Cover the cooked crabs with plastic wrap and put them in a cool and ventilated place for 6-8 hours. If the weather is hot, it's best to put it in the refrigerator, so that the crabs at noon can be kept until the evening, but they can't stay overnight.
If you want to store boiled crabs for a long time, such as overnight, you should put them in the freezer. Direct freezing is easy to make boiled crabs lose water. When frozen, it can be frozen with the soup of boiled crabs, which can better maintain the umami taste of crabs.
The history and culture preserved by drunken crabs;
According to relevant historical records, Tong's family of Zhongbao Village in Xinghua was originally from Tong's home in Xuancheng County, Ningguo House in the south of the Yangtze River (now Xuancheng City, Anhui Province), and moved to Pingjiang House (now Suzhou) before Yuan Dynasty. In the second year of Hongwu in Ming Dynasty (1369), the Le Tong family moved from Nagato, Suzhou to Zhongbaozhuang, Xinghua, and became the ancestor of Letong family in Zhongbaozhuang.
The second generation of Tong's family, who was originally engaged in the management of flowers and trees and was good at painting, found that the lake in front of Zhongbaozhuang and the surrounding rivers were not only vast in water surface, but also pure in water quality, and produced a large number of fat blue crabs every year after the Double Ninth Festival.
However, due to the poor sales of fresh crabs and a large backlog, fishermen have suffered great losses.
So while running their own business, the Tong family traveled all over the country and started the business of buying and selling fresh crabs.
At the same time, in the process of operating live crabs, in order to prolong the shelf life of leftover crabs and reduce losses, referring to the production methods of drunken snails and drunken shrimps, homemade glutinous rice wine and other ingredients were used to make drunken crabs, which unexpectedly formed new products and were very popular in the market.
In the twenty-seventh year of Hongwu in Ming Dynasty (1394), the second generation of Tong's family in Bao Zhong founded the "Tongdeda" drunken crab processing workshop, thus becoming the founder of "Zhongzhuang drunken crab".