Home-cooked fried crab

In Niu Tianyang, the western suburb of Shantou City, the blue crab, which has always been highly praised by diners, began to enter the season of meat and fragrance. Farmers are busy from morning till night every day, exchanging hard work for a bumper harvest in the pool and preparing delicious food for the public table. In China, there are about 600 kinds of crabs, among which the blue crab is a famous one. Generally inhabit estuaries and enter the sea, mostly along the East China Sea and South China Sea. The blue crab is a kind of food with high protein and low fat, containing 18 amino acids, with high nutritional value, and its meat and viscera can also be used as medicine. Niu Tianyang is located at the mouth of Rongjiang River and Hanjiang River in the west of Shantou City, and the intersection of rivers and seas is the most suitable place for the breeding and growth of blue crabs. Niu Tianyang blue crab is famous for its huge size and red crab paste. Here, blue crabs breed and grow in spring, summer and autumn, but the breeding season is mainly concentrated in late spring and early autumn, and they can naturally overwinter in trays, which has obvious advantages over blue crabs in the Yangtze River basin. Explore the true meaning of eating blue crabs in Shantou Niu Tianyang

The harvest season of the blue crab Kenji around the mouth of Rongjiang River in Shantou and Niu Tianyang. At this time, the blue crab is big in shell, light blue in color, tender and plump in meat, and golden and oily in cream, which is enough to make the old people's index fingers move. Shantou Niu Tianyang is located on the alluvial bank where Rongjiang River and Hanjiang River meet the sea, with mild and humid climate, abundant sunshine and rain, beautiful wetland ecological environment and idyllic natural scenery. 70% of the area belongs to wetlands, and it is the first "GEF International Demonstration Zone" in China, with 268 species of wetland plants, including 2 species of national first-class protected plants and 9 species of second-class protected plants. Niu Tianyang is one of the three major migratory routes of migratory birds in China. Every year, more than 50,000 migratory birds and waterfowl inhabit nature reserves, with a peak of over 654.38 million+birds. The water quality here is light and moderate, the bottom material is soft sand and mud, and the natural feed is rich in organisms. This is the Garden of Eden where blue crabs breed and grow. The breeding area of the base is 38,000 mu, and the excellent water quality ensures that the annual output of the blue crab reaches more than 2,000 tons, the output value exceeds 400 million yuan, and the foreign exchange earned by export is about 3 million US dollars. Products are sold to major cities in the Mainland and to Hong Kong, Macao, Europe, America, Southeast Asia and other countries and regions 10.

Chaozhou-Shantou cuisine pays attention to the original flavor, is famous for its lightness and sweetness, and is exquisite and delicate. Corresponding cooking methods can be adopted according to different ingredients to make the raw materials fragrant. At the same time, Chaoshan people are particularly good at cooking seafood. Since ancient times, there has been a saying that "it is impossible without seafood". So, how do Chaoshan people eat blue crabs?

Writer Yan Tao once said that he loves to eat frozen steamed blue crabs, and the taste is unparalleled! In Cai Lan's diet, steamed crabs should wait for natural cooling before being put into the refrigerator. The frozen crab praised by Yan Tao is actually the most common Chaoshan fisherman's dish. However, freezing crabs seems simple, but it is not easy. First of all, put the raw blue crab with washed sludge into a pot and cook it. After it cools naturally, tear off the leaves of the crab, crack the crab shell and cut it into pieces to eat. However, there is a trick to freezing the blue crab, and it needs to be frozen to the right degree. Because too cold will destroy the freshness of meat, and if it is not cold enough, it is difficult to appreciate the sweetness of crab meat and the fragrance of crab yellow. Besides frozen crabs, blue crabs can also be cooked into porridge. In Qing Dynasty, Yuan Mei wrote in "Eating List with the Garden": "You can't see rice when you see water, but it's not porridge. See rice but not water, not porridge. It will make rice and water blend, soft and greasy, and then it will be called porridge. " It seems that there are many ways to cook a good pot of porridge! Chaoshan people make crab porridge with red clay casserole, not ordinary water, but soup. Add the first-class silk seedlings into the broth, mix with pearl rice, and cook for 14 minutes, then add the cultured crabs and raw materials, add fresh shrimps and scallops after 3 minutes, and cook for 1 minute, then add celery beads and chopped green onion, and take out the pan. Every process must master the heat, in order to eat warm and good porridge that is moderately sticky, soft and greasy and beneficial to health. When eating, it is to match the characteristics of Puning bean paste to the extreme. Puning bean paste can be eaten alone or used to make seafood. Puning bean paste is refined from ultra-fresh and pure soybeans, with more than 10 ingredients, and has a rich and special taste. Stir-fried blue crabs with Puning bean paste, using fresh and fat blue crabs, flying oil, adding Puning bean paste and other ingredients to stir fry. To the east, I saw the golden-blue crab smell the fragrance and take a bite. The crab meat is tender and delicious, and with the unique flavor of bean paste, the bean flavor is rich and sweet.