Salt baked hairy crabs(yan ju da zha xie rang xie huang geng gan chun )

Salt baked hairy crabs

Introduction:

"It's really getting colder. The temperature of 24 or 5 degrees dropped to 11 degrees in the past few days. It's raining and wet. I really don't want to get up when I'm under the quilt every morning. There are just a few hairy crabs in the refrigerator. Today, it's so cold that the fish decided to take them out and bake them. Ha ha, on such a cold day, if you can warm a pot of yellow rice wine and eat a few hairy crabs, life is really pleasant... This time, it's baked with salt. The mouth feel of hairy crabs is more mellow, especially when you break the crab cover. The smell of crabs is delicious and the paste is full of fat and yellow A drop of temptation. There is no need to add any seasoning. The original flavor is perfect, just as Zhang Dai, a writer of the Ming Dynasty, said that eating hairy crabs "without vinegar and salt, has all kinds of flavors."

Production steps:

Step 1: get the material ready.

Step 2: brush the hairy crab with a toothbrush.

Step 3: drain the water and wrap it in tin foil.

Step 4: try to be tight.

Step 5: wash the pan, heat and add sea salt.

Step 6: stir fry the sea salt repeatedly with a spatula until it is very hot and dry, then stir the salt to the side, put the wrapped hairy crabs in, and then bury them with salt.

Step 7: cover the pot and let it simmer for about 10 minutes.

Step 8: turn off the fire when you smell crab flavor, and then simmer for 10 minutes with the remaining temperature of salt.

Step 9: open the crab lid, Xiang ah, how salivating the crab roe is

Materials required:

Hairy crabs: 4

Coarse sea salt: 1500g

Precautions: 1. When frying sea salt, you can hear crackling sound. Don't worry, it's the evaporation of water in coarse salt. 2. When the crackle is reduced, you will feel the salt is dry. You can put the hairy crabs in when you feel the steaming heat with your hands. 3. Don't pour out the coarse salt after use. After it is cooled, shovel away the black part, and the rest can be reused again and again.

Production difficulty: simple

Process: others

Production time: half an hour

Taste: Original

Chinese PinYin : Yan Ju Da Zha Xie Rang Xie Huang Geng Gan Chun