Frozen Crab: After the crab is steamed, another kind of kung fu is to let the crab freeze until it can be enjoyed. This process still can't be hurried, and you can't wait to put the steamed crab like freezing in the refrigerator immediately. Cai Lan taught us that after steaming the crabs, we must wait for the crabs to cool naturally before entering the refrigerator, first hiding in the freezer for half an hour and then transferring to the refrigerator.
Crab eating: When eating, minced ginger, minced garlic, green onion, pour into the wok and stir-fry, add Zhejiang vinegar, soy sauce, add some crab sauce before eating, so that you can taste the original sweetness of crab meat.
After being iced, the crab meat is not only more delicious and fat, but also has a cool and smooth taste, which shows its unique flavor.
Red crab is more delicious, enough to taste!
In addition to the famous dish of tidal frozen red crab, red crab is a popular crab that is as tall and popular as Hele crab in Sanya Seafood Market.
The most common practice of red crab in Sanya is steaming, and the steamed red crab will be very delicious and retain the original flavor of the crab. Secondly, spicy red crab is also a very popular practice of Sanya tourists, using meat crab supplemented with onions, ginger, peppercorns, dried peppers and other gourmet dishes, blending fragrant, spicy, fresh, crisp as one, delicious taste, simply can not stop.
Spicy red crab
Braised red crab in oil
Bad bone egg steamed red crab
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