How to make golden baked crab and how to make salt baked crab

Peculiarity. The color is orange red, fresh and sweet and refreshing.

Raw material. Ingredients: A lamb crab is about eight taels.

Ingredients: two taels of white meat, one penny of Shao wine, one piece of ginger, two green onions, two coins of soy sauce, and a little monosodium glutamate. Saucer: Ginger rice and Zhejiang vinegar.

The production process. Use a new duck tongue pot, put white pork in the pot first, then add ginger mother, green onion and then put the crab in, pour soy sauce and Shao wine on the crab body, add the soup, cover it tightly, put it on the charcoal stove and use a slow fire for 20 minutes, if the crab can't take it out when cooked, you can break the upper half of the duck tongue pot, leave half of it, so as not to run the original soup away. After the crab is removed, cut it into cubes, put it on a plate, and pour the original soup over the crab.

Here's how to make salt-baked crabs.

Crabs are cleaned with a brush.

Rinse and drain.

Put salt and peppercorns in a dry pan and fry until the pepper is fragrant and salty, and the effect is better when using coarse salt.

Paking tray with aluminum foil and a thin layer of sautéed salt.

Dry the crab with kitchen paper, stack it on top of the salt and fold it around the aluminum foil.

The rest of the salt is all spread over and cover the crabs.

Place in the oven at 220 degrees for 20 minutes and remove.

The ancients had a saying: "crab meat is lightly served on the table", if you want to eat the original taste of crabs, it is still steamed or salted in the traditional way. Salt-baked crabs, shake off the salt on the crabs, and you can eat them, which not only effectively preserves the freshness of the crabs, but also makes the meat more firm and fragrant.

Feed crabs