How to cook raw pickled crab? How do you marinate crabs?

Ingredients: 2 pike crabs, salt, white vinegar, white wine, soy sauce, pepper, star anise, green onion, ginger, lemon, coriander, millet spicy, garlic.

Method:1. Prepare a large pot of cold boiling water, then add salt and stir the salt well.

Add a pinch of salt. I put two tablespoons full of two crabs. 2.

Scrub the crab carefully with a small brush. In this step, I took off the small triangular lid on the crab's belly and squeezed out some dirty stuff. 3.

Soak the washed crabs in salted water and refrigerate them for 2-3 hours. 4.Take out the crab marinated in the brine, remove the crab lid, and find a sharp knife to chop the crab into small pieces.

It is best to clamp the crab claws with a special tool, so that the shell can be broken and it is convenient for the next tasting. 5.Find a large basin, pour the minced crab pieces into the basin, and pour in white vinegar to sterilize.

At this time, it is best to find a pair of long chopsticks, stir the crabs all the time, make sure that each crab is stained with white vinegar, and then let it stand for 5-10 minutes. 6.Pour out the excess vinegar water, then pour it into the high liquor (there are not many options abroad, so I use the cheapest Hongxing Erguo head), repeat the steps just now, and let it stand for 5-10 minutes.

7.Pour out the excess liquor and pour the soy sauce and water into the pot in a 1:1 ratio.

At the same time, add two star anise, a few Sichuan peppercorns, 3-4 slices of ginger (Australian ginger is too expensive I don't put much) and shredded green onions. After boiling, remove the spices, ginger and green onions, turn off the heat and let cool naturally. 8.

Chop the coriander into sections, cut the millet into spicy sections, slice a lemon, chop the garlic into minced garlic, put it in the crab pot, then pour in the cold sauce and stir well. 9.Place the marinated crab in the refrigerator and refrigerate.

I tasted a piece three hours later and it was already delicious. You can also choose to let it sit overnight to allow the crab to fully absorb the flavor.

Method:1. Wash the crab and shrimp crawlers and put them in a utensil2Pour in salt, soy sauce, a little vinegar, a little cooking wine, add green onion (cut into sections), coriander (cut into sections), ginger (sliced) 3

Put more salt, and so should soy sauce. But don't be too salty, put it in place one at a time. 4.

Mix well, then refrigerate and eat the next day! 5.Crabs, shrimp crawlers, shrimp roes, can all be pickled.

Sugar is used to enhance freshness, so you don't need too much

Ingredients: Crab.

Ingredients: coriander, green onion, chili pepper, ginger, salt, cooking wine, sugar, soy sauce, vinegar.

Method. 1.Wash the crab and shrimp crawlers and put them in a utensil2

Pour in salt, soy sauce, a little vinegar, a little cooking wine, add green onion (cut into sections), coriander (cut into sections), ginger (sliced) 3Put more salt, and so should soy sauce. But don't be too salty, put it in place one at a time.

4.Mix well, then refrigerate and eat the next day!

5.Crabs, shrimp crawlers, shrimp roes, can all be pickled. Sugar is used to enhance freshness, so it doesn't have much nutritional value.

If the crab is relatively large, it should be cut and marinated, so that it is more flavorful. My hometown is Dalian, and I usually buy flower cover crabs to pickle, and the flower cover crabs in October are the fattest time, although they are small, but the taste is much better than the big crabs. River crabs can also be pickled.

Ingredients: iodized salt, green onion (coriander can also be used), ginger, sugar, white wine, chili pepper, soy sauce.

1.First of all, it is necessary to explain that the crab roe must be alive, and the dead crab roe must not be eaten like this. (Pickled crab roe should never be washed with water).

2.Put salt in the basin, (the amount of salt should be put according to the amount of water, and it is best to reach a saturated state with water), pay attention to the water is best to use plain water.

3.Put the chili, soy sauce, green onion, ginger, white wine (a little), and sugar (a little) into a basin, and then stir with chopsticks in one direction until there is no salt at the bottom of the water.

4.Put the unwashed crab roe in the salt water, and all that's left is to wait. Generally, it can be eaten after 24 hours of marinating<>

Raw pickled crabs. The main edible effect is to nourish yin and yang.

The main raw material crab is suitable for the general public<>

[Raw pickled crab] that is loved by people who don't like living things

How to make raw pickled crab.

