Why do you want to pair steamed hairy crabs with white wine?

Every October, it is the season to eat hairy crabs, and you can see them everywhere at parties. The rampant and domineering wielding of the double pincers, and then the golden look after cooking, there is an appetite. Usually, when eating hairy crabs, everyone dips them in a little vinegar or crab vinegar prepared by crab merchants.

So how do we eat hairy crabs with wine, many children will say that hairy crabs are white meat and can be paired with dry white wine, because white meat goes with white wine. At first glance, it seems to make sense. In fact, what everyone ignores is that the crab smell and earthy smell of hairy crabs ......

Matching skills:1Learn how to make hairy crabs steamed or braised .

2.Learn about the flavor of hairy crabs.

3.Find out the structure, flavor attributes of the wine you're pairing.

Pairing analysis: First of all, hairy crabs can not achieve better results with dry white wine, dry white wine has enough acidity but cannot suppress the crab smell of hairy crabs. Pairing hairy crabs with a heavy-bodied dry red wine will produce some rusty flavor (tannin effect) and suppress the umami flavor of the hairy crab.

Forget about sparkling wine, don't come to join in the fun, .........

Best Pairing: Burgundy wines are the best choice, with light bodied wines with slightly higher acidity, typical of the elegant route. The acidity of Burgundy wine will make the hairy crab fresher, just the right amount to suppress the crab smell of the hairy crab, and the red fruit aroma of the wine is a perfect match.

The wine is served at a temperature of 16 degrees.

Have you learned, guys......

To be more precise, it is steamed hairy crab with dry white wine. At our banquets, steamed hairy crabs can often be served as a starter, and at the dinner at the 2019 Shanghai International Import Expo, hairy crabs were served as a starter. Appetizers are dishes that help people to whet their appetites, and they are paired with dry white wines, which are highly acidic and refreshing, and can help people whet their appetites.

So steamed hairy crab with white wine.

The sourness, sweetness and fruity aroma of white wine can not only enhance the freshness of the crab, but also the right amount of acidity to relieve the greasy of the hairy crab, which is very particular.

The traditional steamed hairy crab is accompanied by rice wine, and I have not heard of it with white wine, so I may be too lonely and ugly to know this combination of Chinese and Western eating.

In the tradition of Western cuisine, crab belongs to seafood, and it seems to be a natural match for white wine. The white wine is fruity and does not mask the taste of the hairy crab itself, and at the same time has enough acidity to relieve greasyness. However, hairy crabs are tough and high-profile, while white wines are either full-bodied, acidic, or clear, making them not very compatible in character.

One of the most classic appellations, Chardonnay's wines have long been seen as a great accompaniment to crab and shellfish. It has a high acidity, which can just highlight the sweetness of the crab meat and at the same time dissolve the greasy feeling of the crab paste. In addition, Chardonnay wines from Chablis are rich in aromas, intertwined with aromas of citrus and green fruits, mixed with some unique mineral notes, which complement the umami of hairy crabs.

Because the sweetness in the wine can neutralize the ginger and garlic flavor of the crab seasoning, and at the same time does not lose the original freshness of the crab, and the taste is fresh and natural, so the two match well.

In fact, the new hairy crab does not require 100% to be paired with wine, that is, if the pursuit is relatively high, he needs to enjoy the food and taste it for a long time, so it is paired with white wine, you can also match it with drinks or with white wine, in fact, it is okay. There is no hard and fast requirement that it must be paired with white wine.

According to the traditional Chinese food customs, hairy crabs are eaten with rice wine, and there is no habit of pairing them with white wine.

Why do you want to pair steamed hairy crabs with white wine? First of all, the pairing with white wine is also to make the hairy crab more delicious, and the taste is better.

We all know that most hairy crabs are steamed and eaten, which tastes delicious and delicious, has high nutritional value, and has certain benefits for the body when eaten in moderation. There are many ways to steam hairy crabs, and many people will put some rice wine, so when will you put steamed hairy crab yellow wine? Let's take a closer look!

Under normal circumstances, after adding water to the pot, you should pour the rice wine into the water.

The reason for using rice wine when eating crabs is to eliminate the fishy smell on the one hand, and the coldness on the other hand. As we all know, crabs belong to extremely cold foods. If people with a weak spleen and stomach are prone to symptoms such as diarrhea and abdominal pain.

