The New Way to Eat Red Crab
1.
Washing Portunculus
Use a brush to clean the swimming crabs. The belly is where the crabs hide dirt and dirt. Be sure to brush more.
2.
Put ginger and garlic
Place the swimming crab belly up, neatly place the sliced ginger and garlic (please forgive me for a Virgo obsessive-compulsive disorder)
3.
Sprinkle salt and wrap it in tin foil
Sprinkle sea salt evenly on the top of the swimming crabs, as unevenness will result in inconsistent taste after grilling.
4.
Wrap it in tin foil and marinate for a while. It is recommended to wrap it in several layers. One is because the crab is easy to puncture the tin foil, and the other is to prevent the crab from dispersing and affecting the umami taste and taste.
5.
Bake in the oven
After preheating the oven, bake at 200 degrees for 40 minutes. Remember to still maintain the "pull-up" posture, so that the yellow in your belly will not leak out, and you will have a good meal intact.
With a cheerful "ding", the crab is ready! Quickly take it out, it's too hot. Use chopsticks to puncture the tin foil, and then tore the tin foil, and the salty aroma suddenly overflowed.
6.
At the risk of being scalded and blistering, I can’t wait to uncover the crab shell. The bright and plump crab meat and the juicy crab roe are firmly "seal" in the stomach.
Tips:
The sea salt in the ingredients is an important ingredient, it is the first choice for deep cooking, and it is also a good choice for cooking heavy ingredients. It not only preserves the original taste of the ingredients to the utmost extent, but also exudes a light marine salty fragrance.
The "posture" of the crab is very important. If you don't keep the belly up, the yellow and juice of the crab will easily overflow.
