Autumn is a good time to eat crabs. The ancients regarded eating crabs, drinking, writing poems, and appreciating chrysanthemums as pleasures in the golden autumn season.
Today’s protagonist is a crab with a gorgeous appearance, but he has always been very low-key. I also know it from the article " Frozen Crab 's Beauty is Better than Lover". The book says: frozen steamed red crab is his favorite in his life in crab eating, and its taste is unparalleled!
Crab "Beauty"
rust-spotted squid
red crab , scientific name rust-spotted squid, commonly known as red flower crab , stone crab, cross crab, and thousands of miles crab. Many people will directly call it flower crab, but the brother of the red flower crab - Ocean Shuttle Crab also calls itself flower crab, so I won't argue for this title here.
reddish brown and dark brown marks all over the body of the red crab, which is extremely eye-catching. Compared with ocean-going swift crabs, the patterns are not only more flowery, but the bottom is still a light pink color, and the patterns on the forehead are like the cross on the back. There are six thorns on the forehead, and the crab has eight long legs from top to bottom, and two mighty big pliers.
Mainland China is mainly produced in Guangdong, Fujian, Hainan and other waters, and mostly inhabits the shallow waters of the shallow seabed nearshore or coral reefs .
The former "sparrow" is now "phoenix"
Trendy frozen red crab
There is also a reason for the low-key red crab. After all, in terms of fatness and beauty, it is not as good as the raw crab and winter croaker; in terms of fresh, tender and sweet meat, it is not as good as the meat crab and green croaker; in terms of low price and good quality, it is not as good as the three-eyed croaker (Red Star Shuttle Crab).
In this way, red crabs seem to have no position in the field of crabs. But unexpectedly, under the promotion of Hong Kong-style "Chaozhou cold-frying", frozen crabs have become representative foods for Chaozhou cold-frying, and the safflower crabs have also produced a unique world.
This "frozen crab" that made Yan Tao praise is actually the most ordinary Chaoshan fisherman's dish.
Frozen crabs do not eat frozen crabs, but cold food. Then why should I eat cold food? Because cold will become more elastic . Chaoshan area usually prepare frozen crabs in the morning and wait until afternoon or evening before eating.
If you find the Chaozhou cuisine score at will, you will find that the method is not difficult, but it is not so simple to make the restaurant and small restaurant. On the one hand, it is very knowledgeable and requires experience to choose and buy frozen flower crabs; on the other hand, the chefs of trendy dishes and must have kept their own unique skills and not written in the score. We have also read a lot of recipes, and we can only say that we have achieved a little success until now, but there are still a few tips to share.
Selection Crab: The first choice for frozen crabs in Chaozhou is generally Red crabs after eight or nine months. The bigger the better, the bigger the size, the more expensive it is. This is passed down from Chaozhou cuisine. The previous generations have tried a variety of crabs to make frozen crabs. The delicious meat of red crabs is far better than the expensive hairy crabs and butter crabs , etc.
In addition, red crab belongs to sea crab, with a light salty fragrance of sea water, beautiful and bright patterns, large and full, making it the favorite of diners and chefs.
When picking crabs, you must not miss your arms and legs, because the crab meat is liquid and will get rid of the smell when it is damaged.
Steamed crabs: In order to avoid the crabs "self-harm" after being heated, when adding cold water to the bottom of the steamer, the crabs should be put in, then ignite and slow the heat. The temperature of slowly rises, so that the red crabs can die unknowingly in the gentle land , so that the "whole corpse" can be retained. Do not rush. This sounds a bit like the "frog case" often quoted in institutional economics.
frozen crab: After the crab is steamed, another skill is to let the crabs be frozen until they can be enjoyed. You can't be impatient in this process, and you can't wait to put the steamed crabs in a refrigerator and quickly freeze. Cai Lan teaches us that after steaming the crabs, you have to wait until the crabs cool naturally before entering the refrigerator. first hide in the freezer room of for half an hour before transferring to the refrigerator.
Crab: When eating , pour ginger, garlic, and chopped green onion into a wok and stir-fry, add Zhejiang vinegar and soy sauce, add some crab sauce before eating, so that you can taste the original fresh and sweetness of crab meat.
. After , the crab meat is iced and not only has a delicious, plump and tender texture, but also has a cool and smooth taste, and it also shows its unique flavor.
Red crabs are all delicious!
In addition to the famous dish of Trendy Frozen Red Crab, Red Crab is a famous crab as tall and popular as Hele crab in the Sanya seafood market.
The most common way to cook red crabs in Sanya is steaming. The steamed red crabs in will be very delicious and can retain the original flavor of crabs. Secondly, spicy red crab is also a very popular method for tourists in Sanya . It uses meat crabs with green onions, ginger, pepper, dried peppers, etc. to make delicious dishes. It combines fragrant, spicy, fresh and crispy, and it tastes delicious and can’t stop.
spicy red crab
braised red crab
terrible bone egg steamed red crab
