Chinese Food
Baked crab in salt
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The autumn wind blows. The crab feet itch; the chrysanthemum opens. Smell the crab. it's the best time of year to taste the crab. Many people usually steam directly. Today I'm going to share with you the salt baking method. It's easy to use less materials, and it keeps the crab meat fresh and tender. Moreover, the meat in the crab tongs will slightly shrink after being baked in high temperature. It's easy to extract. It's not wasted at all. -
Cooking ingredients
Cooking Steps
Step1:Use a brush to clean the surface and soft hair of the crab bell
Step2:Then use kitchen paper to dry the surface moisture for use
Step3:Pour the coarse salt into the casserole, then put in the pepper, star anise and fragrant leaves
Step4:Mix well with chopsticks
Step5:Cover the pot. Heat it over medium heat until you hear the crackle of salt. About 5 minutes. Stir occasionally during this period
Step6:Put in the hairy crabs that suck up the water. Cover the crabs with a proper amount of salt. The crabs' belly is upward so that the crabs are not easy to flow out and waste
Step7:Cover the pot and bake for about 20 minutes. Then turn off the heat and simmer for another 35 minutes. The crab shells are all red and cooked
Step8:Finished product
Step9:Finished product
Step10:Finished product.
Cooking tips:1. The casserole here can be dried to 800 degrees. If it's not dry, it can't be done. It will crack. Pay attention to the safety of use; 2. Be sure to use coarse salt. Fine salt will melt and be absorbed by crabs. It will be very salty when it's done. Remember; 3. Use chopsticks to stir the salt a few times in the middle of heating to avoid caking; 4. When crabs are put into the pot, there should be salt. Don't touch the bottom of the pot directly. Yes The dead and undercooked crab can't be eaten. It will cause food poisoning. 6. Shake the salt on the surface when eating. It's more delicious when it's hot. It can also be eaten with ginger vinegar. There are skills in making delicious dishes.
