[How to make yellow crab in June]_ making method _ practice Daquan
There are many types of crabs, of which the June yellow crab is a very representative one, so the June yellow crab is mainly because it was listed in June and it is very popular with everyone.There are many ways to make crabs, which can be steamed, braised, and stir-fried. You can make different flavors of food according to your own taste, but you must clean them to remove the salt on the outside.
The so-called “June Yellow” refers to “boy crab”. These male “boy crabs” who have just shelled for the third time generally weigh about two or two. They have a crisp outer shell, a soft inner shell, a heavy fishy smell, and a plump meat.The characteristics of June yellow are mainly male crabs, which are known for their thin shells and tender yellow meat. In the past years, the lunar calendar was June, that is, July and August.
“June yellow”, the abdomen of the crab is dark brown, and it is similar to “crab crab”.
“June Yellow” has not yet completed its metamorphosis, so you cannot ask for the standard of “green back and white belly” adult cream crab. ”
Touching the crab legs of “June Yellow” with your hand is soft, and the crab is not as mad as after the autumn wind blows. In the face of external pressure, it just wiggles the tongs in vain. There is no resistance.But one of the characteristic features of “June Yellow” is: half a catty of edamame flour flour seasoning: wine onion ginger salt MSG1.
The crab is cleaned, all two steps, remove the dirty things such as crab navel.
After the oil is warm for 7 minutes, add the crabs to the pan and fry until golden brown.
After frying, pour in rice wine, stir-fry with green onion, ginger, and green beans. Add water to cover the June yellow crab. Don’t forget to add salt.
Heat up the heat, change to medium heat. After about 10 minutes, mix the remaining flour with water and mix well.
Repeatedly copy, and finally add residual MSG, and you can get out of the pot.
First prepare drunk liquid and drunk dew: use salt, shallot, ginger, cinnamon, star anise, peppercorns to form “drunk liquid”, pour into a pot and boil over high heat, cook for a while, remove the onion ginger cinnamon, etc.Remove the impurities, cool and pour into the clean altar, then use sugar, monosodium glutamate, sorghum wine to make “drunk dew”, pour the drunk dew into the drunk liquid altar and mix well.
Then handle the hairy crabs: wash the healthy live hairy crabs and temporarily raise them in the water for two to three days, and change the water every day to eliminate the dirt in the hairy crabs.
Then remove it and let the hairy crabs spit out water, and then put a small amount of refined salt in the hairy crab’s umbilical for a while.
Finally, you can put the hairy crabs in the altar and completely immerse them, and store them in a sealed container for 10 days before eating.
Note: The content of salt in drunk liquid cannot be less than 20%)