Whether it is a sea crab or river crab, it is necessary to cold water under the pot.
Compared with other seafood, crabs must be steamed thoroughly before eating. If you steam with hot water, you will have to steam for a long time in order to ensure that it is cooked through, which will easily cause the crab meat to become old and affect the taste.
Steaming with cold water, even if the steaming time is longer, the water temperature is also gradually from low to high process, the crab meat is not easy to get old.
In addition, if you are steaming live crabs, then you must use cold water to steam, if you use hot water, the crab feels too high temperature, even if it is tied, it will struggle violently, so it will break its legs.
Fish are without shells, the meat is very tender and can be steamed quickly, so it is recommended to use hot water .
Wait until the water boils, put the fish into the steamer, as soon as the fish meat comes into contact with the burning steam, the meat will quickly indent, protein and fresh flavor will be immediately locked, and the meat is not easy to get old.
Shellfish, in addition to steaming, there are also some conch and scallops that you can choose to cook.
Whether steamed or boiled, shellfish is best to choose hot water in the pot. When shellfish come into contact with hot water, its shell-sucking muscles are instantly scalded and subsequently contracted, so that the shell and meat will be separated, and it will be easier for us to eat.
If you use cold water, the shell-sucking muscle takes a long time to go from low temperature to high temperature, and you get the fresh flavor of sticky shells, and the meat gets old.
Shrimp suggests Cold water on the pot. When the water boils, steam for about 5 minutes.
If the water is boiled, the proteins of the shrimp meat will solidify quickly and stick to the shell, making it difficult to peel off.
By and large, cold water is recommended when steaming crab and shrimp, and hot water is recommended when steaming fish and shellfish . I hope this helps!
● Fishermen eat seafood preferred raw, most often boiled to eat, followed by steamed. Then there are more complicated practices such as burning and deep-frying, then it is not the fishermen's eating seafood, but the restaurant's interpretation of seafood.
The only steamed seafood, is fully accepted by the restaurant, but also widely recognized by the people's home kitchen. It is considered to be able to keep the original flavor intact and not let the deliciousness dispersed into the soup. Therefore, steamed seafood has become the most popular dish, simple practice, the flavor is delicious.
I usually do the most is steamed fish, or small yellowtail, never get tired of eating. According to the method learned with the local fishermen in Xiangshan, Ningbo, the steps are as follows:
Zhengzhou market is not salty juice to sell, there is no fresh fish, are chilled. This does not affect. My practice, the small yellowtail directly steamed, out first sprinkled with green onions and then poured hot oil, pricking la la out of the aroma and then dripping soy sauce. It is really fresh and delicious, eat up can not bear on the wine on rice, must be a separate gas CD-ROM is considered to be addictive.
Used to steam more varieties of seafood, and shrimp, crab and shellfish, steaming method and fish is the opposite, are cold water into the pot. The reason is simple, as the old saying goes, cold water boils the frog. Waiting for the temperature to come up, shrimp and crab reaction, it is too late to struggle. Less pain, beautiful flavor, but also remain intact. If the boiling water into the pot, go in and feel the intense pain, the body secretion of antibodies to affect the flavor, the body outside the strong resistance to struggle, and then struggle on the way to die stereotypes, into the dish ugly.
If you want to choose to say which type of food is most suitable for steaming, then I believe that many people will always have so many kinds of seafood on the list in their minds. Steaming is the best way to savor the sweet taste of seafood, but although the practice is "simple" and almost everyone can do it, there are still some ways to steam seafood.
But the term seafood covers a lot of content, for different types of ingredients even if all the practice of steaming, there are differences, we will share.
Lobster, crab, conch and so on cold water into the pot to steam. (There are relatively closed shell)
Steam fish generally after the water boiled into the pot to steam. (There is no closed shell)
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Steaming fish I prefer to have steam in the steam, because the hot and cold moment can be the fish skin contraction more tender. And cold water on the pot of meat sheer, everything still rely on their own think how to get!
Generally cold water steam! As long as you grasp the time on the line
According to my experience in the restaurant and their own operating experience, are hot water, steam enough to the pot. Steam enough to be the fastest heating heat conduction steamed seafood, lock seafood fresh flavor and nutrients.
It is not good to generalize, seafood is very rich, roughly divided into: fish, shellfish, shrimp, crab. Shellfish shrimp crab suitable for cold water in the pot, which can enhance the fresh flavor, but also can wrap the nutrients, another important point, cold water in the pot slow cooking or steaming, a longer time, you can completely kill the parasites. Fish is suitable for boiling water in the pot, meet the heat, the meat will shrink, the fresh flavor will be locked, can be the best to the fresh flavor and nutrition retained.
The above is a personal opinion and some collected information, just for reference
It should be hot water under the pot
Hello!
Steaming seafood, steamed fish, steamed buns are boiling water in the pot over high heat, usually in 15 to 20 minutes or so, steamed old is not good, so the time should be controlled, such as crabs, steamed old meat and yellow will become hard, the taste is not good.
I hope my answer will help you!
Not hot water to start steaming. You have to put the water in the pot to start steaming only when it boils. This way you can control the time of steaming and the temperature when you start steaming.
Most seafood takes 7 minutes to steam, depending on the size of the seafood.
Most seafood takes 7 minutes to steam, depending on the size of the seafood.