The practice of pickling blue crabs, and the tips of how to make drunk blue crabs

I think it's very good to have a lot of tilting in this way, I hope thank you.

Here's how it works:

1.First, wash and wipe the selected hairy crabs, cut a little of each crab's navel, and put in a small amount of salt.

2.Prepare a small tile jar, put pepper salt and ginger foam in, put the crabs one by one, slowly pour Shaoxing wine and then add light soy sauce and white sugar, and soak the crab noodles as the standard.

3.When sealing the mouth of the altar, shake it in many ways so that each crab is evenly soaked in wine juice, and it can be opened after about three or four days of drunkenness.

Nutritional content of drunken sea crabs.

The nutritional composition of hairy crabs is very colorful, with high protein food, high calcium, colorful dispersion carbohydrates, protein content must be several times higher than raw pork, fish, calcium, phosphorus, iron and vitamin D content is also high.

Edible taboos of drunken sea crabs:

Hairy crabs are crustaceans, and the genetic information of these microorganisms is very diverse and varied, often as high as more than 100 species. Most types of hairy crabs live on the bottom of the sea or near the deep sea, and some of them live in the water or on land. Hairy crabs inhale by gills, and hairy crabs do not have to be eaten raw.

Hairy crabs should not be eaten with sweet potatoes, winter melons, pure honey, oranges, pears, pomegranates, tomatoes, melons, peanut kernels, small turtles, lettuce, persimmon cakes, rabbit meat, nepeta, and wild soft-shelled turtles, which will cause food poisoning; Eating crab should not be eaten cold, which will cause diarrhea.

Crab meat is high in cholesterol, and people suffering from coronary heart disease, high blood pressure, arteriosclerosis, and hyperlipidemia should eat less or no crab meat, otherwise it will aggravate the condition.

People with weak spleen and stomach should eat less or no crab, because it is very easy to cause abdominal pain and diarrhea after eating, persimmon and crab can not be eaten together, crab and persimmon are cold things, and eating too much food is very easy to cause discomfort. It makes people suffer from abdominal pain, vomiting and other diseases, which is often referred to as "stomach persimmon disease".

In the past few days, I was really tired, couldn't sleep, couldn't wake up, so I decided to make up for myself. Sanmen blue crab, ancient cooking: before going to work in the morning, brush with a toothbrush when cleaning, untie the rope must be careful, pinch the paddling foot part, gently put it into the rice wine, just flat crab body, has been added with two spoons of soil brown sugar, cover it, and so on home from work, two crabs have been drunk, add a few ginger slices, steam over slow fire and water, twenty minutes, before going to bed.

Some of the old people in Sanmen know this practice, and they must be authentic Sanmen blue crabs, just the right amount of drunkenness, steaming, not old and tender, just to make up!

After I shared this method with everyone, many friends said they liked it! I'm now going to look for bayberry wine, I'm going to get ready to collect some bayberry wine!

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How Ningbo people pickle blue crabs.

1. Drunken crab is one of the snack recipes in Xinghua, Jiangsu, with crab as the main ingredient, and the cooking skills of drunken crab are mainly pickled vegetables, and the taste is salty and fresh.

3. Let's start with the ingredients you need:

Small crab, ginger, lemon, dried chilies, peppercorns, high liquor.

4. Clean the 18 crabs first. Then pour 300 grams of Shaoxing rice wine, 200 grams of light soy sauce, then add 100 grams of cold water, turn on high heat and boil until boiling, cut ginger into shreds, slice half a lemon, turn off the heat after boiling to cool and set aside.

5. To make drunk crabs, you must be oil-free and water-free, use a hair dryer to dry the water of the small crabs, and then put in an appropriate amount of high liquor, cover the lid to choke the small crabs, which can play a role in disinfection and extend the shelf life, and you can choke for half an hour.

6. Put lemon slices and ginger shreds, dried chili peppers, and more than a dozen peppercorns to remove the fish, 100 grams of sugar, stir evenly and let cool for later use, put the drunk crab in a waterless and oil-free container, cool the slightly better juice and then put it in the container, the juice should overflow the small crab, cover the sealed lid and refrigerate and marinate for 48 hours before eating.

7. Crabs are rich in protein and trace elements, which have a good nourishing effect on the body.

Ingredients for drunken crabs.

Lake Crab 4 6 pieces of liquor (height) 100ml Drunken crab sauce 250ml minced ginger 10g light soy sauce 250ml dark soy sauce 50ml rock sugar 60g Sichuan pepper 10g red date soup (optional) Used to adjust the amount of drunken ingredients, completely submerge the crab in aged Huadiao wine 300ml

Steps to make a drunken crab.

Save the practice to your phone.

Step 1: Wash the shell of the lake crab with a toothbrush and running water, then put it in a container, pour in the liquor, cover and simmer for a while, and pour out the liquor after the crab is stunned;

Step 2: Take a clean and oil-free pot, add all the seasonings except Huadiao wine, boil over high heat and let it cool naturally, then add Huadiao wine and mix it into drunken crab material;

Step 3: Prepare a dry, airtight and deep container, put the lake crab and the prepared drunken sauce in the refrigerator, cover tightly and put it in the refrigerator; It can be consumed after two to three days, and tastes best within a week. Method two.

Put the crab in a pot and put in the high liquor to get the crab drunk.

Half an hour later, wash off in a half-drunk state.

Put the ginger slices in the pan.

Fry over low heat until red on both sides.

Turn over and fry again.

Then put in the high wine, cover the pot, and simmer until the drunk crab is fully cooked.

