The ancients believed that crabs were non-toxic and cold. Some places steam crabs with perilla. But perilla, after all, has medicinal taste, which may affect the taste of crab itself. After exploration, it is found that oranges can detoxify and make crabs taste better. Orange peel has the functions of promoting digestion, regulating qi and stopping vomiting. Li Shizhen recorded in Compendium of Materia Medica that orange peel "can dispel wind, cure gallbladder, send scrotum and kill fish and crab poison". Obviously, orange peel can kill crab roe. Therefore, the compatibility of oranges and crabs not only plays a role in taste, but also plays a role in medicine. Crabs are cold, such as ginger, yellow wine and oranges, which can be said to be warm.
A good crab-brewed orange should smell delicious, and the orange is refreshing, sweet and sour.
Braised radish with cuttlefish
0 1 Cut cuttlefish into strips 1 to 1.5 cm wide from the tail.
Add stock and sake to the pot, add cuttlefish after boiling, and then boil again, skim off the soup foam. Stew cuttlefish for six minutes, add white radish and mix well with low heat, and stew for another 30 minutes.
The rest 1/3 cuttlefish stew is soft soup, add sugar, cover the pot and stew for 5 minutes, then add soy sauce, continue to cook for 5 minutes, collect the juice and put it on a plate.