The Sauce Aroma of Shanghai Old Taste "hairy Crab in You Sauce"

It’s not Yangcheng Lake Crab. Why should you live in Suzhou in this life.” The poem by Mrs. Zhang Taiyan Tang Guoli said that Yangcheng Lake crabs are the most popular. It shows that Suzhou people have a special liking for eating crabs. Gu Yanwu "The World Shao Guoli is Out of Disease" The manuscript was lost for more than two hundred years. One day it was obtained by Wu Shina, a famous Suzhou man. One day, Fang Huan and Wang Songwen from Kunshan found this manuscript in Wu's home. Gu Yanwu was a Qiandeng man in Kunshan, so he thought this manuscript should be kept. Thousands of lanterns, Wu Nashi generously gifted it. This is a great event and has become a good story in the book forest. It happened that the Wu family held a crab banquet, and Fang was also present. Qing Dynasty novelist Bao Xiaotian was also sitting. The origin of "hairy crabs" is explained: "The word "gate" is good. Anyone who catches crabs must set up a gate between the harbors, which is made of bamboo. When the night comes, a light is placed on the gate, and the crabs climb up to the bamboo gate when they see the fire, that is, catch them one by one on the gate, which is very convenient. It is the origin of the name of the crab." The bamboo gate is a bamboo fence inserted in the water. Crabs caught on the above become hairy crabs, and the larger ones become hairy crabs.

Suzhou people are very particular about eating hairy crabs. The so-called martial arts is to break, bite, chew, chew, and swallow a crab without using any tools. It is refreshing and refreshing, but it is a ruined scene. Wen Chi uses eight crabs to carefully dig out each of the small crab shells, crab legs, and crab claws. After eating, the empty crab shells and legs are put together like a complete hairy crab. For the ordinary people like me, the elegant way of eating is really not invigorating enough. Of course, eating the yellow ointment without the lid on the table is a joy.

Large crabs are called hairy crabs, and only boiled and steamed is the best. The small ones are called hairy crabs, and they are sold by crab farmers in the sixth month of the lunar calendar. No matter the male or female crab yellow crab paste, this type of crab is not solid, but the meat is very tender. Therefore, it is very suitable for dishes such as noodle crab and oil sauce hairy crab. You can bite into your mouth with the shell, and the meat will be squeezed out of your mouth under pressure, and every bite is satisfied.

The hairy crab in oil sauce is a classic dish of the group. Because the quality of the ingredients of the crab itself is high, it is not far from the home product. It is not easy to fail to make it, but it is also difficult to eat well. I'm still doing it according to the method described by Mr. Zhou Tong and Master Zhou Huairong's method in "Wei Li Qian Kun".

First choose the hairy crab that is as hard as possible, everything is two, in order to prevent the crab yellow and crab paste from flowing out, so the opening of the crab should be dipped in fried wheat flour to seal the opening. Add a little oil to the pan, put the crab in the flour and fry it firmly, then pour the ginger and stir-fry, pour the rice wine, and wait for the wine to rise, add the soy sauce made by the dark soy sauce and the light soy sauce to cook the flavor of the sauce. Then add water, add sugar to taste, and cook for a few minutes. At this time, if you like rice cakes, you can put rice cakes or edamame. When the crabs are cooked, pour a little bit of balsamic vinegar when the juice is thick, and just pour the oil on the pan. You can also use stir-fried wheat flour and cornstarch to thicken the sauce. The hairy crab sauce made in this way is thicker and more flavorful. "