How to cook a cooked drunken crab?

As the saying goes, relying on mountains to eat mountains, relying on the sea to eat the sea. China has a long coastline, and there are many residents living by the sea, so people living by the sea eat the most seafood. People usually eat fish, shrimp and crabs in many ways, but the taste is delicious but not the same. There are many practices about crabs in China, such as boiling and frying, with different tastes. Among them, drunken crabs are very delicious and easy to cook.

Drunken crabs are divided into raw drunkenness and mature drunkenness. Raw drunkenness is made by selecting fresh crabs with uniform size, cleaning and disinfecting with highly yellow wine after simple treatment, and then putting them into drunken materials for raw pickling. When you are drunk, choose fresh crabs with uniform size, cook them and add drunken ingredients to make them. According to the different seasonings, it is divided into red drunk and white drunk.

The ripe drunken crab is red drunk.

Seasonings that can be colored, such as soy sauce and umami juice, are added to the drunken material. The pickled crab tastes good, but its appearance is a little black.

Boiled drunk crab is drunk.

Crabs drunk with colorless seasonings such as carved wine and white sugar are beautifully colored after being cut, but their taste is slightly inferior to that of red drunk.

Before you make a drunken crab, you must first decide whether to use raw or cooked drunkenness. Do locals like red or white drunken crabs? Different crabs have different tastes, and the finished products will be somewhat different. There will be some differences in the raw materials used to make drunken crabs in different places. Chefs in Ningbo like sea crabs, while people in Jiangsu and Shanghai like to use lake crab. According to the chef of Linghuxuan Restaurant in Wuxi, the most suitable raw material for making raw drunken crabs is Nanning cream crab, followed by hairy crabs and sea crabs (generally Laizhou crabs). Imported sea crabs are also a good choice if they are used to make cooked drunken crabs. The "vitality" of cooked drunken crabs in Jiangsu and Zhejiang is not strong, so most hotels use the method of getting drunk raw to cook this dish. But the time and temperature of making drunken crabs in each hotel are different. Here are two ways for you to know.

Drunk method of cooked drunk crab 1

Nanning cream crab was slightly washed, the crab gills were cut off, and the sandbags were removed. Then it was washed with high-alcohol liquor, dried naturally or dried by electric fan, put into a fresh-keeping box, poured with drunken materials, sealed and put into a refrigerator at -2℃-0℃, and marinated for about 65,438 0 weeks. This pickling method belongs to the white drunk method. Because the pickling temperature is low and the salinity of the drunken material is relatively low, the pickling time is very long. The formula of drunken material: 4 kg of carved wine, 250 g of dried plums with stones, 2-3 dried bayberries, sugar 1 kg, balsamic vinegar 100 g, 65,438 g of angelica dahurica, and 200 g of salt and monosodium glutamate.

Drunk method 2 of cooked drunken crab

There are about 25 red paste crabs (depending on the store size and gross profit demand). Wash it, break open the crab shell, cut off the crab cheeks, sand sacs and black paste in the crab shell, wash it again, rinse it with white wine, add 1 piece of disinfection tablets (disinfection and sterilization), soak the crab in water, and take it out after half an hour to absorb water. Put crabs one by one in buckets or other utensils, and arrange them neatly. Press the packed crab in a basin, pour the evenly stirred marinade into a bucket so that the height of the marinade is slightly higher than that of the pressed crab basin, cover it, put it in the refrigerator (it can be refrigerated or frozen, and freezing is recommended), and take it out after one week. If you can't use it all at once, you can wrap it in plastic wrap and put it in the freezer again. Take it out in advance if necessary and thaw it naturally. After changing the knife, pour in the marinade and serve.

Formula of cooked drunk crab drunk crab

Formula of cooked drunken crab 1

3400 grams of sugar, 2500 grams of soy sauce, 500 grams of oyster sauce, 480 grams of seafood sauce, 200 grams of fenjiu, 50 grams of lemon juice, 2 and a half bottles of banquet soy sauce, carved 1500 grams, 500 grams of brandy, rice vinegar 100 grams, half a bottle of red wine or white wine, 2 bags of dried tangerine peel, and Hunan Chili. It takes 1 day 1 night to make drunken crabs with this formula.

Cooked drunken crab formula 2

500g of salt, 500g of monosodium glutamate, 500g of scallion, 500g of ginger liquor, 6kg of carved wine, 4500mg of mustard 1 branch, sugar, 750g of soy sauce, soy sauce 1kg, pepper 10g, nutmeg 30g and angelica dahurica 65438+. Mix and stir all the raw materials evenly.