#Food##Crab##Open Sea##Shanghai Breaking News##福建 #
Open the sea, about how to pick the pike crab, I have no reservations according to my own experience. Wrote an article a few days ago, many friends recognized, thanks for the support!!
I'll write a practical article to support my theory.
Early this morning, I came to the vegetable market and saw several stalls selling crabs.
Directly to a stall, live pike crab 35 a pound, visually measured a four or two or so, after all, Shanghai, feel not expensive.
Without saying much, I picked myself through the ice water, and in half a minute, I picked up three, one male and two females.
The lady boss asked directly: Master, where is your hometown?
I answered: Ningde, Fujian.
The lady boss said: Connoisseur, tap and pinch.
I replied: Very light, will not hurt the crab.
Because I bought it at home to eat, I don't pay attention to the integrity of the crab, the key is to be fat and fresh. The crabs I picked had two with only one pliers and lost the other calves.
Briefly describe the crab picking process.
Unified price, just pick the big one.
Fresh crabs, use your hands to stroke the crabs, pick up the teeth and dance claws with great vitality.
Press on the abdomen and pick the hard one.
The same size is heavy, and there is a sense of weight on the hand.
For the sake of freshness, go home and cook it for the first time according to the traditional method of Fujian.
Brush clean with a brush, remove the crab belly cap and cut in half. The crab sac behind the mouth, also called the crab stomach, has a lot of sand and food debris inside, which must be removed. The pipe that connects the abdominal cap has a small part in the stomach and is also washed.
Cut some green onion and ginger as a topping.
Heat the pan with cold oil, medium-low heat, cut the crab into dough yards and put it down to fry, do not push frequently, so as not to let the crab paste flow out. The crab paste will solidify in about 2 minutes and pour in a little soy sauce.
Add a little water, sprinkle with green onion and ginger, cover the pot and simmer for 5 minutes.
It's not out of the pan.
No added sugar and other condiments.
Now the crab is not fat overall, I picked no problem, the hole in the recess is left by removing the crab's stomach.
Some friends pay attention to the fact that you can dip the egg liquid in the open side of the crab, then dip the corn starch, wrap it and fry it, so that the crab paste is not easy to flow out.
I have been cooking crabs since I was a child, but I usually don't operate like this, control the heat, and will not fry the paste and will not flow crab paste.
Because the crab is cold, cut open and cooked to remove the cold and taste. Embedded in the aroma of green onion and ginger, fresh and fragrant, very delicious.
Friends, how do you pick pike crabs, how to cook pike crabs, share ah!!