Pickled crab is eaten raw, how to marinate crab?

How to make pickled crabs.

You need to prepare ginger, garlic, vinegar, white wine, fine salt and crabs, buy some fresh crabs, dig up the navel, remove the gills, cut the crabs into small pieces with scissors, dig out the crab paste and marinate them together, the shell of the crab can also be used to make soup, the feet of the crab need to be patted with the back of the knife, so that the flavor can enter, add an appropriate amount of garlic and ginger, white wine, vinegar, salt, shake the container up and down a few times, cover the plastic wrap and put it in the refrigerator for one night.

Can pickled crab be eaten raw.

Pickled crabs can be eaten raw, but the freshness of the ingredients is very high, there are a lot of germs in the crab after it dies, even after pickling, there is no way to eliminate these germs, the impact of eating into the body is very large, if the situation is serious, it will pose a threat to life safety, if the crab is eaten raw directly after pickling, then the nitrite content in it is very high, excessive consumption will lead to suffocation, and even death, the nitrite level in the crab after pickling greatly exceeds the body's needs, It will cause the situation that there is no way to synthesize blood oxygen, and the symptoms of hypoxia will appear, which is also a very dangerous thing, so do not eat pickled crabs raw, which will have adverse effects on health.

What to do with pickled crabs.

Pickled crab can prepare chili, coriander, garlic, ginger, salt, cool white boil, soy sauce and fresh crab, first clean the garlic, ginger, chili pepper and cut it, cut the coriander into sections, fresh crab peel off the lid, and then rinse off the remaining crab roe on it, be sure to wash it, chili, coriander, garlic, ginger put it into the bottom of the basin, put a layer of crab on it, spread garlic spicy on top of the crab, and then put the crab in the air, which will be more beautiful and flavorful, and repeat it until the end, not too high, Because the marinade needs to be submerged in the crab, add some soy sauce to the pot and add salt, and put more salt in the pickled food, otherwise it is easy to spoil, then stir it, dip some juice with your fingers to taste salty, and then you can cover the plastic wrap, put it in the refrigerator, and put it for a day.

You can prepare extremely fresh, ginger, star anise, dried chili, white wine, sesame pepper and crab, first cut the dried chili pepper into sections, cut the ginger into slices, add an appropriate amount of liquor, press the crab with a heavy object, otherwise it will run around, after the crab liquor is stirred evenly, add an appropriate amount of sugar, some sesame pepper, ingredients and dried chili peppers, ginger slices stir well, put it in the refrigerator and refrigerate it for one night to eat.

You need to prepare ginger, garlic, vinegar, white wine, fine salt and crabs, buy some fresh crabs, dig up the navel, remove the gills, cut the crabs into small pieces with scissors, dig out the crab paste and marinate them together, the shell of the crab can also be used to make soup, the feet of the crab need to be patted with the back of the knife, so that the flavor can enter, add an appropriate amount of garlic and ginger, white wine, vinegar, salt, shake the container up and down a few times, cover the plastic wrap and put it in the refrigerator for one night.

Can pickled crab be eaten raw.

Pickled crabs can be eaten raw, but the freshness of the ingredients is very high, there are a lot of germs in the crab after it dies, even after pickling, there is no way to eliminate these germs, the impact of eating into the body is very large, if the situation is serious, it will pose a threat to life safety, if the crab is eaten raw directly after pickling, then the nitrite content in it is very high, excessive consumption will lead to suffocation, and even death, the nitrite level in the crab after pickling greatly exceeds the body's needs, It will cause the situation that there is no way to synthesize blood oxygen, and the symptoms of hypoxia will appear, which is also a very dangerous thing, so do not eat pickled crabs raw, which will have adverse effects on health.

What to do with pickled crabs.

Pickled crab can prepare chili, coriander, garlic, ginger, salt, cool white boil, soy sauce and fresh crab, first clean the garlic, ginger, chili pepper and cut it, cut the coriander into sections, fresh crab peel off the lid, and then rinse off the remaining crab roe on it, be sure to wash it, chili, coriander, garlic, ginger put it into the bottom of the basin, put a layer of crab on it, spread garlic spicy on top of the crab, and then put the crab in the air, which will be more beautiful and flavorful, and repeat it until the end, not too high, Because the marinade needs to be submerged in the crab, add some soy sauce to the pot and add salt, and put more salt in the pickled food, otherwise it is easy to spoil, then stir it, dip some juice with your fingers to taste salty, and then you can cover the plastic wrap, put it in the refrigerator, and put it for a day.

We usually eat crabs are generally used to steam or fry crabs, the nutrition is very rich, crabs are also very delicious after pickling, so how to marinate crabs delicious?

1. How to marinate crabs and make them delicious

Method 1. Prepare ginger, garlic, vinegar, white wine, fine salt and crabs, buy some fresh crabs, dig up the navel part, remove the gills, cut the crabs into small pieces with scissors, dig out the crab paste and marinate it together, the shell of the crab can also be used to make soup, the crab's feet need to be patted with the back of the knife, so that the flavor can enter, add an appropriate amount of garlic and ginger, white wine, vinegar, salt, shake the container up and down a few times, cover the plastic wrap and put it in the refrigerator for one night.

