as the saying goes, relying on mountains to eat mountains, relying on the sea to eat the sea. China's coastline is long, and there are many residents living by the sea, so people living by the sea eat the most seafood. People usually eat fish, shrimp and crabs, and there are many ways to do it, but the taste is delicious but not the same. There are many practices about crabs in China, such as cooking and frying, and their tastes have their own characteristics. Among them, drunken crabs are very delicious and easy to make.

Drunken crabs can be divided into raw drunk and ripe drunk. Raw drunkenness is made by selecting fresh crabs with uniform size, cleaning and sterilizing them with highly yellow wine after simple treatment, and then putting them into drunken materials for raw pickling. When you are drunk, you choose fresh crabs with uniform size, and after cooking, you add drunk materials to make them. According to the different seasonings, it is divided into red drunk and white drunk.

The cooked drunken crab is red drunk

Seasonings that can be colored, such as soy sauce and umami juice, are added to the drunken material. The pickled crab tastes delicious, but its appearance is a little black.

The cooked drunk crab is drunk

The crab drunk with colorless seasonings such as carved wine and white sugar has beautiful paste color after being cut, but its delicacy is slightly less than that of red drunk.

Before making drunken crabs, you should first decide whether to use the raw or the cooked method. Do locals like red or white drunken crabs? Different crabs have different tastes, and the finished products will be somewhat different. There will be some differences in the raw materials selected for making drunken crabs in different places. The chefs in Ningbo like sea crabs, while people in Jiangsu and Shanghai like to use lake crab. According to the chef of Linghuxuan Restaurant in Wuxi, the most suitable raw material for making raw drunken crabs is Nanning cream crab, followed by hairy crab and sea crab (commonly Laizhou crab). If it is used to make cooked drunken crabs, imported sea crabs are also a good choice. The "vitality" of cooked drunken crabs in Jiangsu and Zhejiang provinces is not strong, so most hotels use the method of raw drunkenness to make this dish. However, the time and temperature of making drunken crabs in each hotel are different. Here are two ways to introduce you.

drunk method 1

Nanning cream crab is slightly cleaned, the crab cheeks are cut off, the sand sac is removed, then it is washed with high-alcohol liquor, dried naturally or dried by an electric fan, put into a fresh-keeping box, poured with drunk materials, sealed, put into a refrigerator at -2℃-℃ and pickled for about one week. This pickling method belongs to the white drunkenness method. Because the pickling temperature is low and the salinity of the drunken material is relatively low, the pickling time is very long. The formula of the drunken material: 4 kg of carved wine, 25 g of dried plum with core, 2-3 dried bayberry, 1 kg of sugar, 1 g of balsamic vinegar, 1 g of angelica dahurica and 1 g of monosodium glutamate.

Method 2 of getting drunk with cooked drunken crabs

There are about 25 red cream crabs (depending on the size required by the store and gross profit). Wash them clean, break the crab shells, cut off the crab gills, sand sacs and black paste in the crab shells, wash them again, rinse them with white wine, add a piece of disinfection tablet (disinfection and sterilization) and soak the crabs in water, and take them out after half an hour to absorb water. Pack the crabs into a bucket or other utensils one by one, and arrange them neatly. Press the packed crabs tightly with a basin, pour the evenly mixed marinade into the bucket so that the height of the marinade is slightly higher than that of the basin pressed by the crabs, cover it and put it in the refrigerator (both refrigeration and freezing are acceptable, and freezing is recommended), and take it out for use in one week. If you can't use it all at once, you can wrap it in plastic wrap and put it in the freezer again. If necessary, take it out in advance and thaw it naturally. After changing the knife, pour the marinade juice and serve it.

recipe of cooked drunken crab

recipe 1 of cooked drunken crab

34g of white sugar, 25g of soy sauce, 5g of oyster sauce, 48g of seafood sauce, 2g of fenjiu, 5g of lemon juice, 2 and a half bottles of banquet soy sauce, 15g of carved flowers, 5g of brandy, 1g of rice vinegar, half a bottle of red or white wine. It takes one day and one night to make drunken crabs with this formula.

recipe 2 of cooked drunken crab

5g of salt, monosodium glutamate, onion (using scallion as much as possible), ginger and white wine, 6kg of carved wine, 1 stick of mustard, 4,5g of white sugar, 75g of soy sauce, 1kg of soy sauce, 1g of pepper, 3g of cardamom, 1 slices of angelica dahurica, and tsaoko (crushed). All the raw materials are mixed and mixed evenly.