Speaking of abalone, a valuable seafood, I believe many friends are familiar with it. It is not only expensive, but also has high nutritional value, and has been deeply loved by the general public. A few days ago, I accidentally saw a sentence on the Internet: "Northeasters have pots and can stew anything." . But I personally think that foodies who love seafood have pots and can steam a sea. After all, for them, there is no seafood that cannot be steamed. If so, steam for a while. Today, Bian Xiao brings you a steaming schedule of common seafood to help you solve the steaming problem.
You may wonder why steaming seafood is so difficult. Just put the water in the pot. Actually, it's not like this. The steaming time is not enough, and the seafood is not cooked. Eating it will hurt my stomach. If steamed for too long, seafood will get old and taste worse. The timetable for steaming seafood is really hard to grasp!
Of course, if you think it's too much trouble to steam seafood one by one, it's better to come directly to a pot of seafood set meal with various combinations, which is simple and convenient, and you can eat a big meal once steamed! Conch, shrimp, abalone etc. It takes 10 minutes to steam. After Bolong is put into the pot for 5 minutes, it takes 4-5 minutes to put the razor clam, scallop and clam into the pot 10 minute, and then put them into the pot. In short, it only takes 15-20 minutes from the start of operation to eating seafood, so it is so convenient to cook a seafood dinner.
Moreover, the ingredients in the set meal have been temporarily raised and spit sand. You can simply clean them after receiving them. Seafood porridge is placed at the bottom of the pot. Seafood can be put when it is boiled. According to the time prompt label on the seafood box, you can make a seafood dinner with just the right temperature without cooking experience, which is simply the gospel of "lazy cancer star" The following is the steaming time of other seafood except lobster. After the lobster is in the pot for five or six minutes, these can be served!
To sum up: first enlarge the guy (Boston lobster), then put the little guy (other little seafood); Put thick skin (such as conch, abalone, etc. ) first, then put the thin skin (such as clams, scallops, etc.). ). steam a batch every 5 minutes, 15-20 minutes, and a delicious meal can be served!
Seafood dinner is delicious, but only if you have a big enough pot. Most of our steamers are 28cm in diameter, and generally four crabs are enough, not to mention shellfish such as fat lobsters. Moreover, if the domestic steamer is used for a long time, the scale at the bottom of the steamer will also pollute the porridge as the soup base. Therefore, to enjoy a pot of seafood perfectly, you need a special steamer. Pot and steamer are perfectly matched, and cooking is integrated into one. Seafood on the top and porridge on the bottom. In the process of steaming, delicious seafood soup flows into porridge along the steamer, adding fresh food and doubling the taste.
That's all my answer. I hope it helps you.