How much is Sanmen mud crab per jin on the market?

Sanmen mud crab comes from the shores of Sanmen Bay along the central coast of Zhejiang. Its germplasm resources are pure, its growing environment is superior, and its meat is tender, giving it extremely high medicinal value and beauty benefits. It has won many honors, including National Geographical Indication Protected Product, China Organic Product, China Famous Brand, and the Gold Award at the China International Agricultural Exposition. Now let us take a look at how much Sanmen mud crab costs per jin!

How much does Sanmen mud crab cost per jin?

Whether in taste or price, Sanmen mud crab deserves the phrase "good quality at a low price." Its flavor is excellent, needless to say, and the price is affordable for ordinary families. Generally, Sanmen mud crab costs about 50 to 70 yuan per jin, and during the Sanmen Mud Crab Festival the price drops even further. Of course, prices vary to some extent across different regions and aquatic product markets. Some people ask whether such a price can really be called cheap. Compared with Yangcheng Lake hairy crab, this price really can be considered cheap, since Yangcheng Lake hairy crab sells for 140 to 160 yuan per jin.

When Sanmen mud crab is in season

Generally, Sanmen mud crab is at its fattest around the Mid-Autumn Festival, so every autumn large quantities of Sanmen mud crab appear on the market, and the stalls selling Sanmen mud crab are always crowded. However, when buying Sanmen mud crab at this time you also need to be careful, because this season is also the peak period for Sanmen mud crab mating and spawning, and after mating the mud crab does not taste quite as good, so you should pay attention when selecting Sanmen mud crab. In fact, there is no need to specifically track when Sanmen mud crab is at its fattest. When you see it appearing on the market in large quantities, you know it is the season when mud crab is mature. As for whether it is at its fattest, that depends on your selection skills.

How to select Sanmen mud crab

1. You must choose fresh mud crab. Never buy dead or dying mud crab. Dead mud crab is very unhealthy. You can turn it over; if it can flip itself back, that shows it is still fairly lively, and you can buy it.

2. You can lift the mud crab up and look against the light at the serrated tip of the shell. If it is completely opaque, that means this mud crab is relatively plump; otherwise, it is not very full.

3. You should know that mud crab molts its shell. A mud crab that has just finished molting has usually used up a lot of energy, so it definitely does not have much meat. If the underside is white or even transparent, that shows it has just finished molting, so do not buy this kind.

Home-style ways to cook Sanmen mud crab

1. Mud Crab with Steamed Egg White

[Ingredients] 2 mud crabs, 6 eggs, 8 liang water, 10 scallion segments, an appropriate amount of cornstarch slurry, 1/2 spoon salt, 1/2 spoon monosodium glutamate, 8 liang stock, 1 spoon chicken powder, 2 spoons chicken fat.

[Method] ① Wash the mud crabs and cut into pieces for later use. ② Mix the eggs with monosodium glutamate, salt, and water until even, then place the whole plate into a steamer and steam over low heat for about 15 minutes until it forms a custard-like texture, then remove for later use. ③ Arrange the mud crabs from step 1 on top of the steamed egg from step 2, then return to the steamer and steam over high heat for about 12 minutes, then remove, and place the scallion segments beside the mud crabs. ④ Take a pot, add the stock, chicken powder, and chicken fat, bring to a boil, then slowly pour in the cornstarch slurry to make a thickened sauce, and pour it over the finished dish from step 3.

2. Ginger-Fragrant Mud Crab

[Ingredients] 3 mud crabs, an appropriate amount of ginger slices and chopped scallion.

[Method] ① Wash the mud crabs and cut them in half for later use. ② Add an appropriate amount of cooking oil to a pot and turn on medium heat. ③ Once the pot is hot, add the ginger slices and garlic slices and stir-fry until fragrant, then add the mud crabs (cut side down) and pan-fry until fragrant. Then add an appropriate amount of yellow wine, soy sauce, and water and braise. ④ Once the dish is cooked, add an appropriate amount of monosodium glutamate, pepper, and chopped scallion.

3. Spicy Mud Crab

[Ingredients] Mud crab, ginger and garlic, starch, Pixian doubanjiang, white wine, fish sauce, sugar, red and green chili peppers, scallion segments.

[Method] ① Clean the mud crabs and cut into pieces. ② Put oil in a pot and stir-fry the ginger slices and minced garlic until fragrant. ③ Dip the cut surfaces of the mud crabs in starch and pan-fry in the pot until golden brown. ④ Add Pixian doubanjiang and stir-fry, splash with white wine, add fish sauce, and stir-fry evenly. ⑤ Add sugar, add a little water, bring to a boil, and simmer over low heat for a while. ⑥ Add the green and red chili peppers and continue stir-frying until the sauce reduces, then sprinkle with scallion segments and serve.

4. Braised Mud Crab

[Ingredients] Mud crab, vegetable oil, ginger, cooking wine, light soy sauce, salt, white sugar.

[Method] ① Cut the ginger into shreds. ② Break off the large front claws of the mud crabs, then scrub them clean with a brush. Cut in half. ③ Heat a pot and pour in vegetable oil, stir-fry the ginger shreds until fragrant, first place the mud crabs upright in the pot, then add the large front claws to the pot and fry for about 1 to 2 minutes. ④ Add 3 spoons cooking wine, 2 spoons light soy sauce, 1 spoon white sugar, add an appropriate amount of hot water, and an appropriate amount of salt. ⑤ Cover the pot and cook over high heat for about 15 minutes, then it is ready.