The practice of boiling wine with blue crab

Crab stewed with wine is an indispensable food for Wenzhou people to nourish, especially after childbirth or injury, which has a very rehabilitative effect. Autumn is the season when a large number of blue crabs are on the market. Stewing blue crabs with wine is a good tonic in autumn.

Alias blue crab, crab, yellow crab, slug and crab. Crab shell is oval, flat and hairless, with developed head and chest, strong claws and hind feet, so it is called scorpion. The width of the head and breastplate is about 1.5 times longer, and the back is raised and smooth; There are obvious H-shaped dents on the surface of head and breastplate; There are four protruding triangular teeth on the forehead, which are roughly equal in size and spacing. The front edge has 9 protruding triangular teeth of similar size.

nutritive value

1. Crabs are rich in protein and have less fat and carbohydrates.

2. The cholesterol content in crab roe is high.

3. Crabs are rich in trace elements such as calcium, phosphorus, potassium, sodium, magnesium and selenium.

4. crabs are rich in vitamin D.

material

blue crab

Ingredients: ginger slices, mushrooms and Jinhua ham slices.

Seasoning: yellow wine, salt, monosodium glutamate, rock sugar and sesame oil.

Practice of boiling blue crab with yellow wine

1) Slaughter the blue crab, clean it, chop it into four strands, and mash the crab's big paws with the back of a knife to facilitate ripening and eating. Keep the crab cover intact, but clean the crab cheeks. Steps of boiling crab with yellow rice wine 1

2) Put the chopped crab and the whole crab cover into a container to make a prototype, and put the onion and ginger slices on the crab together. Then mix salt, monosodium glutamate, mushrooms, ham slices, crystal sugar and yellow wine evenly, pour them into crabs, and finally add some water and yellow wine to cook the blue crabs. Step two.

(The ratio of wine to water is generally 2: 1) The third step of the method of cooking blue crabs with yellow wine.

After the water is boiled, put the crabs into the steam, and generally 500 grams of crabs can be steamed for 15 minutes. Step 4: Boil the blue crab with yellow wine.

If the steamed soup is astringent, it means that the crab is not mature yet. Step 5: Boil the blue crab with yellow wine.

This Jiangsu and Zhejiang dish is full of wine and fresh raw materials.