Seafood has many categories such as crab, shrimp, shellfish, algae, fish, etc., and there are dozens of hundreds of varieties in each category. Because of its growth structure, shape, nutrition, meat and other aspects of the different cooking methods are also varied. Inappropriate cooking methods, not only can destroy the original unique flavor of seafood, and even the last difficult to eat, not to mention the bad, not waste.

So here are a few ways to steam seafood for your reference.

1, steamed sea crab. There are many varieties of crabs in the sea, no matter what crab, steaming have to be cold water in the pot. Steam before the water in the ginger, scallion and a little salt, and then the crab on the cage navel facing up in an orderly manner, the fire boiled and then have to steam for ten minutes, so that the steam out of the crab limbs intact, outstanding quality. If the hot water in the pot, the live crab suddenly encountered high temperature, will struggle desperately, is to the death of the kind of struggle, not a limb all down, and warm water boiled frogs a reason.

1, steamed shellfish. We generally choose conch and scallops steamed, like clams, razor clams, hairy shellfish, sea rainbow and other boiled to eat the best. But all shellfish, because of its mollusc characteristics, no matter steamed, boiled, absolutely must be hot water in the pot. Shellfish meat special, fire is the main factor in the taste, hot water in the pot, shellfish in a very short period of time in contact with high temperatures, suction shell muscle instantly scalded, rapid contraction, so that the shell meat separation thoroughly, but also easy to eat. If cold water in the pot, sucking the shell muscle from low temperature slow to high temperature takes a long time, the muscle contraction slows down sticky shells not to mention the meat organization will also become hard, like biting the pimp.

3, steamed fish. Here to grouper as an example. Some people say steaming grouper also have to hot water in the pot, in order to prevent the loss of protein in the fish, I do not agree with such a point of view. If you steam grouper hot water in the pot, the skin of the fish suddenly encounter high temperatures will also be rapidly contracted, which will form a barrier on the surface of the fish, impeding the absorption of fish such as wine, vinegar, sugar and salt. If cold water in the pot, the fish quality in the gradual high temperature slowly absorb the flavor of the material juice, the formation of a loose state on the surface of the fish, easy to eat with tenderness and crispness, even if there is a loss of protein, which is in the soup.

4, steamed shrimp or shrimp. Steam shrimp need hot water in the pot, because shrimp meat tissue tender, structural viscosity is not enough, high temperature and strong stimulation, shrimp fiber in the rapid agglomeration, easy to form the texture. Cold water under the pot due to a longer period of steaming will make the meat fiber aging, eat up and old and firewood, lose the crisp characteristics.