Most people are still a little afraid of this way of eating. Some people find it difficult to understand this way of eating. A arsenic, B honey. There are also many people who fall in love hopelessly after trying, so they are also called "poison" ~
The so-called raw pickling refers to mixing ginger, onion, garlic, coriander, pepper, monosodium glutamate, soy sauce, sesame oil and other seasonings into marinade in proportion, soaking in various fresh seafood for pickling, and the taste should not be too strong, but also penetrate into the meat.
So what are the common raw salted seafood?
Squid shrimp is what we often call Pippi shrimp. Squid meat is the sweetest and smoother with soft and elastic texture. Bite on the shell, and the shrimp meat is squeezed out, with a fresh mouth and a raw salty soup.
The key to cooking this dish is time, and it is easy to fade until the shrimp shell is marinated. In this regard, the chef revealed a little trick, you can add more coarse salt when pickling, and the shrimp will be easier to shell.
The original rare crab meat, after marinating in brine soup and proper dehydration, is more clear and transparent, and its taste is fresh.
Crab paste as thick as egg yolk, tender and smooth taste, cold and refreshing touch, people enjoy it very much. There is an indescribable sense of relief when you slowly send it into your mouth.
The most traditional way is to marinate 12 hours or more with raw marinade, but this way will make the umami taste of blood mussels lose more than half. Therefore, the rapid pickling method is widely used now, that is, the mussel shell is slightly scalded with boiling water, then the mussel shell is broken and directly poured with raw marinade for eating. At this time, the meat of blood pheasant is the most tender, and it turns out that "eating like bird hair and drinking like blood" is not as terrible as imagined.
When eating blood clams, break the blood clams to reveal a bright red color. The pickled blood clam not only has no fishy smell, but also has a refreshing taste! Many people in Chaoshan eat blood clams at the New Year's Eve, which means that the coming year will be prosperous!
After pickling, you can directly bite the shrimp shell without peeling it. Shrimp meat is soft and tender, and the sweetness of shrimp is more distinct after being eaten raw and pickled.
In order to taste the taste of raw pickled shrimp, it is necessary to freeze it with ice cubes, then shell it, put it in the refrigerator for more than ten minutes, and finally marinate it with raw marinade. The shrimp made in this way is slightly crisp.
When eating raw pickles, don't forget to match it with a bowl of rice porridge. Eating too much raw salt will make your stomach feel cold. A bowl of warm rice porridge is a perfect ending.
Raw salted seafood requires high raw materials. Before enjoying the food, you must pay attention to the origin of the ingredients and be fresh! Friends with weak gastrointestinal function are advised to cook seafood before eating ~