Steaming crayfish is a very delicious way to cook crayfish. Steaming is not ordinary cooking only, is strictly in accordance with the water steaming, which can maximize the retention of the fresh taste of the meat of the crayfish. Steaming crayfish generally steam over high heat for about 10 minutes can be cooked. Ordinary steamer, tender, relatively small, after the water boils about 5-7 minutes of steaming. If it is old, large size, 10 minutes or so can be cooked.

The practice of steaming crayfish

1, pick shrimp

Steaming shrimp should be selected shrimp shell hard crayfish, so that the steamed meat is full and can remain tender. On the contrary, do stewed prawns and other shrimp should be selected shrimp shell soft shrimp, so that fried out easier to taste.

2, cleaning

Grab the back of the shrimp, under the faucet directly with a small toothbrush fine lobster. Then grab the middle section of the shrimp tail and pull it out along with the shrimp thread.

2, seasoning

According to the different tastes of individuals to mix their favorite sauce. But be sure to add some ground ginger, because shrimp and most seafood is cold, need to be positive ginger to neutralize the balance. Be sure to let it sit for ten minutes after adding the grated ginger to allow the heat of the ginger to escape.

If you prepare a small bowl, put the ginger, then add soy sauce, balsamic vinegar, pepper and a little sugar; mix well and let stand for ten minutes, so that the dipping sauce is ready.

3, steaming

Steaming lobster is best to wait until the water boils and then put the lobster into the steamer, to prevent the lobster meat from being heated for too long and affect the taste. Start steaming, about ten minutes can be, too long will make the shrimp meat old.