Is cooked drunk crab delicious, is drunk crab raw or cooked?

Delicious. Drunken crab is a traditional famous dish in Jiangsu, Zhejiang and Shanghai, and the "Zhongzhuang Drunken Crab" in Xinghua City, Jiangsu Province is the most authentic. The color of the drunken crab is like a fresh crab, lifelike, the meat is delicate, salty and sweet, the wine is rich, and the crab flavor is fragrant.

Drunken crabs. Select the vigorous and full female hairy crab, put it in a bucket and raise it with water for 2 hours, add a little salt, a spoonful of white wine, let the crab swallow all the dirt, and change the water 2 times during the period; Then use a small brush to clean the crab shells and claws in running water, the rinsing time is not too long, otherwise the crabs will die, and then put them in a dry bucket for 1 hour to swallow the excess water; Peel open the navel of the crab, squeeze out the dirt from the umbilicus, and wash the umbilicus with water;

Light soy sauce, salt, ginger slices, Sichuan pepper, garlic cloves, sugar add a little water to boil and roll, put it out to cool, add rice wine to make drunken brine;

Put the crab in a sealed jar, add drunk brine to cover the crab, seal the lid, put it in the refrigerator for 5 days, and then you can eat it.

2. People with a bad stomach are not suitable for eating drunk crabs, otherwise they only need a drunk crab from the crab to the laxative stop.

Drunken crabs. It is raw, only raw drunk crabs have so much juice and crab roe, of course, there are some people who will eat cooked drunk crabs, but the taste may not catch up with raw drunk crabs. Drunken crab is usually made from crab as a raw material, with some rice wine spices and other condiments.

Although drunk crabs are generally raw, they can also be eaten maturely, but this way of eating is not relatively common, because this cooked drunk crab will not have a lot of juice and yellow like raw drunk crabs, so everyone usually eats drunk crabs when they are still raw.

Precautions for the use of drunken crabs

Crabs taste very delicious, and there are a lot of protein components in it, often after buying a lot of crabs, you will not be able to stop eating, and you don't have to worry about gaining weight if you eat too much, but crabs are cold food, and the protein content in them is very high, so you still have to eat in moderation.

If we make drunk crabs at home, we must pay attention to disinfection and sterilization, which is likely to contain some parasites.

However, it is impossible to ensure 100% killing in a highly baijiu environment, so try to soak in the liquor for 2 to 3 hours before making it.

The above content refers to Encyclopedia - Drunken Crab.

Drunken crabs are raw. Raw drunken crab is to soak crab directly in wine, and it can have a good taste in a few days, and when you make it, you can put an appropriate amount of sugar to improve the freshness. Raw drunk is to use fresh, uniform size crabs, after simple treatment with high rice wine to decontaminate and sterilize, and then put into the drunk sauce to pickle raw.

A brief description of the crab drunkenness method

Before making a drunken crab, you first have to decide whether to use the raw or cooked drunk method, and the locals prefer red or white drunken crabs. Crabs are different, the taste is different, the finished product will be somewhat different, the raw materials selected for making drunk crabs in various places will be different, the chefs in Ningbo like sea crabs, while people in Jiangsu and Shanghai like to use lake crabs.

According to the chef of Wuxi Linghuxuan Restaurant, the most suitable raw material for making raw drunk crab is the hairy crab followed by Nanning paste crab, and again sea crab, if it is used to make cooked drunk crab, then imported sea crab is also a good choice.

The vitality of cooked drunk crab in Jiangsu and Zhejiang is not strong, so most hotels use the method of raw drunk to make this dish, but the time and temperature of each hotel to make drunk crab are not the same.

Drunken crab claws are divided into raw drunk and cooked drunk. Those who like to eat raw and drunk habitually buy raw drunk crab claws, and those who are accustomed to eating fully cooked food will buy cooked drunk crab claws. Drunken crab contains protein, fat, carbohydrates, thiamine, riboflavin, niacin, vitamins, trace elements and other nutrients.

Precautions for drunken crab claws.

1.When buying crab claws, you should choose crabs with large size, strong limbs and strong mobility, never buy dead crabs, cook them immediately after buying them, and do not leave them overnight.

2.When eating drunken crab claws, it is best to dip them in ginger vinegar sauce to dispel cold and sterilize.

3.Eat foods that are not easy to eat with drunk crab claws: When eating drunk crab claws, you should not eat with celery, persimmons, pears, oranges, pomegranates, tomatoes, melons, peanuts, sweet potatoes, honey, rabbit meat and other foods, otherwise it will bring discomfort to the body.

How to eat drunk crab is to eat it directly. Drunken crab is actually directly soaked in wine, with soy sauce, sugar, salt, rice wine and other seasonings to make drunken crab juice, and then wash the raw crab and put it in for pickling, soak for a few days to have a good taste. Drunken crab is also a popular delicacy in the Gangnam region.

Common taboos for eating seafood

Do not eat raw seafood. Regardless of whether the water source is contaminated or not, there is a chance that seafood can carry parasites, so eating raw seafood is likely to inadvertently become infected with parasites.

Once the seafood is cooked, use it as soon as possible and don't save it for the next day. This is because the protein of seafood is delicate and decomposes quickly, so it is not suitable for long-term storage.

After the steamed crab meat is drunk, it is tender and sweet, with a little flower and fruit aroma, which not only has the advantage of drunken crab wine, but also avoids the gastrointestinal burden caused by eating raw crabs. One bite down, the taste is smooth, the crab paste is soaked in the juice inside is very delicious, very delicious, the meat on the crab body, the bite is relatively full and firm, and the meat of the crab leg is smooth and tender. Each one has a different taste.

The effect is very good, there are branches in 28 cities across the country, and you can consult at any time if you have any questions.

Drunken crabs can be eaten raw or cooked. Different regions have different tastes, Jiangsu, Zhejiang and Shanghai like to eat raw drunk crabs, and inland areas like to eat cooked drunk crabs. Drunken crab is very popular in the Jiangnan area, using crab as the raw material, mixed with rice wine, spices, refined salt, etc., and the taste is salty and fresh.

Aromatic and fishy, crab delicious.

Raw drunk crab is a traditional practice, mostly found in southern regions such as Shanghai and Jiangsu. It is made by mixing soy sauce, sugar salt, rice wine, etc. into drunken crab juice, and then washing the raw crab and putting it in a container to marinate. People in Jiangsu, Zhejiang and Shanghai eat drunk crabs directly, whether they are homemade or bought and packaged, they all break the drunk crabs and taste them directly.

Drunken crabs are simply live crabs tied with rope and soaked in a high degree of wine before being eaten raw. Although it can be eaten raw, eating raw drunk crab is susceptible to parasites. Common arthropods such as crabs, crickets, and freshwater shrimp are important reservoirs for lung flukes.

The larval cysts of lung flukes in the crab are highly infected and resistant, and soaking them in rice wine and white wine alone cannot completely kill them. Even if the raw material is contaminated with parasites or bacteria, then the person who eats it is at risk of getting sick.

Another way to eat cooked drunk crab is to eat it cooked. Steamed drunk crab seems to be more comfortable to eat than raw drunk crab. From a health point of view, to avoid eating crabs and infecting them with parasites, it is necessary to heat the crabs well.

It is impossible for either the insect body or the eggs to survive in high temperatures for too long, as long as the food is cooked thoroughly, it can be eaten with confidence. The steamed drunken crab is also very delicious with garlic, vinegar and other seasonings.