How to make steamed dragons, how to make them delicious?

Sauerkraut fish, steamed fish, braised fish.

A pound of wave lobster is enough to steam for ten minutes. If the lobster is heavier, add two minutes more than 100 grams on the basis of this pound.

Boston lobster, belonging to the lobster genus of the lobster family, lives in the cold sea, the meat is more tender and delicate, the product has high protein, low fat, sodium, potassium, magnesium, phosphorus, iron, sulfur, copper and other trace elements are rich, delicious taste.

Because it lives in cold seas, it grows very slowly. The product is rich in trace elements such as high protein, low fat, sodium, potassium, magnesium, phosphorus, iron, sulfur, copper, etc., especially rich in unsaturated fatty acids, and delicious taste. Nutrients are easily digested and absorbed by the body.

How to preserve Boston lobster:

1. After the lobster is bought, it can be placed directly in the water basin, add a little salt, pour a few drops of cooking oil, don't feed anything, and can be kept for two or three days, which can not only keep the lobster fresh, but also make the lobster vomit out the sediment in the body.

2. Use foam boxes for storage, plastic foam boxes are both breathable and windproof, and arrange the lobsters with their belly facing down in a row, because the belly is easy to die with their belly facing up. Rinse the lobster with clean water, then add crushed ice, about 4 to 5 catties of ice, and finally cover the lid, put it away, add ice once in the morning and evening, this storage method can store lobster for about 5 days to 7 days.

3. After rinsing the lobster, pour it directly into the pool or glass tank with an air pump to oxygen, don't put too much lobster, change the water in the morning and evening, this storage method can store lobster for 5 to 10 days.

Boston lobster.

Steamed is more delicious.

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, and slowly take out the lobster meat to clean out the internal organs and shrimp line.

Rinse after washing. <>

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. <>

Herb salt baked Boston lobster] preparation.

Ingredients: Boston lobster, sea salt, rosemary, lemon leaves.

1. Prepare the required ingredients, brush the lobster with clean kitchen paper to absorb the water;

2. Cook in a deep pot with a suitable box, pour in all the sea salt, turn on the maximum heat, and stir-fry continuously to raise the temperature of the salt until it is hot;

3. Beat half of the sea salt and put the lobster in;

4. Add rosemary and lemon leaves;

5. Cover the freshly beaten sea salt;

6. Cover the lid, first low heat for 10 minutes, then turn to high heat for 10 minutes, turn off the heat and simmer for 10 minutes;

7. The rest is to dig it out and eat it while it's hot. Remember: you have to use sea salt, because when you heat the fine salt, some of it will dissolve, which will penetrate into the shrimp and become too salty to eat.

Polong is a deep-sea fish with delicate meat and excellent flavor. And steamed polons are a healthy and delicious way to make them. Let me show you how to make a delicious steamed polon.

Preparation of ingredients. The ingredients required for steaming the dragon are very simple: a fresh dragon, a piece of ginger, two green onions, an appropriate amount of salt, a spoonful of cooking wine, a large spoonful of light soy sauce, and an appropriate amount of sesame oil.

Cooking steps: 1.Wash the dragon, put it on a plate, and cut it into a knife-shaped. Marinate with salt and cooking wine for 15 minutes.

2.The old ginger is slapped loose and cut into shreds, and the green onion is cut into segments, and put into the belly and knife marks of Bolong.

3.Pour an appropriate amount of water into the pot, put the wave dragon into the steamer after the water boils, and steam on high heat for 15 minutes.

4.Leave a little water in the pot, add light soy sauce, bring to a boil and pour over the steamed fish.

5.Spread the ginger and green onion on top of the fish and pour hot sesame oil on top.

Precautions. 1.The flesh of Bolong is delicate and easy to boil. If the steaming time is too long, it will cause the meat to become old and hard.

2.Steamed Bolong should use less seasoning, so as not to mask the delicious taste of Bolong.

3.When steaming fish, pay attention to the heat and avoid sticky or undercooked.

Healthy nutrition. Steamed porons are a dish with high nutritional value. The meat is delicate, easy to digest and absorb, and rich in high-quality protein and a variety of minerals.

Moreover, the steaming method can better retain the nutrients in the ingredients, and it is more in line with the requirements of a healthy diet without adding excess oil and salt seasonings.

Epilogue. Steamed polons are not only delicious, but also healthy and nutritious. The method is simple and easy to learn, as long as you pay attention to the heat and seasoning, you can easily make a delicious steamed po.

Bolong Steamed is a delicious and healthy seafood dish that is simple to make and delicious in taste, suitable for all kinds of people. Here's how to make a delicious steamed polon.

First of all, we need to prepare the required ingredients, including dragon fish, shredded ginger, green onions, salt, cooking wine, water and some spices. Arowana is a deep-sea fish with delicious meat and nutrients, so be sure to choose fresh Arowana when choosing ingredients.

Next, we need to process the dragon fish. Handle the dragon fish cleanly, remove the internal organs and scales, cut three knives on both sides of the fish body after washing, then sprinkle salt and ginger shreds on the fish, add an appropriate amount of finch trace cooking wine, and then put the old green onion section and set aside.

Next, we need to prepare the steamer. Add water to the pot, the amount of water should be slightly more, then put the pot into the steaming rack, turn the fire to high heat, wait for the water to boil, then put the fish into the pot, turn the heat to medium heat, and steam for about 15 to 20 minutes.

Finally, we need to take out the cooked dragon fish, pour out the juice in the pot, add an appropriate amount of salt, sugar, minced ginger, chopped green onion and sesame oil, stir well and pour it on top of the dragon fish.

Overall, Polong Steamed is a light dish that is perfect for the spring and summer seasons, it is sweet and delicious, and it is nutritious, not only suitable for families, but also suitable for taking to parties to share with friends.