How to cook drunken crab

As the saying goes, live by the mountain, eat from the mountain; live by the sea, eat from the sea. Our country has a long coastline and a large number of people living by the sea. Therefore, people living by the sea consume the most seafood. People usually eat mainly fish, shrimp and crab, which can be cooked in many ways and taste different. There are many ways to cook crabs in my country, including steaming, boiling and frying, each with its own unique flavor. Among them, the drunken crab is very delicious and well cooked.

Drunken crabs are divided into raw drunken crabs and cooked drunken crabs. Raw marinated crabs are made by selecting fresh and evenly sized crabs, simply processing them, using strong rice wine to clean and sterilize them, and then marinating them in marinating ingredients. Cooked and drunken crabs are made by selecting fresh, evenly sized crabs, cooking them and then adding marinating ingredients. Depending on the seasoning, it is divided into red wine and white wine.

Cooked Drunken Crab

The marinated crabs are flavored with soy sauce, umami sauce and other seasonings. The pickled crabs taste delicious, but they look a bit black in appearance.

Cooked Drunken Crab

The crab is drunk with non-coloring seasonings such as Huadiao wine and white sugar. The roe of this crab looks beautiful when cut, but it is slightly less delicious than the red drunk crab.

Before making drunken crabs, you must first determine whether to use the raw or cooked method, and whether the locals prefer red or white drunken crabs. Different crabs have different tastes, so the finished products will also be slightly different. The raw materials used to make drunken crabs vary from place to place. Chefs in Ningbo prefer sea crabs, while people in Jiangsu and Shanghai prefer lake crabs. According to the chef of Wuxi Linghuxuan Restaurant, the most suitable ingredient for making raw drunken crabs is Nanning crab roe, followed by hairy crabs, and then sea crabs (Laizhou crabs are commonly used). If used to make cooked drunken crabs, imported sea crabs are also a good choice. The "vitality" of cooked drunken crabs is not very strong in the Jiangsu and Zhejiang areas, so most hotels use the raw drunken crab method to prepare this dish. However, the time and temperature for making drunken crabs are different in each hotel. Here are two methods for you.

Cooked Drunken Crab Method 1

Wash the Nanning crab slightly, cut off the crab gills, remove the sand sac, and then brush it clean with high-proof liquor. Let it dry naturally or blow it dry with an electric fan, put it in a fresh-keeping box, pour in the marinating sauce, seal it, and put it in a refrigerator at -2℃-0℃ and marinate for about 1 week. This pickling method belongs to the white pickling method. Because the pickling temperature is low and the saltiness of the pickling ingredients is relatively low, the pickling time is very long. Recipe for the drunken dish: 4 kg of Huadiao wine, 250 g of dried plums with pits, 2-3 dried bayberries, 1 kg of sugar, 100 g each of balsamic vinegar, angelica, and angelica, 200 g each of salt and MSG.

Cooked Drunken Crab Method 2

Take about 25 red crabs (the size depends on the needs of the store and the gross profit), wash them clean, break open the crab shells, cut off the crab gills, sand sacs, and black crab paste inside the crab shells, wash them clean again, sauté them with white wine, add 1 disinfectant tablet (for disinfection and sterilization), soak the crabs in water, take out the crabs after half an hour, and absorb the moisture. Arrange the crabs one by one in a bucket or other container, arrange them neatly, press them tightly with a basin, pour the evenly mixed marinade into the bucket, make the height of the marinade slightly higher than the basin pressing on the crabs, seal the lid and put them in the refrigerator (either refrigerated or frozen, freezing is recommended), take them out and use after a week. If you cannot use it all at once, you can wrap them in plastic wrap and put them in the freezer again. When needed, take it out in advance and thaw naturally. Cut it into pieces and pour the marinade on it before serving.

Cooked Drunken Crab Drunken Crab Recipe

Cooked Drunken Crab Recipe 1

3400 grams of white sugar, 2500 grams of light soy sauce, 500 grams of oyster sauce, 480 grams of seafood sauce, 200 grams of Fenjiu, 50 grams of lemon juice, 2 and a half bottles of banquet soy sauce, 1500 grams of Huadiao, 500 grams of brandy, 100 grams of rice vinegar, half a bottle of red or white wine, 2 bags of nine-processed tangerine peel, 1 bottle of Hunan chili sauce, mix well and filter. It takes 1 day and 1 night to make drunken crabs using this recipe.

Cooked Drunken Crab Recipe 2

500 grams each of salt, MSG, green onion (try to use the white part of the green onion), ginger, and white wine, 6 kilograms of Huadiao wine, 1 green mustard, 4500 grams of white sugar, 750 grams of light soy sauce, 1 kilogram of dark soy sauce, 100 grams of peppercorns, 30 white cardamoms, 10 slices of Sichuan angelica, 8 grass fruits (smashed), 50 grams each of cloves and cinnamon, 2 dried lemongrass, 10 star anise, 30 bay leaves, and 6 dried chilies. Mix all the ingredients thoroughly.