Chrysanthemum to crab(ju hua dui xie )

Chrysanthemum to crab method:

Raw materials for making chrysanthemum and crab:

There are 150g net crab meat, 2G monosodium glutamate, 2 hairy crab shells, 50g wet starch, 4 crab claws, 35g peanut oil, 5g Shaojiu, 4 Shuifa mushrooms, 2G Congjie, 75g fresh soup, 1g minced ginger, 1-2 chrysanthemums, 2G refined salt and 25g vinegar.

Processing steps of chrysanthemum to crab:

1. Wash the cooked crab shell and crab claw with boiling water. The mushrooms were boiled in boiling water, and then cut into 16 crab feet and chrysanthemums (or carved into chrysanthemums with radishes and carrots) respectively. The water was poisoned and purified.

2. Heat up the frying pan, add oil to 70% heat, stir fry the shallot, then stir fry the crab meat, add Shaoxing wine, cover it and stew it to remove the fishy smell, then add ginger powder, refined salt, monosodium glutamate and fresh soup, boil them, thicken them with wet starch, pour a little cooked oil on them, put them on both sides of the plate, cover the crab shell, put on the crab feet, put chrysanthemum on them, and serve with vinegar.

The characteristics of chrysanthemum to crab are as follows

Wang Baohe restaurant was founded in the ninth year of Qianlong in Qing Dynasty (1744 AD). At that time, there was a workshop owner named Wang louchen, who first opened Wang Baohe wine workshop in Shaoxing, and later his son Wang Renshan opened Wang Baohe restaurant in xiangua street, Nanshi, Shanghai. Xianfeng two years (AD 1825) moved to Nanjing Road, Shanxi Road area, moved to Fuzhou Road in 1936, the site business, to brewing business rice wine and cooking crab feast known. This restaurant specializes in Shaoxing old yellow rice wine. It has a long history and is famous at home and abroad. According to records, Shaoxing yellow rice wine was listed as one of the top ten famous products in Jiaqing county annals of the Qing Dynasty. Shaoxing yellow rice wine frontier was rated as "taidiao", "Huadiao", "Jinbo", "Yuye", "Shanniang", "Xiangxue" and "chenjiafan" in 1910 Nanyang Business Association, 1916 Panama games and 1925 West Lake Expo

Attention should be paid to making chrysanthemum for crabs

Each hairy crab weighing more than 200-300g should be selected as raw material. The crab meat should be stir fried quickly, and the time should not be too long to keep the meat fresh and tender.

Chrysanthemum to crab

Chrysanthemum versus crab is a famous traditional dish in Zhejiang Province. It's a simple and delicious home dish with the functions of clearing away heat and toxin, reinforcing bone and marrow, nourishing tendons and activating blood circulation. Crab is a delicacy in food. It is known as the folk saying "a plate of crab is the top of the table". It is not only delicious, but also nutritious. It is a high protein tonic.

Basic introduction

[dish name]

Chrysanthemum to crab

[cuisine]

Zhejiang cuisine

[Characteristics]

Crab is a delicacy in food. It is known as the folk saying "a plate of crab is the top of the table". It is not only delicious, but also nutritious. It is a high protein tonic.

Production process

raw material

Main ingredient: 150g crab meat

Accessories: 20g starch (broad bean), 20g Lentinus edodes (dried), 30g chrysanthemum

Seasoning: 2G monosodium glutamate, 35g peanut oil, 5g yellow rice wine, 2G shallot, 2G ginger, 2G salt, 25g vinegar

Production method

1. Wash 2 crab shells and 4 crab claws with boiling water;

2. Boil the mushrooms in boiling water, and then cut them into 16 crab feet;

3. Chrysanthemum is too clean by edible disinfectant;

4. Heat up the frying pan, add oil and heat it to 70% heat, then stir fry the shallot, then stir fry the crab meat, cook in yellow rice wine, cover it and simmer to remove the fishy smell;