The practice of drunk crab in rice wine:

Ingredients: 1000g crab.

Excipients: 1000g of rice wine, appropriate amount of salt, appropriate amount of sugar, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of star anise, appropriate amount of cinnamon, appropriate amount of vinegar, appropriate amount of first pumping, appropriate amount of pepper.

1. Prepare the ingredients.

2. Prepare the marinade.

3. Soak the crab in water for 2 hours, wash it with a brush and drain it.

4. Pour the rice wine into the utensils.

5. Add all the seasonings.

6. Put the crab in.

7. Close the lid immediately.

8. Serve after 24 hours.

Some taboos for eating crabs should also be paid attention to:

1. Avoid eating raw crabs: The body surface, gills and gastrointestinal tract of crabs are covered with all kinds of bacteria and sludge. Crabs should be steamed and boiled thoroughly, and generally heated for more than 30 minutes after boiling to have a disinfection effect.

2. Don't eat dead crabs: buy dead crabs. The bacteria in the body of dead crabs multiply rapidly and spread to the crab meat, decompose the amino acids in the crab meat, and produce a large number of harmful substances, and eating dead crabs may induce vomiting, abdominal pain, and diarrhea. In addition to this, dying crabs should not be purchased either.

Three taboos to eat long-stored cooked crabs: stored cooked crabs are very easy to be contaminated by bacteria, therefore, crabs should be cooked and eaten. In case you can't finish eating, the rest must be kept in a clean, cool and ventilated place (preferably in the refrigerator), and must be returned to the pot and steamed thoroughly when eating.

Five taboos to drink tea: avoid drinking tea when eating crabs and within 1 hour after eating crabs. Because boiling water will dilute stomach acid, tea will make some components of crab coagulate, which is not conducive to digestion and absorption.

Six taboos to eat persimmons: Do not mix crabs with persimmons, because the tannic acid and other ingredients in persimmons will coagulate the meat protein in crabs, which may cause adverse reactions such as vomiting, abdominal pain, and diarrhea.

The above content refers to People's Daily Online - Don't eat the four parts of crabs! Take stock of the 6 taboos for eating crabs.

Raw pickled crab steps:

1.Wash the crabs and put them in a utensil.

2.Pour in salt, soy sauce, a little vinegar, a little cooking wine, add the green onion (cut into sections), coriander (cut into pieces), ginger (sliced).

3.Put more salt, and so should soy sauce. But don't be too salty, put it in place one at a time.

4.Mix well, then put it in the refrigerator and refrigerate, and you can eat it the next day, 5Crabs, shrimp crawlers, shrimp roes, can all be pickled. Sugar is used to enhance freshness, so you don't need too much

6.Suggestion: If the crab is relatively large, it should be cut and developed, so that it is more flavorful. Both flower crabs and river crabs can be pickled.

ps: People with bad stomach had better not eat too much at one time, otherwise it would be easy to have diarrhea.

Ingredients: 500 grams of crab.

Seasoning: 5 grams of Sichuan pepper, 50 grams of rock sugar, 60 grams of salt, 10 grams of tangerine peel, 10 grams of green onions, 10 grams of white wine, 10 grams of ginger, 10 grams of rice wine, 10 grams of garlic (white skin).

How to make pickled hairy crabs:

1.Put the live crab in a 500ml salt water basin, remove it after 10 minutes, and then put it into a clean water basin to spit out the water and impurities in the abdomen;

2.Wash the crab with water again, take it out, drain the water and put it into the jar, and the lid is tightly fastened;

3.Wash the green onion and ginger, cut the green onion into segments, and slice the ginger;

4.crushing rock sugar;

5.Remove the garlic from the garlic coat and pat it loose;

6.Add 500ml of water, refined salt, Sichuan pepper, rock sugar chips, tangerine peel, green onion, ginger, garlic to the pot, boil for a few minutes, remove the green onion and garlic, and then pour it into the basin to cool;

7.Finally, put in white wine and rice wine, then pour it into the jar, submerge the crab, seal the mouth of the altar, marinate for a week and then eat, and take it as you eat.

Ingredients: Crab to taste.

500 grams of sugar.

Sichuan pepper 3 grams.

Ginger 50 grams.

5 bay leaves.

Cinnamon bark 1 section.

2 pieces of tangerine peel.

Star anise: 2 pcs.

Liquor 45 ml.

3 limes.

Light soy sauce 500ml.

