How to make a choking crab in Ningbo?

The main ingredient is 2 fat crabs, not too big. It's best to make two at a time, which is not easy to spoil and can be eaten immediately.

After the water is boiled, add salt (try the salt soup, it will be salty and bitter), then boil the salt water and try to melt the salt. Wait until it cools slightly from the fire, then pour it into the container of pickled crabs, and wait until it is completely cool. (Salty and fresh) Generally, one catty of water is half a catty of salt. I prefer something light. There are three or two ounces of salt per catty of water. The container of pickled crabs must be kept clean, and raw water should not be allowed to enter the salt water as much as possible.

Wash the crabs with a toothbrush and put them in the refrigerator (crabs don't paddle in water) to drain for an hour. After the salt water cools, put the crab into the salt soup (the salt soup should immerse the crab). Refrigerate for 20 hours (some people like to eat something a little lighter) or after 3 days, you can eat it. Dip it in yellow wine or vinegar when eating.

Zhoushan Salted Crab (2)

Some fat crabs are used as the main raw materials.

Use a pot of water with a lot of salt for processing. It's best to have a lot of salt floating in the water, and then put the crabs in for 6 hours. The redder the paste, the better the meat.

Ningbo salty choking crab

Get some boiling water, put it in a soup bowl, estimate the amount of crabs that can be submerged, and then put enough salt, that is, the water can't dissolve any more salt (Ningbo people can eat less salt). After the hot water cools, put the crab in, soak it in salt water (you can really cut off your feet), and put it in the refrigerator (keep it for two days) (it will be salty if it takes too long). ), take it out and eat it.

Wenzhou salty choking crab (salt-holding method)

Main ingredient crab

Seasoning sugar, salt, monosodium glutamate, wine, soy sauce, vinegar, shredded ginger and shredded garlic.

Make live crabs, cut them into small pieces, add sugar, salt, monosodium glutamate, wine, soy sauce, vinegar, shredded ginger and shredded garlic, and mix them together to eat. It's so fresh. Wenzhou restaurants usually cook and eat like this. It's no trouble to cook it yourself, and it tastes good. Otherwise, you can cut the crab into pieces along the foot, marinate it with salt, cover it with plastic wrap and put it in the refrigerator for refrigeration. You can usually eat it in the morning and afternoon.

Salted crab

Portunus trituberculatus 500g.

150g seasoning salt, 10 slices of pepper, cinnamon and fragrant leaves.

Make water, boil it, melt the salt, and cool it completely from the fire (enough water to soak all crabs in salt water). Put the crab in a bottle, add pepper, cinnamon and fragrant leaves, seal the bottle mouth, and put it in the refrigerator (you can eat it without a refrigerator in winter) for 4 days. It can be adjusted according to taste after 48 hours, but it must be soaked for 24 hours.

Red mud crab (drunken crab)

The main ingredient is live white crab or swimming crab.

Seasoning pepper, salt, monosodium glutamate, sugar, wine, pepper, rice vinegar, onion and ginger.

Production ① Boil pepper, salt, monosodium glutamate, sugar, wine and pepper, cool and add rice vinegar. (2) Onions are knotted and soaked with ginger slices in cooled feed water. ③ Wash crabs with cold boiled water and crush them with crab tongs. First remove the cover, remove the cheek feathers on the side and the sandbags in the crab cover, and finally remove a hexagonal white piece in the middle of the crab abdominal cavity (this thing is cold). Divide the crab into four parts. (4) Immerse the divided crab pieces into a wok. If there is red paste, you can dip it together and eat it immediately after one day.

It is suggested that (1) for every 500g of crabs, the salt should be about100g, and the amount of water should be based on the crab pieces. Because this dish is eaten raw, it is best to mix it with wine and dip it in ginger vinegar juice for sterilization and health care. At the same time, don't eat fruit within a few hours after meals to avoid poisoning. (3) If you feel uncomfortable after eating, you can pound ginger into juice, or take it after frying ginger and perilla leaves to detoxify.

Drunken crab (sea crab)

Main ingredients: 2 sea crabs.

Seasoning sorghum liquor 1 cup, 3 teaspoons of salt, 2 cups of cold boiled water.

Make a peeled crab cover, remove the gills, wash the internal organs, cut it into eight pieces, and grasp it with your claws. Mix the crab pieces with kaoliang spirit and salt, marinate for 15 minutes, then add cold boiled water to marinate the crab noodles, cover them, and marinate them in the refrigerator for 3 days before eating.

Nutrient calories: 436 calories, protein: 76.8 grams, fat: 4.8 grams, sugar: 26.4 grams.

Salted crab

Main ingredients Two-year-old crab

Seasoning salt, pepper, star anise, cinnamon, onion, ginger, garlic, etc.

Wash and drain crabs for later use; Decocting salt, pepper, star anise, cinnamon, onion, ginger and garlic into juice, and cooling; Crabs can be eaten after soaking in boiled juice for three or four days. Do whatever you want.

Sauced crab (this is actually the practice of Zhoushan crab paste)

Take fresh crabs as the main material.

Seasoning salt

Production: put the washed fresh crabs in an jar or bucket with a capacity of 50-75kg/ crab. Mash the crab with a wooden stick, the more broken the better. Then add 35%-40% salt and 45% in dog days, and stir evenly. Stir 1 time every day to make the crab paste sink to the bottom of the tank, and mix the salt up and down to make it even and salty. Curing for more than 10 days means maturity. In summer, the temperature is high. If you don't sell it, keep frying until it gets cold. Curing tanks should not be covered or exposed to the sun to keep the products red and yellow.

Pickled crab sauce

Portunus trituberculatus

Flavoring refined yellow rice wine or high-alcohol liquor, ginger powder, salt and pepper,

Production: wash the swimming crab with cold boiled water, cut it into small pieces, add a little fine yellow wine or high-alcohol liquor, ginger powder, salt and pepper, stir well, and leave it for half an hour to eat.

Marinated live crab with shrimp oil

The main ingredient is 10 fresh sea crab.

250g of auxiliary shrimp oil.

Seasoning star anise 3 cinnamon 10g fennel 5g pepper 3g ginger 5g onion 25g.

Make sea crabs, soak them in clear water for one day to let them spit out sediment, then brush them clean, put them in a stainless steel basin, pour in shrimp oil, add star anise, cinnamon, fennel, pepper, ginger slices and onion segments, cover them, marinate for about 3 hours, and take them out for eating.

Features salty and fragrant, shrimp flavor is rich.

The advantages of the first answer just now are more complicated. See the second or third answer. )