關於 the mitten ，我們在網路上蒐集到這些相關的討論、資訊與評價

Scenes outside Wembley before England 🆚️ Germany❗
💥💥💥
It's coming home❓
📸📸📸
Credit: Andy Mitten / Twitter

🌱 The famous 宮廷素蟹粉 Imitation Vegetarian Shanghai Mitten Crab dish 🦀 by #巧膳坊 😋😋😋. The sister Vegetarian shop to #詠黎園 next door. Less than HKD $60 from memory & it tastes just like the real thing damn it crazy.. 🙈 #Vegetarian #HKEVegetarian

The taste of this is well known to be like the equivalent of a Shanghai Crab 大閘蟹粉, but made in a Vegetarian recipe. 巧膳坊 and next door 詠黎園 擔擔麵 are almost like an anti-thesis of 1 another but by the same owners. 1 side specializes in Sichuan cuisine, and on 巧膳坊 side they also are well known for their 100+ years family Chinese Imperial Cuisine 宮廷菜 that they are trying to keep the heritage, but somehow kept as Vegetarian based 💚💚 Not easy to digest even as a customer 🙈 我都係求撚其 9Up 解釋下【巧膳坊 Qiao Cuisine, Whampoa, HK】Sister Vegetarian & Imperial Cuisine shop to 詠黎園

薑蔥肉蟹炒腸粉 🦀 Local Mud Crab with Cheung Fan rice noodles. 在座唔知道有無人都鍾意食 江蘇浙江 ' #青蟹炒年糕 ', 我自己就超級喜歡! 不過近年喺香港食呢味, 已經完全得個殼, pun fully intended. The sticky Nian Gao in that recipe, should have absorbed in & amalgamated with both the Crab essence flavors as well as the sauce mixture they are both cooked in, paired with some green peas to balance all... But many current generations of the dish in HK have the Virgin Mitten Crabs & Nian Gao live their own divorced lives, I prob only remember 2 places in HK that does a decent version nowadays. 😢

In this Cantonese version here, it's basically suffering the same fate - none of the Mud Crab's flavor has penetrated into the Cheung Fan, worse still, this Soy based sauce is super sharp salty, not helped by the fact the Spring Onions & Ginger weren't fried or Caramelized properly to release their aroma & slight sweetness in the ginger. Almost nefariously single Dimensional..

Sure? The Cheung Fan is flavorful from the salty sauce & some hot 'wok' air. But I might as well go to Macau 🇲🇴 & eat at 珍榮咖啡美食 which serves 瓦煲腸粉 for MOP 39. 雖然隻蟹幾靚, 但係成件事都係同床異夢

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⬇️⬇️English recipe follows ⬇️⬇️
清蒸大閘蟹：

材料：
大閘蟹6隻

處理：
1. 清洗大閘蟹前，清水浸蟹10分鐘，吐出污物。
2. 開住水喉，牙刷刷乾淨蟹。
3. 紫蘇葉，清水沖洗乾淨，放煲底。
4. 蟹蓋向上放入煲，避免蟹膏流失。

烹調：
1. 大火煲滾1煲水。
2. 水滾後，放蟹入煲。
3. 大閘蟹
大隻蒸20分鐘
細隻蒸17分鐘
4. 預備點蟹調味汁：
a. 啡糖1茶匙
b. 鎮江醋3湯匙
c. 薑蓉1湯匙
攪勻。
5. 蟹蒸好，可享用。

Steam Chinese mitten crabs:

Ingredients:
Chinese mitten crabs 6 Nos.

Preparation:
1. Soak the crabs in tap water for 10 minutes before washing them.
2. Brush the crab with a toothbrush with running tap water.
3. Basil leaves, rinse with tap water. Put in the pot.
4. Face the crab shell up to preventing the run off of crab roe.

Steps:
1. Heat up a pot of water.
2. Put crabs into pot after water boils up.
3. Chinese mitten crabs
Big ones, steam for 20 minutes.
Small ones, steam for 17 minutes.
4. Prepare the dipping sauce:
a. Brown sugar 1 tsp
b. Zhenjiang vinegar 3 tbsp
c. Ginger paste 1 tbsp
Mix well.
5. Crabs have been steamed well. Serve.

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