The authentic practice of river crab raw, how to make raw crabs

1. Don't put more soy sauce, peppercorns, rice vinegar, sugar, and monosodium glutamate. Ginger, garlic, pepper. Mix them together and stir the seasoning. When stirring, try to bring the saccharification to a boil.

2.Clean the chilled crab, remove the lid, remove the gills, and cut into small pieces.

3.When eating, pour all the seasonings and sauces over the crab, stir well, and sprinkle with chopped green onions.

Before making raw crabs, the crabs need to be thoroughly scrubbed and placed in a clean container to dry for 5 minutes to dry the moisture on them. Then, put the fresh crab in the freezer compartment for 1 2 hours and then remove it for later use.

Open the frozen crab shell, remove the gills and mouth inside, chop the opened crab into small pieces, add salt and marinate for 10 minutes, then pour out the excess water and rinse off the salt with clean water. Add a little high liquor to sterilize, marinate for three minutes, and then pour out the liquor.

After that, you can prepare the seasoning, add the minced green onion, ginger and garlic, a little soy sauce, rice wine, sugar, water, salt, white pepper to a clean container, stir well, pour into the crab, stir well, then marinate for 5 minutes, and after 5 minutes, you can eat.

The authentic practice of river crab sheng requires the following steps:

1.Ingredient list:

2 crabs. Minced coriander. Minced garlic and ginger.

Sugar. Vinegar (Wenzhou sour and fresh is recommended).

Essence of chicken. Ground white pepper.

2.Steps:

Quick-frozen crabs (after recent quick-freezing of live crabs) are washed and thawed, and it is easier to cut if they are not completely thawed.

Spread the chopped coriander on the bottom of the plate.

Cut the crab into small pieces and arrange on a plate.

Sprinkle with an appropriate amount of white pepper.

After marinating the crab, pour out the water from the bottom first.

Pour the sauce into a dish and stir to combine.

Let stand for 15 minutes before serving.

The above is only the basic method of Jiang crab sheng, you can make appropriate adjustments according to your personal taste.

Ingredients: Crab salt. Sugar.

Vinegar. Pepper.

Liquor. Ginger.

Scallions. The practice of river crab raw.

Crabs can be bought live crabs, or crabs processed in the vegetable market. If it is a live crab, soak it in salt water for 4 hours after buying it. The brine should be just over the crab.

The soaked crab is frozen in cold storage. When the frozen crab is cut, the crab meat will not fall apart.

The process of waiting allows the sauce to be ready. 3 tablespoons of sugar, 3 tablespoons of pepper, 1 tablespoon of salt, half a tablespoon of white wine, and the amount of vinegar according to your taste. Finely chop the ginger and green onion and set aside.

Don't overfreeze the crab, just freeze it a little and cut it. Take out the frozen crab and cut it into small pieces and serve on a plate.

Sprinkle the chopped green onion and ginger over the chopped crab.

Pour the sauce over it.

The authentic practice of river crab sheng requires cleaning the river crab and freezing it for 1 2 hours, and then taking the crab out of the refrigerator, removing the inedible part, cutting it into small pieces, adding salt to marinate, and pouring it into liquor to sterilize. Pour the prepared sauce into the processed crab and marinate for 5 minutes before serving.

Before making the raw river crab, you need to fully brush the river crab, put it in a clean container and dry it for 5 minutes to dry the water vapor on the crab, and then put the fresh crab in the freezer of the Gaozuo refrigerator for 1 2 hours and then take it out for later use.

Open the frozen river crab back carapace, take out the gills and crab mouth and crab heart, cut the open cover of the river crab into small pieces, add salt and marinate for 10 minutes, pour out the excess water, and rinse off the salt with water. Add a little high liquor to sterilize, marinate for three minutes, and then pour out the liquor.

After that, you can prepare the seasoning, add the chopped green onion, ginger and garlic, a little light soy sauce, rice wine, sugar, water, salt and white pepper in a clean container, stir well, pour it into the crab, stir evenly and marinate for 5 minutes, and then you can eat after 5 minutes.

