The Allure of Hairy Crabs and How to Enjoy Them Safely
Hairy crabs are a delicacy that many adore, yet their cold nature often puts some people off, especially those with a weak stomach. But fear not, for with the right cooking and eating methods, even those with a cold stomach can relish these delicious crustaceans.
The Perfect Companions for Hairy Crabs
Ginger: The Time – Honored Partner
In Chinese tradition, ginger is an indispensable accompaniment to crabs. Not only do the flavors of crab and ginger blend harmoniously, but ginger, with its hot nature and pungent taste, has the magical power to dispel cold and warm the stomach. The ginger juice within it also has the functions of sterilization, deodorization, and detoxification.
Yellow Rice Wine: The Ideal Mate
Yellow rice wine is the best companion for hairy crabs. The ancients had the refined pleasure of “drinking yellow rice wine while eating drunken crabs”. This combination has been cherished for centuries.
A Treasured Recipe to Share
I obtained this wonderful frying method from a chef relative who taught my mother – in – law. (He often serves as a judge in chef examinations.) It’s surprisingly simple, and now I’m delighted to share it with you all.
Gathering the Ingredients
We need around ten slices of ginger, a small handful of salt, several hairy crabs (as many as you desire), an appropriate amount of sesame oil, and 150 ml of huadiao wine (or other similar cooking wines).
The Art of Preparation
Preparing the Crabs
Cleaning with Care: Wash the crabs without hastily removing the ropes at first. Use flowing water to thoroughly clean each crab one by one. Only after they are clean should you remove the ropes and set them aside.
The Cooking Process
Sautéing the Ginger: Heat the pot and add equal amounts of vegetable oil and sesame oil. Put in the ginger slices and sauté them until fragrant. Then, add the cleaned hairy crabs. (It can be quite a sight as they might try to escape, so quickly cover the pot.)
The Key Step: After pouring in the crabs, within about a minute when they stop moving around much, pour in a bowl of huadiao wine (or other suitable cooking wines). Sprinkle a pinch of salt evenly over the crabs and cover the pot again. When the wine is almost evaporated and there’s a layer of oil left at the bottom of the pot, you can add a little more sesame oil. Then, turn the crabs over using medium – low heat and fry for a while. (You can sprinkle a little more salt during the turning process.)
The Finishing Touch
The fried crabs are salty and delicious. When eating them, you can dip them in some fragrant vinegar for an even more delightful experience.
Tips for a Perfect Dish
1. Ginger is a Must: Don’t skimp on ginger as it can dispel cold, warm the stomach, and has sterilizing properties.
2. Versatile Wine: The wine added can be huadiao wine, jiafan wine, or other similar cooking wines, all of which are types of yellow rice wine.
3. The Magic of Sesame Oil: Sesame oil, being a hot – natured food, can balance the coldness of the crab and adds a wonderful aroma.
4. The Right Amount of Salt: A little salt enhances the salty – sweet flavor and highlights the freshness of the crab. (Since hairy crabs are river crabs and not as fresh as sea crabs, this step is crucial. However, when cooking sea crabs, avoid adding salt.)
Cautionary Notes
1. Avoid Unhealthy Combinations: Do not eat hairy crabs with strong tea or persimmons. Eating them with strong tea, persimmons, cudrania, or hawthorns can easily cause abdominal pain, vomiting, and other symptoms.
2. Ideal Condiments: The most ideal condiments for eating crabs are vinegar, ginger, and green onions.
Illustration Search Suggestions:
- Hairy crabs being washed with ropes on.
- Ginger slices being sautéed in a hot pot with oil.
- Hairy crabs frying in a pot with wine and salt.