The hairy crabs in the restaurant taste really good, but they make their own water at home

The easiest way is to steam, if there is an egg steamer at home, use rope or grass to tie the two clips and eight legs of the hairy crab into a ball, and steam it in a pot through water. With a crab seasoning, teach you the simplest seasoning method, with aged vinegar + ginger shreds + green onion + sesame oil + a little fresh soy sauce, so that everything is OK, if it is boiled in water, you can put some ginger, perilla, rice wine, salt and boil with it when you get out of the pot, you can avoid the cold and go fishy, also use the above seasoning, don't forget to drink a cup of ginger tea after eating hairy crabs, which can drive away the cold and warm the stomach.

Steamed crab This is the best way to eat it. Select a big, full-limbed, and energetic Yangcheng Lake hairy crab, wash it in clean water, tie the two clamps and eight legs of the hairy crab tightly into a ball with rope or grass, and steam it in a pot through water. It can also be cooked in water.

When you put some ginger, perilla, rice wine, and salt in the pot, you can cook it with it, which can avoid the cold and remove the fish. When eating, it is accompanied by its own carefully prepared sauce and rice wine, which can not only season and drive away the fish, but also completely bring out the deliciousness of Yangcheng Lake hairy crabs.

When steaming crabs, be careful: cook them for at least another 20 minutes after the water is boiled.

The second way to practice and eat hairy crabs in Yangcheng Lake: crab stuffed orange.

Ingredients, Yangcheng Lake hairy crab, orange. Ingredients, wine, vinegar, salt. Process:

Select a large orange that is ripe and has two leaves, cut off the top, leave a little orange juice, stuff the yellow and meat of the hairy crab into it, and then seal it with the cut top and put it into the steamer, add wine, vinegar and water to steam. When eating hairy crabs, they are dipped in vinegar and salt, and the taste is fragrant and elegant.

The third way to practice and eat hairy crabs in Yangcheng Lake: drunk crabs.

First of all, prepare drunken liquid, drunken dew, with refined salt, green onions, ginger, cinnamon, star anise, pepper to form "drunken liquid", pour into the pot with a strong fire to boil, boil for a while, remove green onions, ginger cinnamon, etc., filter with gauze to remove impurities, after cooling, pour into a clean jar, and then make "drunken dew" with sugar, monosodium glutamate, sorghum wine, pour the drunken dew into the drunken liquid jar and stir well. Then the hairy crabs are processed, and the robust live hairy crabs are washed and temporarily raised in the water for two to three days, and the water is changed every day, in order to remove the dirt in the hairy crabs. Then take it out and place it to let the hairy crab spit out the water, and then put a little refined salt in the hairy crab's navel for a while.

Finally, you can put the hairy crab in the jar and submerge it all, seal it for 10 days and eat it.

Just buy a few and try them.

1. After the crab is cleaned, pour the white wine into the crab's mouth, and open it after 20 minutes.

2. Grab the crab shell, press the crab claw on one side with a knife, then hold the crab shell diagonally with your hand, and break it hard, and the crab shell will open. Remove the crab gills, chop them into large pieces, and gently crush the pliers with the back of the knife.

3. After the crab is cleaned up, pat some dry starch on its body. When the oil temperature is heated to 6, put in the crab and fry it for about 1 and a half minutes, and the crab can be removed and set aside.

4. Leave a little oil in the pot, heat over high heat, when the oil is 4 hot, put in the garlic cloves, change to medium-low heat, fry the garlic until it is slightly yellow, add Pixian bean paste, tempeh, Sichuan pepper, dried chili, green onion, ginger, stir-fry to bring out the aroma, pour in the fried crab, then add water (about 200ml), salt, dark soy sauce, sugar for about 1 minute or so, then turn to high heat, put in green and red peppers, and when there is still 1 3 of the soup left in the pot, pour in the water starch out of the pot.

Ingredients: 3 hairy crabs, 1 small piece of ginger, 4 garlic cloves. 3 grams of salt, 2 grams of chicken broth and appropriate amount of water.

Method: Step 1: Prepare the ingredients: hairy crab, garlic cloves, ginger.