Method steps.

Wash the crabs with a brush.

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Add water, let it stand for 1 hour, and change the water 1 2 times halfway.

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Add 500 grams of sugar, 3 grams of Sichuan pepper, 50 grams of ginger, 5 bay leaves, 1 section of cinnamon, 2 slices of tangerine peel, 2 star anise, and 500 ml of light soy sauce in the container and stir well.

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Bring the marinade to a boil.

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After cooling, add 500ml of Huadiao wine.

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45 ml of liquor.

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Add 3 limes.

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Method 1, the raw drunk method, add high liquor to the container containing the crab.

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Soak for 30 minutes and then remove.

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Place the crab in the marinade.

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Refrigerate for 2 to 3 days.

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Method 2: Steaming the crab over high heat for 12 minutes.

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After steaming, put it in a container and pour in the marinade.

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Refrigerate for 4 to 6 hours.

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Let's take a look at the finished product.

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Ingredients: Ingredients.

Crab 500g

Excipients: sesame oil.

Minced garlic to taste. Soy sauce to taste.

Rice wine to taste. A handful of chili peppers.

Celery to taste. The appropriate amount of gold is not exchanged.

Appropriate amount of coriander, appropriate amount of vinegar.

Appropriate steps. 1.After washing the crab, remove the internal organs and cut them in half.

2.Prepare the ingredients for marinating: minced garlic, chili flakes.

3.Add a bowl of soy sauce, 1/2 tablespoon of rice wine, 1 tablespoon of vinegar, 1 tablespoon of sesame oil 4Pour the crab into the sauce and stir to combine.

5.Add an appropriate amount of coriander, celery, and stir well (these ingredients can also be added with soy sauce) and freeze in the refrigerator for 1 hour.

6.After marinating for a while, you can start eating, and it is very fragrant.

7.When eating, you should dip some sauce (garlic + chili pepper grains + vinegar), and when you eat raw pickles, it is best to dip some vinegar to eat, which can be sterilized and tastes very good.

Tips: The marinating time should not be too short, at least 40 minutes - 1 hour, and when eating, you should dip some sauce (garlic + chili pepper + vinegar), and you should not eat too much pickled raw seafood.

The preparation of raw pickled crab is as follows:Ingredients: 360g crab, 120g light soy sauce, 3g salt, 15g minced ginger, 15g minced garlic, 10g liquor, 100g old wine.

Steps: 1. The crab is on the field. This is shown in the figure below.

2. Liquor, old wine, light soy sauce, minced ginger, and garlic also appear, haha. This is shown in the figure below.

3. Mix well together and refrigerate for 2 days. This is shown in the figure below.

4. It's on! This is shown in the figure below.

Ingredients. Ingredients: crab optional Accessories: appropriate amount of sesame oil, appropriate amount of minced garlic, appropriate amount of soy sauce, a small amount of rice wine, appropriate amount of chili pepper, appropriate amount of celery, appropriate amount of Jin Buchang (Shanwei is called mint, and salty tea is often eaten) appropriate amount of coriander Appropriate amount of vinegar.

Steps. 1.Crabs are bought fresh at the market, washed and gutted and cut in half.

Tips: There is another way to marinate: marinate the whole crab, in that case, the marinating time should be extended, usually 6-8 hours.

In the past, after my father came back from fishing in the morning, he would pickle the crab in the morning and eat it just right for dinner. At that time, living resources and conditions were limited, and only sea salt was used for pickling crabs. But the taste is also excellent.

2.Prepare the ingredients for marinating: minced garlic, chili flakes.

3.Add a bowl of soy sauce, 1/2 tablespoon of rice wine, 1 tablespoon of vinegar, 1 tablespoon of sesame oil.

4.Pour the sauce into the crab and stir well.

5.Then add an appropriate amount of coriander, celery cubes, and mint (mint), stir well (these ingredients can also be added with soy sauce) and put them in the refrigerator to freeze for hours.

6.After marinating, it can be eaten and is very fragrant.

7.When eating, you should dip some sauce (garlic + chili pepper grains + vinegar), and when you eat raw pickles, it is best to dip some vinegar to eat, which can not only sterilize, but also increase flavor.

Tips: 1. The marinating time should not be too short, at least 40 minutes to 1 hour, and when eating, some sauce (garlic + chili pepper grains + vinegar) should be dipped in it, and the pickled raw seafood should not be eaten more.