How to make pickled crabs, tips for how to make raw pickled drunken crabs

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.

The above introduction is the production method of pickled crabs, after reading the above introduction, you should also have a certain understanding, the crabs are pickled and then made, which can make the taste more delicious, and the seasoning is immersed in the meat, and the taste is more intense, but no matter what method is used to make crabs, you can't eat too much.

In our country, there are some cities that are located on the coast, so here you can eat a lot of delicacies from the sea, and they are collectively called seafood. Among them, crabs are the most representative, because they are large, delicious and nutritious. Crabs can be eaten in a variety of ways, and different regions have different practices, so, how to make Chaoshan raw pickled crabs?

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: Crab to taste.

500 grams of sugar.

Sichuan pepper 3 grams.

Ginger 50 grams.

5 bay leaves.

Cinnamon bark 1 section.

2 pieces of tangerine peel.

Star anise: 2 pcs.

Liquor 45 ml.

3 limes.

Light soy sauce 500ml.

Method steps.

Wash the crabs with a brush.

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Add water, let it stand for 1 hour, and change the water 1 2 times halfway.

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Add 500 grams of sugar, 3 grams of Sichuan pepper, 50 grams of ginger, 5 bay leaves, 1 section of cinnamon, 2 slices of tangerine peel, 2 star anise, and 500 ml of light soy sauce in the container and stir well.

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Bring the marinade to a boil.

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After cooling, add 500ml of Huadiao wine.

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45 ml of liquor.

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Add 3 limes.

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Method 1, the raw drunk method, add high liquor to the container containing the crab.

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Soak for 30 minutes and then remove.

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Place the crab in the marinade.

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Refrigerate for 2 to 3 days.

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Method 2: Steaming the crab over high heat for 12 minutes.

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After steaming, put it in a container and pour in the marinade.

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Refrigerate for 4 to 6 hours.

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Let's take a look at the finished product.

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Ingredients: Ingredients.

Crab 500g

Excipients: sesame oil.

Minced garlic to taste. Soy sauce to taste.

Rice wine to taste. A handful of chili peppers.

Celery to taste. The appropriate amount of gold is not exchanged.

Appropriate amount of coriander, appropriate amount of vinegar.

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

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 4Pour 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.

Tips: The marinating time should not be too short, at least 40 minutes - 1 hour, and when eating, you should dip some sauce (garlic + chili pepper + vinegar), and you should not eat too much pickled raw seafood.

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.

How to marinate crab Steps:

Wash the live crabs and put them in a basin, pour half a basin of cold water, and it is better to have no more water than the crabs.

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Put the green onion, ginger and garlic into a basin, add a few salts (according to the number of crabs, 5 crabs can add 5 tablespoons of salt), and add monosodium glutamate.

With a little chicken essence, close the lid and press the lid and let it sit for 5 hours.

After 5 hours, pour off the salt water, remove the crab navel, uncover, break the crab body in the middle, mix well with green onion and coriander, and drop a few drops of sesame oil to eat.

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Pickled crabs have another unique flavor, and their meat is far more delicious than steaming and boiling.

Web Links.

Prepare a crab, salt, ginger, green onion, white vinegar, white wine, sugar, pepper. Then wash the crab, remove the crab gills, esophagus, etc., add a little salt, white wine, ginger and marinate for more than three hours, stirring several times halfway. Finally, add sugar, aged vinegar, pepper, sesame oil, stir evenly and marinate for about half an hour, then put it on a plate and serve.

Health benefits.

Barracuda crab: Nourishes blood.

Ingredients. 4 pike crabs.

Salt to taste. Liquor to taste.

Ginger 2 slices of gram food.

Aged vinegar 1 spoonful.

Sugar: A spoonful of food.

Pepper a little.

1 green onion leaf.

The practice of pickling crabs.

1.Prepare the ingredients.

2.To clean it, you can brush it with a brush.

3.Peel off the shell and remove the esophagus, gills, etc.

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4.Crab paste can be used as another dish, and if there is sand, you can wash it and cut it in half with scissors.

5.Add a pinch of salt, high liquor, and ginger to marinate for more than three hours, stirring several times halfway.

6.Add sugar, vinegar, pepper and sesame oil, stir evenly again and marinate for about half an hour, then you can put it on a plate and enjoy.

Tips: Because the marinating time is relatively long, the amount of salt should be controlled, and not too much. In summer, it is hot, so you can cover it with plastic wrap and put it in the refrigerator to marinate.

Ingredients for pickling crabs.

Crab 360g light soy sauce 120g

3g salt 15g minced ginger

15g of garlic paste and 10g of liquor

100g of old wine

The practice of pickling crabs.

Step 1: Crab on the field 0

Step 2 Liquor, old wine, light soy sauce, minced ginger, and garlic also appear, haha Step 3 Mix together, put in the refrigerator for 2 days, and step 4 starts!!

Step 5 is convenient, isn't it?

Cooking tips for pickled 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 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.

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.

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.

Put ginger, garlic, green onions, etc. to remove the fish, and then put some cooking wine and liquor can also play a role in removing the fish. Then put less than soy sauce.