Ingredients: crab
Accessories: iodized salt, star anise, pepper, onion, ginger, sugar and white wine.
1. First of all, crabs must be alive, and dead crabs must never be eaten like this. Never wash pickled crabs with clear water.
2. Find a porcelain basin (according to the number of crabs) and put salt in it (the amount of salt should be put according to the amount of water, and it is best to reach saturation with water). Watch the water. It is best to use boiled water.
3. Put pepper, onion, ginger, star anise, white wine (a little) and white sugar (a little) into the basin, and then stir in one direction with chopsticks until there is no salt at the bottom of the water. Dip some salt water in chopsticks and taste it with your tongue. It will be OK if it has numbness and salt taste.
Put the unwashed crabs into the salt water, and the rest will have to wait. Generally, it can be eaten after 24 hours of pickling.
I can't eat it for a while, and I don't want the crabs to be too salty. I can freeze the remaining crabs and soup in the refrigerator. . Note that the soup must not be stirred by hand, so the crab will go bad easily. . Remember. . .
2 pickled shrimps
Ingredients: 15 green shrimp.
Accessories: 25g minced garlic, Jiang Mo 15g, broth 15ml, 5g Chili sauce, 20ml vinegar, 20g coriander, one teaspoon salt and one teaspoon chicken essence.
1. Cut the shrimp into three sections, wash it, put it in a basin, add salt for seasoning and sterilization, and stir for 5 minutes; Mix and stir the rest ingredients except coriander in another basin to make shower juice, seal it with plastic wrap and put it in the refrigerator.
After 2.30 minutes, take it out completely, squeeze out the brine of the shrimp, add the juice, stir it evenly again, and put it in the refrigerator for pickling again. Time is determined according to personal eating habits. If you are not used to eating too raw, you'd better leave it for a long time. Sprinkle coriander on it when you take it out.
4 pickled blood clam
Ingredients: 500g of blood clam.
Accessories: celery, one tablespoon of soy sauce, two red peppers, two teaspoons of salt, six chopped garlic, 1 teaspoon of monosodium glutamate, 1 big bowl of cold boiled water.
1. Put the washed blood clam into the pot, add a little celery, pour it into boiling water and cook for about half a minute, then skim the celery for later use.
2. Add condiments and accessories to cold boiled water, pour in scalded blood clams, stir well, marinate for half a day to taste, and dip in Chili sauce when eating.
4 drunken shrimp
Ingredients: 500 grams of live shrimp.
Accessories: star anise 10g, onion 1, ginger 1. Seasoning monosodium glutamate 15g, sugar 20g, pepper 15g, soy sauce 20g, coriander 20g, red pepper 20g, high-alcohol liquor 50g, garlic 20g and ginger 20g.
1. Cut the shrimp feet and the shrimp gun from the live shrimp, cut it from the back, remove the mud intestines, and rinse it with clear water.
2. ignite the pot, add water, add marinade, monosodium glutamate, soy sauce, sugar and pepper to boil, then turn off the fire and let it cool for later use.
3. Add white wine, coriander segments, red pepper rings, garlic cloves and ginger slices into the marinade, mix well, then marinate the shrimp in the marinade for about 3 hours and take it out for eating.
5 pickled oysters
Oysters, also known as oysters, are usually eaten raw and can be cooked in many different ways. They are usually used to make soup, oyster sauce or baked goods. Oysters that are shelled in advance can be eaten raw if they are fresh, but they are not as delicious as those that are not shelled.
It is impossible to judge the freshness of oysters before they are opened. Never eat oysters with loose and shriveled meat. Put them in clean fresh water before cooking. Even if the oysters are cooked for a little longer, the oyster meat will be mushy and chewy.
Usually, the cooking time should not exceed 5 minutes, and the oyster meat should be taken out of the water when the edge begins to wrinkle.
6. Pickled tobacco (read "Material photos")
Pickled automobile white
Che Bai, it seems, depends on the season. It seems that Chaoyang is called "white boy". The procedure of stewed white boy and stewed crab and shrimp is similar, and it is the same. Garlic, pepper, coriander and soy sauce are all the same. I really admire our ancestors. Anyway, these ingredients, the protagonist keeps changing, can set off their own sweetness.
7 pickled vampires
Ingredients: 500g blood stasis, celery, one tablespoon soy sauce, two red peppers, two tablespoons salt, six minced garlic, monosodium glutamate 1 teaspoon, cold boiled water 1 big bowl.
1. Put the washed leech into the pot, add a little celery pieces, pour them into boiling water and cook for about half a minute, then skim the celery pieces for later use.
2. Add condiments and accessories to cold boiled water, pour in scalded blood clams, stir well, marinate for half a day to taste, and dip in Chili sauce when eating.
The black appearance of the mud snail, the crisp shell like paper, the slippery snail meat, with a faint salty wine fragrance, is delicious! Bullacta exarata is rich in protein, which is delicious and has high nutritional value.
nine
Amphibious crab
There is a joke in Shi Shuo Xin Yu. When Cai Mo first arrived in Jiangnan, he was overjoyed and said, "A crab has eight legs, so give it two claws." So people cooked it and ate it, but after eating it, they vomited and diarrhea, only to find that it was not a crab. From this record, it is obvious that the ancients thought it was inedible, but the southerners along the coast didn't think so.
It is very small, and there is almost no meat after cooking. It's delicious only when pickled in autumn and winter. When pickling, soak in clear water first, then add ginger, garlic, salt, pepper and so on. One and a half days (can be disinfected by soaking in high-alcohol wine first), other ingredients such as coriander, shallot, gold, soy sauce, fish sauce, sand tea, etc. Can be added according to everyone's likes and dislikes.
With a thin shell, you don't need to break the meat like a pickled crab when you eat it. You can chew directly, absorb the taste and spit out the shell. Sweet and delicious, with seafood flavor and no fishy smell. It is especially good with minced meat in the morning and evening.