Pickled lettuce, as the name implies, is to wash live seafood, use soy sauce as the base material, and add onion, ginger, garlic, pepper, fish sauce, coriander and sesame oil. After pickling, it will be eaten raw without further processing to pursue the original flavor.
Raw salted seafood is one of the favorite foods of Chaoshan people, who have a long history of eating raw salted seafood. For example, raw pickled crabs can be traced back at least to the Song Dynasty. Fresh seafood is mixed with ingredients such as ginger, garlic, coriander and Chili sauce. The freshness, sweetness, originality, tenderness and beauty of seafood are preserved to the greatest extent, which makes people irresistible and makes friends who like to eat raw and marinate unable to stop.
How to eat raw and salty
Raw salted seafood can be divided into raw, semi-cooked and fully cooked seafood raw materials.
Whole raw: After cleaning the ingredients, soak them in white vinegar, alcohol or saturated salt water for a period of time for disinfection and sterilization, and then soak them in marinade. This practice is often used for large seafood such as crabs.
Half-life: shellfish such as bloodsucking worms are boiled in boiling water for sterilization, and the shell is pried open and then soaked in marinade for consumption.
Fully cooked: mostly used for small shellfish. Immediately after opening the shell, add boiling water to cool it, then break off half of the shell and pour in the marinade.
The common kinds of raw salting are crab, live shrimp, dried shrimp, leech, oyster, thin shell and so on.