In many coastal areas of Zhejiang Province, roasted crabs are a very popular food, mainly because crabs in this area are more productive, so they are easier to eat. According to reports, raw roasted crabs are very delicious and can supplement protein, amino acids and other rich nutrients. If you don't know how to make raw roasted crabs, let's learn the detailed steps.

The practice of raw crabs:

material

Vivid

2 suffocating crabs, 3 to 4 kilograms of water, 350 grams of salt, seven or eight slices of ginger, some fennel and some white wine.

working methods

Boil ginger in water for five minutes, turn off the heat, let it cool slightly, pour in salt, stir until the salt dissolves, and when the water is still warm, add some fennel and pepper. After the water is completely cooled, buy fresh choking crab, make sure it is alive, unscrew it with big feet, first brush it and put it in the treated salt water, then scrub the whole surface of the crab, drain it, and immerse it in the treated water, which must be submerged. Pour a certain amount of white wine into the water, which depends on personal preference. Don't be afraid to pour more alcohol. You can eat it after soaking for 24 hours. When eating, take it out and drain it, then open it and eat it. Pour out the used water and pour it next time. Then make salt water.

Practice of crab covered with flowers

1. Wash the bought crabs with water and dry them.

2. Add appropriate amount of white wine for sterilization.

3. Add dried red pepper to taste.

Add ginger slices

5. Add appropriate amount of sugar to refresh.

6. Add the right amount of delicious food, as long as the crab is over.

7. Add pepper and star anise

8. Mix well and marinate in the refrigerator for a long time.

9. pickled crabs

Raw crab leg material: live white crab or swimming crab.

Seasoning: pepper, salt, monosodium glutamate, sugar, wine and pepper. Practice: 1. Boil the seasoning, cool and add rice vinegar. 2. Knot the onion and soak it in cold water with ginger slices. 3. Wash crabs with cold boiled water and crush them with crab tongs. 4. First, remove the cover, remove the cheek feathers on the side and the sand sac in the crab cover, and finally remove a hexagonal white piece in the middle of the crab abdominal cavity. Divide the crab into four parts. 5. Dip the divided crab pieces into the wok. If there is red paste, put them together and soak them, and then eat them one day later.

Note: 1. Every 500 grams of crab needs about 100 grams of salt, and the amount of water is subject to the crab block. Because this dish is eaten raw, it's best to go with wine and dip it in ginger vinegar juice for sterilization and health care. At the same time, don't eat fruit within a few hours after eating to avoid poisoning. 3. If you feel uncomfortable after eating, you can mash ginger into juice, or take it after frying ginger and perilla leaves to detoxify.