There is a saying that eats shrimp raw crab and eats shrimp alive.
The small friends who regard shrimp and crabs as fate have gathered, and today we will nag about shrimp and crabs.
In the summer heat, the most moving thing is a plate of drunken shrimp and drunken crabs - a cold and crisp shell, permeated with a faint turquoise color, which seeps out of the strong or light wine.
Drunken shrimp
The intoxicating shrimp twists off the shrimp head and sucks hard, the wine is delicious and sweet, the soul is out of the soul in an instant, and the rice wine is sandwiched in the fresh sweetness, dissolved in the tip of the tongue, making people lose themselves in the sweetness.
The shrimp shell that is easily separated seems to tempt you to eat, grab the shrimp tail, gently and forcefully, you can completely detach the shrimp meat, crystal clear, no adhesion.
The beauty of drunken shrimp is that it is informal, eating sea shrimp in autumn is fat, and eating river shrimp is fresh in spring.
Along the coastal areas of Jiangsu and Zhejiang, drunken shrimp is a home-cooked dish, and you need to use sea shrimp.
The newly caught shrimp, pick a few water, put them in the pre-prepared enamel jar, add wine and ginger shreds, sprinkle a pinch of salt, and when you dock, you can serve them to the table.
Drunken shrimp "triple realm"
01
Drunken shrimp a heavy in the "fresh"
A good drunken shrimp should have a straight whisker, a strong bone joint, a strong pulsation, and a shiny shell. Drunken shrimp cook less and eat the original taste, only fresh enough, the meat is full of sticky, sweet and not fishy.
02
Drunken shrimp double in "ice"
The bottom of the bowl is first laid with a crystal smooth ice cube, and the pure yellow wine is soaked on it, and the floating light is flashed, as if it has entered the sea in an instant. The cold low temperature adds to the freshness of the water.
03
Drunken shrimp triple in "drunk"
Drunken shrimp must be accompanied by yellow wine, which can go fishy, but also go to moisture and cold, so that the live shrimp head but the body can still be paddled, slippery, tight and sticky, sweet and fat, provoking people to inhale.
Drunken crab
Autumn wind rises, crab feet itch, chrysanthemums bloom, smell crabs come. Eating hairy crab is the food attitude that should be had in autumn!
The people of Jiangsu and Zhejiang who are wandering outside, always looking forward to the autumn wind, is the obsession with the fat meat and the smell of wine.
Steaming alone is not enough, but also drunk.
Jiangnan is the hometown of rice wine, and the ningshao region is particularly popular for distillers and lees, where "everything that is imported can be spoiled".
Regardless of meat, regardless of the part, chicken, duck, goose, pigeon, quail pig, head, claw, foot, tail, fish, shrimp, crab, shellfish, snail chicken, bean peanuts, winter melon dates, as long as thrown into the bad brine, to taste, put out is a plate of appetizers.
Anhui Tunxi drunken crab is pickled with sealed vat wine, sorghum wine and garlic ginger, Jiangsu Xinghua uses local sweet rice wine to soak drunken crabs, and Shandong Weishan Lake drunken crab uses glutinous rice wine.
There are seven Caspian sea drunken crabs in Tianjin and Zhongzhuang drunken crabs in Jiangsu, and these drunken crabs with their own unique secret recipes are pulling people's heartstrings in a unique style, making people salivate.
Drunken Crab "Trio"
Drunken crab a heavy "pickle"
Wash the shelled crabs, throw them into a sauce jar made with old wine, soy sauce and sugar, and marinate them in the shade for three or five days, and the hard crabs will "melt" in the gentleness of rice wine.
Drunken Crab Double "and"
Drunken crab is not limited to a specific way of eating, can be its unique flavor out of the taste, and not noisy, eaters can always effortlessly perceive the aromatic saltiness of drunken crab.
Drunken Crab Triple "Prologue"
Eating drunken crabs has to talk about the order, first break a crab leg to bite lightly, squeeze out the crab meat, and then break the crab shell, the yellow crab yellow shows in front of the diners, and finally the white and tender crab meat, which makes people addicted.
See here, is not saliva has flowed out. If you can make your own drunken shrimp and drunken crab at home, it is more perfect, and you can arrange the tutorial immediately!
Royalties
Ingredients: 4 crabs, 1 bottle of rice wine, 1/4 bottle of Jianzhuang baijiu,
Accessories: garlic, ginger slices, peppercorns, fragrant leaves, star anise to taste
Seasoning: plum to taste, sugar 100g, salt to taste
method
1. Wash the crab with a brush and put it in clean water for 3 hours, pass the water 3 times, and finally raise it with pure water for 1 hour;
2. Mix rice wine, salt, sugar, peppercorns, garlic, star anise, fragrant leaves, plums and ginger slices and mix well for 20 minutes;
3. Put the crab into the bowl and sprinkle the white wine with the lid and stuffy for 5 minutes, when it is stuffy, you can shake the bowl, so that the wine is fully immersed in the crab meat, which can make the crab drunk faster;
4. Finally, pour in the marinated seasoning and put it in the refrigerator for 4 hours before eating.
Ingredients: 500g of river prawns, 1 bottle of rice wine, 1/4 bottle of Jianzhuang liquor,
Seasoning: 100g sugar, salt to taste
1. Wash the shrimp, use water 3 times, soak in pure water for 10 minutes for the last time, then remove and drain;
2. Mix rice wine, salt, sugar, peppercorns, garlic, star anise, fragrant leaves and ginger slices and marinate for 20 minutes;
3. Marinate the shrimp in white wine for 2 minutes, then pour in the marinated seasoning, mix well, put it in the refrigerator for 20 minutes and then eat.
Simple but delicious drunken shrimp drunk crab, have you learned?
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Disclaimer: The figure originates from the network and is invaded and deleted