Cooking Steps

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   Step1:Chaoshan fresh salted seafood is always called poison by people in the food circle. It means that the more you eat, the more you want to eat and the more addictive you are. As long as you have eaten fresh salted, all the cooked dishes will become tasteless. It can be seen that the taste is delicious.

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   Step2:The so-called raw salting refers to mixing ginger, onion, garlic, coriander, chili, monosodium glutamate, soy sauce, sesame oil and other seasonings into marinade according to the proportion, marinating in various fresh seafood. The taste can not be too thick, but also penetrate into the meat. Common types include crabs, live shrimp, shrimps (i.e., crawling shrimps), blood clams, oysters, thin shells and so on. In the eyes of Chaoshan locals, only raw salting can retain the most original flavor of seafood to the greatest extent. Its tender and fresh taste is incomparable with that of cooked seafood.

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   Step3:Primary processing, whole raw, half cooked and full cooked raw marinated products are divided into whole raw, half cooked and full cooked in the primary processing of seafood raw materials. Here, full cooked products only refer to scalding to just the beginning . The so-called whole life is to wash the ingredients, soak them in white vinegar, wine or saturated salt water for a period of time to disinfect and sterilize them, and then dip them in marinade. It is often used for large seafood such as crabs. Half life. Take the blood clam and other shellfish as the representative. Pour in boiling water and scald slightly for sterilization. After prying off the shell, pour in the marinade to eat. Well done. Mostly seen in small shellfish. Blanch in boiling water until it's too cold immediately after opening the shell. Then break off half of the shell. Pour in the marinade and serve. Both the slow pickling method and the quick pickling method in the early stage of Chaoshan raw pickling need to go through a long time pickling, which belongs to the slow pickling method. With the improvement of living standard, the mouth of the gourmands is more and more delicate, and the original taste of the ingredients is more important. Therefore, the time of raw pickling is greatly shortened. The marinating time of small shellfish, such as oysters and flower shells, which are easy to taste, ranges from 35 minutes to more than 10 minutes; for shrimps and shrimps, which need to be soaked in shells, they should be marinated for more than 3 hours; for paste crabs, which are thick and hard, the marinating time is up to 24 hours. In recent two years, there has also been a second salting method. In order to keep the meat of shellfish fresh and sweet to the maximum extent, chefs pour the marinade into the ingredients and directly go to the table. So it is also called quick salting.

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   Step4:Raw pickled crab preliminary processing - first cut the live crab tongs, then cut off the rope. Use a brush to clean the mud. Take a large basin and fill it with wate

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