Can you tell me how to make salty crabs?

In fact, it is very simple, 1 prepare the container, preferably a jar, other such as glass jars, pickled cabbage jars, and the praise of the soup with a lid sold in the supermarket, the size depends on the number of pickled crabs, and it should be placed in the refrigerator after pickling, so be sure to find a container that has a place in the refrigerator.

2. Prepare the accessories, salt, ordinary can be, do not balance the salt, the MSG can be put or not, the crab is already very fresh. A slice of ginger, ten knots of chives, a little cooking wine, and it is better to have a flower carving or wine. Dozens of peppercorns, a few large petals.

3. Boil a pot of boiling water, put the above accessories into it and boil, let it cool, like the heavy taste of wine, wait until it cools and then put the wine, the amount of salt depends on the personal taste, I am really not sure to marinate it for 7 days and then taste it, and then add salt.

4 The process of pickling, of course, is to buy live crabs, it is best to use female crabs, and the crabs must be cleaned after they are bought, my practice is to pour a bottle of 75% alcohol into a small basin, and ask the crabs to take an alcohol bath one by one, each one for 3 minutes, I don't know how others do it, but this is how I got it, I am afraid that it will be bad. Put the crab in the prepared brine, the water should not pass the crab, can not be put in the brine when it is very hot, to wait for the brine to be cold, put it in, cover the lid, put it in the refrigerator You can taste the taste after a few days, if it is too salty, you can add cold boiled water.

5Don't eat up the crab before it's even marinated, I'm afraid you won't be able to endure it.

6. If you succeed in pickling, don't thank me, don't say I'm a liar. Try a few more times and you will succeed, friends who want to eat, try your skills while the crab is fat!

Summary. Hello dear, the way to eat salty choking crab is as follows:1

Place the crab in a high degree of white wine and soak for a while. 2.After a few minutes, pour out the liquor, tie the crab tightly with plastic wrap and put it in the refrigerator for more than 5 hours.

3.Prepare salt water, dissolve it thoroughly according to the ratio of two catties of water and half a catty of salt, pay attention not to use boiling water, preferably cold boiled water. 4.

Put the crab plastic wrap in the salt water. 5.Press a bowl on top of the crab, cover with plastic wrap and marinate for 15-20 hours before serving.

6.Pickled choking crab. 7.

Cut into small pieces and serve on a plate, dip in old wine or rice vinegar and add some sugar when eating.

Hello dear, the way to eat salty choking crab is as follows:1Place the crab in a high degree of white wine and soak for a while.

2.After a few minutes, pour out the liquor, tie the crab tightly with plastic wrap and put it in the refrigerator for more than 5 hours. 3.

Prepare salt water, dissolve it thoroughly according to the ratio of two catties of water and half a catty of salt, pay attention not to use boiling water, preferably cold boiled water. 4.Put the crab plastic wrap in the salt water.

5.Press one or quietly bowl the noodles on top of the crab, cover with plastic wrap, marinate for 15-20 hours and serve. 6.

Pickled choking crab. 7.Cut into small pieces and put on a plate, dip in old wine or rice vinegar when eating the difference, and add some sugar.

Crab is rich in protein and trace elements of silver spring, which has a good tonic effect on the body and hail body. Crabs also have the effect of anti-Yuanhui tuberculosis, and eating crabs is very beneficial to tuberculosis.

After the pickled choking crabs are fished out, they are packed separately in a fresh-keeping bag and directly put into the quick-freezer box, as long as the ice does not melt, it is absolutely not black and there is no problem for a year.

1. Prepare the container, the size depends on the number of crabs and can be put in the refrigerator for refrigeration.

2. Prepare the auxiliary materials, ordinary salt can be used, balance salt can not be used, MSG can be put or not, a piece of ginger, a little cooking wine.

About ten chives, dozens of peppercorns, and a few cloves.

4. Pickle, take the live crab, clean it as much as possible, and then put the crab into the auxiliary water, the water should not pass the crab, cover it, put it in the refrigerator and take it out after a few days to taste, too salty can add cold boiled water, light can add salt.

Take it out of the freezer one day in advance, wash it with cold boiled water and add vinegar before eating.

Wash it and cut it in half, then cut it into small pieces diagonally, put in sugar, monosodium glutamate, vinegar, minced garlic, minced ginger, pepper, and then sprinkle with green onions to match the color, you can also add some sesame oil, depending on personal preference, the taste is very good

It must be eaten raw.

44. Cover with plastic wrap and put in the refrigerator. After two hours, rinse the crab cross-section with beer. Then cut it into small pieces, add minced ginger, mix in rice vinegar and sugar, and serve.

If you still have questions, don't worry, I will reply to you as soon as I see it, do you still have questions? If not, can you give me a thumbs up!

After thawing, cut it open, you can eat it directly, it is very good, (we all eat like this over there, a must-have dish for the New Year).

Ingredients: 2 pike crabs, appropriate amount of pepper, appropriate amount of white wine, appropriate amount of sugar, appropriate amount of minced ginger and minced garlic, appropriate amount of salt, and a small amount of white vinegar.

Steps: 1, Peel off the shell and belly cover of the crab, wash it clean, and cut off the sharp claws.

2. Cut into pieces and put in a large bowl.

3. Cut minced ginger and garlic.

4. Add minced ginger, minced garlic, pepper, sugar, salt and white vinegar.

5. Add white wine, mix well, cover with a lid for at least one hour, and mix a few times during the period to taste.

6. Choke and serve on a plate.

Choking crab is one of the famous local dishes in Jiangsu, Zhejiang and Shanghai, and it is a dish that has been eaten for thousands of years.

In Zhoushan, the main force of catching crabs is in Putuo and Daishan, their crab pot boats are the first in the country in terms of scale and fishing technology.

In addition to crab pot boats, there is also a kind of drift net operation for crab fishing, which is generally a small fishing boat that does not go out to the sea, and the yield is not high, but the crabs caught are large and the flesh is firm, and small fish are caught and entered the net at the same time. However, the survival rate of this crab is not high, and most of them are made into crab stocks and crab paste.

After the frost in winter, the crab begins to coagulate, and in December of the lunar calendar, the red paste occupies almost the entire crab shell, but the windy weather is mostly the year ago, and the catch begins to decrease, so aquatic products are generally purchased before New Year's Day live crabs and raised, and then sold during the Spring Festival, ** It has doubled several times. The number of crabs eaten by Zhoushan locals in a year is definitely an astronomical number, and the choking crabs are accepted by many outsiders with their unique flavor, so once any aquatic products are exported**definite**. A large part of the choking crabs that everyone bought during the Spring Festival were transported to Ningbo for processing and then sold back to Zhoushan.

Hello answer, I have seen your question, and I am sorting out the answer, please wait for a while Fourth, take out the pickled cream crab and drain the water, cut it into small pieces, (eat a few and cut a few, wrap the unfinished food in plastic wrap and put it in the refrigerator, and then take it out when eating, you can put it for several months) Add sugar, vinegar, ginger, minced garlic, pepper, Shao wine. The delicious crab is ready to be served.