Eight ways to eat crabs in Wenzhou The most authentic way to eat crabs in Wenzhou.

When the cold wind blows, the crab's feet itch. This is a good season to eat crabs. Whether it is blue crab or swimming crab, Wenzhou people can always find out their tricks at the dinner table. The most authentic crab is recommended below. Do it yourself at home on weekends!

Dry steamed crab

Crabs taste fresh and sweet, and dry steamed cooking is more original. In addition, crabs are rich in nutrients, protein, fat and trace elements.

In Wenzhou, no matter what crab it is, a steamer can hold it. Break the crab shell while it is hot, and the crab paste is full and delicious. With special Chili sauce vinegar, the hot and sour taste can remove the fishy smell of crabs, leaving only satisfaction at the entrance.

Ingredients: swimming crab, blue crab and hairy crab.

Seasoning: pepper, soy sauce, vinegar.

Exercise:

1. Wash crabs and steam 15 minutes.

2. Put the seasoning into a bowl and stir well.

3. After cooking, you can choose to cut according to your personal habits.

Jiang xiesheng

Crab health, as the name implies, is to eat crabs raw. The key to being a crab is one word, fresh. Chop the fresh Portunus trituberculatus directly into small pieces, and then add ginger, old wine and soy sauce vinegar. River crabs are not sticky or fishy to eat. With a slight pout, the crab meat slides out of the crab shell and into the mouth.

Ingredients: Portunus trituberculatus

Seasoning: Jiang Mo, chopped green onion, pepper, sugar, soy sauce, vinegar, salt and garlic (can be added according to personal taste).

Exercise:

1. Wash crabs, shells and gills.

2. Cut the crab feet into small pieces, put them in a bowl, sprinkle a little salt and marinate for three or four minutes.

3. Cut the crab obliquely into three pieces, and then cut it into 18 pieces.

4. Put the pickled crab feet on the plate, put the crab slices on it, and then put the crab paste on it.

5. Put the seasoning into a bowl and stir well.

6. Pour the prepared seasoning into the crab dish evenly, and then pour out the seasoning. After repeating it three times, let it stand and get drunk for ten minutes, and the crab was born.

crab

Put fresh crabs in a container, and pour in high-alcohol liquor, Jiang Mo, garlic and thick sauce. The sauce is dizzy, the crab's eyes are drunk, and it is dizzy, which has become a delicious legend on the table. First, the crab meat is crystal clear, and the red semi-solidified cream makes the index finger move.

Red crab with sugar, vinegar or wine, monosodium glutamate, etc. It's delicious.

Ingredients: Portunus trituberculatus

Seasoning: white sugar, soy sauce, vinegar and white wine.

Exercise:

1. After buying live crabs, clean them with a brush and then make salt water. Here's the key. Press one pound of salt and two pounds of water.

2. Put the live crab shells into the porcelain jar layer by layer, and finally pour salt water to soak the crabs. If the taste is weak, let them out for 4 hours according to the current weather.

If the taste is salty, you can choke for 6 hours. Take it out, pack it in a fresh-keeping bag and put it directly into a quick-freezing box. As long as the ice doesn't melt, it won't be dark for a year.

Fried rice cake with crab meat

Stir-fried rice cakes with swimming crabs are the best test for chefs to master the heat. Too much and too old, crab meat shrinks and loses its sweetness. It's a little too raw, and the taste of rice cake and swimming crab has not completely blended.

Delicious food is made of delicious swimming crab, rice cake and leek. Yellow rice wine, soy sauce, water and sugar are salty and sweet as seasonings. All the delicious taste of Portunus is absorbed into the rice cakes, and each rice cake has changed its own characteristics, more like crab meat that can be met but not sought.

Ingredients: swimming crab, rice cake

Seasoning: soy sauce, chopped green onion, oyster sauce, Jiang Mo and cooking wine.

Exercise:

1. After buying live crabs, clean them with a brush and cut them into oblique knives.

2. Heat oil in a wok, pour in Jiang Mo, stir fry, and then add crab cakes and rice cakes.

3. Stir fry until the swimming crab turns slightly red, pour in cooking wine and other seasonings, sprinkle with chopped green onion and take out the pot.

Tofu crab

Portunus crab bean curd soup is a very common delicacy on the table of Wenzhou people. Tofu is light and Portunus is delicious. This combination can stimulate the umami flavor of Portunus trituberculatus and add a unique flavor to the original plain tofu.

Tofu is tender, melts in the mouth and tastes as delicious as Portunus. Portunus trituberculatus has a firm meat, which greatly increases people's appetite. Serve a bowl of rice, you can lose your eyebrows.

