hairy crab

Sea salt is more than two Jin.

energy

Fennel, cinnamon and pepper (optional)

How to bake crabs with salt?

Wash the hairy crabs and thoroughly dry the surface moisture with kitchen paper. Be sure to wipe it dry, or it will be salty to death. ...

Put about half a catty of sea salt, ginger slices and other seasonings in the pot and stir fry (sea salt can't be replaced by refined salt, otherwise people will die ... Then the sea salt is very thick, so I just buy a little thick and make do with it).

Salt should be fried thoroughly, lose moisture and turn yellowish.

Pour in the remaining sea salt and continue to stir-fry until the salt is very hot and yellowish, and it will evaporate quickly with splash when dripping. No matter how many crabs you make, you should put at least two kilograms of salt, otherwise the crabs will not be cooked. I used two and a half kilograms altogether.

Turn the heat down, put most of the salt on one side of the pot, put a crab at the bottom of the pot, quickly put all the salt next to it, cover it thoroughly and thickly, dig out the crab in one minute, and then make another one in the same way. Do it one by one, or it will be difficult to master the maturity of crabs.

On the question of time, you can adjust it in a small range and look at the lid of the crab. If there is still residual black cyan that turns red, it is not ripe. I used a diaosi version of hairy crabs, only one or two, which cooked in a minute (of course, I'm not sure), and the meat on the crab's feet was still full. According to some online recipes, crab feet can't eat meat if they are baked for a long time. It's only a few tens of seconds. The netizen said that the hairy crabs can be cooked in one minute, which is not enough.

Be sure to remove the salt from the surface of the crab shell when eating. It's best to prepare a small brush, which is the most convenient to brush off, or you will accidentally eat a piece of salt ... gee!

skill

1. Sea salt cannot be replaced by refined salt used at home. Generally, big supermarkets sell sea salt, and coarse sea salt is the best. I only buy sea salt that is not too thick. Can I use it alive?

2. salt must be willing to put, and it must be two or three pounds?

If it is baked for a long time, the crab's feet will be completely empty and you can't eat meat. I made this mistake?

Crabs must be roasted one by one, otherwise it is difficult to master the maturity. If you can't cover the crab well, it is more likely to cause the crab's feet to be cooked and the crab cover to be unfamiliar. In short, the point is to coat every inch of crab skin with a lot of thick salt.

5. The crackling sound needs to be photographed again. Anyway, crabs are not the same size, and I didn't pinch my watch ... The time is based on some information found on the Internet, and it really ripens quickly. I really don't know how many seconds it will take. I suggest you feel the first crab first.

6. I sincerely suggest that it must be made of cheap hairy crabs. I am extremely worried that everyone will fail and waste money. I just bought a few dollars in the supermarket, and there are dozens of dollars a catty, dozens of eleven-dollar ones ... can I still use them when I am skilled?

7. I steamed while cooking salt. Really, salt roasting is much sweeter than steaming! A little bit of salt fully presents the savory taste of crabs, and with the practice of salt roasting, all the delicacies are locked in crab shells, but steaming is really the most convenient.