Salted crab block method, salted crab how to eat

Updated on delicacies 2024-08-04
4 answers
  1. Anonymous users2024-02-15

    Yangkou salted crab roe, is the special food of Shouguang, pickled with the female crab of the three-wart pike crab produced in Laizhou Bay as raw materials, the surface of the crab body is smooth, and the back is light cyan or blue-brown; The crab paste is plump, the paste is like clotted fat, and the color is red and gorgeous; The muscles are tight, white and plump; The taste is smooth, salty, delicious, and has a unique flavor.

    Method. 1.Prepare containers, preferably jars, other jars such as glass jars, pickled cabbage jars, and the praise of soup with lids sold in supermarkets, the size depends on the number of pickled crabs, and they should be placed in the refrigerator after pickling, so be sure to find a container that has a place in the refrigerator.

    2.Prepare the excipients, salt, ordinary can be, do not balance the salt, the MSG can be put or not, the crab is already very fresh. A slice of ginger, ten knots of chives, a little cooking wine, and it is better to have a flower carving or wine. Dozens of peppercorns, a few large petals.

    3.Boil a pot of boiling water, put the above accessories into it and boil, let it cool, like the heavy taste of the wine and wait for it to cool and then put the wine, the amount of salt depends on the personal taste, I am really not sure to marinate for 7 days and then taste a look, light and then add salt.

    4.The process of pickling, of course, is to buy live crabs, it is best to use female crabs, and the crabs must be cleaned after they are bought, my practice is to pour a bottle of 75% alcohol into a small basin, and ask the crabs to take an alcohol bath one by one, each for 3 minutes, I don't know how others do it, but that's how I got it, I'm afraid of eating it. Put the crab in the prepared brine, the water should not pass the crab, can not be put in the brine when it is very hot, to wait for the brine to be cold, put it in, cover the lid, put it in the refrigerator You can taste the taste after a few days, if it is too salty, you can add cold boiled water.

  2. Anonymous users2024-02-14

    Ingredients: 3 marinated crabs (salted crabs), 7 spicy millet, a small handful of green onions, 4g ginger, 4g garlic, a spoonful of light soy sauce, a spoonful of cooking wine, and an appropriate amount of water starch.

    Production steps: 1. Rinse the salted crab, divide it in half first, and then cut it in half.

    2. Fill the pot with oil, enlarge the garlic and ginger over low heat, and slowly fry the green onion and white satin until fragrant.

    3. After stir-frying, put the crab pieces that have just been cut, turn to high heat, and start stir-frying. After the crab is put into the pot, quickly turn the pot, otherwise the green onion and ginger should be paste.

    4. Add cooking wine and half a tablespoon of light soy sauce and stir-fry for three or four minutes.

    5. Water starch thickening, if you have prepared it a long time ago, if you remember to stir it before, it is easy to precipitate.

    6. Collect the soup, add the previously prepared green onions, stir-fry evenly and remove from the pot, no need to add additional salt, otherwise it will be salty.

    7. Serve as soon as it is served.

  3. Anonymous users2024-02-13

    Ingredients: 1 kg of crab, 200 grams of salt, dried chili, ginger, sugar, cool white boil, plastic wrap, stone.

    1. Wash the pike crabs bought in the market with a brush, drain the water, and put them on a plate.

    2. Cut the chili pepper into sections and slice the ginger. Pour cold boiled water into the basin, add salt, appropriate amount of sugar, chili pepper and ginger slices, stir well to make a marinade soup, and control the amount of water to be able to submerge the crab.

    3. Put the drained crab into a large basin.

    4. The pike crab in the dipping basin will float up and press it with a stone to ensure that it does not float.

    5. Cover with plastic wrap, put it in the refrigerator area, and keep it fresh and refrigerated for 24 hours.

    After hours, take out the pickled crab, open the crab shell and eat it, and the crab that can't be eaten can continue to be sealed with safety film to keep it fresh.

  4. Anonymous users2024-02-12

    It must have been salted with salt, and the color came out.

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