How to make June yellow delicious (how to cook and eat June yellow)

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List of contents for this article:

• 1、How to make it without edamame? June yellow is delicious
• 2、Small June Huang is suitable for making drunk crabs, right?
• 3、How to cook yellow crab in June

How to make June yellow without edamame

1. Add soy sauce and sugar to season, pour a little water and stew for 2 minutes to collect juice. Substitute edamame: rice cakes absorb sauce and crab fresh, full and tasty. Huadiao Drunken June Yellow (cold flavor) Ingredients: June Yellow, 300ml Huadiao wine, 100ml soy sauce, rock sugar, cinnamon, pepper, lemon slices Steps: Steaming the crabs and cooling. Boil the seasoning and let it cool, add the Huadiao wine, and add the crabs to soak for 24 hours. Advantages: The aroma of wine penetrates into the crab meat, making the taste firmer after refrigeration.

2. Add rice cake slices and stir fry, pour with rice wine, soy sauce, and sugar;③ Add crab and stir fry, pour hot water and simmer for 3 minutes, collect the juice and sprinkle with chopped green onion.

3. Removing the crab: Cut it in half, and dip the incision in flour to lock the crab roe. Pan-fry: Heat rapeseed oil, fry crab surface side down until golden brown, add ginger slices and green beans and stir-fry.

4. Wash June yellow with a brush, cut it in half, remove the bottom cover, and remove the crab stomach. Knock fresh eggs and salted duck eggs into a bowl. Remove the salted egg yolk. Add the same amount of warm water, add some cooking wine, beat well, and skim off the floating powder. Put 1 piece of ginger on the bottom of the bowl, drop a few drops of vegetable oil on the egg mixture, and place it in a steamer after the water boils. Steam over low heat for about 8 minutes, when the egg liquid has solidified a little. Add June yellow and salted duck egg yolk.

5. Drag crab with edamame noodles: Cut the June yellow in half, wrap it in batter, and fry it until golden brown, then add edamame and seasoning to stew together. This eating method can fully display the unique umami flavor of June yellow. The batter absorbs the umami flavor of the crab and becomes extremely delicious. Sanxian Noodle Soup: Boil June yellow with shrimp, meat and other ingredients into soup, and then add the Noodle Soup. This is an authentic June yellow eating method. The soup is delicious and the dough is chewy.

Small June Huang is suitable for making drunk crabs, right?

The small June yellow is very suitable for making drunk crabs. This is a popular classic practice in Jiangsu and Zhejiang. June yellow is a young crab that has just completed its last molting. The meat is soft and tender. The crab yellow that has not been fully solidified is clear, sweet and juicy. It is better than adult hairy crabs. It is more suitable for drunk processing and can retain their own refreshing flavor to the greatest extent. Generally, about one or two pieces of small six yuehuang are used. The amount of individual crab roe is too small, and the crab shells that are too large are too hard, and the taste will be reduced after being drunk.

The small June yellow is suitable for making drunk crabs. It is a high-quality ingredient for making drunk crabs. The June yellow is a boy crab that has molted for a long time. The common size is around 2 ounces. The shell is thin and tender and the meat is tender. The yellow inside is soft crab yellow that is not fully mature. It does not have the hard shell and heavy fat of adult crabs, just suits the logic of drunk cooking.

June yellow is suitable for making drunk crabs. June yellow is the young crab stage of hairy crabs. It has a thin shell and tender meat, and has a sweet crab freshness. The soft crab yellow has a stronger aroma, which just fits the requirements of drunk crabs for "fresh, tender and easy to taste". Using it to make drunken crabs, the meat will not harden after being absorbed into the wine marinade. Instead, it will bring a clear and moist feeling of the wine, making it more refreshing and less greasy than drunken crabs made from adult hairy crabs.

How to cook yellow crab in June

1. Remove the shell and wash the crab stir-fried rice cake, change the knife into two pieces, and stick the flour on the cut surface. Cut the green onions into sections, shred the ginger, chop the garlic, and mix the starch into wet starch for later use.

2. The easiest way to steam June yellow crabs is to retain the umami flavor and be easy to operate. The following are the specific steps and key techniques: Steaming June yellow ingredients: 2-3 June yellow crabs, 5-6 slices, 1 tablespoon of soy sauce, 1 tablespoon of balsamic vinegar, a little white sugar, and a little shredded ginger. Steps: Handling crabs: Brush the crab shells and feet with a brush, especially the abdomen and joints.

3. You can eat June Yellow Hairy Crab in the month, which is a recommended choice for this season. June yellow hairy crab is a special crab species in summer and is usually listed around June of the lunar calendar, hence its name. The crabs during this period were male crabs that were not yet fully mature, but they already had high edible value.