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The practice of crab pliers

1. Pepper, right amount of cinnamon, right amount of incense leaves, 3 pieces of dried red wine, 3 pieces of dry red wine, appropriate amount of cooking wine, a little June red soy sauce, a little oil consumption, a little mushroom salt, a little chicken powder, a little beer, a little secret crab clamp steps, naturally thaw crab legs, wash spare spices and soak in water for 2 minutes.

Step 1 ingredients: 500 grams of crab forceps, 300 grams of beer, 4 dried peppers, 1 gram of pepper, 3 grams of ginger, 4 cloves of garlic, 20 grams of Shanghai green. Seasoning: 10 grams of edible oil, 5 grams of bean paste, 1 gram of salt, 3 grams of light soy sauce. Step 2 cut Shanghai green in half, blanch in boiling water for 40 seconds, remove and set aside.

3. Step-by-step crab pliers, wash clean. Each one is gently smashed with the back of the knife to help prepare onions, ginger, garlic, chili and garlic flowers. Heat the oil in the pan and stir-fry the onion, ginger and garlic in a fragrant pan. Change the heat and put in the flower gum particles and stir-fry slowly.

4. Practice: wash the crab pliers and cut them into small pieces weighing 5 grams. 1 small bowl, spread salad oil on the inner wall of the small bowl, put 200 crab clamps neatly in the small bowl, season with cooking wine and ginger juice, seal the bowl mouth with cling film, steam in the steamer for 3 minutes.

Step 1 ingredients: 500 grams of crab forceps and 20 grams of Shanghai Green. Seasoning: 5 grams of peanut oil, 10 grams of baked chicken powder with salt. Step 2 cut Shanghai green in half, blanch in boiling water for 40 seconds, remove and set aside. Step 3 wash the crab clamps, add salt baked chicken powder and mix well, marinate for 30 minutes.

6. Prepare the crab pliers and wash them clean. Smash the crab clamp into pieces. Prepare onions, ginger, garlic, chili and garlic flowers. Heat the oil in the pan and stir-fry the onion, ginger and garlic in a fragrant pan. Change the heat and put in the pepper particles and stir-fry slowly.

Who knows the curing method of raw pickled Liquor-Soaked Crabs forceps? And how is the spicy sauce made in the later stage?

1. Prepare onion, ginger, pepper, dried pepper, garlic, salt, light soy sauce, starch, bean paste, sugar and wine.

2. The market buys fresh crab pliers and rinses them with clean water. Soak in salt for a while. Rinse with water, remove and drain, and then use kitchen paper to dry the surface. Pour rice wine and white wine into the crab pliers at 4:1, until all the crab pliers are submerged, let stand for a while. Chopped onions, chopped ginger and garlic, millet pepper cut into small pieces. Prepare minced ginger, minced garlic, chopped onions, millet spicy, sugar, right amount of salt, chicken essence, light soy sauce in a small bowl.

Tips for pickled crab pliers

1. First soak the crab clamp with salt water, and remember not to rub it with your hands. Chop shallot, ginger, garlic, red pepper and Hunan green pepper, stir in salt, sugar and light soy sauce, then set aside for 10 minutes. Wash the crab pliers, pour in yellow rice wine and white wine, the ratio is 4:1 no more crab pliers on the line. Pour the pickled hot sauce into a crab clamp with wine and stir well.

2. Prepare containers, preferably jars, other jars such as glass jars, pickled pickles, and soup with a lid sold in the supermarket, depending on the number of pickled crabs, and put them in the refrigerator after pickling. so be sure to find a container with room in the refrigerator. Prepare excipients, salt, ordinary can, do not balance salt, flavor can not be put, crab is already very fresh.

3, crab clamp cleaning, if you want to make drunken crab clamp, it is best to let crab clamp soak in the wine for a full time, because this is not only for taste, more importantly, crab clamp may contain a lot of bacteria, these bacteria soak in wine for a long time can play a germicidal effect is better. And you can avoid eating too much, which can lead to diarrhea.

4. The practice of raw pickled Liquor-Soaked Crabs forceps: materials: crab pliers, yellow rice wine, white wine, ginger, garlic, spring onions, millet spicy, sugar, salt, chicken essence, light soy sauce market to buy fresh crab pliers, wash them with clean water. Soak in salt for a while. Rinse with water, remove and drain, and then use kitchen paper to dry the surface. Pour rice wine and white wine into the crab pliers at 4:1, until all the crab pliers are submerged, let stand for a while.

5. Put the right amount of water in the pot and put in the large material flap. Put other accessories into the pot. Pour in Erguotou Gao wine and bring to the boil, cool and set aside. Wash the crab pliers. Drain or dry with kitchen paper. Put the crab pliers into the container and pour in the boiling seasoning water. Cut fresh green pepper and beauty pepper with oblique knife.

