The old king, who has a successful career in middle age, can't change a "vice" in his daily life: as long as he sees "buy one get one free" or "50% off" in the supermarket, he wants to buy.
And in most cases, he doesn't know what he's buying. I just can't help but want to grab a bag. For example, the other day, I rarely went to the supermarket together, and he brought me back 4 packs of crab meat sticks.
*wikiwand
"You can do this by looking it up." After returning, he threw the crab meat stick to me, "Today Box Horse buy one get one free, 4 big bags are only 20 pieces!" Crab meat hey! So cheap. ”
Looking at his taking advantage of the smile, I was so angry that two nostrils were emitting white smoke. As a food worker, his family did not know anything about crab meat sticks, and thought it was real crab meat, and bought so much back!
It's almost bald.
Walk into any 711, and the crab meat stick will attract your attention with its orange-red appearance and flat round body in the eye-catching place of the freezer.
Various crab meat sticks in Japanese convenience stores
*yoycart
They are cheap, a pack of four is only 11 pieces, the amount is not a lot. The taste after the entrance reminds you of the fresh sweetness of the crab leg, and the silky fiber texture makes it impossible not to mistake it for real crab meat.
On weekdays, when you are hungry, it is delicious to open and eat; a few packs in the office refrigerator, takeaway salad fried rice can also be cut open as a topping. Late overtime at night, facing the window of the late-night office, opening a bottle of beer for yourself, tearing up a crab meat stick, you can also have the spiritual comfort of "a cup of moonlight".
The crab meat stick boiled spicy hot pot is also delicious
*Sina
It's no wonder that the Japanese call crab meat sticks, instant noodles and curry the three most important food inventions of postwar Japan.
But there is really no crab meat in the crab meat stick.
In 1967, Sino-Japanese relations remained tense and trade stopped, including seafood. Japanese neighbors love seafood, and people eat three meals a day, almost all of which are indispensable to seafood products. Without China's exports, the supply of many things is tight. For example, jellyfish, a small dish on the Japanese table.
In order to solve the problem of jellyfish, Japan's Sugiyo Food Company began to develop "artificial jellyfish". Unfortunately, the research and development failed, and the test was a slimy fibrous food that sucked up water, tearing open a trace, like a snow crab leg after cutting.
* Sohu
Snow crab, scientific name gray-eyed snow crab, grows in cold waters, slightly smaller than the king crab, so it has the reputation of queen crab, most common in Canada and Japan. Japanese people love all crabs, and snow crabs are one of them.
The best thing about snow crabs is the legs.
Because of the cold environment, the leg meat of the snow crab has a unique sweetness, and there is one pair of legs more than the king crab: eight legs plus a pair of claws, a total of ten, so the cost performance is higher.
*shizuokagourmet
The Japanese occasionally have the luxury of making soup with snow crab legs or eating sashimi directly. But the real crab is still expensive, from the japanese wage level at that time, a whole snow crab has to account for 1/10 of a person's salary, and it can only be regarded as a luxury on weekdays.
Snow crab leg soup
Failed jellyfish, yin and yang mistakes make the crab meat of the future. Inspired by japan's Osaki fishery, the silky texture used surimi, starch and artificial colors to create the V1 version of today's crab meat sticks. This kind of crab meat stick without crab meat is only 1/5 of the price of a whole package of snow crabs.
*Youtube
In the cooked miso soup, cut a few pieces and put it in, with a certain absorbent material, let the rich sauce aroma directly into the meat, the sweet and soft glutinous of the silky fiber, chewed up with a little tenacity, in the daily cooking to enhance the taste, simply wonderful.
Almost at the same time as the birth of crab meat sticks, in a small restaurant in Tokyo, California, a carefully observing Japanese chef discovered that Americans really couldn't get sushi.
Map of Little Tokyo, California
*CaliforniaBeaches
His restaurants are mainly home to Japanese living in California, but occasionally Americans interested in Asian culture come to try them. They generally don't know what's on the menu, they just draw blind fingers on the gourd, and sometimes they are dumbfounded when they click on the sushi roll.
One is that the black seaweed has not been seen, and the other is that the raw fish has not been eaten.
How can raw fish be eaten? It was horrible!
