Lau Fau Shan Ally Aqua Tech
🚚 The Fastest Delivery Time : It Takes 2-4 Days.
🐝 Supplier / Place Of Origin：Lau Fau Shan Ally Aqua Tech / Lau Fau Shan
🔖 Certification： Accredited Fish Farm Scheme No.P2204
🔖Certification: Restricted food license application is underway, and will be sold to the public later
🌱 Producer Introduction：
Ally Aquaculture has been certified as an AFCD accredited fish farm, adopts natural and additive-free freshwater farming, and refuses to use chemicals. Combining technology and traditional farming techniques. Check the condition of ponds and aquatic products every day to ensure the sanitation of ponds and the quality of aquatic products.
The owner, Brother Hung, is an experienced chef who has traveled around the world. After tasting and cooking famous dishes from various countries, I know that the soul of dishes lies in umami. Study local farming with enthusiasm and years of accumulated experience. We strive to bring delicious and rare aquatic products from all over the world for Hong Kong people to enjoy. His insistence - is the spirit of the pond "Hong Kong people eat local wild food if they want to eat good wild food
🌱 Supplier Products：
🛍 Product Information (Main) (English)：
Other Names：Juvenile Female Crabs
Product Description：Embryo crabs are actually juvenile female crabs that come from the junction of brackish and fresh water, about 3 months old, and have not laid eggs and fertilized. They are produced in Lau Fau Shan in Hong Kong.
The crab paste is bright yellow and tastes sweet and delicious. The color of the crab body is lighter, the belly of the crab is small and white and black, and the shell is thin.
Supply Season：Available in July and August of the lunar calendar every year. The most plump before the Mid-Autumn Festival, it is exactly the crab.
Storage Method：Cold Storage: Store at 5 °C (41 °F), which causes a sleep-like state.
#Should Be / Avoided：
There are no literature reports.
There are no literature reports.
Cooking Skills：Cantonese people eat yanzi crabs, which are always steamed and then dipped in vinegar to accompany the food. In the past decade or so, most people have used the method of salt-baked crabs to cook, gradually replacing steaming. The reason may be that coarse salt can bring out the umami taste of the crab and add a salty aroma.
Do not remove the straw rope tied to the crab when cooking, because the crab will struggle during the cooking process, and the crab meat will shrink due to this, which will affect the meat quality! If you are still worried that the crab will struggle, you can put the crab in the freezer for 20 minutes to make it faint (no need to untie the rope) before cooking!
Suggested Eating Method：
The Cantonese eat the crab, and the cooking method does not leave steamed, and then sticks to the vinegar. In the past ten years, I have used salt to cook crabs, which have gradually replaced steamed. The reason may be that coarse salt can bring out the umami flavor of the crab and add salty fragrance.
Do not disassemble the straw rope and tied to the crab when cooking, because the crab will struggle in the cooking process, and the crab meat will shrink and affect the meat quality! If you are still worried that the crab will struggle, you can put the crab in the refrigerator in the ice cabinet for 20 minutes, so that it fainted (without the need to unlock the rope) before cooking!
You make a salted crab with a gas -fried pan and make a delicious meal for your family and friends!
Two Crab Crab (about 130 grams each)
1 kg of coarse salt
Fragrant powder 1 spoon
1 teaspoon of peppercorns
8th anise 8 capsules
2 pieces of fragrant leaves
1. Wash the crab in the crab, unveil the crab and take away the excrement
2. Put the crab in the cure in the ice cabinet ice grid for 30 minutes to coma
3. Mix coarse salt, spiced powder, peppercorns, star anise, and fragrant leaves. After wrapped in tin foil, put in the air -frying pan and bake in the plate, and simmer for 8 minutes at 200 degrees
4. After completion, take out half of the thick salt and place the original crab on the salt surface of the baked plate.
5. Put it in the air fryer and simmer for 20 minutes at 185 degrees. After completion, stay in the pot for 5 minutes
6. Take out the baked plate, sweep the salt on the crab, peel off the crabs, cut the crab crab cover with a knife to enjoy the two sides.
🥗 Recipe (English Version)：
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :