The practice of pickling crabs raw, the method of pickling crabs

Ingredients: 2 pike crabs, salt, white vinegar, white wine, soy sauce, pepper, star anise, green onion, ginger, lemon, coriander, millet spicy, garlic.

Method:1. Prepare a large pot of cold boiling water, then add salt and stir the salt well.

Add a pinch of salt. I put two tablespoons full of two crabs. 2.

Scrub the crab carefully with a small brush. In this step, I took off the small triangular lid on the crab's belly and squeezed out some dirty stuff. 3.

Soak the washed crabs in salted water and refrigerate them for 2-3 hours. 4.Take out the crab marinated in the brine, remove the crab lid, and find a sharp knife to chop the crab into small pieces.

It is best to clamp the crab claws with a special tool, so that the shell can be broken and it is convenient for the next tasting. 5.Find a large basin, pour the minced crab pieces into the basin, and pour in white vinegar to sterilize.

At this time, it is best to find a pair of long chopsticks, stir the crabs all the time, make sure that each crab is stained with white vinegar, and then let it stand for 5-10 minutes. 6.Pour out the excess vinegar water, then pour it into the high liquor (there are not many options abroad, so I use the cheapest Hongxing Erguo head), repeat the steps just now, and let it stand for 5-10 minutes.

7.Pour out the excess liquor and pour the soy sauce and water into the pot in a 1:1 ratio.

At the same time, add two star anise, a few Sichuan peppercorns, 3-4 slices of ginger (Australian ginger is too expensive I don't put much) and shredded green onions. After boiling, remove the spices, ginger and green onions, turn off the heat and let cool naturally. 8.

Chop the coriander into sections, cut the millet into spicy sections, slice a lemon, chop the garlic into minced garlic, put it in the crab pot, then pour in the cold sauce and stir well. 9.Place the marinated crab in the refrigerator and refrigerate.

I tasted a piece three hours later and it was already delicious. You can also choose to let it sit overnight to allow the crab to fully absorb the flavor.

The Chaoshan area is adjacent to the coast, and its eating habits are influenced by Fujian and Guangdong at the same time, and the flavor is unique - clear but not light, fresh but not fishy, tender but not raw. Due to the long and tortuous coastline of the Chaoshan area, there are many excellent harbors, and the seafood is abundant. Although there are various seafood practices in Chaoshan cuisine, raw pickling is the practice of retaining its umami to the greatest extent, and it is also the seafood processing method loved by Chaoshan people.

Chaoshan raw pickled seafood has the reputation of "poison", which means that people who have eaten it will fall in love with the taste and cannot extricate themselves, as if they were poisoned. Common raw pickled seafood include shrimp crickets (shrimp), crabs, shrimps, blood clams, shellfish, and so on.

Pickled crabs. Ingredients: Crab.

Ingredients: soy sauce, coriander, ginger, garlic, white wine.

1.Ginger, shallots, garlic, salt, coriander, fish sauce, chili, soy sauce, sesame oil and other seasonings are made into a marinade in proportion.

2.Soak the washed live seafood in the marinade, both to soak into the meat and not too strong, because it will become saltier and saltier as you soak for a while, cover with plastic wrap and put it in the refrigerator for two or three hours before eating.

Pickled oysters. Ingredients: Oysters.

Ingredients: minced ginger, minced garlic, red pepper grains, soy sauce, a pinch of sugar, salt.

1.Wash the oysters with cold boiled water and sugar, and then go through the cold boiled water several times after washing.

2.Mix the minced ginger, minced garlic and red pepper grains with soy sauce and salt, put the oysters in it and mix well, seal it and put it in the refrigerator for a few hours.

Pickled prawns. Ingredients: 500 grams of live shrimp.

Ingredients: 10 grams of star anise, 1 green onion, 1 piece of ginger. 15 grams of monosodium glutamate, 20 grams of sugar, 15 grams of pepper, 200 grams of soy sauce, 25 grams of coriander, 25 grams of red pepper rings, 50 grams of high liquor, 25 grams of garlic cloves, 20 grams of ginger slices.

1.Cut off the feet and guns of the live shrimp, cut them from the back, remove the mud sausage, and rinse them with clean water.

2.Sit on the pot and light the fire, add water, add the marinade packet, monosodium glutamate, soy sauce, sugar, pepper and bring to a boil, then turn off the heat and let it cool for later use.

3.Add white wine, coriander, red pepper rings, garlic cloves, and ginger slices to the marinade, mix well, and then put the shrimp into the marinade for about 3 hours, then remove and eat.

Ingredients. Ingredients: Crab.

Ingredients: coriander, green onion, chili pepper, ginger, salt, cooking wine, sugar, soy sauce, vinegar.

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 there are not many precautions. If the crab is relatively large, it should be cut and marinated to make it more flavorful.

The pickling method of pickled crab is as follows:

1. 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.

2. Then break off the tip of the crab claw, pierce it from the top of the umbilical cover to nail the umbilical cover, and put it into the small jar. Take the soy sauce and pour it into the jar, ginger cubes, garlic cloves, rock sugar, and finally pour in cooking wine.

Cover the mouth of the jar with oiled paper and seal it. 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.

Soy sauce crab sauce recipe:

1. Bring the soy sauce marinade to a boil on the fire, cook over medium heat for 20 minutes, turn off the heat and let it cool naturally. Strain the soup and set aside.

2. Put the fresh crabs in the refrigerator for two hours.

3. Take out the crabs, at this time they are no longer powerful, you can clean the crabs with confidence. Crab do not cut and open the lid, marinate whole.

4. Put the crab in the marinade, add the onion and lemon rings, and the chili flakes. Make sure that the crab is completely submerged in the sauce, and you can press it with a plate. Refrigerate.

5. After one day, take out the crabs, re-boil the soy sauce for 3-4 minutes, and put in the crabs after cooling naturally. It tastes best after 2-3 days in the refrigerator.

6. It is best to eat it within 3-4 days, otherwise the crab meat will "melt" and lose its taste. Otherwise, freeze the crab and thaw it before eating.

7. The soy sauce of pickled crabs can be used to marinate meat or as a dipping sauce. I boil the crab shell with soy sauce and then marinate the chicken wings.

The preparation of raw pickled crab is as follows:Ingredients: 360g crab, 120g light soy sauce, 3g salt, 15g minced ginger, 15g minced garlic, 10g liquor, 100g old wine.

Steps: 1. The crab is on the field. This is shown in the figure below.

2. Liquor, old wine, light soy sauce, minced ginger, and garlic also appear, haha. This is shown in the figure below.

3. Mix well together and refrigerate for 2 days. This is shown in the figure below.

4. It's on! This is shown in the figure below.

Delicious crab meat is a highly allergenic food, for some people with allergies, crab meat will induce and aggravate the body's allergic reaction, cause rash, asthma, etc., and in severe cases, it will cause anaphylactic shock. Let's take a look at how to make raw pickled crabs!

Crab eating points

1. A dish of aged vinegar with ginger shredded dipped in crab meat and crab roe;

2. If you call a pot of warm high-grade Huadiao wine, it will add flavor;

3. A cup of lemonade and a warm towel wash off the crab on your hands;

4. Drinking a cup of ginger tea after a meal can not only drive away the dampness and heat of crabs, but also help digestion.

Ingredients: Ingredients

Crab 500g

Excipients

Appropriate amount of sesame oil, appropriate amount of minced garlic, appropriate amount of soy sauce, a small amount of rice wine, appropriate amount of chili pepper, appropriate amount of celery, appropriate amount of gold do not change, appropriate amount of coriander, appropriate amount of vinegar.

Step 1

1.After washing the crab, remove the internal organs and cut them in half.

2.Prepare for pickling. Ingredients: minced garlic, chili flakes.

3.Add a bowl of soy sauce, 1/2 tablespoon of rice wine, 1 tablespoon of vinegar, 1 tablespoon of sesame oil.

4.Pour the crab into the sauce and stir to combine.

5.Add an appropriate amount of coriander, celery, and stir well (these ingredients can also be added with soy sauce) and freeze in the refrigerator for 1 hour.

6.After marinating for a while, you can start eating, and it is very fragrant.

7.When eating, you should dip some sauce (garlic + chili pepper grains + vinegar), and when you eat raw pickles, it is best to dip some vinegar to eat, which can be sterilized and tastes very good.

Ingredients. Ingredients: crab optional Accessories: appropriate amount of sesame oil, appropriate amount of minced garlic, appropriate amount of soy sauce, a small amount of rice wine, appropriate amount of chili pepper, appropriate amount of celery, appropriate amount of Jin Buchang (Shanwei is called mint, and salty tea is often eaten) appropriate amount of coriander Appropriate amount of vinegar.

Step 11.Crabs are bought fresh at the market, washed and gutted and cut in half.

Tips: There is another way to marinate: marinate the whole crab, in that case, the marinating time should be extended, usually 6-8 hours.

In the past, after my father came back from fishing in the morning, he would pickle the crab in the morning and eat it just right for dinner. At that time, living resources and conditions were limited, and only sea salt was used for pickling crabs. But the taste is also excellent.

2.Prepare the ingredients for marinating: minced garlic, chili flakes.

3.Add a bowl of soy sauce, 1/2 tablespoon of rice wine, 1 tablespoon of vinegar, 1 tablespoon of sesame oil.

4.Pour the sauce into the crab and stir well.

5.Then add an appropriate amount of coriander, celery cubes, and mint (mint), stir well (these ingredients can also be added with soy sauce) and put them in the refrigerator to freeze for hours.

6.After marinating, it can be eaten and is very fragrant.

7.When eating, you should dip some sauce (garlic + chili pepper grains + vinegar), and when you eat raw pickles, it is best to dip some vinegar to eat, which can not only sterilize, but also increase flavor.

Tips: 1. The marinating time should not be too short, at least 40 minutes to 1 hour, and when eating, some sauce (garlic + chili pepper grains + vinegar) should be dipped in it, and the pickled raw seafood should not be eaten more.