The difference between choked crab and drunk crab, the difference between Korean sauce crab and drun

Hairy crab is the name of the crab, and drunken crab is the name of the dish. Drunken crab is a traditional famous dish of the Han nationality in Shanghai, belongs to one of the very distinctive dishes in the Shanghai cuisine, the drunken crab is complete, the color is green and yellow, the meat is delicate, the taste is extremely delicious, the wine is rich, the aftertaste is sweet, it is a treasure on the banquet. Sealed drunk crabs can be stored for two months without spoiling.

Shanghai drunken crab uses crab as the main ingredient, and the cooking is mainly braised vegetables.

Choking crabs, live pike crabs are bought and brushed clean with a brush, and then salt water is prepared, and completely dissolved according to the ratio of two catties of water to a catty of salt or a catty of water to a catty of salt, pay attention not to use boiling water, it is best to use unboiled raw water, and the crab meat is easy to turn black with cool boiled water, and the live crab shells are stacked into the porcelain jar in layers downward, and finally poured into the salt water, and the crabs can be submerged. If the taste is light, it can be marinated for 4-6 hours in summer, and it can be extended appropriately in winter; If the taste is salty, it can be marinated for 24 hours. After taking it out, it is packed separately in a fresh-keeping bag and put it directly into the quick-freezer box, as long as the ice does not melt, it will definitely not turn black, and it will be no problem to put it for a year.

Outsiders or people who rarely eat crabs should prepare some medicine to avoid bad stomach and diarrhea, because although the choking crab is pickled, it is still raw!

It's like Japanese sashimi.

It's the same, he's just a dish, don't worry, no problem!

Salted crab. Ingredients: 2 fresh crabs, 3 to 4 catties of water, 350 grams of salt, seven or eight slices of ginger, pepper fennel.

several, liquor several.

Method: Put ginger in the water and boil for five minutes, turn off the heat and cool it a little, pour in the salt, and stir until the salt is full.

Dissolve, when the water still has residual temperature, put fennel and peppercorns, after the water is all cooled, buy the fresh crab, it must be live, unscrew the big feet, first brush it clean and put it into the treated salt water, and then brush the entire surface of the crab, drain the water, and immerse the whole crab in the treated water, the water must drown the crab, if you are not afraid of being bitten, you can also wash it without unscrewing the big feet. Pour a certain amount of liquor into the water, depending on personal preference, and pour more without fear of alcohol. After immersing for 24 hours, you can start eating, take it out when you eat, drain it, and then disassemble it to eat.

Pour out the used water and make it again next time. Raw materials There are four live crabs weighing three taels each, soy sauce and Huizhou.

Scenery wine, garlic cloves, ginger, rock sugar, pepper, salt, sorghum wine.

This paragraph is formulated. 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. 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, then add Huizhou scenery wine (or Huangshan honey wine), ginger pieces, garlic cloves, rock sugar, and finally pour in sorghum wine, and seal the mouth of the altar with oil paper. 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.

This paragraph of food is restrained.

Crabs should not be mixed with sweet potatoes, pumpkins, honey, oranges, pears, pomegranates, tomatoes, and melons.

Peanuts, snails, celery, persimmons, rabbit meat, nepeta.

Eating together; Eating crabs should not be drunk, as cold drinks can cause diarrhea.

Since the beginning of winter this year, it is rare to see the sun, and the sauce is not well dried, so you can still entertain guests by making choking crabs and drunk crabs for the New Year. "Yesterday, Aunt Zhang of Keqiao Fengze Jiayuan Community just bought a few river crabs and pike crabs from the market, she told reporters that there is still a period of time for the Chinese New Year, river crabs and pike crabs are quite cheap, river crabs are 35 yuan catty, pike crabs are 55 yuan catty, and after a while, they will go up.

In the Dongjie, Dajiang, Dayun and other farmers' markets in Shaoxing City, as well as the comprehensive market, Yumin, Lixin and other farmers' markets in Keqiao City, the reporter learned that the ** of about 2 taels of river crabs (males) is basically about 35 yuan catty, and about half a catty of pike crab is about 55 yuan catty.

Since August, there has been an increase in the number of pike crabs in the market. Due to the good climate in the early part of this year, there is less red tide in the sea, and the pike crab is abundant, so it is more affordable, and now this time is the ripening season of the pike crab, and the meat is thick and creamy; River crabs are also cheap during this time. Therefore, many people buy homemade salted crabs and drunken crabs.

Xue Jijun, an aquatic stall owner in the Mong Kok market in Conan, said that as the Spring Festival approaches, the crab market will definitely go up.

The continuous rainy weather this year has changed the crab-eating habits of many citizens. The owners of aquatic products in several farmers' markets in Shaoxing have said that in the past, citizens generally bought one or two pike crabs and river crabs, but now many people often buy more than a dozen.

This basket of river crabs is less than 100 yuan. A grand uncle who bought 15 river crabs at once told reporters that river crabs do drunk crabs, it doesn't matter if they are small, I pick about 2 taels, 30 yuan catty, and buy a few more to go back to make drunk crabs Now is the time.

