Oysters: steam for three minutes after boiling; Put the bottle of oyster on the first steamer, steam it and water it; Boil and steam for three minutes. It is worth mentioning that the steaming time of oysters varies greatly, and the steaming time of big oysters is extended by minutes.
Conch: water is needed to cook conch; Boiling conch must add water, generally two Jin of conch and a bowl of water. Drop two or three cups of vinegar or sesame oil after boiling, so that the snail meat can be easily picked out. When you see the slight geophysics in the conch's head, you can cook.
Pipi shrimp: steaming time is longer than shellfish; The general cooking method of Pipi shrimp is also steaming. Whether it is large or small, the cooking time is seven or eight minutes after boiling.
Crab: The belly must face up; In order to prevent the crab roe from flowing out, the crab belly must face up! After opening the product, steam it for about ten minutes, and when you see that the crab completely turns from green to red, you can go out of the pot.
Squid: the head and claws are cooked separately; The head and claws of squid are different in time. If you eat together, it's probably only the first one, and the claws are too old to bite. It is best to cook the head and claws separately. First cut off your head and cook it in a pot. After seven or eight minutes, put the paws in the product and cook for five or six minutes, and the taste will be crisp.
Marine fish: it is best to steam fish with fire; Suitable for steamed fish, such as toothed fish, blackhead fish and so on. Before steaming, I cut the fish twice and put some flowers and salt on it. Steamed fish should be vigorous, steamed over high fire, boiled for five or six minutes, and the meat is the most tender.