How to make crab sauce, how to make crab sauce How to make crab sauce recipe

Here's how:

1. Put the fresh and moderately sized crabs into the water, scrub the shells and crab legs with a brush, remove them, and put them in the vegetable basket to control the dry water.

2. Cut the peppers into small circles and remove the seeds.

3. Open the shell of the crab, take out the gills and other debris inside and throw it away.

4. Divide the crab into several pieces, chop the crab claws into sections, and break the shell with the back of the knife to make it easy to taste.

5. Put the crab pieces into a container, then pour the thick soy sauce into it, and wait for the soy sauce to fully penetrate into the crab meat, and then pour out the oil.

6. Put the green onion, ginger, garlic, chili powder, pepper, chili rings, etc. into the soy sauce of the pickled crab to make a seasoning sauce.

7. Evenly spread the seasoning sauce on the crab meat pieces marinated in soy sauce, then put it in a jar or glass bottle, about 1-2 weeks, and wait until the seasoning sauce has basically penetrated into the crab meat before eating.

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Hello, glad to answer for you. Make crab sauce 1, raw material pretreatment: choose fresh sea crab as raw material, with 9 November crab as the best.

After harvesting, it is processed in time. After washing with water, remove the skin chain, remove the crab shell and stomach pouch, and drain the water. Remove the gills, and then wash off the sediment, dirt, impurities, etc. with clean water.

2. Mashing: Put the shelled crab in a bucket and mash the crab body, the more broken the better, so as to accelerate the fermentation and maturity. Burning Dousun 3, pickling and fermentation:

Add 25-30% salt, stir to mix well, pour into the fermentation vessel, press and smooth the surface to prevent the sauce from turning black. After 10 to 20 days, the fishy smell gradually decreases, and the fermentation matures. 4. Storage:

In the process of pickling, fermenting and storage, crab sauce should not be covered and dried, so as not to cause discoloration. It loses its original reddish-yellow color.

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1. Preparation of raw materials: select fresh sea crabs as raw materials, and take the crabs of September and November as the best. After salvage, it will be produced and processed immediately.

Wash with cold water, remove the shell and stomach pouch, and drain the water. Remove the gills and then wash away fine sand, waste, residue, etc. with cold water.

2. Smashing: Put the shelled crab in the bucket and mash the crab body, the more broken the better, so as to speed up the mellow perfection.

3. Pickled alcohol: add 25-30% edible salt, mix and mix evenly, pour into the alcohol vessel, clamp and smooth the surface layer to prevent the sauce from blackening. After 10 to 20 days of dry celery, the fishy smell slowly decreases, and the mellow is perfect.

4. Storage: In the whole process of pickling and storage, Mingtong crab sauce should not be covered and dried to prevent fading. Loses its original reddish-yellow color.

The best dish for hospitality: Crab in sauce cooked in 6 steps.

In addition to shrimp, crab is also a headache. However, it is also extremely popular because of its delicious taste. When a guest comes, it is definitely perfect to cook a special sauce crab.

Since it is hospitality, it certainly does not take too long. So let's teach you a simple way to cook crab.

Ingredients: Crab. Garlic. Butter.

Sauce. the cooking process;

Prepare a sufficient number of crabs for the base pants.

Prepare 4 cloves of fresh garlic and finely chop them.

Melt the butter at room temperature and scoop out 4 tablespoons of melted butter.

Put the crabs in the pot and make sure the water in the pot is enough to completely cover the crabs. Allow 10 minutes to bring the crabs to a boil. (It may also take longer, so make them completely red.) ）

Once the crabs are cooked, drain the water and set the crabs aside to cool them slightly.

Sauté the chopped garlic over low heat until lightly browned, then mix them with the melted butter and stir in some sauce after the sharpest base.

Cut the crab in half, remove the lungs, and pour butter garlic sauce on top of it

When it comes to choosing sauce, follow your preferred taste. There may be friends who don't like to eat garlic, so you can put less as appropriate. However, it is not recommended to leave it out completely, and the taste with garlic will be better