A complete set of methods for curing blue crabs

Here comes the recipe for pickled raw crabs. With this dish, there is no wine that can't be said. It tastes great.

Recently, a large number of swimming crabs in the East China Sea have been on the market, and the price is not expensive. Many friends said that after eating for several days, they finally enjoyed themselves! Portunus crab is one of our main seafood here, and probably no one doesn't like it, but some practices are only used by people in Jiangsu and Zhejiang provinces, such as salty choking crab in Ningbo and raw crab in Wenzhou. In the hotel, more than one crab will be sold to 200 yuan. Salty crab is one of the top ten famous dishes in Ningbo. On holidays, if there is no red paste choking crabs, it is almost impossible to sit on the table.

However, this dish that Coco said today is similar in taste and practice, but the price is much more close to the people. If you are in a snack bar, this dish can be said to be one of the most popular menus. I went to the market to buy food today. I originally wanted to buy two swimming crabs. I didn't expect crab claws to be sold, so I bought a net bag. This crab pincer fell when the live swimming crab struggled. I used half of it to cook, eat it at noon, and marinate the other half until evening. When I brought crab feet with pickled peppers to the table, my husband said, Wow, this dish is good. If you don't want to go with this dish without wine, how about today?

This method of pickling crab feet drunk can also be used to make crabs. After the crab is peeled and cut into pieces, it can still be pickled. People who like to eat this kind of tender crab meat have a slightly sweet taste, which can be said to be nonstop. Of course, friends who are not used to raw crabs still try less, and their stomachs can't accept it, and there is nothing they can do.

Zui Lu Xie pt

Ingredients: 500g fresh crab feet.

Accessories: bittern juice 70g, cooking wine 100g, white wine 25g, sugar 15g, 4 slices of ginger and 4 cloves of garlic.

Step 1: Fresh crab feet, preferably about the same size, look neat. The crab feet are fresh and can only be smelled. Stale seafood will have a strong smell. I cook with the red star Erguotou at home. In this pot-stewed dish, white wine plays a bactericidal role and cannot be saved.

2. After washing crab feet, the most important thing is how to deal with them. Cut one knife at the head of the crab's foot, the tips of the two pliers and the joints in the middle, and cut four knives at one crab's foot. This is the cut scraps. Throw them away.

This is processed crab feet, which has several advantages. First, it is easy to taste, and all joints are opened. In the past, pickled crab feet had to be marinated overnight and could be eaten in 24 hours, so they could be eaten in 5 or 6 hours. Second, it is more convenient to eat, and there is no meat at the joints. It's hard to bite If it is handled in advance, it will be much more convenient to eat.

4. Add ginger slices and flat garlic cloves.

5. All seasonings poured into the ingredient list are basically flush with the ingredients, so as to ensure that the crab feet can be cured. If it is not enough, you can increase the amount of cooking wine. The brine juice is salty. I didn't add any more salt. It's salty enough This is an appetizer. Delicious, one plate at a time. Eat it right after dinner, unlike before when seafood was salted to prevent spoilage.

6. Cover with plastic wrap and refrigerate for 4-6 hours.

Add salt at noon and eat it at night. With this good dish, how can there be no wine?