The meat is full, and the yellow and rich June yellow is "drunk"!

Suzhou June Yellow River Drunk Crab

Cream Huang Qianglou, Jiu Xiang pleasant people

And precious

June Yellow Shuang Shell is familiar with drunk crabs

Limited supply daily, grab it as soon as possible!

The season of hairy crabs has not yet arrived. At this time, you want to try something new. Of course, try June yellow double -shell crab from Suzhou.

The joy of this summer was given in June yellow

The old ladies who can eat them know that as a "advanced force" of hairy crabs, June Huang is still a few molten hairy crabs in June. At this time It's more delicious.

And in the wind, in addition to the ordinary June yellow, you can also eat the very precious "June yellow double shell crab". "Double -shell crab" is a crab in the process of molting, with a unique "double shell". When you peel off the outer layer, you can touch the soft shell of the inside, the soft shell can also be eaten, and the taste is better. However, the double -shell yellow output was very small in June, and it was almost invisible on the market.

This is "double -shell crab"

Lao Pan is a "master" who has more than 20 years of experience in choosing crabs and is also our good friends. Every year, he will leave us a batch of "double shells and drunk crabs", so that we can "taste early" in this season.

Let's see what the people who have eaten

This is the third year we share with you the June yellow cooked drunk crab selected by Lao Pan. As before, it was still divided into two types of yellow double shells and drunk crabs in June. You don't need to say more, place orders directly, double -shell crabs are limited to daily supply, grabbing.

If you haven't eaten the drunk June yellow of the wind, then follow us to see why this kind of delicious can capture so many people's tongue.

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June Yellow Shuang Shell is familiar with drunk crabs

Those who can eat are waiting for this bite

"Busy, don't forget June yellow."

Wu Yu softon, but reminded in a very affirmative tone, do not miss the June yellow this season. There are many ways to make steaming, noodles, fried rice cakes, steamed beans ... There are many ways to make in June, but most of them can only be eaten in the place of origin. The June yellow that is preferred by the style of the wind in June, which makes the diners in the south of the south, can share this precious and delicious.

Open the lid and eat, delicious and convenient

The summer is hot, and the June yellow cooked drunk crab with a slight ice heart is the "high match" of summer heat. Son.

The rich creamy yellow has made a delicious taste. Every time I eat it, it seems to fall into the gentle town. The lingering of the tongue, only the people who have eaten will understand.

Mrs. Mrs. Mrs. Mrs.

The double -shell crab has another layer of flavor on the basis of the single shell June yellow. The thin and abundant "double shell" is like eating crispy bones when eating pork ribs. A surprise of "another bottle.

Daily -limited supply of double -shell crabs

This kind of deliciousness is not common. The style of the wind has been looking for it for a long time, and there are almost no other homes doing it. This kind of deliciousness of various gourmets, I want to share with you this summer.

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20 years of selected crab masters to choose

Full meat, yellow and rich in paste

For crabs, no matter what cooking methods, the freshness of crabs fundamentally determines the source of taste.

Fresh live crabs, standardized ecological breeding

The drunken crab selected by the style of the style is selected by the master of the 20 -year -old crab experience.

Two -shell crab is even more top -level. Each crab has a layer of soft shell (can also be eaten by soft shells, rich in calcium), the meat is fuller, and the crab yellow is more plump.

Teacher who has 20 years of experience in crab experience

Anyone who is familiar with Fengzhujun knows that Lao Pan is our old friend. Last year's drunk crabs and hairy crabs were all from his hands. For more than 20 years, he had dealt with crabs in the water. I can't see the fingerprint. After he has selected the crabs, we can rest assured.

The quality of quality is immediately high, and the flavor will not deceive people. Bite a bite of June yellow cooked drunk crab, and the cream is lingering between the lips and teeth. Each bite is exciting.

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Zhejiang "black felt hat" aged rice wine

Make the taste of authentic Su and Shanghai

The production of drunk crabs is a contest from time. The crabs salvaged that day will be made that day.

After cleaning, steam the pot, but don't underestimate the steaming step. It is almost unfamiliar, and the crab meat will be loose. We have invited the chef with many years of experience, strictly control the steamed crab time to ensure that it is guaranteed The crab meat is full due to the long cooking time.

Shaoxing aged rice wine base, rich taste

The next step is to prepare soup, use Zhejiang's "black felt hat" to make rice wine drunk, and then with more than ten kinds of spices to make good taste.

The front of the tone is floral, the middle is the wine aroma, and the tail also has a little gentle fruity aroma to give you a three -dimensional and rich sensory experience.

After eating crabs, soup can also make bad braised

The marinade is allocated with aged rice wine. Shaoxing rice wine, which was famous for its "fresh", completely brought out its own advantages in the process of "drunk" crabs. The delicious crab yellow crab paste, with wine aroma, is simply a dream of earth.

After the full 24 hours of soaking, the taste of marinade completely enters the middle of June, and it will be frozen at minus 38 ° C after can be below minus 38 ° C. Ice bag + foam box, SF at home

Seeing fresh products, SF sent, escort the whole ice bag + foam box, please sign it in time after receiving it, and put it in the refrigerator-18 ° storage.

When eating, I came up with thawing, and made a delicate set, and then I could enjoy it. Although the taste of yellow cream in June is delicious, the style of the style selected by the style is full. Even in the crab legs, the full crab meat can be removed.

Want to eat leg meat, go two steps!

Because June yellow is a hairy crab before mature, the crab shell will be softer. It can easily drag out the meat hidden in the legs without energy.

What's more important is that this June yellow cooked drunk crab uses the taste of Suhu and Shanghai, authentic. After eating drunk crabs, the remaining marinade can also roast fish or meat. Xiaobai can make delicious deliciousness. The big meal is simply exciting.

There are too many meat in the legs ~

Eating Li Yu once wrote in "Sales of Love": "The crabs are fresh and fat, sweet and greasy, white like jade and yellow, and they have made color and fragrance. "He said that before the crab season arrived, he started to save money. When the season, he had to eat crabs every day. In order to eat more enjoyable, he also made drunk crabs so that he could eat crabs longer.

Pick up a bite of yellow cooked drunk crabs and bite a full crab yellow and crab paste. A inexplicable cozy start to walk around my heart. I think I can understand Li Yu's mood at this moment.

This precious and delicious, taste it!

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Suzhou cooked drunk crayfish meat Q bombs, strong wine aroma

Open the lid and eat it, it is convenient and delicious

As a summer partner, the life of modern people is indispensable in the life. Whether it is a friend's party or staying up late to chase the drama, a plate of crayfish can make it lively and add fun. But many crayfish are "apprenticeships", and they finally peeled off, and they were disappointing.

Meat quality Q bombs tight

The cooked drunk crayfish recommended to everyone, making live shrimp, fastener of the meat, and "lobster meat" from the small lobster shell completely, swallow it, let alone how happy it is.

This year's summer litchi season is here

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