Traditional Chinese medicine believes that rice wine has the effect of nourishing blood and stomach, and is naturally warm. It has always been believed that eating crab is a good option to get rid of a cold. In addition, the abundance of amino acids and esters in rice wine can enhance the umami of crab meat, making the combination of the two very harmonious.

At the same time, rice wine can also eliminate the fishy smell of crabs and play a bactericidal role.

The ancients regarded crab eating, drinking, poetry and chrysanthemum appreciation as the joys of golden autumn. Among them, the most drunk is rice wine. In addition to rice wine, crab can also be paired with some white wine, the taste of red wine is very sweet, which can neutralize the taste of the seasoning, and at the same time do not lose the original flavor of the crab, so that the taste of the crab is fresh, natural, and full of original flavor.

Ingredients: 6 crabs.

Ingredients: Appropriate amount of rice wine, appropriate amount of fresh shellfish seasoning, appropriate amount of ginger, appropriate amount of vinegar, appropriate amount of sugar, appropriate amount of sesame oil, appropriate amount of cotton thread.

Steps: 1. Only ready-made crabs.

2. Soak the crab in clean water, then wash the crab with a brush, and then steam the crab with rice wine.

3. Prepare cotton thread and tie the crabs.

4. Tie them all up.

5. Pour half a bowl of rice wine into the pot, add water, ginger slices, and put it in the steamer.

6. Place the crabs on the steamer so that the bottom of the crabs is facing up, then turn on the heat.

7. Steam in water for about 10 minutes, then turn off the hot pot and cook for another 3 minutes.

8. Take out and cut the cotton thread, and then place the board.

9. Make a dipping sauce with fresh shellfish seasoning, ginger, vinegar, sugar, sesame oil and other favorite seasonings to eat.

No need to untie the rope.

You don't need to untie the rope to steam hairy crabs, you can steam them directly. There are some benefits of steamed hairy crabs, which are as follows:

1.Steaming hairy crabs can make hairy crabs harder, and the meat they eat will also be harder, more tasty, and will not break their claws due to excessive struggle.

2.In addition, tying the hairy crab to prevent its legs from moving can prevent the hairy crab paste from flowing out and ensure that the hairy crab's nutrients are not lost.

3.Tying up hairy crabs is very convenient for cooking, as it is easy to crawl around without tying hairy crabs and it is not convenient to grab them with your hands. It is easy to pinch hands and easy to operate after binding.

We all know that most crabs are steamed and eaten, which will taste more delicious, and many people will eat crabs steamed at home. Steaming crabs has a certain skill and exquisiteness, so do you use cooking wine or white wine to steam crabs? Let's take a closer look!

Cooking wine is usually used when steaming crabs.

Many people like to eat crabs. Actually, the main reason is the umami taste of crabs. For most people, the best crab flavor is steamed.

When steaming the crabs, pour a little cooking wine, green onions and ginger slices into the water. The dipping sauce is made with balsamic vinegar, fresh soy sauce, and ginger, and a light soy sauce without a small amount of sugar.

Steamed crab is also worth eating, but the original taste is the best, and the taste doesn't need to be complicated. The simplest vinegar and a variety of seasonings are the best. Steamed crabs don't require any ingredients (no salt added).

Wash the crabs with water, put them in a pot, fill the pot with water, boil for about 10 minutes, and then take them out.

1. It is not good to steam crabs directly on the pot. First, brush the crabs and soak them in water with rice wine. This method helps to remove the fishy smell of the crab. It can also make crab meat tastier;

2. When steaming crabs, should I use cold or boiled water? If done with cold water, the crab will struggle, which can easily break the leg. Also, remember to put more ginger slices, which will help remove the fishy smell and also neutralize the cold of the crab, making it healthier to eat;

3. The crab belly must be placed upwards to prevent the crab meat sauce from overflowing and the umami is difficult to retain. The steaming time should not be too long, usually about 10-15 minutes.

1. Strong tea. It is best not to drink tea when eating crabs because even though they are cooked, they still harbor bacteria in their legs and gills. Dipping into vinegar has a certain bactericidal effect, but once strong tea is drunk, the gastric juice is diluted. The bactericidal effect is weakened, and it is easy to eat bad stomach.

2. Lamb. Lamb is hot, whereas crab is cold. Eating the two together not only greatly reduces the warmth and blood nourishment of lambs, but also hinders the spleen and stomach, which is easy to cause spleen and stomach discomfort.

