Stewed Big Fresh Water Crab(qing zheng da zha xie )

Steamed hairy crabs:

Raw materials for steamed hairy crabs:

Fresh water crab 2500 grams, soft sugar 150 grams, onion, ginger each 50 grams, vinegar, soy sauce each 100 grams, sesame oil 20 grams.

Processing steps of steamed hairy crab:

1. Wash the crabs one by one, put them in the water for half a day, make them clean the dirt in their abdomen, and then tie the crab claws and feet firmly with string.

2. Mix onion, ginger, vinegar and sugar as dipping materials, and pack them into ten small dishes.

3. Take out the steamer on the crab, remove the string, put it into the plate neatly, and put it on the special tableware together with the small dish dipping material. The users can eat it while breaking it.

The characteristics of steamed hairy crab are as follows

Nine females and ten males: it's better to take about 250 grams of hairy crabs each. When cooking the crabs, tie the claws and feet firmly with string, so as to avoid the crabs struggling to fall off when heated, and the crab roe and crab oil flowing out, which will affect the taste and beauty. The way of eating crabs is sometimes sexual. "Nine females and ten males" eat female crabs in September, when the yolk of female crabs is full and the meat is thick. In October, they eat male crabs, when the paste of male crabs is strong.

Stewed Big Fresh Water Crab

Steamed hairy crab is a traditional local famous dish in Jiangnan area. It has original shape, original flavor, orange color, delicious crab meat and rich nutrition. It is a kind of steamed seafood cuisine, which is famous for its mellow taste and rich nutrition. It is rich in Anfeng Town, Xinghua City, Jiangsu Province.

How to eat steamed hairy crabs,

Including Wuchi and Wenchi. Wu Chih, just don't use any tools. Wen Chi uses tools to eat. After eating, he puts the empty crab shell and feet together, just like a complete hairy crab.

How to eat

brief introduction

How to eat steamed hairy crabs:

Including Wuchi and Wenchi. The so-called "Wu Chi" refers to the common people's eating method of breaking, biting, gnawing, chewing and swallowing crabs without using any tools; Wen Chi refers to carefully digging out every tiny piece of crab meat with tools, such as crab shell, crab leg and crab claw, and then putting the empty crab shell and crab foot together, just like a complete hairy crab.

Specific steps:

Step 1: cut off the eight legs of the hairy crab, including two tongs. After cooling, the meat will automatically separate from the crab shell, and it is easy to be poked out or even sucked out, so it should be left for the last time to eat.

Step 2: remove the crab cover (that is, a small cover on the navel of the crab, which is different in shape for male and female crabs) and uncover the cover accordingly;

Step 3: first eat the crab cover part, scoop out the middle part of the crab stomach with a small spoon, and gently suck the crab roe wrapped outside. Attention, do not suck the middle of the triangle shaped crab stomach, should be discarded;

Step 4: after eating the crab cover, it's the crab's turn. First, use scissors to cut off the extra crab feet, mouth and lungs;

Step 5: use the handle of the spoon to pick out a hexagonal piece in the middle of the crab body, which is the heart of the crab, and discard it;

Step 6: pour vinegar on the crab with a small spoon, and then eat the crab roe and cream;

Step 7: break the crab in half, and you can see the silk like crab meat. As long as along the crab feet to tear, you can remove the crab meat. Eat clean crab shell is complete and translucent;

Step 8: use scissors to cut the leg into three parts. The last part can be used as a tool. First, stick out the meat in the middle of the leg with the thin end of the crab's foot, and then stick out the meat in the front of the leg with the thick end of the crab's foot;

Step 9: divide the crab tongs into three sections. The first two sections can cut the crab shell directly and scoop out the meat with a spoon. The skill of the last forceps is to cut off both sides, and then use hands to break off two forceps feet in the opposite direction, and the forceps shell is completely separated.

Characteristics of dishes

Hairy crab is a kind of river crab, and its scientific name is Eriocheir sinensis. It is widely distributed along the long coastline from Liaohe to Zhujiang in the north of China, and the Yangtze River system has the largest yield and the most delicious taste. Generally speaking, the hairy crab refers to the Chinese mitten crab of the Yangtze River system.

In the past, hairy crabs produced seedlings in the coastal waters of the Yangtze River Estuary, grew into juveniles, migrated against the Yangtze River, and grew up in the lake and river branches in the lower reaches of the Yangtze River.