Method two. Prepare chili, coriander, garlic, ginger, salt, cool boiling, soy sauce and fresh crabs, first clean and cut the garlic, ginger and chili peppers, cut the coriander into sections, peel off the lid of the fresh crabs, and then rinse off the remaining crab roe on it, be sure to wash it, put the chili, coriander, garlic, ginger into the bottom of the basin, put a layer of crabs on it, spread garlic spicy on top of the crabs, and then put the crabs in the air, so that it will be more beautiful and flavorful, and repeat it until the end, not too high, Because the marinade needs to be submerged in the crab, add some soy sauce to the pot and add salt, and put more salt in the pickled food, otherwise it is easy to spoil, then stir it, dip some juice with your fingers to taste salty, and then you can cover the plastic wrap, put it in the refrigerator, and put it for a day.

2. Can pickled crabs be eaten raw

After pickling, the nitrite level in the crab greatly exceeds the body's needs, and if it is eaten raw, it is easy to cause the situation that there is no way to synthesize blood oxygen, and the symptoms of hypoxia will appear, which is also a very dangerous thing, so it is best not to eat the crab directly raw, which will have an adverse impact on health.

Tips:

1.Don't eat too much pickled crab at one time, as it may cause abdominal pain and diarrhea after eating.

2.Do not drink tea after eating pickled crabs, because the water will dilute the gastric juice, which will make some components of the crab coagulate, and there is no way to absorb and digest them well, resulting in adverse symptoms.

Raw pickled crabs can be eaten.

Method. 1.Wash the crab and shrimp crawlers and put them in a utensil.

2.Pour in salt, soy sauce, a little vinegar, a little cooking wine, add the green onion (cut into sections), coriander (cut into pieces), ginger (sliced).

3.Put more salt, and so should soy sauce. But don't be too salty, put it in place one at a time.

4.Mix well, then refrigerate and eat the next day!

5.Crabs, shrimp crawlers, shrimp roes, can all be pickled. Sugar is used to enhance freshness, so you don't need too many Ingredients: coriander, green onion, Chaotian pepper, ginger, salt, cooking wine, sugar, soy sauce, vinegar.

If the crab is relatively large, it should be cut and marinated, so that it is more flavorful. In October, the crab is the fattest time, although it is small, but the taste is much better than the big crab. River crabs can also be pickled.

The practice of drunk crab in rice wine:

Ingredients: 1000g crab.

Excipients: 1000g of rice wine, appropriate amount of salt, appropriate amount of sugar, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of star anise, appropriate amount of cinnamon, appropriate amount of vinegar, appropriate amount of first pumping, appropriate amount of pepper.

1. Prepare the ingredients.

2. Prepare the marinade.

3. Soak the crab in water for 2 hours, wash it with a brush and drain it.

4. Pour the rice wine into the utensils.

5. Add all the seasonings.

6. Put the crab in.

7. Close the lid immediately.

8. Serve after 24 hours.

Some taboos for eating crabs should also be paid attention to:

1. Avoid eating raw crabs: The body surface, gills and gastrointestinal tract of crabs are covered with all kinds of bacteria and sludge. Crabs should be steamed and boiled thoroughly, and generally heated for more than 30 minutes after boiling to have a disinfection effect.

2. Don't eat dead crabs: buy dead crabs. The bacteria in the body of dead crabs multiply rapidly and spread to the crab meat, decompose the amino acids in the crab meat, and produce a large number of harmful substances, and eating dead crabs may induce vomiting, abdominal pain, and diarrhea. In addition to this, dying crabs should not be purchased either.

Three taboos to eat long-stored cooked crabs: stored cooked crabs are very easy to be contaminated by bacteria, therefore, crabs should be cooked and eaten. In case you can't finish eating, the rest must be kept in a clean, cool and ventilated place (preferably in the refrigerator), and must be returned to the pot and steamed thoroughly when eating.

Five taboos to drink tea: avoid drinking tea when eating crabs and within 1 hour after eating crabs. Because boiling water will dilute stomach acid, tea will make some components of crab coagulate, which is not conducive to digestion and absorption.

Six taboos to eat persimmons: Do not mix crabs with persimmons, because the tannic acid and other ingredients in persimmons will coagulate the meat protein in crabs, which may cause adverse reactions such as vomiting, abdominal pain, and diarrhea.

The above content refers to People's Daily Online - Don't eat the four parts of crabs! Take stock of the 6 taboos for eating crabs.

Raw pickled crab steps:

1.Wash the crabs and put them in a utensil.

2.Pour in salt, soy sauce, a little vinegar, a little cooking wine, add the green onion (cut into sections), coriander (cut into pieces), ginger (sliced).

3.Put more salt, and so should soy sauce. But don't be too salty, put it in place one at a time.

