Chinese Food
Old wine crab
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The autumn wind blows. The feet of crabs itch. it's about Mid Autumn Festival. Hairy crabs are on the market. At this time, the crabs are the fattest. The most traditional way to eat crabs is to steam them with vinegar. There are also the most popular spicy crabs nowadays. But this ginger wine crab has always been a very traditional practice in our place. The older generation said more - this wine with brown sugar and ginger is blood activating. So that's how we eat moons. Generally, the mother crab with wine is better, because the paste is red and the wine with ginger and brown sugar is particularly fragrant. The male crab can't cook this taste. This is my favorite.
Cooking ingredients
Cooking Steps
Step1:Clean the crab and put it into water. Put a small spoon of salt for half an hour. Let the crab spit out the dirty thing
Step2:Wash ginger and pat it with a knif
Step3:Put the crab into the milk pot and pour in the old wine. Keep it for about half an hour. Let the crab get drunk
Step4:Put the ginger in it. Add a little sal
Step5:Simmer for 15 minutes on a low heat (pay attention to the heat. Or all the crabs' legs will fall off
Step6:Add brown sugar and simmer for 8 minutes. Make crabs taste bette
Step7:It's delicious. There's a layer of crab oil on the wine.
Step8:Start after shootin
Step9:The crab is very fat this seaso
Cooking tips:The wine of the old wine crab can be Shaoxing wine or Huadiao wine, but not cooking wine. The crab is better to be the mother's. The common paste is the white paste and the cooking wine is not fragrant. The color is not good-looking either. The mother's top has a layer of bright red oil. If you don't know how to drink, you can put less wine. You can add a little water. Generally, the boiled wine will evaporate a lot. It's not as intoxicating as usual. Brown sugar can be more or less personal hobbies. There are skills in making delicious dishes.
