Chinese Food
Wenzhou choking crab
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Choking crab is one of the famous local dishes in Jiangsu, Zhejiang and Shanghai. It's said that it's a dish with a thousand year old crab meat. Every winter after frost, crabs start to coagulate. In December of the lunar calendar, red paste almost occupies the whole crab shell. It's a good time to choke crabs.
Cooking ingredients
Cooking Steps
Step1:We must buy live crab. The fatter the better. Wash the mud crab and put it in a big basin. If the urn is the best at home, pour a jin of high white wine on the crab. Let the crab drunk. This can kill the bacteria. The second is to remove the smell and freshness. Pour out the white wine a few minutes later. Put the crab in the refrigerator and freeze it for 67 hours until it is completely frozen. This is to separate the crab shell from the meat. It doesn't stick to the shell.
Step2:The most important step is to adjust the proportion of one jin of salt and four liang of cold boiled water to nearly saturated salt water (don't worry about your salt). Take out the crab in the fridge. Soak it in the salt water completely. If it floats, press it with something. Marinate it for about 1520 hours. (the longer you marinate, the saltier. It depends on your taste.
Step3:Take out the pickled crab and drain the water. Cut it into small pieces and put it on a plate. It can also be frozen and cut again. It's easier to cut and won't scatter. Dip it in old wine or rice vinegar. Add some sugar.
Cooking tips:After the pickled crab is fished out, it is packed with fresh-keeping bags and directly put into the quick-frozen box. As long as the ice doesn't melt, it will never turn black for a year. Ice crabs don't need thawing. Ice is better to cut. People who seldom eat crabs should prepare some medicine to avoid bad stomach and diarrhea, because although the crabs are pickled, they are still raw. There are skills in making delicious dishes.
