How to steam seafood to be delicious, and how to steam seafood to taste?

Seafood wants to be delicious, the simpler the better, we usually eat more, is steamed crabs, boiled shrimp to eat, then many people are not very good at simple steamed seafood, steamed seafood has a great fishy smell, and the taste is relatively old, such seafood is simply a waste, so how to do it. We will only simply steam in the pot, in fact, we want the steamed seafood to be delicious, no matter what seafood is steamed, don't steam it directly in the pot! Do more "this 1 step", the taste is tender and no fishy smell!

When we do it, do more "this 1 step", what is this step, that is, before steaming in the pot, we should use "beer and vinegar" to pickle the seafood, so that the seafood that has been specially soaked is very good, or it is pickled with salt and cooking wine, so that the pickled seafood is very good, everyone wants beer and vinegar This method, steamed crabs, or prawns, are very delicious, the taste is fresh and tender, and there is no fishy smell!

Let's take a look at how to marinate seafood in beer and vinegar:

1. Buy fresh seafood first, buy back seafood first put it in clear water, if you buy back seafood in advance, if you don't have time to do it, you have to use live water to raise, that is, there are water droplets flowing in the basin.

2. Before steaming, after the seafood is taken out, it is thoroughly cleaned, driven into the basin, poured beer into it, to pass the seafood, and then put in the ginger slices, then add two or three spoons of white vinegar, add an appropriate amount of salt to it, stir it well, soak it, and the time of 20 minutes will be fine, and the seafood will appear dizzy.

3. Add a lot of water to the steamer, bring to a boil over high heat, put the seafood on top of the steaming drawer after controlling the water, then put some green onions and ginger, continue to cook over high heat, after boiling, pour sesame oil and light soy sauce on it, cover the pot, adjust to low heat, cover the lid, steam over low heat, and steam for 10 minutes.

This is done, the steamed seafood is very tender, and there is no fishy smell at all, you can try it at home. After the beer and vinegar are mixed, the soaked seafood shell is softened to better absorb the flavor, and it also has the effect of loosening the meat, so that the fishy smell of the seafood will be precipitated, and the seafood will be more fresh and tender, and there is no fishy smell. If not, give it a try.

Add water to the pot, put the seafood on the grate, sprinkle salt according to your taste, cover the pot with a lid ** steam, and open the oysters or scallop clams slightly.

Steps: Step 1: Prepare the ingredients.

Step 2: Clean the seafood and set aside.

Step 3: Put the green onion, ginger, garlic and dried chili pepper into a bowl, add the steamed fish juice in the small stone cellar and stir well.

Step 4: Put the small seafood plate into the steamer and pour in the juice prepared in the previous step.

Step 5: Spread evenly on top.

Step 6: Cover and steam.

Take crabs as an example, after boiling, put the crabs on the table, cover the pot, and steam for about 10 minutes.

Ingredients; 10 crabs.

Accessories; Water to taste.

1. Handle the crab well.

2. After adding an appropriate amount of water to the steamer and boiling, put the crabs on the pot, cover the pot, and steam for about 10 minutes.

3. Steamed crabs.

4. Steamed crab finished product.

For example, steamed fish, generally in 8-10 minutes, steamed for too long will the meat will become old.

After processing the delicious live fish, be sure to steam it over high heat. This is because the fire can steam the ingredients in the shortest time. The fish is delicious, and after steaming for a long time, the meat is easy to get old and loses its freshest taste.

Compared to boiling fish, steamed fish does not require additional water, which can better retain the nutrients of the fish. In order to transfer the toxins contained in the fish to the water, steam the fish for more than 2 minutes, and the fire is 8 to 10 minutes, not more than 10 minutes.

Clams, 1 kg of prawns, white green onions, several segments, 6 cloves of garlic, 1 piece of ginger, 1 2 teaspoons of salt, 1 teaspoon of sugar.

The practice of steaming seafood.

Wash the shrimp, soak the shrimp line and clams in light salt water and spit out the sediment, wash the ginger and garlic and crush them;

In a pot, add shrimp, clams, ginger and garlic, add salt, sugar, rice wine and oyster sauce, stir well, and marinate for 10 minutes.

After the water in the pot is boiled, add the marinated shrimp and clams, supplemented with green onions, and steam for 8-10 minutes on high heat.

Required Materials:

Flower clams one pound.

Prawns a pound.

Green onion white several segments.

6 cloves of garlic.

Ginger piece. 1 2 teaspoons salt.

1 teaspoon of sugar.

Step 1: Wash the shrimp and clams. (If you have time, you can buy it yourself and raise it for half a day to spit out the sediment, or you can directly tell the stall owner that you want to eat it immediately and feed it clean.) Ginger and garlic crumbled;

Take a large pot, add shrimp, clams, ginger, garlic, add salt, sugar, rice wine and oyster sauce, stir all the ingredients well, and marinate for about 10 minutes.

After the water in the pot is boiled, add the marinated shrimp and clams, supplemented with green onions, and steam for eight to ten minutes on high heat.

