Aquatic Products2012-10-09
Comments
陽澄湖大閘蟹的吃法 正宗的吃陽澄湖大閘蟹的工具應該有“蟹八件”,除非是玩味更甚的食客,現
代人往往已化繁為簡了。 一把剪刄一支長簽已足夠,但在運用時動作要輕,才有細致優雅的味道。1
、輕輕準備好剪刄和長簽;2、輕輕將蟹鉗小心剪下;3、輕輕將蟹腳一一剪下;4、輕輕打開蟹蓋,用長
簽挑出蟹的胃、肺和心臟,將蟹身對折;5、輕輕品嘗鮮美豐腴的蟹膏;6、輕輕將蟹關節剪斷并剪開硬殼
;7、輕輕撥開關節的蟹殼,品嘗肥腴蟹肉;8、輕輕將蟹腳兩端的關節一一剪下;9、輕輕用長簽將蟹腳
里的肉剔出即可。
蘇州人吃大閘蟹,至能向廣州人士圍的是吃完蟹之后還能拼回一只蟹。 吃蟹的工具包括剪、鉗、鉤
針、小勺等。由于蟹膏比較燙,所以建議先吃腿。 1、剪去蟹腿; 2、將前腿和后腿剪開,將兩
頭關節剪掉,將細前腿插入后腿中,將蟹肉推出; 3、將細前腿剪開后,用蟹鉤將肉鉤出; 4、
將蟹殼與身分離,撕去蟹鰓,吃膏; 5、尾端盡頭的白色是心臟,極寒涼,不宜吃; 6、剪開蟹
螯; 7、空殼拼回蟹形。
www.jintailiangji.com 陽澄湖大閘蟹
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