How to marinate crabs and how to marinate salted crabs

Materials. Ingredients.

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800 grams of small crab roe.

Accessories. Peppercorns.

8 grams. Liquor.

30 grams. Dried chili peppers.

8 grams. Aniseed. 3 grams. Ginger.

6 grams. The taste is extremely fresh.

Amount. The practice of marinating small crabs.

Prepare the ingredients, cut the dried chili peppers into pieces and slice the ginger.

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Add an appropriate amount of liquor first, find a key plate and press it on top of the small crab, otherwise the small crab will run around.

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Wait for the small crab to be stunned by the white wine, and then add sugar.

2 scoops. <>

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2 large ingredients, appropriate amount of sesame pepper, appropriate amount of dried chili pepper, appropriate amount of ginger slices.

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Finally, pour in the flavor and taste, mix well, and put it in the refrigerator for 1 night.

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Picture of the finished product of pickled small crabs.

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Cooking skills. Note that you don't need to put salt, the taste is very fresh and salty, and you can't eat it when you put salt, it's too salty.

The practice of pickled crab with extremely fresh taste.

Wash the crab, cut it from the middle, put it in a bowl, add ginger slices, garlic cloves, soy sauce, cooking wine, sugar, salt, a little vinegar, white wine, and an appropriate amount of angelica bay leaves.

Marinate for three days before serving.

Pickled salted crab. The main ingredient is crab, and the topping is a delicacy marinated in wine.

Pickled salted crab is a common Chinese delicacy, the main ingredient is crab, the ingredients are wine, chives, peppercorns, seasonings are salt, wine, large petals, etc., mainly made by pickling methods.

Chinese name. Pickled salted crab.

Classify. Chinese food, home cooking.

Taste. Salty and fresh.

Main ingredient. Crab.

Attribute. Pickled foods.

Material manufacturing method あ said.

Material. Dozens of live crabs, wine, salt, peppercorns, large ingredient petals, a piece of ginger, and ten chives.

Method. 1.Prepare the draft to rent a container, preferably a jar, others 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 put in the refrigerator after pickling, so be sure to find a container that has a place in the refrigerator.

2.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.

3.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.

4.The process of pickling, of course, is to buy live crabs, it is best to use female crabs, and after buying the key shirt crabs, they must be cleaned, 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. 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.

5.Don't eat up the crab before it's even marinated.

6.If your pickling is unsuccessful. A few more attempts will be successful.

Ingredients: 950 grams of white crab, 3 tablespoons of fine salt, 1 tablespoon of white wine, a little vinegar, a little ginger, a little garlic.

1. The first step is to dig out the navel of the white crab, as shown in the figure below. 2. In this way, the crab shell will come down with a light break, as shown in the figure below. 3. Clean the gills of the cracked crab and cut the crab into small pieces with scissors.

4. Pat the crab legs for easy flavoring, as shown in the figure below. 5. Add minced ginger and garlic as shown in the picture below. 6. A spoonful of liquor, a little vinegar, and 3 spoons of salt, as shown in the picture below.

7. Hold the container in both hands, check it up and down a few times, cover it with plastic wrap and put it in the refrigerator. 8. Refrigerate overnight and you can eat it, so that the salted crab is ready.

Ingredients: crab, salt, sugar.

Procedure step judgment key macro:

First pour cold boiled water into the container, then add salt and a little sugar;

Taste the taste of cold water, and if you think the saltiness is just right, you can put in the crab;

Press a stone on top of the crab, or anything with weight, so that the crab is immersed in the water;

Refrigerate for 24 hours;

After a day, you can try the crab legs, if you feel salty, it's okay;

Take out all the crabs and put them in the freezer, which can be stored for about 2 to 3 weeks;

Finally, the crab is cut, and after the crab is taken out of the freezer, let it be thawed at room temperature for about 30 minutes.

The crab shell can be dug down, and you can start cutting. The crab is frozen and cut better, and the yellow will not fall off;

Tips: Preferably a yellow pike crab.

