How did people eat hairy crabs in ancient times?

Crab is a delicacy that many people like to eat very much, and hairy crab is even more delicious. Therefore, many people have a question, that is, in ancient times, people did not eat hairy crabs. In fact, in ancient times, people also ate hairy crabs, but the method is a little different from now.

So the topic shared today is how ancient people ate hairy crabs.

In fact, in ancient times, people would put crabs in water and cook them, and then eat them directly with wine. This is also the most primitive way to eat shrimp, and it is not much different from today's boiled shrimp. Another method is to soak the crabs overnight with wine and salt in the winter, and then take them out.

In the Song Dynasty, a new method appeared, that is, eating it raw. That is, the live crab is cut open, then sprinkled with wine, sprinkled with salt, and eaten with wine. In the Song Dynasty, there was also a way to eat crabs, that is, to crush crabs and then pickle them.

The pickled crab is as delicate and delicious as the salted egg yolk. There is also a way to eat sugar crab, in fact, sugar crab is a very luxurious method. In the Southern Dynasties, the yield of sugar was not high, so it was very luxurious to add crabs, and it was usually used with citrus.

And crabs will also be used as an ingredient for the emperor to eat, and crabs can also be made into crab roe buns. Crab roe buns are also very popular, and the meat and yolk of the crab are taken out directly. Then add some seasoning and put it in the crab shell for grilling.

This method is also very tasty and exceptionally fresh. No matter how crabs are eaten, crabs are also sought after by many people in today's society. Even when eating crabs, you must be careful not to get caught by the crab's claws, as your hands will hurt.

In ancient times, people mainly processed hairy crabs by steaming, because the kitchen at that time was still very backward, so they had to do this.

In ancient times, the common people loved to eat crabs, probably because they were delicious and inexpensive. In the crab production area during the crab flood season, the crab price is especially cheap.

In ancient times, the way to eat it was relatively simple, and it was generally braised or steamed.

In ancient times, some people ate hairy crabs, and there were poets who wrote poems to praise the deliciousness of hairy crabs, such as: "The crab claw is the gold liquid, and the bad hill is Penglai (Li Bai)"."It is ridiculous that Wu Zhong is too gluttonous, and one poem is exchanged for two pointed balls (Su Shi)", etc., it can be seen that ancient hairy crabs are also very good food.

Of course, people in ancient times would not miss the delicacy of hairy crabs, they had many ways to cook them, and they would also make dumplings.

Mainly because steamed crab cooks a little faster than boiled crab, and it can ensure the original taste of the crab, and the taste will be better.

Steamed crab can better retain the nutrients of the crab and make the crab taste delicious and delicious.

It's because steamed crabs are so difficult to handle, so the heat is not well controlled, but if you boil crabs, you can generally first heat them and then low them, so you know what the heat is like.

The hot hairy crab season is not over yet, has everyone eaten hairy crabs recently? Personally, I think hairy crabs are quite delicious, but it hasn't reached the point where some people who love crabs think that "the best taste in the world", it should be a matter of personal taste. The method is also very simple, the crab bought back is first raised in clean water, and the bottom, claws and tongs are slightly washed with a toothbrush, and then rinsed.

Then you can put some ginger slices on the plate first, and then place the crab shell side down, so that the crab roe will not flow out, and you can also put ginger slices on the crab belly.

Most of the hairy crabs are freshwater farmed river crabs, with delicate meat and a very good taste. However, as a freshwater crab, it is also a farmed aquatic product, and compared with wild brackish and freshwater hairy crabs, the taste is slightly inferior, and the taste is not quite the same as that of brackish and freshwater cultured hairy crabs (such as Chongming Island, Dongying, and Panjin). Put two star anise, cinnamon the size of a dollar coin, more than a dozen peppercorns, and add two packs of coarse sea salt!

Watch out for the coarse! Mobo is sold! Stir-fry over low heat until fragrant, remove half of the salt, spread the hairy crab on top of the half of the pot, and cover the half that is taken out!

Bake for 18 minutes! Attention, small fire, small