Introduction: People like to eat seafood, such as crabs and shrimps. Crabs grow very fat in autumn, and they are full of cream yellow and cream crabs. Some people think that steamed crabs are not particularly enjoyable to eat, so they can buy more kinds of seafood and cook salted seafood at home. What Xiaobian wants to share with you today is, how many production processes does baked seafood need? What should I pay attention to when making? First, the production process of baked seafood with salt

If you want to bake seafood with salt, you need to prepare a lot of salt, because the characteristic of baked seafood with salt is that when stir-frying, salt can raise the temperature and cook the seafood with the residual temperature of salt. At the same time, it is necessary to steam the bought seafood in advance before the delay, so that the time of salt baking can be shortened and the taste will not be too salty. Dig a big hole in the salt for the steamed seafood, put it in, then cover it with salt and keep heating it, and let the seafood taste slowly with the residual temperature of salt. Second, what should be paid attention to when making salted seafood

Although the steps of making salted seafood are simple, the ingredients used must be fresh enough, because everyone knows that seafood must be eaten fresh, and dead seafood will not only affect the taste, but also the texture of meat will be discounted; If seafood dies for a long time, it is easy to cause people to have diarrhea, so we should choose to buy fresh seafood. The commonly used seafood types are black tiger shrimp, snail, abalone, etc. black tiger shrimp is not only big, but also very delicious. Iii. Summary

Lemon is essential in order to make the salted seafood more delicious. Slice the lemon and mix it with the seafood evenly or directly squeeze out the lemon juice. The citric acid in the lemon itself can not only kill the microorganisms on the surface of the seafood, but also effectively remove the fishy smell. The sour taste of the lemon can better stimulate the umami taste of the seafood itself. Generally, it can be salted after 15 minutes. It is best to choose coarse-grained sea salt or pink salt with a sticky thickness. This method of baking vegetables with salt is to conduct the temperature to the food through salt, so that the cooked food can better retain the flavor of the food itself.