What kind of crab is Huangliu’s body covered with?

The predecessor of the butter crab is the cream crab, which is a female blue crab, so its appearance is the same as that of a cream crab. The difference is that the color of the steamed crab body is between red and yellow, and yellow oil can be seen on the crab lid and the joints of the crab claws. Butter crab is a valuable crab species that has recently been newly consumed in Guangdong, Hong Kong, Macao and other places. It is well-known in southern China and is known as the "King of Crabs". Its price is the highest among domestic crabs. It is priced at two taels in Hong Kong restaurants, and the selling price reaches tens of Hong Kong dollars per 50 grams. Therefore, butter crab can be said to be a unique and precious seafood food in Guangdong, Hong Kong and Macao. Since the yield and quality of butter crab are directly affected by the breeding environment and weather, and the production period is not long, butter crab is extremely precious.

According to local experts, during the hot summer spawning season, mature crabs will live on the banks of shallow rivers during spawning. When the tide goes out, the strong sunlight raises the water temperature on the shoal, which stimulates the crab. The crab paste in the crab's body decomposes into golden oil, which then penetrates into all parts of the body. The whole crab is filled with butter, and the crab body appears orange. Because of its yellow color, it is called butter crab.

Living Habits

Butter crabs grow in areas at the junction of salty and freshwater waters. The origin has certain limitations. They are more common in Lau Fau Shan and the Pearl River Basin in Hong Kong, especially in Humen Taiping, Dongguan City (this Bay) and the sea surface of Deep Bay, Shenzhen City. Usually, only a little over two months from the end of May to mid-August on the lunar calendar is the "top season", which is also the best time to eat butter crab.

Features

Butter crab is famous for its sweet oil and tender meat. Therefore, it is best to steam and serve it to maintain its original flavor. When you uncover the steamed butter crab, you will be greeted by a special scent of crab oil. The crab cover is covered with a layer of yellow crab paste. Savor it carefully. The oil is sweet, tender, and uniquely delicious. It can be said to be the "best among crabs." ”.

Criteria for selecting crabs

To choose a beautiful butter crab, first look at its origin. The ones produced in Fuyong, Shajing, Liufushan and Baishizhou in Shenzhen waters are the best, and those from other places are the best. Butter crab oil is slightly less fragrant than the others. Then it's time to prove your identity. The plump and oily butter crab has golden joints and swollen crab legs. When you press the crotch with your hands, you will feel a little soft because the oil has melted. If it becomes hard when pressed, the paste has not completely melted. Finally, let’s look at the crab noodles. Chow Sang, who is so delicious, revealed that if you hold the butter crab under the sun and put your palms slightly on the crab surface to block the light, you can see whether the sides of the crab shell are transparent. The more transparent, the better. The better the carburetion, the more oil.

Grade classification

In the industry, there are also grades. The industry is divided into three types: first-hand, second-hand and anointed. If divided according to whether it is wild or wild, it is divided into sea oil and ordinary butter. The so-called Haiyou refers to pure wild butter crab. You can eat it at Chenglongxing, but you have to book it one day in advance, and the supply is not stable, so it depends on the weather. This kind of sea oil crab has a rich oily aroma, but it is saltier than ordinary cultured butter, while butter is more balanced in saltiness and aroma.

As for the head and hands, it refers to the top-quality butter crab. The crab oil has penetrated into the joints of the crab. Each crab leg is evenly distributed, plump, orange and transparent. Break off the crab legs and you will see butter dripping out. This kind of butter crab is relatively rare, less than 1% of the ones on the market. If you want to eat it at Zhenhaowei, you must make a reservation one day in advance.

Second-hand crabs refer to butter crabs left over from being picked by the first-hand crabs. The oil is reddish in color, the joints may not be oily, and the oily and meaty aroma is not as good as that of the first-hand crabs. It is more common.

The third one is the oil crab. The oil is not completely dispersed, and there is a small red paste in the oil. It can be stored for 3 to 4 days.

The worst is the water-oil crab, which is completely watery and oily, and the meat is less oily.

Tips

The most important thing when making butter crab is not to let the butter spill out, so you must numb it before making it. If you don’t like drunken crab, you can freeze the butter crab until it becomes numb. In this way, it will not crawl around during steaming, it will not break its legs, and the butter will naturally not spill out! [

Precautions

According to experienced chefs Introduction, generally crabs are either steamed or fried, and the process is relatively simple. The handling of butter crab must not be careless, and the claws and claws must not be broken, otherwise the wound will "discharge oil" and it will be no different from ordinary butter crab. The correct method is: use the "icy water cooling method" and immerse the crabs in fresh water near 0°C. When the crabs enter a numb to slightly stiff state, they can be "turned over" and placed on a plate to steam.