Steaming is one of the most commonly used methods in seafood cooking, which can also preserve nutrition and make the seafood more delicious. Remember not to steam seafood for too long. When steaming seafood, be sure to cook it with warm water. The main ingredients of seafood are water, protein, fatty acids, vitamins and minerals. Long-term high-temperature cooking will make the water in seafood lose and the meat quality will age rapidly; Protein degenerates and becomes sticky; Fatty acids accelerate oxidation and produce volatile acid odor; Vitamins and minerals will also be lost with water vapor. In order to improve the efficiency of steaming and avoid high temperature for a long time, it is necessary to steam seafood with warm water, but cold water and boiled water are not suitable. The most common seafood includes shrimp, crab, fish, snails and shellfish. ?

Steamed shrimp. Cut off the shrimp whiskers, feet and guns first, and then pick out the shrimp line along the tail. Then marinate with cooking wine, salt, pepper and onion, ginger and minced garlic for about ten minutes. Then add an appropriate amount of cold water to the pot, and the boiling water bubbles. Then put the shrimp in the pot, the fire will boil the water in the pot, and finally the shrimp can be taken out to eat. The whole process of cooking shrimp should not exceed five minutes. Otherwise, the shrimp will get old, sticky and fishy.

Steamed fish Fish is easier to steam, so steaming fish in hot water is the best cooking method. Clean the fish surface, marinate it with cooking wine and pepper for 15 minutes, and then steam it in a hot water pot. Fish is cooked faster and heated more evenly.

Steamed crabs have thick shells. Keep crabs in clean water for half a day, and then clean them with a brush after the mud and sundries in the stomach are spit out. Crabs are tied tightly with straw ropes and placed in a steamer with their bellies facing upwards. Put cold water on the pot and steam on high fire for about 20 minutes. When the crab shell turns red, you can turn off the fire and eat it. Steaming crabs in cold water can lock the delicate flavor of crabs and prevent their legs from falling off. However, steaming crabs in cold water will lead to the loss of crab yolk and crab paste. In this case, it is necessary to steam crabs in hot water.

Steamed snails and shellfish. Conch is not easy to steam, so it must be made with cold water. Hot water on the pot will lead to rapid contraction of conch meat and severe dehydration. The amount of meat will also be greatly reduced. Shellfish seafood is not suitable for steaming for a long time because of its small size. It needs to be steamed with warm water, which can not only shorten the time, but also lock the umami taste of shells.