The practice of choking crabs fresh and salty

Method steps.

1.Prepare containers, preferably jars, other jars such as glass jars, jars for pickles, and soups with lids sold in supermarkets.

2.The size depends on the amount of pickled crab, and it should be placed in the refrigerator after pickling, so be sure to find a container that has a place in the refrigerator.

3.Prepare the excipients, 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.

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

5.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 for 3 minutes, I don't know how others do it, but that's how I got it, I'm afraid of eating it.

6.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.

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.

Wash the crab with water and dry it.

Put in an appropriate amount of liquor to sterilize.

Add dried red pepper to taste.

Add the ginger slices. Add an appropriate amount of sugar to enhance freshness.

Add an appropriate amount of flavor and freshness, as long as the crab is covered by flowers.

Add Sichuan peppercorns, star anise.

Mix well, put it in the refrigerator to keep it fresh, and marinate for half a day.

Pickled. Crab.

Cooking skills1.The crabs you buy are more or less clean, so it's best to wash them with water, dry them and marinate them.

2.Don't put salt in this dish, the flavor is extremely fresh and has salt, if you put salt, it will be too salty to eat.

3.When eating, remove the crab gills and crab stomachs, and eat them.

4.The liquor should be used in height.

Ingredients: baby crab, garlic, pepper

Refined sugar. Salt, aged vinegar.

Soybean. Monosodium glutamate. Sesame oil.

Chili oil. Chili oil. 1: Slaughter and wash the baby crabs.

2) Add water to a pot and bring to a boil. Put the baby crabs in the lid and cook. 3) Bring to a boil and cook for 1 minute. 4: Remove the drain pipe.

Dry water. Now prepare the seasoning:1.

Remove the garlic and chop it, finely chop the peppers (other peppers will work as well, I like to use them). 2: Place the chopped garlic and chilli in a bowl.

3) Add sugar, salt, vinegar, soy sauce, monosodium glutamate, sesame oil, chili oil, pepper oil (this can be omitted) and mix well for later use. 4:

With small flower crabs. Incision. Cut in half and pat it with a knife.

The claws of a crab.

Make the crab delicious.

Put the sorted small crabs into a large basin, add the prepared seasoning, mix well, and put them in.

Refrigerator. Refrigerate some.

Hour. Eat it. Cold crab can be eaten.

Overtime. Finely chopped green onions.

Or. Coriander.

Mix well, or you can eat it without adding anything...

Diarrhoea. Taxicab.

Patient, digestive tract.

Burn. or ulcers. Cholecystitis.

Gallstone. Disease, hepatitis.

Active people should not eat crabs; Suffering from coronary heart disease, hypertension, arteriosclerosis, hyperlipidemia.

People should eat less or not at all.

The ovaries and digestive glands of crabs, crab meat.

Don't eat too much.

Compose. Sensitive.

People should also not eat crabs. Crab meat.

Cold and cool, has the effect of invigorating blood and removing blood stasis, so it is right.

Pregnant woman. Especially unfavorable.

Crab claws, which have a pronounced abortive effect.

The live color and fragrance of crab roe in raw pickled crab sauce are brought into full play, sipping crab paste, sandwiching a pinch of crab meat into the mouth, the crab meat is delicate and silky like glutinous rice dumplings and slides into the stomach, a trace of fresh fragrance swirls in the mouth, making you want to eat until you can't stop. Let's take a look at how to choke crabs!

Ingredients: Ingredients500g of live crabs

Excipients

100g salt, appropriate amount of ginger, appropriate amount of Sichuan pepper, 20g of liquorStep 1

1.Wash the live crabs.

2.In the boiling pot, pour the acorns into the water, pour in the refined salt, put in the peppercorns, ginger, boil and let it cool, pour in the white wine and stir well.

3.Put the crab in the cooled brine and press the weight.

4.The crab is marinated for about 12 hours before serving.

5.The amount of salt used for raw pickled crabs is generally 2 taels of salt per pound of crabs, as if this is too heavy taste, but this salt money cannot be saved. Salt can play a role in sterilization and disinfection in the process of marinating crabs, and can also soften the crab meat and make the crab meat more delicate.

Raw materials: 20 hairy crabs in the Yellow River estuary, each weighing about 100 grams. Seasoning:

20 grams of salt and liquor, 10 grams of chicken broth and 10 garlic grains. Sail core spices: 30 grams of dried chili pepper, 10 grams of star anise, 10 grams of Sichuan pepper, 8 grams of small fungus incense, 5 grams of bay leaves.

Production method: 1. Wash the hairy crabs, remove the crab shells, and control the moisture to be stored in the fresh-keeping box.

2. Put 500 grams of water into the pot, 400 grams of soy sauce and 50 grams of eight-treasure tempeh to boil over high heat, turn off the heat and cool and add all the seasonings and mix thoroughly.

3. Add 100 grams of peanut oil and salad oil to the pot, burn until it is hot, pour in the spices to stimulate the fragrance, let it cool and mix with the sauce prepared in step 2.

4. After the sauce is adjusted, it is poured directly into the fresh-keeping box without filtering, and it can be marinated in the fresh-keeping refrigerator for 12 hours after the crab body is not passed.