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腌红膏蟹方法
更新时间： 2021-03-12 03:38:38  

1、腌膏蟹则需用刷子把膏蟹外壳反复洗净，用清水加点盐把膏蟹放入，让其吐沫清洗肠胃脏物，换两三次水后便可腌制；

2、一只膏蟹通常需配1两(50克)绍酒，绍酒和酱油的量必能淹没蟹身；

3、腌制时要将蟹身压紧，使其不能动弹；

4、腌品要放入冰箱，约24小时后食用较适宜，其保鲜期限可达两周；

5、吃时剥开蟹壳，剔除腮、肠胃等，斩块后淋上原汁，用辣椒醋作蘸料。

关键词： 方法

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