Chaoshan Pickled Flower Crab

Overview

Raw pickling is a seafood processing method favored by Chaozhou people. It is to directly seal and pickle live seafood, which can retain its freshness to the greatest extent. Many seafood can be pickled raw, such as raw pickled flower crab, raw pickled sand shrimp, raw pickled blood clam, etc. Raw pickled crab is a more representative type of raw pickled vegetables. The preparation of Teochew raw pickled crab is simple but delicious. You will never forget it after eating it.

Tags

• hot dishes
• boiled water
• chaotian pepper
• chicken essence
• cooking wine
• coriander
• fresh flower crab
• garlic cloves
• ginger
• light soy sauce
• liquor
• old soy sauce
• white sugar
• zanthoxylum bungeanum
• green onions
• salt

Ingredients

Steps

1. 1 It is best to choose female crabs with ointment. September to October every year is the time when the crab roe is rich and oily. This season is the best to make pickled crab. Brush the live crabs clean with a brush, and then open the back cover. Be careful to open just a crack and don't take it off completely. This is a trick: 1. Taste. 2 The crab roe will turn red, taste good and look good.

   

2. 2 Take a sealable food box, pour it into a large bowl of cold boiled water, add about two tablespoons of salt, and dissolve. Continue to add a little dark soy sauce, a cup or so of light soy sauce, a cup of cooking wine, 5 qian of high-quality white wine, a spoonful of sugar, a little chicken essence, a spoonful of Sichuan peppercorns, 5 to 6 garlic cloves, minced shallots, and minced coriander. Chop the chili pepper, mince the ginger and mix well with the marinade. Try it for salty taste, a little salty is fine, it doesn't matter if it tastes more alcoholic. The taste can be adjusted according to your preference.

   

3. 3 The amount of marinade soup should be enough to cover the crab body.

   

4. 4 Cover and seal, place in the refrigerator, and consume after about 24 hours. Its shelf life is up to two weeks. But it’s best to eat it in time, as it won’t taste sweet enough if left for too long.

   

5. 5 When eating, peel off the crab shell, remove the gills, intestines, etc., chop it into pieces, pour the original juice over it, and use chili vinegar as a dipping sauce. (It can also be eaten directly.) You can also sprinkle some coriander and chopped green onion when serving.

   

6. 6 All pickles are raw and must be eaten fresh. This must be observed. Dead crabs cannot be used as pickled crabs.

   

7. 7 Trendy people like to eat pickled aquatic products, because after pickling, the aquatic products are fresh, sweet and extremely delicious, which is more delicious than frying, boiling and stir-frying. The formation of this food custom is closely related to the abundance of aquatic products in Chaoshan, and is closely related to the Chaozhou people's historical habit of eating fish, shrimp and oysters.

   

8. 8 People with gastrointestinal problems should eat with caution. Crabs are cold, so it is not easy to eat too much at one time.

   

9. 9 The ultimate deliciousness, a must-have for Chaoshan people to eat porridge.