The general practice of river crab includes steaming, river crab raw (raw food), braised crab, pickled crab, dry frying, stewed tofu, sauerkraut crab shouting which change, etc., and if you want to say that the method is simple and can maintain the original flavor of river crab, you have to see the steamed and crab sheng. Below, we will focus on the practice of steaming river crab and raw river crab.

Steamed river crab

Ingredients: river crab, green onion white, soy sauce, slow or monosodium glutamate, cooking wine, chicken essence, sugar, oil consumption.

Method: 1. Wash the river crab, divide it into four and put it on a plate, add all the seasonings, and put an appropriate amount of water.

2. Add cold water to the steamer, put the river crab with the plate, boil the water over high heat, steam slowly over medium heat, and wait for about 15 minutes. Sprinkle a little green onion on the pan.

River crab raw

Ingredients: river crab, minced ginger, minced green onion, minced garlic, refined salt, soy sauce, sugar, rice vinegar, pepper, sesame oil sauce.

Method: 1. Open the shell of the river crab and wash it, chop it into small pieces, and put it on a plate.

2. Pour the prepared juice over the crab and sprinkle with chopped green onions.

Note: The river crab should be fresh, and the size of the knife should be uniform, not too large.

The most common method of river crab is steaming, cleaning the crab and steaming it in a pot for 15 to 20 minutes before it can be used by the index finger. Raw pickled river crab requires the gills and mouth of the river crab to be removed, and the crab meat is cut into small pieces and marinated with marinade. Crab porridge also requires the crab to be chopped into small pieces and placed in the boiled rice porridge, and the crab meat is cooked by Shi Hong before eating.

The most common practice of river crab is to steam river crab, clean the fresh river crab, raise it in clean water to spit out the sediment, tie up the crab claws of the river crab before steaming, put it on the steaming grate and steam it for 15 to 20 minutes before it can be out of the pot, and you can dip it in ginger vinegar when eating, which is very delicious.

Another way to eat river crab is to marinate river crab raw, clean the river crab, open the crab shell, remove the gills and mouth of the river crab, chop the crab meat into small pieces with a knife, pour a little liquor to sterilize, put the green onion, ginger, garlic, chili, soy sauce, vinegar, pepper in the container and stir evenly, pour it on the crab meat and you can eat.

Clean the river crab, break the crab shell, remove the crab gills, crab mouth and crab heart, cut the crab into small pieces, put it in the boiled rice porridge and continue to boil for 10 minutes, and the crab meat can be cooked after it is cooked. You can add a little shredded ginger and fine salt before removing from the pan for a better taste.

The raw crab preparation is as follows:

Ingredients: crab, dried chili, Sichuan pepper, ginger, garlic, green onion, salt, pepper, cooking wine, starch, hoisin sauce, Shuidian Fen, chicken essence, sesame oil, Sichuan pepper oil, chili oil, coriander.

Method: Take the shell of the meat crab from the abdominal navel, remove the internal organs and gill leaves, slaughter the leg tip and the edge of the shell, after washing, cut the crab into eight pieces, add an appropriate amount of refined salt, and mix well with cooking wine; Put the pot on the hot fire, until 50% of the oil refers to the temperature carefully, then wrap the crab pieces with dry fine starch at the chopping point, and soak them in the oil pan until cooked; Add oil to the pot, burn to the temperature of forty percent of the oil, put in the dry chili pepper festival only to read respect, stir-fry peppercorns, mix in fresh soup, burn for a while, then add ginger, onion and garlic, sea crab, and finally put in refined salt, cooking wine, hoisin sauce, chicken essence for about 2 minutes, thin with water starch, and finally add sesame oil, pepper oil, chili oil, pepper powder and stir evenly to put it on the plate.

Summary. Hello, for you to find out: the method is as follows:

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.

The practice of authentic sauce crab.

Hello, I found out for you: The method is as follows: 1. Put the fresh and moderately sized crabs into the water, scrub the shell and crab legs with a brush, and then take them out, 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.

Korean-style raw pickled crab Zhoushan big red paste crab, all of them are full of fat and yellow, and they definitely go down to rice.