6. Pickling: the crab clamp can be pickled with appropriate amount of salt, pepper, cooking wine, ginger and garlic water for a period of time, so that the crab clamp can fully absorb the flavor of the seasoning. The pickling time can be adjusted according to your taste, usually half an hour to one hour. Quick stir-fry at high temperature: when stir-frying crab pliers, you can use the method of quick stir-frying at high temperature, which can quickly lock in the fresh flavor of crab meat and make the seasoning fully blend with crab meat in a short time.

Pickling method of crab pliers in yellow rice wine

1. Wash the crab pliers. Step 3 add yellow rice wine and white wine, mix well and marinate for 10 minutes. Step 4 chopped green onions. Step 5 cut the ginger into pieces. Step 6 chopped garlic. Step 7 mince millet pepper. Step 8 add chopped onion, minced ginger, minced garlic, chopped millet pepper, light soy sauce, oyster sauce, salt and sugar in a small bowl. pour the juice into the crab clamp, add lemon slices and mix well. Step 9 refrigerate and marinate for 10 hours.

2. Materials: crab clamp 500g, rice wine right amount, white wine right amount, ginger, white sugar, salt, spring onion, light soy sauce, Hunan green pepper, red pepper. First soak the crab clamp in salt water. Remember not to rub it with your hands. It hurts your hands. Chop shallot, ginger, garlic, red pepper and Hunan green pepper, stir in salt, sugar and light soy sauce, then set aside for 10 minutes. Wash the crab pliers, pour in yellow rice wine and white wine, the ratio is 4:1 no more crab pliers on the line.

3, the practice of raw pickled Liquor-Soaked Crabs forceps: materials: crab pliers, yellow rice wine, white wine, ginger, garlic, onions, millet spicy, sugar, salt, chicken essence, light soy sauce market to buy fresh crab pliers, rinse with clean water. Soak in salt for a while. Rinse with water, remove and drain, and then use kitchen paper to dry the surface. Pour rice wine and white wine into the crab pliers at 4:1, until all the crab pliers are submerged, let stand for a while.

4. 400 grams of crab forceps, 15 grams of seafood spicy gravy, 30 grams of top spicy sauce, the right amount of sugar, the right amount of water, the right amount of crab clamps, pick out the kind of crab clamps, wash clean and set aside. Marinate after mixing the juice and pay attention to turning it frequently. Start the sauce. After adjusting, it will be put into a jar and it will be finished.

5. Put the pickled crab meat into a container and add enough white wine, yellow rice wine, soy sauce, balsamic vinegar, ginger slices, garlic, spring onions, rock sugar and salt. Stir well to make sure the crab meat is completely soaked in the marinade. Close the lid, put it in the refrigerator and marinate for 4-6 hours to taste well. Remove the steamed crab clamps and steam them in a steamer for 8-10 minutes. Steam until the crab meat is well cooked and with a faint aroma of wine.

Do you use white wine or beer for raw pickled crab pliers?

Soak the crab clamp in brine, wash it and dry it. Pour in yellow rice wine, drink white wine and marinate for half an hour. Mix the ingredients and seasoning into the pickled crab pliers.

The pickled liquor can not only sterilize but also increase the flavor. The curing time should not be too short. It will take at least a few hours to allow the crab meat to fully absorb the taste of the marinade. Keep it sealed as far as possible in the pickling process to prevent the odor from affecting the taste. If you are worried about food safety, you can cook the crabs before pickling.

Raw pickled Liquor-Soaked Crabs forceps: materials: crab pliers, yellow rice wine, white wine, ginger, garlic, spring onions, millet spicy, sugar, salt, chicken essence, light soy sauce market to buy fresh crab pliers, wash with clean water. Soak in salt for a while. Rinse with water, remove and drain, and then use kitchen paper to dry the surface. Pour rice wine and white wine into the crab pliers at 4:1, until all the crab pliers are submerged, let stand for a while.

Boil a pot of boiling water, put all the above excipients into the boil, cool, like the strong flavor of the wine and then put in the wine, the amount of salt depends on the individual taste, it is not sure to marinate for 7 days and then try one, light and then add salt.

Enjoy: raw pickled crabs can be eaten directly, can also be used as food and drink, and enjoy with friends and family. Note: crabs must be fresh. Dead crabs may cause food poisoning. Don't steam the crab for too long, or the crab meat will become dry and hard. The pickling time should not be too long, lest the crab meat is too salty. Raw pickled crabs need to be preserved in cold storage to prevent deterioration. Make sure the crab meat has fully absorbed the flavor of the seasoning before eating.

Ginger, garlic, several cloves of millet spicy or other chili peppers (according to personal taste) some salt, some white sugar, some liquor or cooking wine, the right amount of soy sauce, the right amount of pepper oil or sesame oil, the right amount of white sesame seeds (optional) [steps] prepare flower crabs: choose and buy fresh flower crabs, requiring bright color of crab shells and compact meat.