Menu Name Shanghai Drunken Crab
Its cuisine is Shanghai cuisine.
Shanghai cuisine types
The basic characteristics are fragrant and fishy, and the crab tastes delicious.
Basic materials
Ingredients: 500 grams of live river crab.
Seasoning: Huadiao wine, Daqu wine, salt, sugar, onion, ginger, pepper and dried tangerine peel.
Exercise:
1. Add salt, sugar and pepper to clean water and bring to a boil. After cooling, add Huadiao wine and Daqu wine and mix well to make drunk brine.
2. Wash and drain the live crabs. Take 1 clean container with moderate size, put onion, ginger and dried tangerine peel at the bottom, release the river crab, put onion, ginger and dried tangerine peel on it, press on the heavy object, add drunk salt water to seal it, and put it in the refrigerator for 4 days before eating.
3. When eating, cut into pieces and pile them up, and pour a little drunk salt water on them.
Raw materials: 4 live crabs (weighing about 600g), 300g soy sauce, 200g Huizhou wine, 20g ginger15g, 20g refined salt, 4 garlic cloves, 25g rock sugar, 20g sorghum wine and 4 peppers.
Making:
Wash and drain live crabs, and pat ginger loosely; Take 1 crab, open the umbilical cover, squeeze out the dirt at the umbilical bottom, add 5g salt and l pepper, close the umbilical cover, then break off the tip of 1 crab, stick it in from the upper part of the umbilical cover, and make it impossible to open. This can be put in jars one by one, and two small bamboo pieces are inserted in the jars in a cross shape to hold down the crab; Then pour the soy sauce into the jar (300g in September of the lunar calendar, 200g in cold weather), add Weizhou sealed wine, ginger, garlic cloves (slightly patted) and rock sugar, and finally pour the sorghum wine. Wrap the jar mouth tightly with oil paper and seal it tightly. After a week, you can open the jar and eat.
The practice of drunken crabs in Shanghai
Menu Name Shanghai Drunken Crab
Its cuisine is Shanghai cuisine.
Shanghai cuisine types
The basic characteristics are fragrant and fishy, and the crab tastes delicious.
Basic materials
Ingredients: 500 grams of live river crab.
Seasoning: Huadiao wine, Daqu wine, salt, sugar, onion, ginger, pepper and dried tangerine peel.
Exercise:
1. Add salt, sugar and pepper to clean water and bring to a boil. After cooling, add Huadiao wine and Daqu wine and mix well to make drunk brine.
2. Wash and drain the live crabs. Take 1 clean container with moderate size, put onion, ginger and dried tangerine peel at the bottom, release the river crab, put onion, ginger and dried tangerine peel on it, press on the heavy object, add drunk salt water to seal it, and put it in the refrigerator for 4 days before eating.
3. When eating, cut into pieces and pile them up, and pour a little drunk salt water on them.
Raw materials: 4 live crabs (weighing about 600g), 300g soy sauce, 200g Huizhou wine, 20g ginger15g, 20g refined salt, 4 garlic cloves, 25g rock sugar, 20g sorghum wine and 4 peppers.
Making:
Wash and drain live crabs, and pat ginger loosely; Take 1 crab, open the umbilical cover, squeeze out the dirt at the umbilical bottom, add 5g salt and l pepper, close the umbilical cover, then break off the tip of 1 crab, stick it in from the upper part of the umbilical cover, and make it impossible to open. This can be put in jars one by one, and two small bamboo pieces are inserted in the jars in a cross shape to hold down the crab; Then pour the soy sauce into the jar (300g in September of the lunar calendar, 200g in cold weather), add Weizhou sealed wine, ginger, garlic cloves (slightly patted) and rock sugar, and finally pour the sorghum wine. Wrap the jar mouth tightly with oil paper and seal it tightly. After a week, you can open the jar and eat.