4.Mix well, then put it in the refrigerator and refrigerate, and you can eat it the next day, 5Crabs, shrimp crawlers, shrimp roes, can all be pickled. Sugar is used to enhance freshness, so you don't need too much.

6.Suggestion: If the crab is relatively large, it should be cut and developed, so that it is more flavorful. Both flower crabs and river crabs can be pickled.

ps: People with bad stomach had better not eat too much at one time, otherwise it would be easy to have diarrhea.

Ingredients: 500 grams of crab.

Seasoning: 5 grams of Sichuan pepper, 50 grams of rock sugar, 60 grams of salt, 10 grams of tangerine peel, 10 grams of green onions, 10 grams of white wine, 10 grams of ginger, 10 grams of rice wine, 10 grams of garlic (white skin).

How to make pickled hairy crabs:

1.Put the live crab in a 500ml salt water basin, remove it after 10 minutes, and then put it into a clean water basin to spit out the water and impurities in the abdomen;

2.Wash the crab with water again, take it out, drain the water and put it into the jar, and the lid is tightly fastened;

3.Wash the green onion and ginger, cut the green onion into segments, and slice the ginger;

4.crushing rock sugar;

5.Remove the garlic from the garlic coat and pat it loose;

6.Add 500ml of water, refined salt, Sichuan pepper, rock sugar chips, tangerine peel, green onion, ginger, garlic to the pot, boil for a few minutes, remove the green onion and garlic, and then pour it into the basin to cool;

7.Finally, put in white wine and rice wine, then pour it into the jar, submerge the crab, seal the mouth of the altar, marinate for a week and then eat, and take it as you eat.

I can eat it. Preparation materials: 1000g of crab, 4g of Sichuan pepper, 6g of dried red pepper, 4g of sugar, 15g of liquor, appropriate amount of seafood soy sauce, 8g of ginger, 5g of star anise

1. Wash the crab with water and dry it.

2. Put in an appropriate amount of liquor for sterilization.

3. Add dried red pepper to enhance the flavor.

4. Add ginger slices.

5. Add an appropriate amount of sugar to enhance freshness.

6. Add an appropriate amount of extremely fresh flavor, as long as the crab is covered by flowers.

7. Add Sichuan pepper and star anise.

8. Mix well, put the refrigerator fresh-keeping layer, and marinate the letter for half a day.

9. Become a slippery front product.

Raw pickled crab is a traditional Chinese delicacy. It is usually a live crab marinated in seasonings such as soy sauce, rice vinegar, ginger garlic, sugar, etc.

The steps to eat raw pickled crab are as follows:

Bring a pot of water to a boil and soak the live crab in boiling water for about 2-3 minutes, this will kill the crab and make it easier to eat.

Remove the crab from the boiling water and let it cool.

Use crab claws or anvils to break the shells.

Carefully remove the meat from the shell and do not crumble it.

Dip the crab meat in the marinade and enjoy.

Be aware that eating raw or semi-raw shellfish may cause food poisoning. Crab should be cooked to an internal temperature of at least 145 °F (63 °C) before eating.

Raw pickled crab can be grilled or fried, or stir-fried. It can also be eaten alone, just mix the flour, salt, green onion, ginger and garlic and a small amount of rice wine, put it on the crab body, and fry or roast it.

Crab is a relatively common food in life, and it can be eaten in many ways, it can be eaten steamed, boiled, or pickled. Raw pickled crab is made by marinating raw crab with ingredients, and it is generally recommended to use sea crab, and it is best to use pike crab, so that the taste will be more delicious.

Portunid. Raw pickled crab is a delicacy in the Chaoshan region, and pike crab is the best choice for raw pickled crab because its meat is fresh, fatty, and sweet. This is the best raw pickled crab.

It is also rich in proteins, vitamins, fats, and a variety of minerals that are essential for the human body. When used to make raw pickled crab, it can better lock in the delicious meat and has an excellent taste.

It is best to use sea crabs. This is mainly because of the different growing environments. In general, crabs in rivers grow in places with silt.

So, in the growing environment, you may have some heavy metals or parasites. Crabs that grow in the ocean have a relatively small parasitic rate, but that doesn't mean they don't. The overall risk is lower than that of crabs that live in rivers.

In addition, the meat quality and flavor of sea crabs are much higher than those of river crabs. Either way, Shanghai crabs are the best.

1.Buy fresh sea crab first, not too big or too small, wash it, drain the water, cut the teeth with scissors, then cut it in half and put it in a large bowl.

2.Sprinkle with a spoonful of white vinegar and simmer for about 5 minutes. Don't take too long. Pour out the soup.

3.Next, start preparing the condiments, prepare the chopped garlic, shallots, millet, and chili peppers, and froth the coriander. If you like to eat ginger, you can put some ginger at the end, then add a spoonful of sesame oil, then add chili oil, oyster sauce, raw soy sauce and stir well.

4.Pour the prepared juice into the crab bowl, stir well, cover with plastic wrap and place in the refrigerator for 2 hours.

5.After removing, weigh it again so that the sauce evenly wraps around the crab noodles so that it tastes better.