Today, the vast majority of Americans are very receptive to the combination of seaweed and raw fish
*wildgreensandsardines
So almost all Americans who ordered sushi rolls would invariably put down their chopsticks that they could not pick up, peel off the skin of the seaweed, push out the most expensive and tender raw tuna in the sushi, and finally timidly and bravely eat the rice.
How does this work! Japanese chefs decided to innovate. He swapped his fat, oily, Direct Japanese tuna for Californian favorite avocados, and added cheaper locally cooked, quick-frozen King Crab leg meat to add flavor, while Seaweed was wrapped in rice and turned upside down into Annul Sushi Roll of King Crab Avocado.
Innovative California Volume
*Paidon
King crabs also love extremely cold waters. But unlike the snow crab, it has only eight legs, is larger, has more leg flesh, and is covered with sharp thorns, and is a relative of the hermit crab.
Raw king crab, moist in the mouth, cooked king crab, petal-shaped fibers fresh and sweet mouth. Alaska is the most abundant king crab, so the local factory will catch the crab, cook it and freeze it for sale. Because the market demand is not high, the price is much cheaper than in Japan.
But the king crab leg is just an overheaval of this sushi roll. Later, when the crab meat stick was introduced to the United States, the crab leg was replaced by a cheaper crab meat stick, and this roll was out of control, and it became popular with the United States as the center of the circle, and even spread back to Japan, which was named California roll.
California Volume
*CBS
Cute Americans are simply terrible in the face of crab eating. They have only one principle: whatever the crab is, eat only meat, cooked.
Don't blame them either. After all, without the precipitation of thousands of years of food civilization, Americans are not born with the ability to swallow shells and spit thorns; coupled with the pursuit of efficiency in the capital market, they are forced to be too limited in the choice of edible foods.
Chickens are champions in land competitions, and crabs and tuna are tied in the ocean. The Americans also gave the latter a kind name: chicken breast in the ocean.
Maryland, USA, is rich in blue crabs and bread crabs, and locals grow up from snack crabs. But the skills of dismantling whole crabs with bare hands, dipping in old bay spices, and sucking crab meat are only barely possessed by people who have lived here for generations.
The crab meat that most Marylanders are most familiar with is factory-picked canned crab meat. Buying a box of home mixed bread spices to make crab cakes is a major part of a weekend family dinner.
Just like Chinese each family has its own secret recipe for braised pork, in Maryland, every family has its own secret recipe for crab cakes.
Mix the crab meat with seasonings such as breadcrumbs, parsley, and mayonnaise, knead gently, trying to keep the meat intact, carefully forming balls. Before entering the oven, brush with an anhydrous butter cap and sprinkle with a little compound spice to taste. Under the thermal catalysis, the crab meat balls gradually become fuller. When eating, squeeze some lemon juice, just one, to fill an adult's half abdomen.
Mark Bitman, a former food critic at The New York Times, describes crab meat this way: Of all the crustaceans, crab meat has the most perfect texture and the most subtle sweetness.
In fact, whether it is crab leg soup, steamed hairy crab, or raw crab meat, every Chinese have more or less experienced the subtle sweetness of Bitman's pen. It's just that we unearthed the more precious taste of crab: crab paste and crab yellow, so the spotlight that crab meat has dimmed a little.
The four bags of crab fillets bought by Lao Wang still lay quietly in the refrigerator. I unwrapped a bag and brewed a pot of tea – fresh and salty and sweet in my mouth, with a slightly bitter and warm aroma of tea.
*Graham
Tomorrow, I plan to ask him to order me two boxes of 200 oceans of pure crab meat. Since you want to do it, let's have a real and fake crab meat dinner, California roll a copy, crab cake also do it. Who made him so fond of spending money to buy one get one free? That's the price!
Of course, in the pursuit of deliciousness, Lao Wang has never been an enemy. There is only one winner, and that is his own belly.
You really don't want to take a bite?
Author: Mei Shanshan
Typography: Mei Shanshan
Head: The second season of "Flavor of the World"
Article Source: Flavor Planet Fengweixingqiu Author: Mei Shanshan Please contact the author to authorize *some photos and quotes are from internet rights reserved to the original
Editor: Recommended by Macau Business Daily New Media Group /Maisy
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