As a Guangzhou native, I like to eat Chaoshan cuisine, but I like raw food after eating, or I am more assured. Eating raw pickles I like to eat with porridge, sandwich the garlic in the marinade and eat it in the porridge. It is really delicious to shed tears.
Fresh seafood (optional with shrimp, three-eyed crab, flower armor, blood clam, shrimp) first wash the seafood with salt, wash with pure water, drain the spare flower armor need 3 hours in advance with water and sesame soaked in the spit, 3 After an hour, rinse to the bottom of the basin without sand. It is best to choose three-eye crab for crabs. When there is a paste in the season, the taste is very fresh, and the porridge is delicious! If the blood is not too big, don't force it. It may be peeled off and there will be more mud.
The crab goes to the navel cover, and the whole lungs are taken out; the body is opened four times, and the crab claws are knocked open with a knife to facilitate the taste. The prawns go to the head, go to the shell, go to the shrimp line, or you can't go, only the shrimp will quickly taste. The flower scorpion waters to the opening, removes half of the flower carapace, and can only leave the flower meat. The blood is boiled in boiling water for 7 to 10 seconds, then placed in cold water to cool, and then peeled off by hand. Shrimp can be cut on the back of the shrimp.
Wash the parsley (more roots, pay attention to cleaning) and chop the roots, stems and leaves. The garlic is peeled off and chopped into small pieces. Wash the small parsley and chop it. Millet spicy cut circle, afraid of spicy can go to the seed.
It’s almost like this.
Put the seafood and marinade in a clean, water-free, oil-free and well-sealed container, add soy sauce, the amount of soy sauce is less than half of the ingredients, and the shellfish can be seasoned with 3 tablespoons of white vinegar. After all the materials are put in place, cover them, shake them a few times and mix well to put the refrigerator. The time of pickling is about 5 hours for crabs, 1 hour for shellfish, 5 hours for shrimps, and 4 hours for shellfish.
It is very important to choose the sealing performance of the container. The first is to put the refrigerator. If the ingredients are not cooked, it will easily breed bacteria. The second is more convenient to shake and mix well. The knives, cutting boards and containers for processing the ingredients are first sterilized by boiling water. Shrimp and crabs are not vinegared during the pickling process, and can be whitened with white vinegar as a seasoning. The amount of the above marinade corresponds to a seafood, which can be increased or decreased according to personal preference.