Master Ye, the aquatic stall owner of Dalong Market, told reporters that during this time, the sales volume of pike crabs has risen sharply, basically selling more than 200 catties every day, and many restaurants are buying whole boxes and boxes to make salty choking crabs. Many sisters-in-law Ma also bought a few catties and made salty crabs at home.

To buy a pike crab to make salty choking crabs, you should choose red paste crabs, which only grow on the female crab. When picking pike crabs, being big doesn't mean that there is a lot of cream. The key is to look at the navel of the pike crab, if the navel is red, and the two pointed ends are pasted, this kind of pike crab is the best to choke the crab.

Mr. Yang, the head chef of Keqiao Qianjiangyuan Fishing Village, said that it really doesn't matter much if you use river crabs to make drunk crabs, as long as you pick thick meat.

After the production of salted choking crabs and drunken crabs is completed, if the public wants to keep them for a longer time, the salted choking crabs can be wrapped in plastic wrap, packed into sealed food bags, and stored in the refrigerator quick-freezer; Drunken crab storage is relatively simple, as long as it is placed in a bottle or can. The salty choking crabs and drunken crabs made now can be eaten until the Spring Festival. And a little longer, the taste is more delicious.

The difference between Korean sauce crab and drunk crab is the different dishes.

Soy sauce crab is an authentic Cantonese delicacy, that is, a bit of Cantonese cuisine; It is also relatively simple to make, and the taste is more spicy when cooked, and it is a hot dish.

Drunken crabs are the practice of eating crabs in the Jianghuai area; Its method is simpler than that of soy sauce crab, and drunk crab can be used as a snack or as a side dish, which is a cold dish.

How to pick crabs

Looking at the crab shell, the flesh is full, fresh and healthy crab, its crab shell is mostly black and green, and it will show brightness; On the other hand, crabs with yellow shells and not bright gloss are mostly thin and weak, and the flesh is not full enough.

Look at the navel, you can touch the navel of the crab with your hand, if you can clearly feel the bulge, it proves that the crab is full of fat; On the contrary, most crabs with a recessed navel are not fat enough and will not taste particularly good.

Looking at the crab feet, the crabs with more fluff on the crab feet have a healthier physique, and the meat tastes chewy; On the contrary, crabs with less fluff are thinner crabs and are not recommended to buy.

Look at the vitality, turn the crab's belly to the sky, and then observe whether the crab can quickly turn over with the crab foot, the crab that can quickly turn over is vigorous and can be stored for a long time, so it is recommended to buy.

The nutritional value of choking crab is relatively rich, containing high protein, amino acids, fat and a large number of trace elements and other nutrients, which can effectively improve the body's immunity and supplement the nutrients needed by the human body. Usually eat more fruits and vegetables, adjust the diet, supplement vitamins, and have balanced nutrition.

Nutritional value of crabs:

1. Crabs are rich in vitamins.

Crabs are nutritious and contain a variety of vitamins, of which vitamin A is higher than that of other terrestrial and aquatic animals, and vitamin B2 is 5-6 times higher than meat, 6-10 times higher than fish, and 2-3 times higher than eggs. The content of vitamin B1 and phosphorus is 6-10 times higher than that of ordinary fish. Each 100 grams of crab edible part contains grams of protein, grams of fat, 182 mg of phosphorus, 126 mg of calcium, and mg of iron.

In addition to being rich in calcium, crab shells also contain crab red and crab xanthin.

2. Crabs contain a special kind of "chitin".

Modern studies have found that crab shells contain a substance called chitin, which can be extracted from chitin to extract a substance called ACOS-6, which has low-toxicity immune activation properties, and animal experiments have confirmed that this substance can inhibit the proliferation and metastasis of cancer cells.

3. Crabs are rich in protein and trace elements.

The protein content and the content of micro-cooling elements in crabs are also very rich, which have a good tonic effect on the body. At the same time, crabs also have anti-tuberculosis effects, and eating crabs is very beneficial to tuberculosis.

4. Calories of crabs.

The average calorie of the edible part of 100 grams of crabs is about 95 kcal, which is relatively low, but you should still be careful not to eat too much when you eat it, and if you want to consume the calories absorbed by every 100 grams of crabs, you need to swim for about 5 minutes, or skip rope for 13 minutes, or jog for 9 minutes.

Under normal circumstances, it is almost the same, except that the drunken crab is made with white wine, and the choked crab is made with vinegar and white sugar millet spicy.

In fact, the main difference between drunk crabs and choked crabs is that drunk crabs are pickled raw and eaten raw.

Choking crab can be eaten raw or cooked, but the taste is not so delicious, choking crab is very delicious to eat raw, in Shanghai, Nanjing area is a autumn skin must eat food, people who like to eat fully cooked food, can also be steamed if they are not used to choking crab, choking crab can also avoid parasites after steaming.

Common arthropods such as crabs, crickets and freshwater shrimp are important reservoirs for lung flukes. The lungsangulate larval cysts in crabs are highly infected, and soaking them in rice wine and white wine alone cannot completely kill them. In addition, self-drunk food is often not scientific enough to design the formula, the storage conditions can not be guaranteed, it is difficult to achieve the effect of sterilization and insecticide, and even if the raw materials are contaminated by parasites or bacteria, then there will be risks in eating.