Ingredients: Portunus, Tofu

Seasoning: soy sauce, chopped gre

1. After buying live crabs, clean them with a brush and cut them into oblique knives.

2. Heat oil in a pot, pour in Jiang Mo, stir fry with crab pieces, and then add cooking wine to taste.

3. Stir-fry until the swimming crab turns slightly red, and pour it into clear water to boil. Cut the tofu into small pieces and pour it into the pot.

4. Add seasoning and sprinkle with chopped green onion before cooking.

Stir-fried crab with Chili sauce

Compared with steaming, fried swimming crab is hotter and perspires more. Portunus meets spicy taste, which stimulates the sweetness of seafood itself. One by one, I can't stop.

Stir-fried crab with Chili sauce

Ingredients: Portunus trituberculatus

Seasoning: Chili, garlic sprout, oyster sauce, soy sauce and Jiang Mo.

Exercise:

1. Wash live crabs and cut them into inclined blades.

2. Stir-fry pepper and Jiang Mo in the oil pan, and pour in the swimming crab.

3. When the shell of Portunus trituberculatus turns red, sprinkle garlic seedlings to taste and take out the pot.

Lotus ephemera

At first glance, lotus slugs thought it was cooked with lotus flowers. In fact, the so-called lotus slugs are steamed with eggs. The custard is bright yellow and reddish, just like a lotus flower blooming slightly.

Lotus root slug tastes fresh and sweet, and the custard absorbs the fresh fragrance of slug and has the taste of the sea. The meat of the slug is delicious and full, which makes the index finger move.

Ingredients: slug

Seasoning: eggs, chopped green onion, cooking wine, Jiang Mo and sesame oil.

Exercise:

1. Wash the live crabs.

2. Beat two eggs in a bowl and stir them to taste. Add the whole slug (or cut it into a diagonal knife).

3. Steam in the pot 15 minutes. Sprinkle chopped green onion and pour some sesame oil before cooking.

Fried crab with five flavors

Fried crab with five flavors is a famous local flavor dish in Wenzhou. It is made of swimming crab fried in oil and then cooked with various seasonings. The finished dish is bright red in color and delicious with wine. Stir-fried crab with five flavors is very simple and suitable for home cooking.

Ingredients: Portunus trituberculatus

Seasoning: flour, chopped green onion, cooking wine, sugar, balsamic vinegar.

Exercise:

1. Wash live crabs and cut them into oblique knives.

2. Make a batter, evenly wrap the crab pieces in the batter, fry them in an oil pan until golden brown, and take them out.

3. Leave the bottom oil in the pot, season and stir-fry the crab pieces, and sprinkle with chopped green onion before taking out the pot.

Pay attention to the following four points when eating crabs.

Eat crabs with some fresh Jiang Mo and vinegar.

Crabs are salty and cold, and ginger is warm, which has the effects of warming the middle warmer, dispelling cold and detoxifying. In addition to seasoning, vinegar can also sterilize and destroy histamine in crabs. Besides, ginger and vinegar are condiments, so when you eat crabs, soak them in Jiang Mo vinegar juice to make them taste more delicious.

Don't eat dead crabs

After the death of crab, its stiffness and autolysis period are greatly shortened. Bacteria in crabs will multiply rapidly and spread to crab meat. Under weak acid conditions, bacteria will decompose amino acids in crabs and produce a lot of ammonia and ammonia-like substances. Group A ammonia can cause allergic food poisoning, while Group A ammonia can cause vomiting, abdominal pain and diarrhea.

Eat crabs in moderation and pay attention to collocation.

Don't drink tea while eating crabs and within 1 hour after eating crabs. Because boiling water will dilute gastric acid, tea leaves will solidify some components of crabs, which is not conducive to digestion and absorption, and may also cause abdominal pain and diarrhea.

At the same time, crabs should not be eaten with persimmons, because tannic acid and other ingredients in persimmons will solidify crab meat protein, and the solidified substances will ferment and rot if left in the intestines for a long time, causing vomiting, abdominal pain, diarrhea and other reactions, and may also cause lithiasis.

The following people should not eat crabs.

Patients with cold, fever, stomachache and diarrhea, digestive tract inflammation or ulcer, cholecystitis, gallstones and active hepatitis should not eat crabs; People with coronary heart disease, hypertension, arteriosclerosis and hyperlipidemia should eat less or no crab roe, and crab meat should not be eaten more: people with allergies should not eat crabs.