Foodabc Festival food customs Chongyang Festival

Steamed hairy crab

2024-06-07 15:01:07 176

Autumn wind rises, crab feet itch; Chrysanthemums bloom, smell crabs coming. Eating hairy crabs is a seasonal pleasure. Li Bai, a Tang poet, once praised "Crab crabs are like golden liquid, and the lees are like Penglai. You must drink good wine and get drunk on the moon." The hairy crabs in Yangcheng Lake have a long history, good water quality and environment, and are a specialty of Suzhou. Of course, hairy crabs are steamed in their original juice and flavor, with an orange yellow color and delicious and nutritious crab meat. Easy to make, suitable for all ages. PS: After eating the braised rice with hairy crabs. Drinking a cup of ginger tea is an absolute pleasure.

Details of ingredients

Hairy crab4 pieces
ginger10 grams
Crab vinegar10ml
Perilla seasoning bag1 pack
Ginger black sugar1 pack

Technique

difficultybeginner
workmanshipsteam
tasteOriginal flavor
timeHalf an hour

Steps to make Steamed hairy crab

1. Prepare ingredients such as hairy crabs, perilla buns, crab vinegar, ginger, and ginger black sugar tea;
2. Use a disposable toothbrush to clean the hairy crabs;
3. Flip the cleaned hairy crabs over and place ginger slices and perilla buns on top;
4. Boil the crab with clean water and put it into the pot;
5. Cover and steam for 20 minutes
6. After steaming, simmer for another 3 minutes and open the lid;
7. Remove the hairy crab rope, pour out the crab vinegar packet, and enjoy it slowly. After finishing, drink a cup of ginger brown sugar tea.