How is the drunken crab made?

How to make crabs delicious.

1.The crab is bought and raised with clean water, and the water is changed more often to make it vomit dirty things.

2.Brush the crab claws, legs, and maw of the crab. Finally, soak the crab in cool white water.

3.Finely chop the ginger and set aside. Rice wine, add salt, add sugar, mix well.

4.Put the crab in a sealed jar after controlling the water, add the minced ginger, and pour in the rice wine that has just been prepared.

5.The amount of rice wine should be more than that of crabs. When the rice wine is first poured, the crab struggles, (the process is a bit cruel). Cover and refrigerate for 7 days before serving.

6.7 days have arrived, check out our delicious drunk crab.

How to make drunk crabs delicious Delicious recipes for drunk crabs.

A delicious recipe for drunken crabs.

1.First, wash and wipe the selected hairy crabs, split the navel of each crab a little, and add a small amount of refined salt.

2.Prepare a small tile jar, put in pepper, salt and ginger, put the crabs one by one, sprinkle the Shao wine slowly, add soy sauce and sugar, and soak the crab noodles.

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

How to make drunk crabs delicious Delicious recipes for drunk crabs.

Detailed steps to make a drunken crab.

1. First of all, we will clean the crab first. Then clean the crab with water.

2. Prepare the seasoning and mix the green onion, ginger, star anise, and Sichuan pepper together with white wine.

3. Put the crab with clean moisture on the plate, and put the prepared seasoning into it.

4. After it is ready, put it aside and marinate for 24 hours. After marinating, put it in a pot and steam.

How to make drunk crabs delicious Delicious recipes for drunk crabs.

Drunk crabs can't be eaten with anything.

1. Drunken crab and watermelon cannot be eaten together.

Drunk crabs can't be eaten with watermelon, in fact, the nutritional value of drunk crabs themselves is very high, so you can't eat foods with too high sugar content after eating, and watermelon is the food with the highest sugar content, and another very important reason why drunk crabs and watermelons can't be eaten together is that drunk crabs and watermelons are cold foods, so don't eat them together.

2. Drunk crabs cannot be eaten with persimmons.

Drunk crabs and persimmons can't be eaten together, many people think that both are cold foods, so they cause abdominal pain after eating, but in fact, because persimmons contain high vitamin C, and drunk crabs contain high kun, eating the two together will cause poisoning, that is, arsenic!

3. Drunken crab cannot be eaten with celery.

Drunk crab and celery cannot be eaten together, mainly because drunk crab can cause digestive problems, and celery also has digestive problems, so eating the two together can cause diarrhea and stomach pain.

Teach you the practice of drunk crab, a traditional famous dish in the south of the Yangtze River, more than a dozen ingredients are enough to taste, and the meat is tender and fragrant.

Drunken Crab River crab is very delicious and deeply loved by the masses. After being processed into drunken crab, the meat is delicate, mellow and fragrant, durable and durable, and it is one of the precious aquatic products.

Method 1Raw material selection: Choose fresh and plump river crab as raw materials.

2.Raw material treatment: Live crabs are temporarily kept in clean water for several days to spit out sediment impurities. Then use clean water to scrub the sediment on the crab. Uncover the umbilical plate one by one, add ginger slices and a small amount of salt, and tie it firmly with twine with a four-flower knot method.

3.Jar: Arrange the crabs neatly in the jar, fill them with soy sauce, rice wine and other mixtures, and use the amount to cover the crab quality.

Add peppercorns and a small amount of sugar to taste, and ripen after half a month. 4.Canning & Preservation:

After ripening, the drunken crabs are packed into pre-washed and drained clay pots, each containing kilograms, and a small amount of marinade is added. Covered, sealed with oiled paper, and affixed with a trademark, that is, the finished product of the drunken crab. The shelf life is more than half a year.

crab a pound; six slices of ginger; 5 sections of chopped green onions; three anise; three peppers; a pinch of monosodium glutamate salt; High and low liquor each.

1. 1/2 scoop; a pinch of sugar; a pinch of soy sauce; Drunken and spicy crab method: After the crab is slaughtered, put the belly up on the vegetable pier, chop it with a knife according to the midline of the umbilical carapace, remove the crab cover, scrape off the gills, and wash it; Then chop off the chela, each chela is cut into two sections, and then use a knife to break the chela, and then divide each crab body into two pieces, each piece with a claw, after the wok is heated with oil, first put the chili pepper to stir-fry, in the ginger slices (ginger can put more crabs cooked to be extra fresh), put other small ingredients, put in the crab, and then add a small spoon of high liquor, add some water, cover the pot and cook, and then add half a small spoon of low-alcohol liquor before the pot, cover the pot and boil it.

