When it comes to seafood, many friends have been unable to control their saliva, the head also emerged a table of seafood feast, let themselves "spoil" the scene. Don't think the teacher's description is a bit overstated, there are really a lot of seafood-loving people.

People like seafood so much, because seafood can provide high-quality protein, polyunsaturated fatty acids, the benefits are too many, here is not one example. Today I will tell you how to cook seafood. Each seafood has a unique way of cooking. Only when it is done correctly will it taste good.

Mantis shrimp is often bought to eat a seafood, and the general way of cooking is steamed. One thing to remind you is that, regardless of their size, steaming for seven or eight minutes after cooking.

Crabs are usually also used for steaming seafood, but there are skills in placing them. In order to prevent crab yellow from coming out, the crab's stomach must face up (does everyone often make mistakes?). After boiling the pot, it will steam for about 10 minutes. When you see the crab turn from green to red, you can make it out of the pot.

As for conch words, suggest everybody steaming to eat. Generally two catties of conch add a bowl of water, boiling pot after dripping two or three drops of vinegar or fragrant oil, so that snail meat will be very easy to pick out. See the snail head of the conch slightly poised to come, you can come out of the pot!

It is also used for cooking with eight straps. Because its head and claws are cooked at different times, they are first cut off and cooked in the pot. After seven or eight minutes, the claws are then cooked in the pot for five or six minutes, so the taste will be very crispy. It doesn't happen that the head is just ripe and the claws are too old to bite.

Compared with the four kinds of seafood mentioned earlier, clams will appear more unique. When cooking clams, it is best not to add a bit of water, boil in a dry pot, and in a short time, you can hear the sound of "banging" opening in the pot. Open the lid for 3 to 5 minutes, making the clam fresh and tender.

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