Steaming with cold water maintains the flavor of steamed seafood, while water dilutes the flavor of seafood if it is boiled. The steps are as follows: Wash the fresh seafood. Steam bottom pot add appropriate amount of cold water, put the cleaned seafood on the steam curtain, sprinkle appropriate salt on the cover of the pot open go red. Depending on the type of seafood and its own size after boiling 5-10min up and down can be. Hana Ha belongs to the shellfish, because of the maintenance of organic shells, in the case of steaming with boiling water, it is easier to cook, cold water cooking will make the cooking time is extended, oysters will be old. Boiling water to fill the sea oysters, a moment to cook, that is more tender.

Sea oysters belong to the invertebrates, meat tender flavor, nutrient-rich, is one of the primary species of China's mudflat farming, nutritious, cost-effective, easy cooking methods, is nowadays late-night snacks, catering stores, one of the common dishes, belonging to a small seafood, much loved by customers. Fresh clam meat to eat is particularly tender, it is easy to boil, if we pick cold water into the pot when cooking, cooking time will be raw, this time the taste of oysters will be because of too long in the boiling water, which in turn causes the meat to age, oysters will also be fishy in the soup, of course, the taste will be greatly discounted.

Prepare in advance to spit the sand of the oyster, pot of boiling water and other water after pouring into the oyster water, observation to the oyster open mouth fished up and drained of water reserved, the pot of boiling oil, 7 layers of temperature into the onion, garlic and chili pepper dry stir fry fragrance after pouring into the oyster oil explosion, stir fry 3min after pouring into the flavor of the United States and the fragrance of the sautéed proportional to the pot can be delicious, delicious! Because the oyster meat itself is very tender and delicate, so it is easy to boil, if by its cold water into the pot, it will prompt the steaming time is too long, after boiling, the taste of the clam meat will become more and more very firewood, not at all tender and therefore blanch oyster water.

Cooking method should be boiling water into the pot, and must not be cooked for a long time, the water boiled and then put the sea oysters into the cooking to the oysters all open mouth can be out of the fire, so not only the sea oysters cooked just perfect, at the same time the taste is very tender, the material is also a comprehensive combination of the juice into the meat of the clams, the clam meat is very tender, the material is very tasty as is the juice. In the case of cooking can be put ginger slices and Dong Ru, so that the clam broth more clear blue sky. Sea oysters in the pot before the first to brush clean, with salt water soak immersed in 24 hours, so that it is sufficient to spit out the fine sand in the body. Then do. Boiling water of water into the pot. The length of time to master, like to eat fresh scalded on 20 seconds, hygienic length of time to be a little longer.