As the National Day holiday draws to a close, some people begin to feel "confused" in their hearts, so how can they relieve their worries? Only delicious. Golden Autumn Festival, crab fat, may wish to make a crab dinner at home, steamed crab, drunken crab, spicy fried crab, crab powder dumplings... There's always one that's going to be your favorite.
Steamed crab
Unlike many ingredients, the crab itself tastes delicious and unique without ingredients. Moreover, in the cooking method, steaming is the most able to restore the original taste of the ingredients, so the steamed crab is the most unmissable one of the golden autumn crabs. Due to the cold nature of crabs, eating steamed crabs is often accompanied by ginger and vinegar juice, which plays a role in blending and adding flavor. Li Shizhen of the Ming Dynasty once praised, "Fresh crab and ginger vinegar, you with alcohol, chew yellow and hold the claw, slightly appreciate the flavor."
Preparation steps:
1. Put the crab in clean water, add a little salt, and let the crab wait for half an hour to vomit dirty;
2. Brush the hairy crabs with a brush;
3. Put an appropriate amount of water in the steamer, put ginger slices, shallots and cooking wine in the water, and bring to a boil over high heat;
4. If the hairy crab is bundled when it is bought, put it directly into the steamer. If not tied, tie two pliers and legs with a rope and put them in the steamer. When put in, it is recommended that the crab belly is facing upwards to avoid the crab yellow overflowing due to steaming;
5. Cover the pot and steam on high heat for 10-15 minutes, then out of the pot;
6. After mixing balsamic vinegar, sugar, minced ginger and minced garlic and making a dipping sauce, you can eat it.
Drunken crab
Drunken crab is a popular crab dish in the Jiangnan region, which can highlight the deliciousness of crab meat and be aromatic. According to legend, drunken crabs were made by a family surnamed Tong in the Ming Dynasty. At that time, the crab production was large, but there was no market, in order to extend the shelf life of the crab, the Tong family imitated the practice of drunken shrimp and tried to make drunken crabs. Unexpectedly, the drunken crab tasted particularly delicious and was welcomed, and the method has been passed down to this day.
1. Put ginger, green onion, garlic, peppercorns, tangerine peel, star anise, cinnamon, fragrant leaves, soy sauce, plum and rock sugar into a pot over medium heat and simmer, wait for the rock sugar to melt and then fish out the ingredients;
2. Pour the sauce in a bowl and let it cool, add rice wine, white wine and a few slices of lemon, stir well;
3. If you want to eat cooked crab, wash and steam the crab as you would do with steamed crab, and then fish it out for later use. If you want to eat raw crabs, treat the hairy crabs and set aside;
4. Pour the prepared sauce into the container where the hairy crab is placed, and seal the lid;
5. Refrigerate for a day or two, then remove and serve.
Spicy stir-fried crab
If you feel that the above two crabs are not enough to stimulate your taste buds, then the spicy fried crab must be very suitable for you. Sichuan cuisine is made to make the ingredients dance on the tip of your tongue, and the delicious and spicy crab is not tasted?
1. Wash the crab and cut into pieces;
2. Cut the green onion, ginger, garlic and chili pepper into sections, put them in a pot and sauté them together with the peppercorns;
3. Add watercress sauce and spicy hot pot base, and continue to stir-fry over low heat;
4. Turn the heat to high, add crab, as well as soy sauce, salt, sugar and cooking wine;
5. After sautéing, sprinkle with green onions and remove from the pan.
Crab powder dumplings
If you are tired of eating the whole crab, you can also change the food made only with crab yellow and crab meat. As a representative point of Jiangsu, Zhejiang and Shanghai, crab powder small dumplings are fragrant, and when you bite down, the crab oil flows out, and the aroma of crab fills the mouth.
1. Wash the pork skin and chicken feet, boil with cinnamon, star anise, green onion, ginger and cooking wine over high heat, and then turn the heat to simmer the gravy;
2. Filter, put the soup in the refrigerator until it solidifies, and cut the meat skin into pieces for later;
3. After steaming the crab, pick out the crab yellow and crab meat;
4. Pour a small amount of ginger juice into the crab yellow and crab meat to remove the fishiness and stir well;
5. Mince some minced pork, add salt, pepper, sugar, soy sauce and sesame oil to taste;
6. Leave a little crab yellow to decorate, mix the crab yellow, crab meat and minced pork, pour in cooking wine, steamed fish sauce, meat skin jelly, water and stir;
7. Warm water and noodles, roll out the skin, wrap the filling, and leave a small opening in the middle when pinching;
8. Steam for about 8 minutes, remove from the pan and garnish the crab yellow in a small mouth.
Beijing News reporter Wang Sijiong Picture source Beijing News
Edited by Li Yan, proofread by Wu Xingfa