Ingredients: 1000g crab

Excipients: 1000g of rice wine, appropriate amount of salt, appropriate amount of sugar, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of star anise, appropriate amount of cinnamon, appropriate amount of vinegar, appropriate amount of first pumping, appropriate amount of pepper.

1. Prepare the ingredients, 2. Prepare the marinade, 3. Soak the crab in water for 2 hours, wash it with a brush, and drain it.

4. Pour the rice wine into the utensils, 5. Put in all the seasonings, 6. Put the crab in, 7. Close the lid immediately, 8. It can be eaten after 24 hours.

Drunken crabs, one of the more popular snacks in Jiangsu, Shanghai. People here think that eating like this is more nutritious. At first, I wasn't used to eating, I put the crab on the pot and steamed it before eating, and then I slowly got used to it.

This drunken crab is made with fresh crabs, with wine as the main ingredient, and the pickling method of "drunkenness", so I will talk about it with you below.

What is Drunken Crab? "Drunk". Drunk is a kind of cold dish cooking method, it is a raw material or clinker added to the wine, to pickle into the flavor of the cooking method, drunk dishes, rich umami, crisp texture, or tender, with a strong wine fragrance.

According to the different processing methods, drunk can be divided into:DrunkwithCooked.

DrunkFresh crabs are processed and sterilized and marinated in drunken sauce.

Cooked.

This is also easy to understand, that is, the crab is steamed, or cooked, and then drunk is added.

Today we are going to share the pickling method of getting drunk.

Drunken crab pickling method.

Ingredients:

5 kg of live crab, 1 kg of salt, five star anise, 10 dried peppers, 500 grams of high liquor, 1 kg of rice wine, 10 grams of Sichuan pepper, 200 grams of rock sugar chips, 150 grams of chives, 150 grams of ginger, 5 kg of water, 10 grams of tangerine peel. Ten cloves.

Three steps to practice:

First of all

Brush off the impurities on the body with a fresh crab and wash it clean. Put it in a leaky basket, press it tightly on top, and put it in a cool place for about half a day, the purpose is to let the crab spit out the water in the stomach. Then put the crab in a basin and pour the high liquor on the crab's bodySoaking, sterilization and disinfection,

The time is about half an hour.

And thenPut about 5 kg of water in a pot, put an appropriate amount of salt, green onions, ginger, dried pepper, star anise, rock sugar chips, Sichuan pepper, tangerine peel, boil, put aside to cool, add rice wine and cold water to the jar.

Finally

Take out the crabs soaked in highly white wine and put them in each.

In the crab navel, put a clove.

It is best to choose fresh river crab and wash it thoroughly with water before making it. Stains on the crab body are disinfected and sterilized with highly toxic wine.

During the salting process, the storage temperature should be controlled at about minus 3 degrees.

If you are not used to eating, you can put it on the pot and steam it again after it is marinated, and eat it after steaming, and the taste is also very umami.

Crabs are cold, eat crabs, it is advisable to drink ginger soup, you can also add vinegar, light soy sauce, minced ginger, or a dipping sauce made of mustard, and the flavor is more delicious.

Summarize the method of how to make drunk crabs, and I have shared it. The method I use is raw pickling, before marinating the drunken crab, wash it first, spit out the water, and sterilize it with a high degree of liquor. Then it is pickled with rice wine, which is characterized by no fishy smell, and the taste is more fermented and delicious.

After the crab is bought, it is best to put it in a clean basin on an empty stomach for two to three days to remove the dirt in the crab body (the water can only drown half of the crab body, and the crab cannot be stacked), and change the water every day.

How to make and eat drunken crabs.

The crab is actually a kind of appetizer that is eaten raw by submerging live crabs with wine. Other processing is unnecessary. Crabs are cold, and people with cold stomachs should eat less.

Ingredients: 500 grams of live hairy crab Seasoning: Huadiao wine, Daqu wine, salt, white sugar, green onion knots, ginger, Sichuan pepper, tangerine peel appropriate amount of production

Add salt, sugar and pepper to boil in water, and after cooling, add Huadiao wine and Daqu wine and mix well to make drunken marinade. Wash and drain the live crabs. Take 1 clean container of moderate size, put green onion knots, ginger and tangerine peel at the bottom, put live crabs in it, put green onions, ginger and tangerine peel on top, press heavy objects and add drunk brine sealing, and put it in the refrigerator for 4 days before eating.

When eating, cut into pieces and pile them up, and pour in a little drunken marinade. Characteristics: Aromatic and fishy, crab delicious.

