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The Sauce Flavor of Shanghai's Old Flavor "Oil Sauce Crab"

2024-05-20 14:59:23 245

"If the crabs in Yangcheng Lake are not good, why live in Suzhou in this life?" This poem by Tang Guoli, the wife of Zhang Taiyan, is the most widely circulated line about crabs in Yangcheng Lake, indicating that Suzhou people have a special love for eating crabs. The manuscript of Gu Yanwu's "The Good Diseases of Shao Kingdom in the World" was lost for more than 200 years. One day, it was obtained by the famous Suzhou scholar Wu Shine. One day, Fang and Wang Songwen from Kunshan discovered this manuscript in the Wu family. Because Gu Yanwu was from Qiandeng in Kunshan, he believed that this manuscript should be kept in Qiandeng. Wu Nashi generously gifted it to him, which was a great event and became a beautiful story in the literary world. Coincidentally, the Wu family held a crab banquet that day, and Fang was also present. The Qing dynasty novelist Bao Xiaotian was also sitting, explaining the origin of "hairy crabs": "The character of the gate is good. Anyone who catches crabs must set up a gate in the harbor, made of bamboo. At night, a light is set up across the gate, and crabs can climb up the bamboo gate when they see the light, catching them one by one on the gate. This is the origin of the name of hairy crabs.". The bamboo gate is a bamboo fence inserted into the water, and the crabs caught on the gate become hairy crabs, while the larger ones become hairy crabs< Br>

Details of ingredients

Technique

difficultySimple
workmanshipfry
tasteSalty and sweet
timeTen minutes

Steps to make The Sauce Flavor of Shanghai's Old Flavor "Oil Sauce Crab"

1. Little crab, don't be too big. It's not cost-effective to do this for big crabs. I have this one for ten yuan and three yuan.
2. Stir fry flour until fragrant, add cornstarch to make dipping powder and thicken powder.
3. Wash the crabs, cut them open, and dip them in powder.
4. Fry in an oil pan with your mouth facing down.
5. Add ginger powder
6. After adding cooking wine, pour in soy sauce and cook until fragrant. Pour in water and edamame until cooked.
7. When the soup is rich, thicken it with cornstarch, add some vinegar and drizzle with light oil.
8. You can put all of them on the plate, or like me, you can put one crab on a plate, sprinkle some cooked edamame and a few chrysanthemum petals.