The old Shanghai flavor "Hairy Crab with Oil Sauce" has the sauce flavor

Overview

If it’s not that Yangcheng Lake crabs are good, why would you live in Suzhou in this life? This poem by Tang Guoli, Zhang Taiyan’s wife, is the most widely circulated sentence about Yangcheng Lake crabs. It can be seen that Suzhou people have a special liking for eating crabs. Gu Yanwu's manuscript of "Shao Guoli's Disease in the World" was lost for more than 200 years. One day, it was acquired by Wu Shina, a famous scholar in Suzhou. One day, Fang Huan and Wang Songwen from Kunshan discovered this manuscript at Wu's house. Because Gu Yanwu was from Qiandeng, Kunshan, he thought that this manuscript should be kept in Qiandeng. Wu Nashi generously donated it. This was a great event and became a good story in the book world. It happened that the Wu family held a crab banquet that day, and Fang Huan was also present. Qing Dynasty novelist Bao Xiaotian was also there, explaining the origin of hairy crabs: The word "gate" is good. Anyone who catches crabs must set up a gate made of bamboo in the harbor. At night, a light is placed across the gate. When the crabs see the light, they will climb up the bamboo gate and catch them one by one on the gate. It is very convenient. This is where the name hairy crab comes from. A bamboo gate is a bamboo fence inserted in the water. The crabs caught on the gate become hairy crabs, and the larger ones become hairy crabs. Suzhou people are very particular about eating hairy crabs. They eat it every penny and eat it with force. The so-called martial arts means breaking, biting, chewing, chewing, and swallowing crabs without using any tools. The food is refreshing but in ruins. Wen Chi uses eight pieces of crab to carefully dig out every tiny piece of crab meat from the crab shell, crab legs, and crab claws. After eating, the empty crab shell and crab legs are put together to look like a complete hairy crab. For ordinary people like me, the elegant way of eating is really not fun enough. Of course, when it comes to the table, open the lid and eat the yellow sucking ointment, which is very satisfying. Big crabs are called hairy crabs, and they are best only boiled and steamed. The small ones are called hairy crabs, and crab farmers start selling them in the sixth month of the lunar calendar. No matter whether they are male or female, the crab roe and crab paste are not solid, but the meat is tender and extremely fresh. Therefore, it is very suitable for making dishes such as noodle crab and hairy crab with oil sauce. If you bite the shell in your mouth, the meat will be squeezed out with the pressure, and you will be satisfied with every bite. Hairy crab with oil sauce is our classic dish. Because the ingredients of the crab itself are of high quality, home-made products are not much different. It is not easy to fail, but it is equally difficult to make it delicious. I still follow the method described by Mr. Zhou Tong in "Weili Qiankun" and the method of Master Zhou Huairong with slight changes. First, choose hairy crabs that are as hard as possible and divide them into two parts. In order to prevent the crab roe and crab paste from flowing out, the opening of the crab must be dipped in fried wheat flour to seal the opening. Add a little oil to the pot, dip the crab in flour and fry it in the oil first, then add the ginger and stir-fry together, pour in the rice wine, wait for the wine to rise, add the soy sauce prepared with dark soy sauce and light soy sauce and cook until the sauce smells fragrant. Then add water, add sugar to taste and cook for a few minutes. At this time, if you like rice cakes, you can add rice cakes or edamame. When the crabs are cooked and the juice is thickened, pour a little bit of balsamic vinegar, then drizzle with oil and serve. You can also use fried wheat flour and cornstarch to thicken the sauce. This will make the hairy crab sauce thicker and more flavorful.

Tags

• hot dishes
• children
• dinner with friends
• shanghai cuisine
• local cuisine
• lunch
• balsamic vinegar
• edamame
• flour
• hairy crab
• old soy sauce
• sugar
• ginger slices
• salt

Ingredients

Steps

1. 1 Small crabs, don't be too big. It's not cost-effective for big crabs. I get three for ten yuan.

   

2. 2 Saute the flour until fragrant, then add cornstarch to make dipping powder and corn starch.

   

3. 3 Clean and cut the crabs and dip them in powder.

   

4. 4 Place it open side down in the pan and fry.

   

5. 5 Add minced ginger

   

6. 6 After adding the cooking wine, pour in the soy sauce, dry-cook until the sauce smells fragrant, pour in the water and edamame and cook.

   

7. 7 When the soup is thick, thicken it with corn starch, add some balsamic vinegar and drizzle some oil.

   

8. 8 You can put them all on the plate, or you can put one crab on a plate like I did, and sprinkle some cooked edamame and a few chrysanthemum petals.