What kind of crab is used for raw pickled crabs?
Raw pickled crab is a delicious dish in Chaoshan area, and Portunus is the best choice for raw pickled crab because its meat is fresh, fat and sweet. This is the best raw pickled crab. It is also rich in protein, vitamins, fat and various minerals necessary for human body. Used to make raw pickled crabs, it can better lock the delicious meat and taste excellent.
It is best to use river crabs or sea crabs for raw pickled crabs. This is mainly because the growing environment is different. Generally speaking, crabs in rivers grow in places with mud. So you may have some heavy metals or parasites in your growing environment. The parasitic rate of crabs growing in the ocean is relatively small, but this does not mean that there is no, and the overall risk is lower than that of crabs living in rivers. In addition, the meat quality and delicacy of sea crabs are much higher than those of river crabs. Shanghai crab is the best anyway.
The method of raw pickled crabs is 1. First buy fresh sea crabs, neither too big nor too small, clean them, drain the water, cut off the teeth with scissors, then cut them in half and put them in a big bowl.
2. Sprinkle a spoonful of white vinegar and stew for about 5 minutes. Don't take too long. Pour out the soup.
3. Next, start to prepare condiments, and prepare minced garlic, onion, millet, pepper and coriander. If you like to eat ginger, you can add some ginger at the end, then add a spoonful of sesame oil, then add Chili oil, oyster sauce and soy sauce and mix well.
4. Pour the prepared juice into the crab bowl, stir well, cover it with plastic wrap, and put it in the refrigerator for 2 hours.
5. Take it out and weigh it again, so that the sauce is evenly wrapped on the crab noodles, which tastes better.