How to marinate crabs, how to marinate cooked 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.

Put the crab in wine, salt, ginger slices and marinate in a jar, after the crab is cleaned, spread it on both sides of the crab with salt, and let it sit for a while.

Once the crab is cleaned, apply salt to both sides of the crab and let it sit for a while.

Put the crab in wine, salt, ginger slices, and marinate it in a jar.

<> spicy pickled crab.

It's crab season again Many people like to eat crabs because the meat is sweet and nutritious. In our Hailufeng area, there are a lot of crab practices, I only know a little bit about it, the following pickled crab is a more controversial way to eat, because it is pickled raw, many people will say that this way of eating is unhealthy, but there are also many people like to eat like this, and I am one of them. The crab taste is really special and the meat is very special, so you can also try it!

Ingredients. <>

Live crabs. 1300g

Accessories. Salt to taste.

Soy sauce to taste. 150g white vinegar

Refers to 3 peppers.

30g minced garlic, chopped green onion, appropriate amount.

2 shallots.

Preparation of spicy pickled crab.

After the crab is bought and returned, it is cleaned by the tail and washed several times.

After washing the crab, open the lid and remove the gills inside. Then use scissors to cut the four small legs of the crab in half, and then cut the crab meat in half from the middle into two pieces.

The lid is separately packed so that it can be made into another dish or marinated together.

In order to make it more flavorful, you should take off the crab claws separately and pat them lightly with a knife until the shell cracks a little.

Put the processed crab meat and crab claws together, add minced garlic, chili pepper (chopped), chopped green onion and chives. Add the white vinegar, salt, and soy sauce separately.

Stir gently to combine.

Then cover with plastic wrap and put it in the refrigerator to marinate for two hours before eating.

Tips: White vinegar must be added because it has a sterilizing effect, and other seasonings can be added according to your preference.

There are many recipes and methods for cooked drunk crabs, and the varieties of crabs are different, and the taste is also different, depending on your preferences. There will be certain differences between the crab and the drunken marinade selected. You can also use famous sake, sauces such as hoisin sauce, and oyster sauce to taste.

The flavor of this sauce is still a bit strong, and the hairy crab is completely flavored after marinating for 24 hours, and the more you eat, the more flavorful it is, and you can't stop eating it at all.

How to make cooked drunken crab:

1. Brush the hairy crab with a small brush, steam it in a pot for 15 minutes, take it out and soak it in ice water to cool down;

2. Slice ginger and wash the green onion into a green onion knot;

3. Pour a little oil into the pot, shallot knots, ginger slices, star anise, cinnamon, peppercorns, tangerine peel over low heat, add soy sauce and sugar and boil, turn off the heat immediately after boiling, add rice wine and Huadiao wine and stir well;

4. Pour the mixed drunken marinade into the crisper box, add high liquor and stir well;

5. Put the hairy crab into the drunken marinade, soak it for 24 hours, and turn it over halfway.

Finished product picture: Cooked drunk crab production skills:

1. You don't have to use hairy crabs to make drunk crabs, you can use cream crabs, and sea crabs are also OK.

2. The ingredients of the drunken marinade can be prepared according to preferences, and the best liquor can be selected according to the conditions, such as Moutai and Tapai rice wine, and the taste will be different.

How long do cooked drunk crabs last?

If it is refrigerated, it can be stored for one month without opening. It can only be stored for three to five days after opening. Because the drunken crab is marinated with raw crab roe and rice wine, salt and a variety of seasonings, the taste is salty, fresh and tender.

Because the alcohol content of rice wine is not high, drunk crabs should not be stored for a long time in a room temperature environment.

After the cooked drunken crab is ready, if it is put into a clean container, seal it and freeze it. In the environment of minus 18 degrees Celsius, the shelf life can reach more than half a year.

How to marinate salted pike crab How to marinate salted pike crab.

1. To marinate salted crab, it is necessary to prepare 1 kilogram of fresh crab, 300 grams of edible salt, an appropriate amount of dried chili, 30 grams of ginger, and then an appropriate amount of pure water, and a clean weight, preferably clean stones, and an appropriate amount of high liquor.

2. After washing all the prepared fresh peppers and ginger, cut them into slices after the air conditioner water is used, and then add an appropriate amount of edible salt and pure water to make a sauce. Be sure to wash the prepared fresh crab carefully, use a clean brush to clean all the dirt on its surface, and then put it in a large glass bowl.

3. Pour the prepared juice directly into the glass bowl, then the pike crab inside will naturally float, and the stones prepared in advance can be pressed on the top of the pike crab to prevent them from floating, apply plastic wrap on the bowl mouth of the large bowl, and put it directly into the refrigerator room to marinate for 24 hours.

After an hour, take out the pickled crab in the refrigerator, and then put it on a clean plate, then the homemade salted crab has been pickled, you can break it open to taste the taste, the unfinished crab should continue to be marinated in the sauce and stored in the refrigerator for refrigeration, but after two days of pickling, all the crab should be taken out, otherwise it will taste too salty and affect the taste. After taking it out, the salted crab can be wrapped in plastic wrap, then stored in the refrigerator, and eaten within 10 to 15 days.

5. In addition to this method when marinating salted crabs, you can also cut the fresh crabs into pieces after washing, and then put them in a large bowl to marinate the cap, and the sauce preparation method is the same as the above, but this can make the crab taste as soon as possible, and it can be taken out and eaten after two or three hours of pickling, and the taste is also very good.

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.

Please click Enter a description.

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.

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.

The pickling method of Ningbo salted crab is relatively simple, prepare raw crab, salt, cold water, the specific steps are as follows:

1.Wash the crab and tie it up with a rubber band.

2.Next, take a large bowl and pour a liter of water.

3.Add four taels of salt to the water.

4.Stir the salt with chopsticks.

5.Then put the crab in the salt water, making sure that the crab lid is just above the water.

6.Then put the crab in the refrigerator and you can eat it for a week, if you don't eat it, you have to put it in the freezer for a longer time.

7.After a week, take the salted crab out of the refrigerator, cut it directly, dip it in vinegar and eat.

1.Wash the crab and squeeze out the swollen intestines of its abdomen;

2.Wash the crabs completely with clean water and drain the water;

3.Put the crab into a large container, add cooking wine, vinegar, salt, sugar, ginger, garlic, pepper, star anise and other seasonings, stir well;

4.Seal with plastic wrap, put in the refrigerator and serve after 2-3 days.

Raw pickled crab steps:1Wash the crabs and put them in a utensil2

Pour in salt, soy sauce, a little vinegar, a little cooking wine, add green onion (cut into sections), coriander (cut into sections), ginger (sliced) 3Put 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 put it in the refrigerator and refrigerate, and you can eat it the next day, 5Crabs, shrimp crawlers, shrimp roes, can all be pickled.

Sugar is used to enhance freshness, so you don't need too much. 6.Recommendations:

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.

However, there are also crabs that do not need to be pickled.