How to make Baked Crab with Sea Salt?

Baked crab with sea salt is the most suitable cooking method for crabs other than steaming. Salt is used as a medium to slowly simmer the food, retaining the maximum flavor and locking in the original aroma of the food.

Practice 1:

1. Steam the red crabs under water for 10 minutes

2. Put the pan on fire, stir fry the sea salt, and add the red crabs to bake them for 8 minutes

Practice 2:

1. Wash the cleaned crabs, and make sure to dry the surface water thoroughly with kitchen paper. If baked wet, the crabs will absorb too much salt and become very salty, destroying the fresh flavor.

2. Be sure to use coarse, coarse-grained sea salt, not the refined salt we use for seasoning as a substitute, otherwise, it will also be very salty.

3, the crab is usually baked for 15 minutes, can not be baked for too long, long time the crab legs will be baked empty. Specifically look at the lid of the crab, are red on the fish out, there are more green and black color on the cover again baked for a while.

Traditional salt baking method is the raw materials after salting, surface coloring and other processing with lotus leaves, gauze (or tinfoil) and other parcels buried in the frying to boiling hot coarse grains of raw salt in the pile, the use of high-temperature conduction of coarse salt heat to the raw materials to ripen the method of finished products rich in flavor, the flavor is prominent.

Usually, we only know that chicken can be cooked with salt baking method, but in fact, can be used to make salt baked dishes have a lot of raw materials, poultry (such as pigeon, duck), seafood (such as shrimp, crabs, conch), dried fruits (such as black peanuts, cashews, gingko), eggs (such as eggs, quail eggs), with the skin of the rhizomes (such as yam, small potatoes) can be used this method to cook. method to cook.

Technical points:

1, salt can be reused

The salt used to make salt-baked dishes can be reused. The coarse salt used for the first time has more moisture, which can easily cause the salt particles to bounce around when frying, and needs to be covered with a pot lid. Although the salt can be reused, if you are making salt-baked chicken or salt-baked

seafood and other dishes (which will have juices coming out during cooking), it is best to use the salt three times and then replace it. If used to make salt-baked peanuts, cashews and other dishes without juice, the salt can generally be reused five or six times.

2, salt-baked dishes must be used iron pot or casserole

Salt frying process, salt in the main ingredient of sodium chloride in the heating conditions, the iron pot is more damaging, so it is best to use the old iron pot to make, or use casserole.

3, coarse salt temperature up to 130 ℃

Coarse salt must be fried until hot before the raw materials. Generally speaking, when the temperature of the coarse salt reaches 130 ℃, before the ingredients can be put in.