Wash it well, sprinkle in the right amount of salt, so that it is salted and do not put too much salt, otherwise it will be too salty.

Ingredients: 4 crabs, 3 parts of the soy sauce.

1. Edible salt: appropriate amount, chili pepper: 5 pieces, coriander: appropriate amount, garlic: 10, cool white boil: twice the amount of soy sauce, ginger, sesame oil: appropriate amount.

1. Clean the crab with clean water, then cut it in half for later use.

2. Wash the coriander, ginger, chili pepper and garlic, then chop it for later use 3. Prepare a large container, and then put some garlic, ginger and coriander at the bottom, and then put two crabs 4. Put another layer of garlic, ginger and coriander on top of the crab.

5. Put the remaining crabs in, then pour in soy sauce, cool boiling, salt, sesame oil 5, and finally seal the container with plastic wrap and marinate in the refrigerator for 8 hours.

Ingredients: 500 grams of live river crab. 10 grams of star anise, 5 grams of bay leaves, 10 grams of cinnamon, 1 green onion, 1 piece of ginger. 200 grams of seasoning soy sauce, 15 grams of monosodium glutamate, 20 grams of sugar, 15 grams of chicken powder, 15 grams of pepper, 100 grams of high liquor.

Method 1 Put the river crab into clean water and spit out the dirt, then brush the sediment off with a brush, and remove it for later use.

2 Sit on the pot and light the fire, add 400 grams of water, put in the marinade packet, soy sauce monosodium glutamate, sugar, chicken powder, pepper and bring to a boil, turn off the heat and let it cool, add white wine and mix well, make a drunken marinade and set aside.

3 Put the river crab into the cool marinade, marinate for about 18 hours, remove it and put it on a plate, then soak it in the original juice, sprinkle some coriander segments, ginger slices and garlic slices, chives segments, red pepper rings, etc., and serve on the table.

Ingredients: 500g crab

Excipients: 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 golden exchange, appropriate amount of coriander, appropriate amount of vinegar.

1. Wash the crab and remove the internal organs and cut it in half.

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

3. Add a bowl of soy sauce, half a tablespoon of rice wine, a tablespoon of vinegar, and a tablespoon of sesame oil.

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

5. Add an appropriate amount of coriander and celery, do not change the gold, stir well (these ingredients can also be added with soy sauce) and put them in the refrigerator to freeze for 1 hour.

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

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

1.Wash the crab and drain the water; Take one or two peppercorns, one pound of refined salt, fry in the pot until fragrant, put it cool, and weigh four coins to use. Pat the ginger loose, take the crab and open the umbilicus, squeeze out the dirt at the bottom of the umbilicus with your hands, put a pinch of salt, and close it after a peppercorn.

2.Then break off the tip of the crab claw, pierce it from the top of the umbilical cover to nail the umbilical cap, and put it into the small jar. Take the soy sauce and pour it into the jar, ginger pieces, garlic cloves, rock sugar, and finally pour in cooking wine, cover the jar with oil paper and seal it.

After a week, it can be opened and eaten. The crab color is blue and slightly yellowish, sweet in taste, and has a strong wine aroma.

To prepare plain milk shredded toast Step 1

The raw pickled ingredients should be fresh, deal with the live ones immediately, dispose of the unusable parts, cut the crab into small pieces, forget to shoot it, and then pour it on with white vinegar, let it stand for about 30 seconds, and pour off the white vinegar.

Step 2: Preparation of Plain Milk Pulled Toast Step 1

Prepare an appropriate amount of green onion, ginger, garlic, millet, and spicy.

Step 3: Preparation of pure milk tear toast Step 1

Pour in 1-2 scoops and add a little to taste, not too sour.

Step 4: To prepare plain milk tear toast Step 1

Pour in 3-4 spoons, the size of the crab is only different, you can increase or decrease the appropriate amount Step 5

To prepare plain milk shredded toast Step 1

To replace salt, pour 1-2 scoops.

Step 6space

To prepare plain milk shredded toast Step 1

Pour the above ingredients into the pike crab, salad, and put it in the refrigerator for four hours.