Hongze Lake crab

Jinshui brand Hongze Lake crab meat is delicate, delicious and nutritious. Compared with other crabs or other aquatic products, it contains less water and is particularly rich in nutrients such as protein, fat, carbohydrates and vitamin A.

Before eating crabs, it is best to choose a crab that is large, full-legged and active. Dead crabs can not be eaten, dead crabs due to protein decomposition, physical decay, bacteria multiply rapidly, eat serious life-threatening. "A beggar who eats dead crabs is only" fresh "one by one, which means that some people do not know how to eat and eat more casually, not that they are so poor that they have no choice but to eat dead crabs.

Jinshui brand Hongze Lake hairy crabs generally eat crabs, according to the saying: "the soup is fried and eaten, so it is called 'fried crabs". " It is probably that the sound of fried crab is the same as that of sluice gate, which turns Hongze Lake deep-fried crab into Hongze Lake hairy crab. Pay attention to a little bit, tie the crab firmly with thread, steam it into the pot and eat, which is called "steamed crab". Wash the crab before putting it into the pot, and cook it with some traditional Chinese medicine perilla or ginger, yellow rice wine and trace salt to avoid the cold and relieve the fishy taste. When eating, mix well with sour and vinegar, cooked soy sauce, shredded ginger and sugar as seasoning, and have a set of special tools: scissors, clip, thorn, hammer, etc., knock and peel the crab essence and taste it with seasoning. If you can follow the experience of "nine females and ten males", it will taste more delicious.

There is another way to eat crabs with noodles. Wash the crab in two, coat it with paste flour, deep-fry it in a pan of oil and eat. This is a common folk dish in the past. It is convenient and delicious. Of course, it's not so convenient now.

There is another way to eat it called "Liquor-Soaked Crabs". It is said to be a picture of Liquor-Soaked Crabs painted by Tang Bohu, the most flirtatious talent in Jiangnan. Later, the owner of a restaurant in Suzhou used his brains to trial-produce Liquor-Soaked Crabs to meet the market. As soon as he ate it, it became a sensation, causing the crab price in Suzhou to jump three times a day and soar several times. Production Liquor-Soaked Crabs: select some Jinshui Hongze Lake crabs as raw materials, use Suzhou specialty Fuzhen wine, Shaoxing wine, salt, pepper, ginger, orange peel as seasoning, sealed for a week, you can eat. If the weather is hot, it can be shortened to three days. When serving, first cut the crab, remove the crab navel (valley called crab coir coat) and other filth, wash the raw brine slightly, chop it into small pieces and eat. Into the mouth, the aroma of wine to the nostrils, tender yellow meat, extremely delicious. There are many ways to eat crabs. Statistics have been made in the Chinese Wine Code, including ginger-flavored hairy crab, Liquor-Soaked Crabs, pickled crab, wine choking crab, steamed crab, jade crab, jade crab, crab powder, noodle crab, fried crab and so on.