5. Add 75 ml of minced ginger, refined salt, monosodium glutamate and fresh soup, boil and stew;

6. Thicken with wet starch, drizzle with a little cooked oil, and put it on both sides of the plate;

7. Put on the crab shell, put on the crab feet, put on the chrysanthemum, and serve with vinegar on a small plate

Production tips

1. White radish and carrot can be carved into chrysanthemum instead of chrysanthemum;

2. Hairy crabs weighing more than 200-300g should be selected as raw materials. The crab meat should be stir fried quickly, and the time should not be too long to keep the meat fresh and tender.

story

1. Wang Baohe restaurant was founded in the ninth year of Qianlong (1744 AD). At that time, there was a workshop owner named Wang louchen, who first opened shangbaohe wine workshop in Shaoxing, and later his son Wang Renshan opened shangbaohe restaurant in xiangua street, Nanshi, Shanghai. Xianfeng two years (AD 1852) moved to Nanjing Road, Shanxi Road area, moved to Fuzhou Road in 1936, the site business, to brewing business rice wine and cooking crab feast known. This restaurant specializes in Shaoxing old yellow rice wine. It has a long history and is famous at home and abroad. According to records, Shaoxing yellow rice wine was listed as one of the top ten famous products in Jiaqing county annals of the Qing Dynasty. Shaoxing yellow rice wine was successively named as national famous wine in Nanyang Industry Association in 1910, Panama competition in 1916 and West Lake Exposition in 1925. Wang Baohe, the founder of the restaurant, brewed Shaoxing high-quality yellow rice wine such as taidiao, Huadiao, Jinbo, Yuye, Shanniang, Xiangxue and chenjiafan in his own distillery. The storage time is generally 10-20 years. The wine is full-bodied, mellow and fragrant. It has been exported to Japan, Singapore and other Southeast Asian countries. Now, Shaoxing's special rice wine, such as the aged special rice, Yuannian Huadiao, mellow carving, Jinbo, Shanniang, etc., which are carefully brewed by the store, have been restored in succession, and Jinbo rice wine is one of the best. Wang Baohe restaurant is famous for its "crab feast". Every time the golden chrysanthemum is in full bloom and the river crab is in flood season, a lantern hangs high at the door of Wang Baohe's restaurant. A special hairy crab model with an electric light bulb as the eye is hung out. The jar and cage in the store are full of green backed, white bellied, Golden clawed and yellow hairy river crabs, which are now picked, bought, burned and eaten. "Chrysanthemum vs. crab" is one of them. Since 1981, they have also set up an exquisite and unique river crab banquet, which many Chinese food celebrities and customers are attracted to taste. In recent years, with some hotels competing to launch crab feast, they have made crab feast better and more famous, insisting on winning with special, new and excellent. "Special" is that the crab dishes they cooked are gorgeous, delicious and unique in style. "New" is that in recent years, they have launched many new varieties of crab dishes, making the crab feast style renovated year by year. "Excellent" is to insist on the high quality of raw materials and meticulous cooking operation, so as to keep the crab on the table only red shell and white belly, fat paste, delicious and pure taste. Due to the excellent quality, delicious and unique flavor of the crab banquet cooked by Wang Baohe restaurant, it is unanimously praised as "the most abundant and unique banquet" by guests at home and abroad

2. "Chrysanthemum vs. crab" is a famous dish of wangbaohe restaurant, and also the main course of crab feast. This dish began in the early 1970s. In order to meet the needs of foreign guests in various countries to taste crab feast, the fresh crab water is boiled to maturity, the shell is removed and the crab meat is removed. After seasoning and cooking, the crab shell is covered to taste the delicious crab meat directly. It is very popular.

nutritive value

Nutrition analysis

1. Crab meat is rich in protein and trace elements, which has a good tonic effect on the body;

2. Crabs also have the effect of anti tuberculosis. Eating crabs is of great benefit to the rehabilitation of tuberculosis.

Dietotherapy

Crab meat is cold and salty;

It has the functions of clearing away heat and toxin, reinforcing bone and marrow, nourishing tendons and activating blood circulation, benefiting limbs, nourishing liver yin and filling gastric juice;

For congestion, jaundice, waist and leg pain and rheumatoid arthritis has a certain therapeutic effect.

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