Is it okay to steam the lobster directly without cutting it, and how many minutes does the crayfish

If you are steaming the whole lobster, steam about 500 grams for 10 minutes, and add 2 minutes for every 100 grams added.

If you change the lobster to a knife and then steam it, it has nothing to do with the size of the lobster itself, usually it is steamed on high heat for about 10 minutes.

Steamed lobster must wait until the water is boiling before putting it into the steamer to prevent the lobster meat from being heated for too long and affecting the taste.

Preparation of steamed lobster:

To steam the lobster, cut the head and body into pieces and split them. Spread a layer of raw and cooked minced garlic on top (chop the garlic, fry it in 2 3 oil over low heat, 1 3 stay in a bowl and mix well with a little salt).

The shrimp head with minced garlic is yellow, you need to put it on a plate and steam it for 3 minutes, then put the shrimp tail with minced garlic on it and steam it for another 6-7 minutes.

You can also cut the shrimp into pieces, stir-fry them in an oil pot with onions, ginger and garlic, then add cooking wine, soy sauce, sugar, boil in water, and then add salt and a little vinegar to stir-fry. Then add a large handful of coriander, thicken and turn off the heat.

It is okay to steam crayfish directly without cutting, so let's take a look at the method of steaming lobster.

Homemade cooking crayfish method.

Ingredients: 1000g crayfish

Ingredients: 3 cloves of garlic, 1 small piece of ginger, 1 small red pepper, 2 tablespoons of light soy sauce, appropriate amount of oil.

Get ready. Ginger, garlic, chili finely chopped;

Practice information. 1.Wash the crayfish well with a small brush;

2.Boil water in a pot, put in the crayfish after the water boils, and steam over high heat for 10 minutes;

3.Take out the steamed crayfish and put it on a plate;

4.Mix ginger, garlic and chili flakes, add light soy sauce, heat the oil, pour in while hot, mix well, and dip.

Lobster Nutritional Value:

Lobsters are rich in high-quality protein.

And the meat is soft and easy to digest, which is a better food for some people who are weak. Lobsters are relatively nutritious, and regular consumption has the following benefits for the human body:

1. Lobster is sweet and salty, warm, enters the kidney meridian, and can benefit sperm and blood.

It has the effect of tonifying kidney yang, nourishing yin fluid, tonifying kidney and strengthening yang and nourishing yin, and has a certain alleviating effect on some symptoms such as impotence and kidney deficiency and tetany.

2. Lobster has a sweet taste, peaceful medicinal properties, and returns to the liver meridian.

It can calm the liver and calm the heart.

Calms the nerves, for neurasthenia.

Some symptoms such as insomnia have a certain effect.

3. Lobster is fresh and appetizing, has the effect of strengthening the stomach and eliminating appetite, and has an auxiliary effect on some symptoms such as weak stomach and loss of appetite.

The main spicy component of mustard is mustard oil, which has a strong spicy taste that can promote the secretion of saliva and gastric juice, has an appetizing effect, can enhance people's appetite, promote digestion, and promote metabolism.

Steaming crayfish needs to be steamed over high heat for 10 to 15 minutes. The specific steps are as follows:

1.Prepare the crayfish and auxiliary ingredients such as minced ginger, salt and lead to disperse the sugar.

2.Place the crayfish on a grate and steam over high heat for 10 to 15 minutes until cooked through.

3.Place the steamed crayfish in the **.

4.Mix rice vinegar, minced ginger, acacia salt and sugar into a dipping sauce.

5.Put the prepared dipping sauce in the middle of the crayfish and serve it directly.

You can eat it by steaming it for 10 minutes on high heat. Here's how to make steamed lobster:

Ingredients: 850 grams of lobster.

Excipients: 10 grams of minced garlic, 5 grams of chopped green onion, 5 grams of minced ginger, 1 gram of salt, 10 ml of white wine, a little lemon.

1. Rinse the lobster.

2. Cut off the shrimp head first, cut the shrimp tail and abdomen with scissors, slowly take out the lobster meat, clean out the internal organs and shrimp line, and wash it.

3. Prepare the seasoning.

4. Put the shrimp meat back into the shrimp shell, drizzle the white wine evenly, sprinkle with salt, and then add the minced garlic and ginger.

5. After the water in the pot boils, add high heat and steam for 10 minutes.

6. Open the lid and add chopped green onions.

7. Finished product. <>

Hello, I'm glad that your question is answered as follows: If you are steaming a whole lobster, about 500 grams should be steamed for 10 minutes, and 2 minutes for every 100 grams added. If the lobster is changed to a knife and then steamed, it has nothing to do with the size of the lobster itself, usually it is steamed on high heat for about 10 minutes. Lobster is rich in minerals that are beneficial to the human body, and has very little cholesterol, making it a veritable low-cholesterol nutritious product.

The meat yield is 60% to 67%, and the average l00g protein contains essential amino acids for the human body. The meat quality and taste are better than those of seawater shrimp.