Like Pipi shrimp and crabs, half of them can be steamed for 5-7 minutes, and I'm talking about after the water boils

Ingredients: 500 grams of prawns, 10 grams of sesame oil, 15 grams of cooking wine, 15 grams of soy sauce, 25 grams of vinegar, 50 grams of soup, grams of monosodium glutamate, appropriate amount of green onion, ginger and pepper.

Method: 1. Wash and peel the prawns, remove the sandbags, sand lines and shrimp brains, and cut them into 4 sections; Wash the green onion and cut it into strips; Wash the ginger and slice it in half and mince the half. 2. Put the prawns on a plate, add cooking wine, monosodium glutamate, green onion strips, ginger slices, Sichuan pepper and soup, steam for about 10 minutes, take it out, pick out the green onion strips, ginger slices and Sichuan peppercorns, and then put them on a plate.

3. Use vinegar, soy sauce, minced ginger and sesame oil to make a juice for dipping. Features: Prawns are rich in high-quality protein, vitamin A, vitamin B1, vitamin B2, niacin and a variety of minerals, rich in nutrition, can nourish the kidney and stomach, and is conducive to the formation of embryonic organs.

The answer comes from the official website of Meal.com**.

Steps to make steamed seafood.

Steps of steaming seafood: 1 1 All kinds of seafood are washed with water, if it is dirty, you can put salt, try to choose a clean one when you buy it, and rinse it directly when you come back, which is more convenient.

Steps to make steamed seafood: 2 2 Cut three slices of ginger to remove the smell.

Steps of steaming seafood: 3 3 Add water to the steamer, the specific amount of water is based on the actual amount of seafood, it doesn't matter if you have more, as long as the amount of water is not too small.

Steps to make steaming seafood: 4 4 Place the ginger slices on top of the seafood, or in water.

Steps for steaming seafood: 5 5 Steam in a pot, steam for 5 minutes after boiling over high heat.

Steps of steaming seafood: 6 6 If the amount is large, you can steam more, as long as you open your mouth, it is easy to get old if the steaming time is too long, and it will affect the taste.

Steps to make steaming seafood: 7 7 Prepare the hot sauce.

Steps to prepare steamed seafood: 8 8 hot sauce and vinegar.

Steps for steaming seafood: 9 9 Serve on a plate.

Seafood also has to be steamed, which not only stimulates the delicious flavor of the food itself, but also has the following nutritional characteristics:

1.To make the food more tender, on the basis of steaming through steam cooking, on the basis of ensuring that the food is steamed, the high-temperature steam instantly locks in the moisture of the ingredients, and it tastes tender and not old.

2.Low in fat and high in protein. Seafood is a lean meat type, which makes you enjoy eating without being greasy, and the key is that it can supplement human protein.

3.Rich in fatty acids, vitamin D, calcium, compared with stir-frying, frying, frying and other cooking methods, steamed seafood has less salt and less oil, and retains food nutrition to the greatest extent.

However, if the seafood is not cooked properly, on the one hand, it tastes poor, with a fishy smell and foul smell, and on the other hand, eating undercooked seafood may cause abdominal pain, diarrhea, and even parasite infection. What to do?

Recommended 5 tips for steaming seafood.

1.Get the right time.

Normal seafood, excluding lobster and large octopus, is generally steamed for no more than 10 minutes.

Conchs, scallops, clams, etc., the duration is about 3 minutes, and the size is slightly larger, so it can be extended by a few minutes.

Shrimp, skin shrimp, about 5 minutes, crab 10 minutes.

2.Eight ripe is the best.

Steak is generally recommended to eat seven ripe, cooked but not old. The seafood is recommended to eat eight ripe, which fully reflects the delicacy and tenderness of the seafood, and there will be no undercooked phenomenon.

But it should not be more than nine ripe, too ripe, will cause the protein to be hard and taste similar to dead meat.

3.Steamed seafood in boiling water.

After the water is boiled, the seafood is steamed, and the high temperature steam will lock in the moisture in the ingredients. At the same time, shorten the cooking time to avoid the meat being too old.

seconds of flying water. Flying water is to remove the smell of earth, sediment and lock in the moisture in the seafood. At the same time, let the shell open for better flavor.

However, the flying time must be short, and if the time is long, the umami will be lost.

5.The clams should be steamed dry, and the crabs should be navel up.

When steaming clams, do not put any water, and steam directly through water for 3 minutes, which is tender but not old, and can retain the umami of food.

For crabs, in order to prevent the crab roe from flowing out, the navel should be facing up. The head and claws of the octopus should be steamed separately, the head of the octopus is not easy to cook through, it is best to steam 2-3 minutes in advance.

· 1.First cut the golden pomfret in half, then change the surface of the fish to an oblique knife, apply a little salt to the surface of the fish, and prepare shredded green onions, shredded red pepper, and shredded ginger. 2.

Put the fish on a plate, put a little ginger slices and green onions around it, remove the fishy smell, steam it over high heat for 5 minutes, and take it out as soon as the time is up. 3.Pick off the green onion and ginger, sprinkle with shredded green onions, red pepper shreds, ginger shreds, pour steamed fish soy sauce, soybean oil and burn until smoking...

