The drunkenness of the opposite side of the crab / steamed like a chrysanthemum / the meat tender to the lips / plump / the sweetness of autumn’s private parts / the fragrance to the touch / the blessing of a lifetime / the sunshine of crab yellow / illuminating the appetite.
Crab should be eaten alone, not with other things. It is best to cook the crab in light salt soup and eat it by itself. The taste of the steamed crab is complete, but too bland. –《Suiyuan Food List – Aquarium Scales-less List》 (Chinese only)
I think my subconscious mind is not nostalgic for the poetry of autumn, but rather secretly yearns for the aroma of crab meat itself, if I come to read the crab in “Food List in the Suiyuan” in the middle of summer.
The crab is a dog thing, which is not only liked by me, but also by numerous scholars and scholars from ancient times to the present. From the Tang dynasty to the Qing dynasty, the monographs on crab are “crab”, “crab spectrum”, “crab strategy”, “crab record” and so on, the Song dynasty “rongzhai four brush” contains “Linhai crab map”. Special section. At that time, crab and chrysanthemum, crab and wine, crab and life, were highly praised by poets, and poems were recited one after another. In the Wei and Jin dynasties, Jin Bi Zhuo, a drunkard, once said: “Holding a glass of wine in my right hand and a crab’s claw in my left hand, I will be satisfied with my life if I float in a wine boat. In the poem “Poems of Houshan”, there is a saying: “I will not live up to my eyes if I do not know Mount Lushan, and I will not live up to my stomach if I do not eat the crab. “The term “taste” was first applied to food by Zhang Taiyan, a master of Chinese classics.
The first to apply the word “taste” to food was Zhang Taiyan, a master of Chinese cuisine. In the past, I’ve had the opportunity to learn more about the world’s most famous crab-producing countries, and I’ve had the opportunity to learn more about their crab-producing countries. It is said that Zhang Daqian’s teacher, Li Ruiqing, was an avid eater of crabs and ate crabs almost every day every autumn. “There are many ways to eat crabs. In the Republic of China, the famous Chinese doctor Shi Jinmo divided the crab into six categories: first-class lake crab, second-class river crab, third-class crab, fourth-class crab, fifth-class ditch crab, and sixth-class sea crab. In the late Qing Dynasty, some people advocated eating blanched crabs (basically raw), which were considered to have a better flavor than boiled or steamed crabs.
I think the best way to eat crabs is to cook them in light salt broth and eat them on their own, but I think pickled crabs are the best way to taste them. “The statement. According to the “Materia Medica”: “Where the crab cooked raw, salt hidden dregs collected, wine dip sauce dip, are good. “It’s also according to the Song dynasty Pujiang Wu’s “in the feed” records of the raw crab chapter: raw crab chopped, sesame oil put cold, and then onion and ginger chopped, pepper, pepper, fennel, cardamom, sand into fine powder, plus salt and vinegar into the crab meat mix can be edible.
In the Jinpingmei, a woman who can cook a pig’s head with a stick of firewood until the skin melts and the smell is so fragrant that she is also a master at pickling crabs. In the 23rd episode, after she had spent the night with Ximen Qing, Ping An said to her: “I heard Wu Niang call you a pickled crab, and said you were good at chopping legs. In the second part of the book, she says, “I heard Wuniang call you a good crab pickler, and she said you are good at pickling crabs. When crabs were pickled, they would spread their legs when they were exposed to salt, thus alluding to last night’s wild huddle. It is not surprising that the popular saying “split legs” originated from the pickled crab in the Ming Dynasty.
In fact, there is another wonderful crab dish in “The Golden Lotus”, which is the “Stuffed Crab” in the 61st episode of the show, where Simon Qing, Count Ying, Uncle Wu, and Chang Shijie cooked a feast with their friends. “The first thing that I want to do is to make sure that I’m not going to be able to do anything about it,” he said. This is an ancient, high-end variety of crab cuisine, which requires the use of peeling, picking, flesh, wrapping, deep-frying, and modeling, and is not for the mundane, but for today’s cooks.
In my crab eating and crab making career, I was really moved by a nearly lost crab dish from the Republic of China – Steamed Crab with Lard. I’ve told some foodies about this crab dish, and Chen Qing, the owner of Kong Yi Yi Houhai in Beijing, tried to make it the way I told him. Here I share with you the “Steamed Crab with Lard” from my collection of recipes from the Republic of China, published by the World Bookstore, “Secrets of Delicious Cooking – A Complete Cookbook”.
“Something like lard steamed crab is made by boiling lard into meat oil, freezing it, embedding it in the crab shell, and then steaming it with salt, ginger, and wine. The taste is even better than the usual steamed crab. It is a good idea to use a larder to make the larder look like a larder. It’s a great way to get the most out of the crab. This method was invented by the old crab eaters of Changshu. However, the common man did not enjoy it, and now his steaming method is written below.
- Three fat crabs (cleaned and tied with straws for later use).
- six taels of lard (first boil the oil in a pot and let it freeze before use).
- four two wine (which is used to lift the fishy smell).
- six or seven slices of ginger (this is to lift the cold qi used).
- salt one or two (this is the brine head).
- a box of sour vinegar, soy sauce, ginger (this is for dipping the crab)
- Take the boiler and heat up the crab first.
When the crab is about to be dried up, pour the wine over the mouth and tell it to suck it up, then proceed to the third procedure.
- Take the shell of the crab and open it, then pour the meat oil into it to close it.
The first thing you need to do is to put the crab in a bowl, add some ginger, wine, salt and steam it in a pot for an hour to cook. ”
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