Since ancient times, drunken crabs, fried crabs, steamed crabs and other crab dishes have long enjoyed a good reputation, while choking crabs are unique, with a fresh and strong flavor that makes people drool. If you want to make an unforgettable choking crab, you may wish to know the following steps:

Choose ingredients:

Fresh crabs are the key to choking crabs, and attention should be paid to observing the shape of crabs when purchasing. Robust crabs crawl quickly, their heads are closely connected with their bodies, their paste is plump and their shells are turquoise.

Handling crabs:

Soak crabs in clean water for about 30 minutes and spit out impurities. Gently brush the surface of the crab with a brush to remove the sediment. Cut off the crab's eight feet and two big claws, and cut the crab's cheeks with the back of a knife to facilitate the taste.

Making juice:

The soul of choking crab lies in the sauce, and a good sauce can stimulate the delicacy of crab. Prepare seasonings such as Jiang Mo, minced garlic, minced millet pepper, white sugar, monosodium glutamate, soy sauce and cooking wine. According to personal taste, other spices can be added as appropriate, such as star anise and fragrant leaves.

Pickled crabs:

Put the processed crab into the juice, stir it evenly, cover it with plastic wrap, and put it in the refrigerator for curing. The curing time depends on the size of crabs, generally 6- 12 hours. During the curing process, crabs will gradually absorb the juice and become more tender and tasty.

Edible:

Salted crabs can be eaten immediately. At this time, the crab meat is firm and tender. Dip in the juice and savor the fresh fragrance. In hot summer, the choked crab after being chilled is more delicious.

Precautions:

Crab choking should not be frozen, otherwise it will affect the taste and flavor.

Crabs are cold, and eating too much may cause diarrhea, so they should be eaten in moderation.

When pickling crabs, you should avoid using iron to avoid chemical reactions affecting the taste.

People with gout, hypertension and other diseases should eat crabs carefully.

The juice of choking crab should not be too salty, otherwise it will cover up the delicious taste of crab itself.

Tips:

If you want to increase the umami flavor of crabs, you can add a little seafood soy sauce when curing.

Adding a little lemon juice to the juice can refresh and relieve boredom, and make the taste of choking crab richer.

The pickled crabs can be sealed and stored in the refrigerator for 2-3 days, and the flavor is still delicious.

When tasting the choking crab, you can not only feel the delicacy of the tip of your tongue, but also feel a sense of comfort and enjoyment. Master the method of making choking crabs, and you can easily make delicious food at home, so that your taste buds and mood can cheer at the same time.