【Dish】Lemon-flavored steamed seafood [Ingredients] 2 hairy crabs, 1 pound of clams, 4 black tiger prawns, 2 small abalones, 4 oysters, 4 lemons, 5 slices of ginger, 2 garlic cloves, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, a few drops of sesame oil, appropriate amount of salt.

Cooking Steps] 1.Prepare all the main seafood ingredients. Wash the oysters and abalone first.

2.Place the clams in a container and soak them in some salt and water to let the clams spit out the sand.

3.Put the oysters and baby abalone on a plate, sprinkle with salt and let stand for about 20 minutes to sterilize and taste.

4.Pick out the shrimp line of the black tiger prawn, without removing the shell, find the position of the shrimp line and pick it out.

5.Hairy crabs use a small clean brush to clean up the mud in the crevices.

6.Prepare a larger container that can hold all the seafood. Place the clams at the bottom of the container and place the hairy crabs, black tiger shrimps, abalone, and oysters in turn.

7.Sprinkle chopped ginger silk on the surface of the seafood and smooth it out.

8.Finally, top the sliced lemon and drizzle with a spoonful of cooking wine.

9.To prepare the steamer, pour enough water into the bottom, place in a container with seafood, cover and steam for 13 minutes. When the time is up, add the oysters, shrimp, abalone, remove the clams, and steam the hairy crab for another 10 minutes to prevent the hairy crab from being undercooked.

10.Peel and chop the garlic, add 1 tablespoon of cooking wine, minced ginger and 1 tablespoon of light soy sauce to a bowl, heat in the microwave for 30 seconds, take out a few drops and stir the sesame oil with chopsticks to adjust the sauce. Seafood is dipped in sauce and eaten.

Cooking skills] 1. Because a lot of seafood is steamed together, shrimp are easier to cook, so shrimp do not need to be shelled. 2. If you want to retain the umami of seafood, you must steam it. Steamed seafood can lock in the nutrients of the seafood and retain the umami flavor.

3.When steaming seafood, the heating time is important. If the steaming time is too long, the quality of the seafood will become old, and if the time is too short, it will not be cooked, so it is necessary to observe the state of the seafood frequently.

4. In terms of seafood, you can choose fresh seafood in season and mix it with it at will.

1. Clams. Most people boil clams with water and eat them when they open their mouths. In addition, there is a method of not adding water, and you don't need to add any water, just dry the pot and boil.

Don't open the lid and never flip the clam, just let it cook in the pot by itself, wait three to five minutes, and the clam meat will be the most tender.

2. Sea oysters.

Oysters and scallops are cooked in a very different way from clams, usually steamed on the grate of a steamer, and then steamed for three minutes after the water is boiled. When steaming oysters, the fire is even bigger. In particular, the steaming time varies depending on the size of the oysters.

For larger and smaller ones, the steaming time is generally half a minute to a minute, but don't underestimate this short time of tens of seconds, the impact on the taste is still not small.

3. Conch. The cooking method of conch is also boiling, but unlike boiling clams, you must add water to boil conch, generally two catties of conch and a bowl of water. After boiling, add two or three drops of vinegar or sesame oil, so that the snail meat will be easy to pick out.

Generally, the big conch boils for two and a half minutes, and the small conch cooks for one and a half minutes. 

4. Goby. The general cooking method of the goby is also steaming, no matter how big or small, the steaming time is seven or eight minutes after the pot is boiled.

The same steaming, the crab is not only different from the goby in terms of steaming time, but also has a special requirement: in order to prevent the crab roe from flowing out, the crab belly must be facing up! After boiling the pot, steam for about 10 minutes, and see that the crab completely turns from green to red.

5. Eight striped bass.

Qingdao people like to cook and mix the eight belts to eat. The head and claws of the eight belts are cooked at different times, and if they are cooked together, it is likely that the head is just ripe, and the claws are too old to bite, so it is best to cook the head and claws separately.

First cut off the head and cook in the pot, after seven or eight minutes, then put the claws in the pot and cook for five or six minutes, so that the taste will be very crispy, if you pursue a more crisp and tender taste, you can also put the eight belts in the egg white in advance before the pot and grab it with your hands, which is equivalent to "massage" to marinate it and then get out of the pot. The treatment method of the horse cockle is basically the same as that of the eight belts, but the horse bass has long legs, and the taste is old and not chewy.

6. Marine fish. Fresh sea fish, Qingdao people like to steam, which can best preserve the umami. First of all, let's mention mackerel, although there are many ways to eat mackerel, but it is not suitable for steaming! There are several kinds of fish that are suitable for steaming, such as toothfish, blackhead fish, etc.

Before steaming, you need to change the knife on the fish, and you can put some peppercorns and salt to taste.

Steamed fish needs to be hot, steamed with a strong fire, and continue to steam for five or six minutes after boiling, the meat is the most tender. If the fish is large, it should be extended, about 10 minutes.

After reading so many introductions above, everyone already has a deep insight into "how to steam seafood". A lot of seafood in the shell is very delicious when steamed, it can protect the original taste of the food to the greatest extent, and it smells fragrant.