Based on the different processing methods, drunken crab is divided into raw and cooked drunkenness. The raw drunkenness is the selection of fresh, even-sized crabs, simple treatment with a high degree of white wine to decontaminate and sterilize, and then put into the drunkenness of the raw marinade and become. Cooked drunkenness is made of fresh, even-sized crabs, which are cooked and processed by adding drunkenness. According to the different seasonings, it is divided into red and white drunkenness.

Red drunkenness is the addition of soy sauce, fresh flavor juice and other colorful seasonings, marinated crabs taste delicious, but the appearance of some black.

White drunkenness is drunkenness with Hua Diao wine, white sugar and other non-colorful seasonings. This crab has a beautiful paste color after cutting, but the freshness is slightly less than red drunkenness. Before making drunken crabs, you should first decide whether to use raw or cooked method, and whether the locals prefer red or white drunken crabs.

Drunken crabs are best cooked with Nanning paste crabs. Different crabs with different flavors will make the finished product a little different. The ingredients chosen for making drunken crabs will vary somewhat from place to place. Chefs around Ningbo prefer sea crabs, while people in Jiangsu and Shanghai like to use lake crabs. The most suitable ingredients for raw drunken crab are Nanning paste crabs, followed by hairy crabs, and then sea crabs (commonly used are Laizhou crabs). Imported sea crabs are also a good choice if used to make cooked drunken crab.

The "vitality" of cooked drunken crab is not strong in Jiangsu and Zhejiang, so most hotels use the raw drunken method to make this dish. However, the time and temperature for each hotel to make drunken crab is not quite the same

Drunken method one

Nanning cream crab slightly cleaned, cut off the gills, remove the sand bladder and then use a high degree of white wine to brush clean, dry naturally or blow dry with an electric fan, put into a plastic box, pour in drunkenness, sealed and put into the refrigerator at -2 ° C - 0 ° C, marinated for about 1 week. This method of marination is the white drunken method, which takes a very long time due to the low marination temperature and the low salinity of the drunken material.

Formulation of drunkenness: 4 kilograms of Hua Diao wine, 250 grams of dried plums with kernels, 2-3 dried prunes, 1 kilogram of sugar, 100 grams each of balsamic vinegar, angelica dahurica and angelica, 200 grams each of salt and monosodium glutamate.

Drunken method two:

Red paste crab 25 or so (depending on the needs of the store and the needs of the gross profit set size), scrub clean, break open the crab shells, crab shells inside the crab gills, sand sacs, black paste cut off, scrub clean again and then choked with white wine, add 1 slice of disinfection tablets (disinfection and sterilization) plus water soak through the crab, half an hour after the fish out of the crab, drain the water. Put the crabs one by one into a bucket or other utensils, discharged neatly, use a basin to press the coded crabs tightly, pour the well-mixed marinade into the bucket, so that the marinade is slightly higher than the height of the crabs pressed on the basin, cover the lid and put it into the refrigerator (refrigeration freezing can be, it is recommended that freezing), and then fish out the crabs for a week to be used. If you can't use it all at once, wrap it separately with plastic wrap and put it into the freezer again. When needed, take them out ahead of time to thaw naturally, cut them into pieces and pour the marinade over them to serve.

Drunken Crab Recipe

Recipe 1:

Sugar 3400 grams, 2500 grams of soy sauce, 500 grams of oyster sauce, 480 grams of seafood sauce, 200 grams of Fen Wine, 50 grams of lemon juice, Banquet Soy Sauce 2 and a half bottles, 1500 grams of Hua Diao, 500 grams of brandy, 100 grams of rice vinegar, red or white wine half a bottle of red or white, nine made of Chen Pi 2 bags, Hunan chili sauce 1 bottle. Mix well and strain. It takes 1 day and 1 night to make drunken crab with this recipe.

Recipe 2:

Salt, monosodium glutamate (MSG), green onion (white onion as much as possible), ginger, white wine 500 grams each, Huadiao wine 6 kilograms, green mustard chili, 4500 grams of sugar, 750 grams of soya sauce, old soya sauce 1 kilograms, 100 grams of peppercorns, 30 nutmegs, 10 slices of angelica dahuricae, 8 grasshoppers, 50 grams of cloves, 50 grams of cinnamon each, 2 dried lemongrass, 10 anise, 30 leaves of incense, dried chili peppers. 30 leaves, 6 dried chili peppers. Mix all ingredients well.

Recipe 3:

Flower Diao wine 1 kg, soy sauce, Kamehameha Wan soy sauce 1.5 bottles, 50 grams of nine-permanent peel, 1,500 grams of sugar, vegetables (coriander stalks, green chili peppers, 50 grams of garlic, 20 grams of peppercorns, star anise 5, Angelica dahurica, Angelica dahurica, 10 grams of the above raw materials can be mixed well.

Recipe 4:

Banquet fresh flavor juice 10 bottles (500 ml/bottle), 1 kg of Huadiao wine, 1500 grams of sugar, 250 grams of Jiangxi Siete wine, 20 slices of coriander, ginger, coriander stalks, garlic 100 grams each, mix well. This recipe pickled drunken crab color is relatively light, taste is also clear, pickling temperature 0 ℃ pickling time in about 2 weeks.

Recipe five:

5 kg of sugar, banquet soy sauce 2 kg, 4 kg of soy sauce, 4500 grams of Huadiao wine, brandy, garlic, ginger each