Hello, I am Pang Jiang. I am from Shantou, Guangdong.
Chaoshan people like to eat pickled aquatic products, because after pickling, the meat of the aquatic products is fresh, sweet and delicious, and has more flavor than frying, boiling and stir-frying.
Now I will teach you how to make: Chaoshan pickled hairy crabs, 6 live hairy crabs, 50 grams of coriander, 3 red beauty peppers, 75 grams of ginger, 10 grams of light soy sauce, appropriate amount of white sugar, appropriate amount of sesame oil, 75 grams of high-quality white wine, 50 grams 1. Use a brush to scrub the shell of the hairy crabs repeatedly.
Clean; put the cleaned hairy crabs into the water, add an appropriate amount of salt, let them spit out foam, and clean the gastrointestinal dirt; wash them, cut them into pieces, marinate them with white wine, take them out, and drain them; it is best to buy female crabs and crab roe.
More.
2 Peel the garlic cloves, chop into small pieces, and place on a plate.
Wash the coriander and red pepper, leaving the coriander roots.
Cut the coriander into sections and the red pepper into slices. Keep the red pepper seeds and place them on a plate.
Cut the ginger into thin slices and mince it, which is very tasty and removes the smell.
Place on plate.
3 Next, pour all the chopped ingredients into the drained hairy crabs.
Pour in an appropriate amount of sesame oil, sugar and light soy sauce in sequence, stir evenly, (preferably put it in the refrigerator for a better taste) and marinate for 2 hours; finally, the finished product is completed, delicious and unforgettable after eating it.
Note: Pickled crabs must be alive, and the liquor should be 52 degrees or above.
High-quality liquor effectively sterilizes and enhances flavor.
It is best not to add salt and vinegar to seafood.
I am a catering industry worker at Juntun Guokui restaurant and I will share my method as follows: Preparation materials: crab, salt, soy sauce, onion, ginger, garlic, coriander, sesame oil, and chili.
1. Wash the crabs, cut them into pieces, separate the crab legs and crab shells, and break the crab legs.
2. Cut the onions, ginger, peppers, and coriander into dices, and remove the heads and tails of the garlic and set aside.
3. Place minced garlic, diced ginger, chopped coriander (chopped coriander), and chili rings in the first layer of the bowl.
4. Add crabs to the second layer and sprinkle with white salt.
Put the crab pieces first and the crab shells last.
5. On the third layer, continue to add minced garlic, diced ginger, chopped coriander (chopped coriander), and pepper rings.
6. Finally add crab legs, soy sauce, cold boiled water, salt and sesame oil. Pour it into a bowl and mix well before pouring in.
7. Cover the opening with plastic wrap and seal it tightly.
To make homemade sauce-flavored drunken crabs, choose more than 2 taels of 10 to 20 hairy female crabs and clean them. Dissolve 50 grams of salt in cold boiled water and add 250 grams of high-strength white wine. Soak the hairy crabs in it. The high-strength white wine will sterilize and disinfect.
Preparation of juice: Choose 700 grams of Chubang delicious fresh soy sauce and 50 grams of Haitian dark soy sauce. Because Chubang soy sauce is fresh and sweet and has a good taste, add a piece of ginger to the soy sauce and put it on the stove to boil. Add an appropriate amount of sugar according to your own taste.
Cool, soak the hairy crabs in white wine for 12 hours, then put them into the sauce liquid and add 100 grams of Diaohuang wine and put them in the refrigerator. You can taste them in four to five days!
My daughter said that every time she tastes the sauce-flavored drunken crab, the taste remains the same as her father’s!
Preparation materials: crab, salt, soy sauce, onion, ginger, garlic, coriander, sesame oil, chili.
1. Wash the crabs, cut them into pieces, separate the crab legs and crab shells, and break the crab legs.
2. Cut the onions, ginger, peppers, and coriander into dices, and remove the heads and tails of the garlic and set aside.
3. Place minced garlic, diced ginger, chopped coriander (chopped coriander), and chili rings in the first layer of the bowl.
4. Add crabs to the second layer and sprinkle with white salt.
Put the crab pieces first and the crab shells last.
5. Continue to add minced garlic, diced ginger, chopped coriander (chopped coriander), and pepper rings on the third layer.
6. Finally add the crab legs, soy sauce, cold boiled water, salt and sesame oil. Pour it into a bowl and mix well before pouring.
7. Cover the opening with plastic wrap and seal it tightly.
Wash the live crabs and put them into a basin, pour half a basin of cold water into them, and enough water to cover the crabs.
Chop the onion, ginger and garlic into a basin, add some salt (according to the number of crabs, 5 tablespoons of salt can be added for 5 crabs), add a little MSG and chicken essence, cover and press the lid and let it sit for 5 hours.
After 5 hours, pour out the salt water, remove the navel of the crab, uncover the crab, split the crab body along the middle, mix well with green onion and coriander, add a few drops of sesame oil and serve.
1. Wash the live crabs and put them into a basin. Pour half a basin of cold water into them, so that the water is enough to cover the crabs.
2. Put the green onions, ginger and garlic into minced pieces in a basin, add some salt (according to the number of crabs, 5 tablespoons of salt can be added for 5 crabs), add a little MSG and chicken essence, cover and press the lid and set aside for 5 seconds.
After 3.5 hours, pour out the salt water, remove the crab navel, uncover the crab body, split the crab body along the middle, mix well with green onion and coriander, add a few drops of sesame oil and serve.
4. Pickled crab has another unique flavor, and its meat is far more delicious than steaming or boiling.