Step 2: Scrub the hairy crab with a brush, no need to remove the rope, otherwise it is inconvenient for the hairy crab to crawl around, cut half of the ginger into slices, cut half of the ginger into minced pieces, peel and mince the garlic cloves.

Step 3: Pour an appropriate amount of water into the pot, add ginger slices and bring the water to a boil.

Step 4: After the water is boiled, add the hairy crabs and start boiling the hairy crabs.

Step 5: Cook the hairy crab for about 5 minutes and add salt to taste.

Step 6: Add the chicken powder and cook for another five minutes, there is a lot of crab roe in the soup, and the hairy crab soup with salt and chicken powder can also be drunk.

Step 7: After the hairy crab is taken out, remove the rope, add minced ginger, minced garlic, oyster sauce, seafood and seafood dip in fairy dew and vinegar to make a juice, and the hairy crab is more delicious with seasonings.

Step 8: A delicious boiled hairy crab is ready, the taste is extremely delicious, and no amount of food is enough.

First, the hairy crab is steamed, tied to the crab, and it must be steamed lying down.

In this way, the crab will not break its hands and feet, and the delicious juice will remain in the crab cover.

The purpose of cutting off the claws is to make the claws cold, and the meat will automatically separate from the shell.

Set the claws aside and handle the cap and body first.

The heart, lungs, stomach, mouth, all singled out.

Then you can eat the whole crab cap with a spoon.

Next, while it's hot, suck on this layer of essence, close your eyes and enjoy the aftertaste.

And then the technology came to life.

The meat of the crab's body is actually blocked by the transverse membrane, and when we disassemble it, we must first cut all the transverse membranes, and the meat will be successfully picked out.

Left and right comparison charts, picked out and not singled, you can observe.

I like to pick a bunch and eat it in one bite.

Next, start eating legs, and the legs need to be broken down according to the joints.

And the meat of the legs, which can come out like this.

Just pick it all with your claws, and I'll empty the meat of each joint.

This is the most difficult part.

Large pliers need to be eaten empty, but also to ensure that the complete shape is very difficult.

The reason why you keep styling is for the last shot.

Spell it back. Spell back the hairy crabs you've eaten.

It is a high rank to be able to spell it back!!

All the parts, including the internal organs, are kept in.

Only the meat and the paste were eaten.

1. Slice the angelica, slice the ginger, and soak it in Huadiao wine for later use. Angelica can be bought in Chinese medicine stores, and you can also buy it online, I use Angelica head, which I cut myself. Angelica didn't have to put too much, I put 4 pieces.

Don't use too cheap Huadiao wine, try to use aged Huadiao, the taste is more mellow. Pickling and then steaming Angelica sinensis slices can effectively remove the fishy smell of the crab and add flavor to the crab, but it will never suppress the umami of the crab meat, and it can also neutralize the coldness of some crabs.

2 first carefully scrub the hairy crab with a brush, and wash it with flowing water, my crab is tied to the straw, and the crab is very fresh, so you don't need to untie the straw, just brush it. Then put it in the Huadiao wine and marinate for about ten minutes. The marinade can be poured over the crab with a spoon in the middle.

3Put the soup of the marinated crab in the steamer, and then add an appropriate amount of water to the lowest water mark of the pot. Here I would like to remind everyone that after the hairy crab is bought, it is best to eat it on the same day, it tastes good and is safe. If you really can't finish eating, put it in the refrigerator, don't seal it, remember to cover it with a moist towel or wet the kitchen paper towel and cover it on the crab.

4Place the hairy crab in the steamer and then place the steamer in the pot as well. Note that the shell of the crab is downward, the navel of the crab is up, and then a slice of ginger is placed on each. Putting ginger also plays a role in repelling cold and removing fish. Be sure to have your navel up, so that during the steaming process, you can prevent the loss of crab roe.

5 I use a rice cooker, using its steamed meat function key, this function is 20 minutes after the water in the pot boils, this time is just right to steam the crab. If you use a regular steamer, you can steam it for 15 to 20 minutes on high heat, and then let it sit for two minutes before boiling.

6. Wait for the process of steaming the crab and adjust a dipping sauce that will be served when eating the crab. I use brown sugar, minced ginger, and balsamic vinegar, which taste sweet and sour and slightly spicy, especially suitable for female friends.