Why are Yangcheng Lake crabs commonly known as "hairy crabs"? Bao Xiaotian once wrote a history of hairy crabs on this name, saying that "hairy crabs come from the mouth of Suzhou crabs sellers. "People always like to eat crab before dinner, or it is a temporary initiative. So these crabs sellers always shoulder the burden in the afternoon and shout along the street: "hairy crabs, hairy crabs.". "The word" Zha "has the same sound as" fried ". The crab is boiled in water and eaten, which is called" fried crab ". Such an explanation is far from satisfactory. "One day, he made a crab feast at wuneshi's home. There was Mr. Zhang Weiyi, a Kunshan native, whose home was near Yangcheng Lake. "

Wu Nashi was the founder of Suzhou Caoqiao middle school. His father Wu Dazheng was the governor of Hunan in the late Qing Dynasty. He was the deputy commander of Liu Kunyi in the Sino Japanese War of 1894-1895. He was a famous collector of ancient books for three generations.

Zhang's only one is Fang Huan, who is also a good friend of Wu Nashi and a frequent guest of Wu family with Wang Songwen. Gu Yanwu's manuscript, Shao Guoli's illness in the world, has been lost for more than 200 years. It was purchased by Wu shine, and found by Fang Huan and Wang Songwen in Wu's family. They accepted the gift to welcome back to Kunshan. This is a great event, and it has become a story in the book circle. It happened that the Wu family set up a crab feast, and Fang was also here. Bao Xiaotian explained the name of "hairy crab" as follows: "the word" gate "is good. Every crab catcher will set up a gate in the harbor, which is made of bamboo. When he comes to the gate at night, he will set a light. When the crabs see the fire, he will climb up the bamboo gate and catch them one by one. It's very convenient. That's the origin of the name" gate crab ". "A bamboo gate is a bamboo cudgel. The crab caught on the cudgel is called a gate crab, and the big one is called a hairy crab.

practice

Practice 1

Food preparation

Ingredients: Crab (2500g) 1 scallion; ginger 1; seasoning: soy sauce (150g) white sugar (150g) shallot (50g) vinegar (150g) ginger (50g) sesame oil (20g).

Step 1

1. Brush the body and legs of the hairy crab carefully with a brush; tie the legs and the body together with a straw rope and put them into the steaming compartment.

2. Add water to the steamer and put it on a high heat. Bring to a boil and put on the steaming grid. Steam the hairy crab for about 15 minutes until the shell is red and the meat is well cooked. Take it out and put it on a plate.

3. In the process of steaming crab, put the light soy sauce into a small pot, boil it for 1 minute, then pour it into a small bowl with sugar, cooking wine and sesame oil, and mix well. Pour vinegar into a small bowl with ginger and mix well.

4. Serve with soy sauce dish and ginger vinegar dish, peel crab meat and dip in soy sauce and ginger vinegar seasoning.

Practice 2

Ingredient: hairy crab

Accessories: vinegar, Shaojiu, ginger, salt

1. Peel the fresh ginger, cut part into large pieces, and cut part into minced ginger for use.

2. In order to get rid of the fishy smell of crabs, put ginger slices on the steaming tray.

3. Marinate the crabs with Shaoxing wine and stack them on the steaming tray.

4. Put a piece of ginger on the top after putting it.

5. Steam for 10 minutes and then get out of the pot.

6. Mix ginger powder with red Zhejiang vinegar and a little salt to make ginger vinegar juice to remove fishiness and greasiness

Practice 3

Ingredients: hairy crab, scallion, ginger, garlic, soy sauce, vinegar, sesame oil, cooking oil, cooking wine.

Method:

1. Spit out the dirty things in the water, brush the crabs with a toothbrush, and don't untie the rope that binds the crabs;

2. Put water in the pot, add chopped ginger and green onion, order a few drops of cooking wine and cooking oil, put them in the steamer, cover the pot and steam over high heat for 5 minutes, then turn to medium heat for 10 minutes;

3. Cut ginger and garlic, add soy sauce and vinegar, and add a few drops of sesame oil;

4. The steamed crabs can be served with juice after being untied.

nutritive value

Edible effect

Crab: Crab is rich in protein and trace elements, which has a good tonic effect on the body. Crab has the functions of clearing away heat and toxin, reinforcing bone and marrow, nourishing tendons and promoting blood circulation, benefiting limbs, nourishing liver yin and filling gastric juice. It has certain therapeutic effect on congestion, jaundice, backache and rheumatoid arthritis. Crab has the function of anti tuberculosis, which is of great benefit to the rehabilitation of tuberculosis.

Nutrients

60 kcal);

Protein (453.05 g);

Fat (85.74 g);

64 g); carbohydrate (249;

Folic acid (45.00 μ g);

Dietary fiber (2.35g);

Cholesterol (6675.00 mg);

Vitamin A (9809.00 μ g);

Carotene (505.00 μ g);

Thiamine (1.66 mg);

Riboflavin (7.44 mg);

Nicotinic acid (47.90 mg);

Vitamin C (12.50 mg);

Vitamin E (166.20 mg);

Calcium (3385.80 mg);

Phosphorus (4894.30 mg);

Potassium (5

Chinese PinYin : Qing Zheng Da Zha Xie