3. Persimmons. Autumn crab and persimmon are both seasonal foods, but they should not be eaten together. Since the tannic acid in persimmons will chemically react with the protein in the crab, the protein will coagulate into clumps, which can easily cause problems such as vomiting, abdominal pain, diarrhea, etc.

4. Crabs are cold in nature and need ginger vinegar as food. Also, crabs and many foods cannot be eaten at the same time, so keep in mind.

Steamed hairy crabs seem simple, but they are very particular, and usually we steamed hairy crabs are directly on the pot, steamed for a period of time, and the crabs can be cooked thoroughly and can be out of the pot, but in most cases, the crabs have been steamed for too long. Later, a friend told me the correct steaming method, and I learned that the crab should be steamed like this, so I will share the method with you now.

Steamed hairy crabs].

Ingredients: hairy crab, green onion and ginger, vinegar, soy sauce, vinegar, sugar, rice wine.

Method: The first step is to brush the hairy crab with a toothbrush, and the crab tied with a rope does not need to be untied from the rope, and it is steamed directly in the pot, and the crab is not easy to lose legs. If the crab is not tied with a rope, then you should pay attention to the method when steaming, otherwise it is easy to lose legs.

The second step, then add water to the pot, add a few slices of ginger and shallots, pour in some rice wine, steam the crab in a pot with cold water, and then **. As the temperature in the pot rises, the crab will slowly heat up and will not lose its legs.

In the third step, the crab remembers to put the crab shell side down, because the crab roe and crab paste are soft, and when they are steamed and half-cooked, they will become liquid and flow out. And the crab shell just acts as a container to catch them, so that the crab will not turn yellow when it is steamed.

The fourth step, the most important thing is the steaming time, generally 3 taels of hairy crabs, steam for 12 minutes, and then turn off the heat and simmer for 3 minutes. For crabs with more than 3 taels, steam for 15 minutes, then turn off the heat and simmer for 3 minutes.

In the fifth step, then we cut some minced ginger and put it on a plate, add 2 tablespoons of soy sauce, 3 tablespoons of vinegar, 1 tablespoon of sugar and 2 tablespoons of rice wine and mix thoroughly.

There are 3 important points to pay attention to when steaming hairy crabs:

1. Steam in a pot with cold water to prevent leg drops.

2. Crab shells are facing down to prevent yellowing.

3. Do not exceed the optimal time to prevent the loss of umami.

After the grape juice is naturally fermented, it forms a fruit wine with a unique flavor, and the fruit acid, pectin and other substances contained in the wine make the flavor of the wine more unique. During the Mid-Autumn Festival, many people will eat hairy crabs to celebrate, so at this time, everyone will choose to drink wine to match. So is crab and red wine good to eat together?

Let's analyze this knowledge today.

Can you drink wine while eating crab?

In general, it is best to drink less or no red wine when eating crabs, and it is best to choose white wine, which will play a good dietary match and highlight the deliciousness of crabs.

Some studies have found that drinking red wine is not suitable for eating with seafood products, such as fish, drinking red wine in eating sashimi, will aggravate the fishy smell of fish, make red wine lose its taste, iron ions in red wine will react with some seafood, increase the fishy smell of seafood, but there is also information that eating crabs can drink red wine, white wine is the best, because crabs belong to the cold thing, should be combined with white wine in the cold, so that it is healthier to eat. So there is a lot of controversy about what you can't eat when you drink red wine and can you drink red wine if you eat crabs.

In fact, this mainly depends on the iron ions in red wine, as long as the food does not contain harmful reactions with iron ions, it can be eaten, and vice versa. As for the question of can you drink red wine after eating crabs, the answer is yes, but it is necessary to drink in moderation and not overeat, which will backfire and cause adverse reactions.

Therefore, in response to these two statements, we will try not to eat seafood products when drinking red wine in the future, and drink a small amount of alcohol when eating crabs, so as to achieve a safe diet and reasonable drinking, so as to ensure our health and enjoy rich food at the same time.

In fact, in terms of nutritional research, it is possible to drink wine by eating crabs, but it is necessary to drink wine selectively, not all of which can be. Generally speaking, red wine is not recommended to drink, because the nutrients in it conflict with the ingredients in the crab, in order to avoid stomach discomfort, it is recommended that you do not match it like this.