鱼、虾等水产品质地很嫩,所以烹调时间很短,温度达到70℃就熟了。生的鱼肉是半透明的,烧熟后就成了白色不透明状,可以用筷子很容易将肉与刺分开。虾蟹及贝等带壳的水产,由于贝壳不吸收微波,所以带壳烹调,可很快烧熟。鱼在烹调的过程中需要翻转,虾等需要搅拌或重新布置。 Fish, shrimp and other aquatic products texture is very tender, so the cooking time is very short, the temperature reached 70 ℃ cooked. Raw fish is translucent, cooked into a white opaque shape, you can easily use chopsticks to separate the meat and thorns. Shrimp, crabs and shellfish such as shellfish, shells do not absorb the microwave, so shell cooking, can be cooked quickly. Fish need to be flipped during cooking, shrimp, etc. need to be stirred or rearranged.