How long does it take to steam crayfish?

Crayfish is a very popular creature because people can use it to make all kinds of delicious dishes, which brings a very delicious enjoyment to life. However, since most crayfish live in the wild environment and feed on all kinds of dirty things, hygiene problems are inevitable. Therefore, crayfish must be cooked thoroughly. Let’s take a look at how long it takes to steam crayfish.

Steamed crayfish is a dish whose main ingredient is lobster, and the side dishes include light soy sauce, balsamic vinegar, sugar, chili powder, high-proof liquor, pepper, onion, ginger, garlic, etc. The taste is delicious and suitable for all ages.

For steaming crayfish, you should choose large crayfish and process them according to the method used in the home-made Qianjiang Wuqi Braised Prawns. This way, one, they can be cooked faster, and two, it is convenient to peel the shells by hand when eating.

How long does it take to steam lobster?

If you are steaming a whole lobster, a lobster weighing about 500 grams should be steamed for 10 minutes, and an additional 2 minutes should be added for every additional 100 grams.

If you cut a large lobster into pieces before steaming it, it does not matter how big the lobster is. Usually it only needs to be steamed over high heat for about 10 minutes.

When steaming lobsters, make sure the water boils before putting them into the steamer to prevent the lobster meat from being heated for too long and affecting the taste.

Steamed lobster recipe:

To steam the lobster, cut the head and body into sections and split them. Spread a layer of raw and cooked minced garlic on top (chop the garlic, fry 2/3 of it with a little oil over low heat, leave 1/3 in a bowl, add a little salt and mix well)

The shrimp heads with garlic and yellow on them need to be steamed in a plate over boiling water for 3 minutes. Then put the shrimp tails with garlic on them and steam them for another 6-7 minutes.

You can also cut the shrimp into pieces, stir-fry them with onions, ginger and garlic in a pan, then add cooking wine, soy sauce, sugar and water and bring to a boil, then add salt and a little vinegar and stir-fry. Then add a handful of coriander, thicken and turn off the heat.

The braised lobster is served directly on the rice along with the broth. A plate of fragrant lobster rice is enough to make the dish successful, no other dishes are needed.

Note: Fresh live lobsters must be drained before cooking. Insert chopsticks into the tail of the lobster and water will flow out along the chopsticks. At this time, the lobster will lose its strength.