处理生腌蟹要去掉什么,生腌蟹为啥冷冻了再腌

{"rich_content":{"text":"先来处理螃蟹，海鲜一定要买新鲜的，倒入白酒浸泡20分钟，有*菌作用，虾也是一样浸泡，最后去掉虾线。\n螃蟹剥开盖，去掉鳃、胃，对半切开备用。\n将线椒、小米椒、香菜末、葱姜蒜末、一小碗生抽、两勺白糖、一勺盐、一勺花生油、一小杯白酒，我是用柠檬代替白醋，你们可以直接加一小杯白醋。\n搅拌后倒入凉白开，不够味可以这个时候再添加。\n淋在海鲜上，以没过食材为准，腌制4~5小时以上。\n血蛤就多了一个步骤，要烫一下。先用刷子洗净外壳，锅里烧开水，倒入血蛤搅动一下，8~10秒快速捞出，一定要快以免肉质变老。\n剥掉一边壳，有条件的可以买个血蛤钳，偶尔一顿，那我们就徒手掰开吧。\n倒入酱汁没过血蛤，盖上保鲜膜，放入冰箱冷藏4~5小时以上就可以吃啦，过夜会更入味，肠胃不适者不可食用哈。\n","spans":null},"video":{"vid":"v028b05e0000bt7d89f8pv7t2l16ku3g","duration":35.951,"width":1920,"height":1080,"file_size":55152166,"thumb":{"web_uri":"tos-cn-p-0000/547efad2cae3420c861822f4f5c47a5c","width":640,"height":360,"image_type":null,"mimetype":null,"encrypt_web_uri":null,"secret_key":null,"encrypt_algorithm":null,"extra":null},"video_size":{"high":{"duration":35.951,"file_size":4793280,"w":854,"h":480},"normal":{"duration":35.951,"file_size":3304268,"w":640,"h":360},"ultra":{"duration":35.951,"file_size":8568895,"w":1280,"h":720}},"is_encrypted":null,"sp":null,"md5":"3fc3ede0eb7e52627675f0ae67da1501","tos_key":null,"secret_key":null,"encrypt_algorithm":null,"extra":null}}