Raw materials for Tunxi drunken crab: 4 live crabs (about 600 grams), 300 grams of soy sauce, 200 grams of Huizhou sealed wine, 15 grams of ginger, 20 grams of refined salt, 4 garlic cloves, 25 grams of rock sugar, 20 grams of sorghum wine, 4 peppercorns.

Preparation: Wash and drain the live crab and pat the ginger loose; Take 1 crab and lift the umbilical cover, squeeze out the dirt at the bottom of the umbilicus, put in 5 grams of salt and 1 peppercorn, close the umbilical cover, and then break off the tip of the crab claw and prick it from the upper part of the umbilical cover to nail the umbilical cord so that it cannot be opened. In this way, you can install the altar after doing it one by one, and use two small bamboo cross-shaped sticks to stick in the altar and press the crab body; Then pour the soy sauce into the jar (300 grams in the ninth month of the lunar calendar, 200 grams when the weather is cold), add Weizhou sealed jar wine, ginger pieces, garlic cloves (slightly patted), rock sugar, and finally pour in sorghum wine.

Wrap the mouth of the altar tightly with oiled paper, and the altar can be opened and eaten after a week. Ingredients: 4 live crabs (about 600 grams), 300 grams of soy sauce, 200 grams of Huizhou sealed wine, 15 grams of ginger, 20 grams of refined salt, 4 garlic cloves, 25 grams of rock sugar, 20 grams of sorghum wine, 4 peppercorns.

Drunk crab has raw drunk and cooked drunk has its own characteristics, with the change of eating habits, more and more diners gradually like to eat cooked drunk, master the three key points, crab can be salty and fresh, crab paste fat. 1.According to the size of the crab, steam for 10 to 15 minutes, observe the color of the crab cover, the area is not large, the area is blue, just a little butter flows out in the cage water, the time is just right, take out the natural cooling, do not touch the cold water, after a long time, the butter flows out too much, or out of the cream, the crab has a large amount of water, the paste has become very stiff, and the crab meat is not so elastic.

2.The crab invasion time, the first time to 24 hours is better, after a long time the color of the crab meat deepens, the taste of the deliciousness is not added, a drunk crab juice can be used three times, the fourth time can only be drunk shrimp (peony shrimp recommended) 3Drunken crabs must be carved with five-year-old flowers to reflect the strong aroma of drunkenness.

The addition of dried osmanthus and black plum can better reflect the food given by nature, and the salty and fresh crab paste is fat. Thank you for your attention.

Marinate the lemonflies in high white wine for two hours, then put them in another bowl, pour in the prepared spices and squeeze some lemon juice to seal and refrigerate for a week.

To wash the crab, add some marinade seasoning, and finally put it in the pot and cook for an hour or two, at this time the crab paste is the most delicious.

Put the crab in clean water for two days, then take it out of the water and put it for a day without water, then pour it into its mouth with wine, add an appropriate amount of salt, cooking wine, green onions, ginger, sugar, put it into a small jar and cover it, put it in the refrigerator and refrigerate, and you can eat it directly after a week. You can also use drunk crab stewed chicken or suckling pigeon, its soup is mellow and nutritious.

Ingredients: 750 grams of crab Seasoning: 15 grams of salt, 5 grams of Sichuan pepper, 5 grams of ginger, 250 grams of rice wine, 15 grams of soy sauce, 5 grams of white sugar, 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. Then break off the tip of the crab claw, pierce it from the top of the umbilical cover to nail the umbilical cap, and put it into the small jar. Take the soy sauce and pour it into the jar, then add Huizhou scenery wine (or Huangshan honey wine), ginger pieces, garlic cloves, rock sugar, and finally pour in sorghum wine, and seal the mouth of the altar with oil paper.

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.

How to make drunken crabs:Ingredients: 3 hairy crabs, 1 kg of reed prawns, 300g of rock sugar, 400ml of light soy sauce, 30g of ginger, 10g of Sichuan pepper, 400ml of Huadiao, 4g of salt, 2 star anise, 4 bay leaves, 2 pieces of tangerine peel, 1 piece of cinnamon.

Steps: 1. Slice the ginger, add ingredients other than Huadiao and bring to a boil, then simmer for 10 minutes.

2. Add Huadiao and boil again, then turn off the heat, let cool and put in the refrigerator for later use.

3. Bring the water to a boil, put in the ginger and garlic slices, boil the prawns in water for 3 minutes, the color turns red, remove and drain, and put the washed hairy crabs into a pot of boiling water, and steam them for about 15 minutes.

4. Soak the shrimp in a previously chilled sauce.

5. Hairy crabs are also immediately placed in a cold sauce.

6. Cover the lid and leave it in the refrigerator for more than 24 hours, and wait slowly for the delicious to open.

7. The finished product is as follows.