7 When the time is up, the crab is also steamed, take out the crab, and it is ready to eat.

The autumn breeze rises, the crab feet are itchy, the best time to eat hairy crabs, customers will swarm to eat crabs at this time, the crabs at this time are the fattest, and the quality is also the best, but if there is a good cooking and a good ingredient to match, the taste can be said to be better. So how does the Crab King Palace teach you how to eat hairy crabs?

As far as I know, crab vinegar is indispensable for eating hairy crabs, and when it comes to vinegar, there are a variety of vinegars on the market, and there are many of them, so which vinegar is the best, and it is not the best to eat with crabs? Our professional master of the Crab King Palace will introduce to you that vinegar will be brewed under different conditions such as raw materials, process conditions, and brewing time, and the flavor will be different.

As far as vinegar is concerned, it can be divided into brewed vinegar and synthetic vinegar according to different methods, but it can also be divided into more in these two categories, such as brewed vinegar can be divided into rice vinegar, which is made from grain, and only the kind of vegetarian vinegar that we usually eat when cooking at home; There is also sweet and sour, which is made of raw materials such as sugar residue, which is a bit sweet and sour. Synthetic vinegar can be divided into color vinegar and white vinegar, and white vinegar is divided into ordinary white vinegar and vinegar essence, etc., which shows that the coarse culture is also broad and profound.

Cooking is generally done by eating rice vinegar, dumplings, buns, etc. or eating aged vinegar is better, balsamic vinegar is OK, but eating does not depend on personal preferences, northerners like to eat cold dishes on the use of aged vinegar is better than the use of rice vinegar, so what vinegar is good for hairy crabs?

Having said so much, I didn't even talk about what vinegar is best for hairy crabs, so here I will introduce the way to eat hairy crabs with vinegar, and the vinegar that goes well with hairy crabs is only balsamic vinegar, in balsamic vinegar, if you like minced ginger, you can sprinkle a little, plus a little white sugar, so that the taste is extreme, so that we can taste the deliciousness of hairy crabs more deeply, fresh to the extreme!

Steamed, spicy stir-fry, direct steaming of the flavor list, original flavor, with ginger shredded vinaigrette, delicious.

Spicy stir-fry, with chili, pepper, green onions, ginger shreds, garlic slices put the bottom oil to burst the fragrance, put in the hairy crab, (hairy crab is best to deal with it first, open a knife in the middle, dip the starch in the middle of the place, put it in the oil pan and fry it until it changes color, and take it out) What can you put in the chili pepper, pay attention to a little bit, put the bell pepper, and red pepper, save trouble and put the Pixian hot sauce directly, after stir-frying a few times, put in soy sauce, salt, sugar, vinegar, cooking wine, turn a few times and cover the lid, medium heat for 10 minutes, open the lid and collect the juice over high heat, and put it out of the plate!

1.The first step is to wash the hairy crab with a toothbrush and wash it with water, especially the belly of the crab should be brushed several times, because it is relatively dirty.

2.The second step is that after we wash the hairy crabs, we are going to boil the hairy crabs, I first put an appropriate amount of water in your pot, add two or three slices of ginger, and then we first boil the hairy crabs, and when the hairy crabs are a little red, we take out the hairy crabs and set them aside.

3.The third step is that we add an appropriate amount of salt to the water, because the brine can lock the nutrients, so as to ensure that the crab nutrients are not lost, so we add salt to the water and then cook the hairy crab, so that the boiled hairy crab tastes more delicious.

Brush the crab and soak it in ice water.

Steam the crab belly side up for 15 minutes.

Sauté the spices. Stir-fry the spices until fragrant, add water and cook for 3-5 minutes.

The topography of the Loess Plateau is high in the northwest and low in the southeast, and it descends in a wave-like manner from northwest to southeast. The Loess Plateau is divided into three parts: eastern, central and western, bounded by Liupan Mountain and Luliang Mountain: the western part of the Loess Plateau west of Liupan Mountain, with an altitude of 2000-3000 meters, is the highest area of the Loess Plateau.

If you want to eat it really, you still do it at home, the method is very simple, directly steam it in the pot, and then dip it in small ingredients to eat such as seafood soy sauce or something, if you go to the restaurant, you can only eat a few when you go home!