【大祥哥來了】試吃澳洲香檳蟹,蟹鉗堪比皇帝蟹,卻是我吃過最難吃的螃蟹。 。 。


Daxiang is coming Hello everyone, I’d like to cook Australian champagne crab today Australian crabs have one thing in common, :their claws are very large I’ve never had Australian champagne crabs before and it’s the first time I’ve seen it It’s not for sale in all of Beijing So I had to bought one from taobao(Shanghai seafood market). It died after flying to Beijing It’s all gone I’ll give you a little science, there are four kinds of crabs Live crabs and this kind of frozen crab Though I bought it when it was alive it became frozen one after I got it, I can’t help it and frozen cooked crab It means that after catching them, cook them directly on the boat then freeze and the last kind is frozen live crab It means that after catching them, freeze them directly on the boat Or maybe it’s not fresh, so it’s frozen So we’d better buy the live crab the frozen crab is also fine actually, the live crab and frozen crab taste the same Of course, the frozen crab can’t died too long It must be consumed within 24 hours without affecting the taste For this Australian champagne crab I’ve asked many friends in Australian, they all say that they have never seen this locally I’m also curious why these crabs are so rare It’s cheaper than the king crab, it only cost 1000 yuan Its claws are very much like those of a red hairy crab It looks like a cross between a red-haired crab and a king crab It is called champagne crab because its color is very close to that of champagne But I am so sorry that I don’t know what the locals call it Ok, let’s cook it now Try it to see if there is anything special about its taste or texture Because it’s from Australian I’ll cook it the way we do in Australia It’s very easy Just need to boiled it in the water then take it out and freeze it It tastes better this way It’s called Seafood dishes in French Ok, we finished My crab dip is basically the same, one is shredded ginger vinegar another one is Thai sweet chilli sauce with soy sauce I’m not going to tell you how to do it then I discovered a common feature of Australian crabs Whether it’s champagne crab, crystal crab or champagne crab, just come from Australia It doesn’t turn red when it’s cooked It’s very amazing Let’s try it’s claw first Wow, it smells… stinking smell as of rotten fish Although its claws same as the red crab’s one Its shell is much harder than the crab’s It’s have a lot of meat Have a taste it has a stange smell Not so stink and not so fishy It’s taste really bad Not because it’s stale Video me when the seller delivers the goods. It’s alive It was still breathing when I opened the box That means it didn’t die for more than an hour So its meat is impossible to spoil Next, let’s try the big crab pincer A lot of soup is running I’ll do some cleaning Let’s try this big crab pincer It’s as hard as the king crab Use a knife Put the wine on the side Wow! Its meat is the equivalent of a king crab Its flesh is the same as that of the king crab Wow, it full of meat Though it tastes stange But it looks really cool Try the original crab meat first very sweet Its flesh is the same as that of the king crab Dipping sauce Wow It’s kind of like eating grapefruit Wow The food was too good It’s very sweet and not bitter at all Emm… Apart from smelling different from the king crab, the champagne crab’s claws taste just like the king crab Wow A lot of meat This shell looks like an ostrich egg very thick This male crab has no crab roe, it only has crab paste, let’s open it and see If it’s hard to break this big crab You can use a knife cut it in the middle Then folded in half Thorns prick the hand Then we can get it The crab cream tastes strong and looks not so delicious I have no appetite for it Have a taste It’s bitter This video failed to be truth, the crab pincers is quite good But the other part, such as it’s claws, crab cream … is very bad Belly meat is also very bad it tastes very stange For today’s kind of failure I’ve come to two conclusions One is the taste of a crab changes when it dies Another is the champagne crab itself is not very tasty I don’t judge too much When I go to Shanghai, I will buy a live one, and have a try to see if it tastes like this But I think the second scenario is more likely That this kind of crab taste worse It’s rare because it’s not edible Talk discreetly Wait until I’ve eaten fresh champagne crab in Shanghai That’s all today’s video, if you like me, pls follow me Thanks for your support

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