Ingredients: crab

Accessories: iodized salt, star anise, pepper, onion, ginger, sugar and white wine

1. First of all, it should be explained that crabs must be alive, and dead crabs should never be eaten like this. (Never wash pickled crabs with clean water)

2. Find a porcelain basin (find a suitable basin according to the number of crabs), and put salt in the basin (the amount of salt should be put according to the number of water, and it is most appropriate to reach saturation with water). Pay attention to the water, preferably boiled water

3. Put pepper, onion, ginger, star anise and white wine (a little). Generally, you can eat it after pickling for 24 hours.

If you can't eat it for a while, and you don't want the crab to be too salty, just put the remaining crab and soup in the refrigerator and freeze it. . Note that the soup must not be mixed by hand, so the crab will easily go bad. . Remember. . .

2 Pickled Pipi Shrimp

Ingredients: 15 shrimps

Accessories: 25g of minced garlic, 15g of Jiang Mo, 15ml of broth, 5g of Chili sauce, 15ml of soy sauce, 2ml of vinegar, 2g of coriander, and a teaspoon of salt and chicken essence

1. Cut the shrimps into three sections. The rest ingredients except coriander are mixed and stirred in another basin to make a shower juice, which is sealed with plastic wrap and put in the refrigerator.

after 2.3 minutes, take it all out, squeeze out the salt water from the shrimp, put the juice in it, stir it evenly again, and put it in the refrigerator for pickling again. The time is determined according to personal eating habits. It is better to keep it for a long time if you are not used to eating it too raw. Sprinkle coriander when you take it out.

4 pickled blood clams

Ingredients: 5g of blood clams

Accessories: appropriate amount of celery, 1 tablespoon of soy sauce, 2 red peppers, 2 teaspoons of salt, 6 chopped garlic, 1 teaspoon of monosodium glutamate, and 1 bowl of cold boiled water

1. Put the washed blood clams into the pot, add a little celery, pour in boiling water and scald for about half a minute, then skim off the celery.

2. Add condiments and auxiliary materials to the cold boiled water, pour in the scalded blood clams, stir well, marinate for half a day to taste, and dip in Chili sauce when eating.

4 drunken shrimp

Ingredients: 5g live shrimp

Accessories: 1g star anise, 1 onion and 1 ginger. 15g of monosodium glutamate, 2g of sugar, 15g of pepper, 2g of soy sauce, 25g of coriander segments, 25g of red pepper rings, 5g of high-alcohol liquor, 25g of garlic cloves and 2g of ginger slices.

1. Cut off the shrimp feet and the shrimp gun from the live shrimp, cut it open from the back, remove the mud intestines, and rinse it with clear water.

2. ignite in a pan, add water, add marinade package, 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, parsley, red pepper rings, garlic cloves and ginger slices into the marinade and mix well, then put the shrimp in the marinade for about 3 hours, and then take it out for eating.

5 pickled oysters

oysters, also known as oysters, are usually eaten raw or cooked in many different ways, and are usually made into soup, oyster sauce or roasted food. Oysters that have been shelled in advance can be eaten raw if they are fresh, but they are not as delicious as those that have not been shelled.

It is impossible to judge the freshness of oysters before they are opened. Never eat oysters with loose and shriveled meat, and put them in clean and fresh water before cooking. Even if the oyster is cooked for a little longer, the oyster meat will be mushy and chewy.

Usually, the cooking time should not exceed 5 minutes. When the edge of oyster meat begins to wrinkle, it should be taken out of the water.

6 Pickled tobacco (read "photo")

Pickled car white

Pickled car white seems to depend on the season. It seems that Chaoyang is called "White Boy". The procedures of marinated white boy and marinated crab and marinated shrimp are almost the same, and they are the same. A series of "marinated ingredients" of garlic, pepper, coriander and soy sauce are always the same. I really admire our ancestors. Anyway, just these ingredients, the protagonist keeps changing, all of which can bring out their own sweetness.

7. Salted Haematococcus

Ingredients: 5g of Haematococcus, a proper amount of celery, a tablespoon of soy sauce, two red peppers, 2 teaspoons of salt, 6 pieces of minced garlic, 1 teaspoon of monosodium glutamate, and 1 bowl of cold boiled water

1. Put the washed Haematococcus into a pot, add a little celery, and pour it into boiling water to scald it for half.

2. Add condiments and auxiliary materials to cold boiled water, pour in scalded blood clams, stir well, marinate for half a day to taste, and then dip in Chili sauce when eating.

8 The snail has a black and crisp appearance like paper, smooth snail meat, and a little salty and fresh wine aroma, which is delicious! Bullacta exarata is rich in protein, which is delicious and has high nutritional value.

9 鈥鈥

鈥鈥

There is a joke in Shi Shuo Xin Yu. When Cai Mochu arrived in the south of the Yangtze River, he saw 鈥 鈥 鈥 鈥 鈥 鈥 鈥 鈥 鈥 鈥 鈥 鈥 鈥 鈥 3 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 all thought that it was inedible, but the southerners along the coast didn't think so.

it's small, and there is almost no meat when it is cooked. Only when it is salted in autumn and winter can it taste delicious. When pickling, soak in clear water first, then add ginger, garlic, salt, pepper, etc. for a day and a half (it can be disinfected by soaking in high-alcohol wine first), and 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 its thin shell, it's not necessary to break the meat like a pickled crab when eating, so it can be chewed directly, and it is sweet and delicious, with seafood but no fishy smell. It is especially good with minced meat in the morning and evening.