How to make choking crabs the best to eat How to eat boiled crabs

After the live pike crab is bought, brush it clean with a brush, and then prepare salt water, completely dissolve it according to the ratio of two catties of water and one catty of salt or one catty of water and one 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 blacken with cold boiled water, and the live crab shell is stacked into the porcelain jar in layers downward, and finally pour in salt water and immerse the crab. 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.

Steps to prepare the crab.

1.Wash the crabs.

2.According to the ratio of 150 grams of salt per catty of water, an appropriate amount of pepper and ginger can be added to prepare the brine.

3.Dip the crab belly side up directly into the brine, every 500 grams of crab, about 100 grams of salt, the amount of water is subject to cover the crab pieces.

4.Marinate for about 8 to 12 hours (adjust the soaking time appropriately according to personal taste).

5.When eating, directly scoop up the pickled crab, drain, cut into pieces, and put it on a plate, which can be mixed with a little sugar, ginger and vinegar as a dipping sauce.

1. It is best to use female crabs for pickled crabs, the abdominal umbilicus of male crabs is wedge-shaped, and the abdominal navel of female crabs is round, which can be selected according to this characteristic.

2. The fresh crab shell is blue-gray, the crab crow and crab legs are intact, the leg joints are elastic, and the shell tips at both ends of the crab are not damaged.

3. The abdomen surface of the hypertrophic crab is more solid when pressed by hand, the feet are straight, and the feet and body are closely connected and full. When lifting the crab body, the steps do not slack and sag.

The salty, fresh and tender crab is indeed a delicacy in the sea, but because a large amount of salt is used in the pickling process, middle-aged and elderly people with cardiovascular diseases should be cautious about eating it. In addition, raw seafood is colder, and those with weak stomach should also be cautious, and you can put more ginger in the dipping sauce to drive away the cold when eating.

Method steps.

1.Prepare containers, preferably jars, other jars such as glass jars, jars for pickles, and soups with lids sold in supermarkets.

2.The size depends on the amount of pickled crab, and it should be placed in the refrigerator after pickling, so be sure to find a container that has a place in the refrigerator.

3.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.

4.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.

5.The process of pickling, of course, is to buy live crabs, it is best to use female crabs, and the crabs must be cleaned after they are bought, 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.

6.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.

The live color and fragrance of crab roe in raw pickled crab sauce are brought into full play, sipping crab paste, sandwiching a pinch of crab meat into the mouth, the crab meat is delicate and silky like glutinous rice dumplings and slides into the stomach, a trace of fresh fragrance swirls in the mouth, making you want to eat until you can't stop. Let's take a look at how to choke crabs!

Ingredients: Ingredients500g of live crabs

Excipients

100g salt, appropriate amount of ginger, appropriate amount of Sichuan pepper, 20g of liquorStep 1

1.Wash the live crabs.

2.In the boiling pot, pour the acorns into the water, pour in the refined salt, put in the peppercorns, ginger, boil and let it cool, pour in the white wine and stir well.

3.Put the crab in the cooled brine and press the weight.

4.The crab is marinated for about 12 hours before serving.

5.The amount of salt used for raw pickled crabs is generally 2 taels of salt per pound of crabs, as if this is too heavy taste, but this salt money cannot be saved. Salt can play a role in sterilization and disinfection in the process of marinating crabs, and can also soften the crab meat and make the crab meat more delicate.

OK.

Choking crabs can be thawed and steamed before eating, not everyone can eat raw crabs, inland areas generally eat cooked food, not very acceptable raw choking crabs, at this time you can steam and eat.

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

Risk of choking crabs.

Choking crabs simply means that live crabs are tied with ropes and then soaked in high degree of wine, and then eaten raw, so eating choking crabs is easy to get parasites. A common problem with eating raw animal foods is parasite infection.

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.

In addition, the self-made 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 the eater has the risk of disease.

Here's how to eat the crab:

1. Prepare the corresponding ingredients, such as ginger, green onions, onions, cornstarch, edible oil, sesame peppers, dried chilies, spicy sauce, etc. At this time, we first have to clean the choking crabs.

2. Clean the green onion, ginger and onion, cut the green onion as if it is broken, mince the ginger, pat the onion into slices, and also need to cut the choking crab into pieces, put the cornstarch and choking crab together, and stir well.

3. Heat the oil, and put in the choking crab in time, and wait until the choking crab is fried until golden brown. Then put the prepared sesame peppers, dried chilies, ginger, green onions, onions, etc. into the pot and stir-fry until fragrant.

4. Put in the choking crab prepared in advance, then add a little salt and stir-fry evenly. The delicious spicy crab is successfully made.

How to cook crabs?

Pick up the picked live crab and place the whole crab in the container with the crab back down. Choose a stone of moderate size and pressurize it;

Pour in the prepared brine and cover the crab body - the crab must not be allowed to rise to the surface so that the salt can better penetrate into the crab body.

The length of time can vary. If it's short, you can eat it in the morning, and you can eat it in the afternoon, and it's usually okay for 4 hours.

It is very important to configure salt water:

Water must be cold boiled water, not boiled cold water.

The ratio of water to salt is 4 to 1, for example, 4 catties of water, 1 catty of salt. Of course, the demolition can also be based on personal taste, and it is generally better to be lighter.

Stirring is also important. Salt water is not simply mixed with cold boiled water. Stir while pouring the salt, preferably in one direction.

Small bamboo chopsticks for stirring are also particular, and it is best to make specially made chopsticks or heads. The chopsticks used for eating may have bacteria, which will affect the taste of choking crabs.

Salted crab salty crab tastes good to eat.

Doorway: This dish has a delicate taste, salty and fresh taste, dipped in rice vinegar and minced ginger to eat, strange Dan mold socks, fresh, salty into one, eat into the mouth is also smooth and delicious, salty and appetizing.

Salted Cream Crab is a Ningbo-style dish, it is said that when the Red Clay Hotel introduced the salty cream crab to Beijing, because the crab in this dish was eaten raw, northern diners were daunted. Once, a boss invited guests to the Red Clay Hotel, and recommended salted cream crab to the northern guests, but no one dared to eat it. In the end, the boss used the agitation method:

See which one was the first northerner to eat raw crab? In a hurry, the guests used chopsticks to taste.

The ingredient of this dish is the mold cream crab produced in Ningbo, which is made by putting the washed cream crab into the marinade. This kind of crab paste is thick and fat, because of its bright red color, it is also called red paste crab. The orange-yellow crab paste is bright in color and is very attractive on the table.