The most cordial, you need to clean the pouring and soak it in cooking wine, and you can do it directly.

Of all the seafood, crab can be among the top three. It has a fresh and sweet meat, golden and plump crab paste, and every bite is fresh to the bone.

After eating all kinds of crabs, the most greedy thing when I was greedy was the chopsticks fresh with the blue crab sauce. Take a sip of crab paste, pinch a pinch of crab meat and send it to your mouth, the crab meat is delicate and smooth, and a trace of fresh fragrance swirls in the mouth, making you want to eat it until you can't stop eating

Steps: Material Preparation:

Production steps: 1. Deal with the blue crab first: use chopsticks to insert and stir from the middle of the eye, destroy the central nervous system, and then brush the crab; If you feel that you can't get your hands on it, you can also put it in the refrigerator and freeze it for 10 minutes, wait for the crab to move much, and then use scissors to cut off the most vulnerable tongs, then wash and drain the water.

2. Adjust the marinade: Mix in one and a half spoons of sugar, three spoons of salt, two spoons of wine, an appropriate amount of ginger, soy sauce or monosodium glutamate, add star anise, bay leaves, and dry peppers, and mix well.

3. Put the crab into an airtight container, pour in rice wine to cover the top of the crab, then pour in the marinade, mix the marinade and rice wine thoroughly, and cover the lid tightly.

4. Put it in the refrigerator and refrigerate for 24 hours, so that the sauce is fragrant, plump and fat, the paste is red and green, and the sauce is full of meat!

Gluttonous pictures. Porridge in the morning, rice in the night, with a sauce of blue crab can make people eat comfortably.

Pick a little red paste and put it on the rice, the taste is rich and oily, which makes people instantly appetite, worthy of the name of "rice hammer"!

This plump and fat big tongs, the red and oily crab roe, and the mellow and delicious big white meat.

Sauce blue crab, it's so nutritious and delicious! So, how do you make such a delicious taste? Many people think that the recipe of soy crab is very simple, so you can come casually?

In fact, if you want to make delicious blue crab in sauce, you still have to follow certain steps! Do you want to show your hand in front of your friends? Do you want to make such a delicacy to treat your parents?

Let's learn! First of all, after the blue crab is washed and cleaned, the lid is uncovered, and then the internal lung lobes are peeled off, the dirty sand is washed away, and then the two crab claws are cut off, and the crab claws are smashed with the back of the knife and divided into 2 sections. In addition, cut off a little bit of the top tip of the crab foot, first cut the crab body into 2 pieces, and then cut it straight into several small pieces. This is the process of dealing with the blue crab in the early stage, although it seems to be very brutal, but it plays a vital role in whether you can enjoy the food!

Then, the whole blue crab pieces are covered in flour and fried in hot oil for about 1 minute, depending on the actual situation observed. Finally, it's time to put it in the pot. Heat 3 tablespoons of oil in a pan, stir-fry the green onions, ginger and tomato paste, pour in the sweet noodle sauce, soy sauce, water, sugar and cornstarch, stir-fry and bring to a boil, add the boiled edamame and fried crab pieces, mix quickly, and finally drizzle 2 tablespoons of sesame oil.

It seems like a simple step, but it is also very challenging to do, so I feel like I can try to do it myself, maybe there will be a surprise!

If you learn it, you can't finish it here, so you must go to the local master to learn, I think the seasoning is the most important, so at this time, your seasoning is generally the main transmission, so you must buy it back for the patent after learning.

Pickled blue crab first: After selecting the ingredients, take the clean utensils, place the blue crab in the utensils, pour in the shrimp soy sauce (seafood), the shrimp soy sauce can be overflowing or slightly lower than the blue crab.

Then: If the marinated amount is large, you can use shrimp soy sauce to marinate with raw marinade. The marinating time is generally not more than 10 hours, otherwise it will be too salty and affect the taste.

Finally: When eating, you need to prepare the ** dipping sauce of the blue crab, take a small bowl, pour in vinegar (the amount is set by yourself), soy sauce (add according to your own taste), minced ginger, minced garlic, pour in sesame oil (others such as chili pepper according to your own taste, mix it at will) and stir evenly and you're done.

Raw pickled crabs.

Method 1Wash 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 Chinese famous raw pickled crabs.

Main raw materials. Crab is mainly edible.

Nourish yin and yang. Suitable for.

Popular cuisine. Home cooked food quickly.

Navigating nutritional values.

Menu features. Cuisine: Home Cooking.

Ingredients: Crab.

Ingredients: coriander, green onion, chili pepper, ginger, salt, cooking wine, sugar, soy sauce, vinegar recipe 1Wash 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 much

I think that after washing the internal organs of the blue crab first, then soak it in hot water, then scoop it up, and then put salt in the pot, and then put the blue crab in and marinate it a few times, and then you can take it to the glass bottle to pickle.

Ingredients: 1 crab.

Seasoning: 3 grams of minced ginger, 5 grams of green onions, 50 grams of onions, 10 grams of corn starch, 50 ml of cooking oil, 3 grams of sesame peppers, 10 grams of dried chili peppers, 5 grams of spicy sauce.

Steps:1Wash the crabs.

2.Cut the green onion into sections.

3.Finely chop the ginger.

4.Cut the onion into slices.

5.Crab cut into cubes.

6.Stir the cornstarch and crab well.

7.Heat the oil and add the crabs, and fry the crabs until golden brown.

8.Pour the sesame pepper, dried chili pepper and minced ginger over high heat until fragrant, add the spicy sauce and onion and stir-fry evenly9Finally, add the crab and salt and stir-fry well.