Steamed lobster is generally steamed in cold water. Since the lobster is protected by a shell, the umami flavor is not easily lost, whereas the reason for steaming in cold water is to prevent the crab legs from breaking.

If you steam the lobster with hot water, the protein of the lobster meat will solidify quickly, and the lobster will struggle when it encounters high temperatures, so it is easy to break the shrimp legs, so that the lobster is incomplete.

How long does it take to steam lobster.

If you want to steam the whole lobster, you need to steam 500 grams for about 10 minutes, and add 2 minutes for every 100 grams added. If you change the lobster to a knife and then steam it, no matter how big the lobster is, just steam it on high heat for about 10 minutes.

Steam for 10 minutes for about 500 grams, and add 2 minutes for each additional 100 grams.

Ingredients for steamed lobster.

1 lobster and 1 lemon.

30g mint 1 shallot.

Several cloves of garlic and 20g of ginger

Light soy sauce 15ml cooking wine 30ml

10g oyster sauce, a pinch of sugar.

Preparation of steamed lobster.

Step 1 Live lobster, spit out the dirt thoroughly.

Step 2: Rinse off the chelica and brush it with a steel wool ball.

Step 3*** All the way to the end, the shrimp will hang, pull out the chopsticks, there will be urine out, be sure to flow clean.

Step 4 is cut into two sections, I think the scissors are easy to use, there are brains in the shrimp head, and you can use it to make shrimp yolk egg custard.

Step 5 Cut the shrimp tail on the back with scissors, remove the sand line, if the spit is dirty, the yarn is transparent, otherwise it is black, but it doesn't matter. The stomach is also cut to remove the intestines just now, and then cut it from the middle with a knife, and marinate it with light soy sauce, cooking wine, and sugar.

Step 6 Lift the skull and handle the shrimp head, clean the gills, and do not have anything else in the cavity except the brain.

Step 7: This is what it looks like to get your cheeks clean.

Step 8: Add green onions, ginger, garlic and shrimp tails to marinate together for about 10 minutes, and the chela should be smashed with a hammer or the back of a knife, otherwise it will not taste good, and it will be very sinful to eat. After marinating, add oyster sauce and steam in a pot, first boil the water over high heat, then put it in and steam for 10 minutes.

Step 9 Remove from the pot with only the shrimp, arrange the plate, lay the lemon slices on the bottom, sprinkle with minted mint, rub the lemon zest on the noodles, and squeeze a little lemon juice on the shrimp

If we want to make steamed crayfish, we must first scrub the crayfish and remove the shrimp line in its body, and then mix the light soy sauce, ginger, sugar, vinegar and pepper to make a sauce, and then steam the crayfish and dip it in the sauce to eat.

Steamed lobster, I don't like to eat it, stir-fry. I love it.

Steam about 500 grams for 10 minutes, and add 2 minutes for every 100 grams added. If you change the lobster to a knife and then steam it, steam it over high heat for about 10 minutes. Steamed lobster should wait until the water is boiling before putting it into the steamer to prevent the shrimp meat from being heated for too long and affecting the taste.

600 grams of lobster, 80 grams of vermicelli, 100 grams of enoki mushrooms, appropriate amount of garlic, appropriate amount of cooking wine, appropriate amount of cooking oil, appropriate amount of light soy sauce, appropriate amount of cornstarch, appropriate amount of chives. Cut the lobster along the spine to the tail. <

Steam for 10 minutes for about 500 grams, and add 2 minutes for each additional 100 grams. If you change the lobster to a knife and then steam it, steam it over high heat for about 10 minutes. Steamed lobster should wait until the water is boiling before putting it into the steamer to prevent the lobster meat from being heated for too long and affecting the taste.

600 grams of lobster, 80 grams of vermicelli, 100 grams of enoki mushrooms, appropriate amount of garlic, appropriate amount of cooking wine, appropriate amount of cooking oil, appropriate amount of light soy sauce, appropriate amount of cornstarch, appropriate amount of chives.

1. Cut the lobster along the shrimp ridge to the tail of the quiet rock, take out the shrimp line, and turn the shells on both sides of the head slightly like removing the gills to remove the gills.

2. Add an appropriate amount of cooking wine and steam for about five minutes.

3. Remove the roots of enoki mushrooms and wash them, prepare a pot of hot water, add enoki mushrooms and blanch them. Soak the vermicelli in warm water for half an hour, then blanch the vermicelli and drain both.

4. Put it into a basin, pour the soup of steamed lobster into the pot, add an appropriate amount of oyster sauce, light soy sauce and corn starch to cook into soup.

5. Pour an appropriate amount of enoki mushrooms and vermicelli with light soy sauce, put them into a pot, and add lobster. Pour over the boiled broth, then remove from the pan and stir-fry the ginger and garlic puree until fragrant.

6. Sprinkle chives on the lobster, pour hot oil with garlic and serve.