Zhoushan salty crab (1)

For the main ingredient, choose 2 fat and strong crabs, not too big. (It’s best to make 2 at a time, not easy to spoil, and can be eaten immediately)

Processing: Boil the water and add salt (taste the salt soup, it will be salty and bitter), then boil the salt water, and try to Let the salt melt. Remove from the heat and cool slightly, then pour into the marinated crab container and wait until it cools completely. (Saltier and fresher) Generally, one pound of water and half a pound of salt. I prefer a lighter version of one pound of water and three ounces of salt. The container for pickled crabs must be kept clean, and try not to let raw water enter the salt water.

Wash the crabs with a toothbrush and put them in the refrigerator (the crabs will not scratch around in the water). Drain the water for an hour. After the salt water has cooled, put the crabs into the salt soup. (The salt soup should submerge the crab). Store it in the refrigerator and eat it after 20 hours (some people like it a little lighter) or 3 days later. When eating, dip it in rice wine or vinegar.

Zhoushan salty crab (2)

The main ingredient is a few fat crabs

Use one pot for processing Salt water, more salt, so much that there are many crabs floating in the water, then put the crabs in, usually 6 hours, it is enough, the redder the paste, the more delicious the meat.

Ningbo Salted Crabs

Boil some water and put it in a soup bowl. It is estimated that the crab can be submerged. Then add enough salt. Enough means that the water has been No more salt can be dissolved (Ningbo people eat saltier food, you can add less). After the hot water cools, put the crabs in, submerge them in salt water (you can really cut off the feet), and put them in the refrigerator (to keep them fresh) ) for two days (it will become salty if it takes too long.), take it out and eat it

Wenzhou salty crab (pickling method)

Main ingredient crab

Seasoning sugar, salt, monosodium glutamate, wine, soy sauce, vinegar, shredded ginger, and garlic.

Preparation: Cut live crabs into very small pieces, add sugar, salt, monosodium glutamate, wine, soy sauce, vinegar, shredded ginger and garlic, mix them together and you are ready to eat. It’s so fresh, this is usually how it’s served in Wenzhou restaurants. It’s easy to make yourself and tastes delicious. Otherwise, you can cut the crab into pieces along the legs, salt it, cover it with plastic wrap, and put it in the refrigerator. You can usually make it in the morning and eat it in the afternoon.

Salty crab

Main ingredient: 500g swimming crab

150g seasoning salt, 10 Sichuan peppercorns, cinnamon bark, bay leaves.

Bring water to a boil, add salt to melt, then remove from the fire and cool completely (the amount of water should be enough to immerse all the crabs in the salt water). Put the crab into the bottle, add peppercorns, cinnamon bark, and bay leaves, seal the bottle and store it in the refrigerator (you don’t need to put it in the refrigerator in winter) and it can be eaten within 4 days. You can adjust it according to taste after 48 hours, but it must be soaked for 24 hours before consumption.

Red paste crab (drunken crab)

Main ingredients: live white crab or swimming crab

Seasoning: Sichuan peppercorns, salt, monosodium glutamate, sugar, wine, pepper , rice vinegar, green onions, and ginger.

Preparation ① Boil peppercorns, salt, monosodium glutamate, sugar, wine and pepper, cool and add rice vinegar. ②Tie the green onions into knots and soak them in the cooled water together with the ginger slices. ③ Wash the crabs with cold water and smash the crab claws into pieces. Remove the cover first, remove the gill feathers on the sides and the sand sac in the crab cover, and finally remove a small hexagonal white lump in the middle of the crab's abdominal cavity (this thing is very cold). Cut the crab into quarters. ④ Soak the divided crab pieces into the soup stock. If there is any red paste, soak it together and eat it after one day.

Tips ① For every 500 grams of crab, about 100 grams of salt is needed, and the amount of water is required to cover the crab pieces. ② Since this dish is eaten raw, it is best to accompany it with wine and dip it in ginger vinegar juice for sterilization and health care. At the same time, do not eat fruits for several hours after eating to avoid poisoning. ③If you feel any discomfort after eating, you can mash ginger into juice and take it, or decoct ginger and perilla leaves and take it for detoxification.

Drunken crab (sea crab)

Main ingredient: 2 sea crabs

Condiment: 1 cup of sorghum wine, 3 teaspoons of salt, 2 cups of cold water.

Preparation: Peel off the crab cover, remove the gills, wash the internal organs, cut into eight pieces, and break the claws. Mix the crab pieces with sorghum wine and salt, marinate for 15 minutes, then add cold boiled water to marinate the crab noodles, cover and marinate in the refrigerator for 3 days before eating.

Nutritional ingredients: 436 calories, protein: 76.8 grams, fat: 4.8 grams, carbohydrates: 26.4 grams.

Salted crab

Main ingredients: second-aged crab

Seasoning salt, pepper, star anise, cinnamon, onion, ginger, garlic, etc. .

Preparation: Wash the crabs, drain the water and set aside; Boil salt, pepper, star anise, cinnamon, onion, ginger and garlic seasonings into juice, let cool and set aside; Dip the crabs into the boiled juice and soak Ready to eat in three to four days. Eat and cook as you please.

Soy crab (this is actually Zhoushan’s method of making crab paste)

The main ingredient is fresh crab

Seasoning salt

Wash the ingredients before making The fresh crabs are placed in tanks or barrels, with a loading capacity of 50-75 kilograms per piece. Use a wooden stick to mash the crab body, the more crumbly the better, then add 35%-40% salt, 45% for Futian, mix evenly, stir once a day, so that the mashed crab meat sinks to the bottom of the tank, salt Stir up and down to evenly distribute the salt. After more than 10 days of pickling and maturation. In summer, when the temperature is high, stirring is continued until the weather is cool.

The pickling vat should not be covered or exposed to the sun to keep the product red and yellow.

Marinated crab paste

Main ingredient: swimming crab

Seasoning: fine rice wine or high-quality white wine, minced ginger, salt and pepper,

Preparation: Wash the swimming crabs with cold water, cut them into small pieces, add a little fine rice wine or high-quality white wine, minced ginger, salt and pepper, stir evenly and let it sit for half an hour before eating.

Live crabs marinated in shrimp oil

Ingredients: 10 fresh sea crabs

Accessories: 250 grams of shrimp oil

Condiment: 3 star anise 10 grams of cinnamon, 5 grams of fennel, 3 grams of ginger slices, 5 grams of green onion segments, 25 grams of green onions

To make sea crabs, put them in clean water to rest for a day, let them spit out the mud, then brush the crab body and put it in In a stainless steel basin, pour shrimp oil, add star anise, cinnamon, cumin, peppercorns, ginger slices, and green onion segments, cover, marinate for about 3 hours, remove and serve.

Features: salty, fresh and fragrant, with rich shrimp flavor.

(The advantages of the first answer just now are complicated, see the second or third answer︿＿︿)