Early winter oysters are the fattest, raw eating, grilling, frying, boiling porridge, etc., the correct way to eat oysters 20 kinds 1, raw oysters 2, roasted oysters 3, salt-baked oysters 4, steamed oysters in green onion oil 5, boiled oysters in water 6, garlic oysters 7, fried oysters 8, oyster stewed sauerkraut 9, golden oysters Grilled pork 10, oysters fried 11, fried oysters 12, oyster rice 13, cheese-baked oysters 14, stir-fried oysters 15, oyster saucepan 16, vinegar-cured oysters 17, gilletto oysters 18, liquor sauce nine-layer tower boiled French oysters 19, XO sauce enoki mushroom vermicelli steamed Canadian oyster 20, oyster porridge

The Yellow Sea at 37° north latitude is rich in marine resources, thanks to the unique climatic environment of the Rushan Sea in Weihai, Shandong, where the oysters (oysters) have high fatness, good meat quality, and delicious taste. Especially just after winter, it is the most fertile season for oysters.

Oysters are known as "milk in the sea", a few drops of lemon juice, the oysters are sucked into the mouth together with the juice, a fresh breath of the ocean spreads in the mouth in an instant, its tenderness is tempting, how many foodies haunt the dream...

When the oysters are at their fattest, Van Mu Lai recommends 20 ways to eat oysters, what do you think is the correct way to eat oysters?

Oysters, oysters, of course, raw! The best way to eat oysters is the way local seaside fishermen eat them, that is, to directly smash the oyster shells on the reef by the sea and eat them directly raw. In fact, seafood is eaten "fresh", and raw food ensures the "freshness" of oysters to the greatest extent. But not everyone can eat it raw. Fishermen who grew up on the beach have become accustomed to bacteria and microorganisms on seafood, and others may have eaten oysters containing pathogenic bacteria or parasites, which will cause gastrointestinal discomfort, and even cause gastroenteritis to bring trouble to the body.

Grilled oysters can be said to be the way to eat in recent years, often appearing in barbecue restaurants and food stalls, meeting a few friends late at night, a dozen beers and a few dozen grilled oysters, this is the joy of life. Many friends subconsciously feel that grilled oysters are roasted with fire, and the garlic, ginger, barbecue sauce and other condiments are put into the oysters that have just been pried open, and then directly put on the fire to cook, which maximizes the freshness of the oyster meat and increases the wild taste of the oysters.

But this way of roasting is not very good. The correct baking method uses coarse salt as a heat conductor "salt baking", the salt baking will taste better and will not make the meat very hard.

The oysters are fried and wrapped in tin foil and cooked in a salt pile , (or fine salt and oyster wraps can be baked in the oven with tin foil.) The salted baked has a fresher and more tender texture and locks in the soup better.

The secret of the coastal people's steamed oysters is in the oil of shallots. In a small bowl of oil, the rich shallot fragrance is condensed, fishy, and the taste is enhanced, but it will not dominate, but the steamed oysters will set off the elegant and long sweetness.

Boiling shallot oil is the key to the whole dish, cut the onion into strips, and cut the green onion and shallots into sections. Set aside the white green of the green onion and half of the shallots for later, and the rest are poured into the pot and fried! Cold oil + green onion, simmer for 10 minutes, stirring from time to time. Turn to medium heat and fry for ten minutes to force out the water. After turning off the heat and soaking for one minute, it can be filtered. The boiled shallot oil is poured on the steamed oysters, and the original shallot oil steamed oysters retain the fresh flavor of the oysters, while increasing the aroma of the shallots, the taste is more mellow.

This is the most common way for jiaodong fishermen to eat - just get off the fishing boat, set up a large iron pot on the shore, fresh oysters into the water a hot, automatic shell! But don't add salt when cooking oysters, so as not to spoil its sweetness. As long as you add cold water that has not been oysters, boil on high heat until the oyster shell is slightly open, you can quickly get out of the pot to avoid cooking old. Oysters boiled in water, sweet and salty, with a hint of mineral and metallic flavor, as if the sea breeze blows on the noodles. Dipped in a little grapefruit vinegar and mustard, the umami taste is more layered.

Minced garlic oysters are steamed, boiled and upgraded versions, rich in flavor, and the soul lies in the stir-frying of minced garlic. To be delicious, minced garlic must be boiled in oil. The pressed minced garlic is divided into two parts, and the minced garlic is slowly fried over low heat, during which it needs to be stirred continuously to prevent sticking to the pan. Dissolving allicin with oil maximizes the protection and release of garlic's charm. The boiled golden garlic paste, stirred with salt and raw silver garlic puree, the aroma and a little bit of spicyness are all in this bowl. The more minced garlic is chopped, the more allicin is released and the heavier the taste. To be lighter, you can change the silver garlic to diced garlic chopped with a knife. Whether it is steamed oysters or grilled oysters, fill the ground with minced garlic, pile it up, pour hot oil on it, accompanied by the sound of stinging, the delicious oysters and the aroma of minced garlic blend together, no one will refuse such a delicious taste.

This is also the daily way of eating by authentic seaside fishermen. For the quality of oysters is not picky, as long as it is fresh, but the more exquisite it is, the more convenient it is to eat. Coat with egg mixture and starch and fry until golden brown. The outside is crispy, the inside is warm, and one after another can't stop at all. Where else do you need to bother choosing wine, a can of beer is enough.

On the northeast coast, there is nothing that cannot be stewed with sauerkraut, oyster stewed sauerkraut, in addition to the fresh sweetness of oysters, there is also the sour taste of sauerkraut, which has a different taste.

This is a Cantonese dish, choose oysters that are at least 5 years old and "clean enough, big enough, fat enough, sweet enough" oysters. There are also some merchants that will steam and then dry, so that the degree of drying is easy to grasp, and the essence of oysters is also steamed off. Thick oysters are used to stew meat, the two are equally divided, the pork is soft and rotten, and the golden oysters are strong. You can also simply fry in the frying pan and then dip in white sugar to eat, fresh and sweet but not contrary to the harmony, it is worth a try.

Oyster Pan fry (pronounced é-ā-jiān in Minnan, Mandarin translation as "sea oyster fry"), originated in Quanzhou, Fujian Province, is one of the classic traditional snacks in Fujian coastal, Taiwan, Chaoshan and other regions, and was elected as one of the top ten classic dishes in Fujian in 2018. Cut the leeks into knuckle lengths, set aside the washed oysters, add diluted sweet potato flour as a binder and fry in a frying pan until golden brown.

The swollen oysters burned in the boiling hot oil, and the onion aroma was completely forced out, sneaking into the texture of the oysters, and taking a bite down, the hot sweet aroma.

Rice is cooked with soy sauce or soy sauce, cooked until half cooked, and then braised with oysters. The oysters are dehydrated and become dry, but the juice does not fall into the grain of rice.

This is a famous French dish, oysters and onions fried in butter together with the cheese into the oven, inside and outside are tender and tender, at this time the oyster is no longer a hot kiss in France, but a light kiss of a child.

Peel off the oysters and shells, blanch them in boiling water, cut the green and red peppers into strips and stir-fry the leeks together, and then stir-fry the blanched oysters together, add salt and other seasoning. Salty and moderate, is one of the common practices.

This is a Japanese-style hot pot seasoned with miso, cooked with oysters, cooked with a sweet flavor, and mostly paired with oysters with a heavy sweet miso. It should be noted that the hot pot is more powerful, and the oyster meat should not be cooked for too long after the pot is cooked, and firewood will be distributed.

Japanese people like to eat vinegar pickled oysters. The oysters can be washed and marinated directly in a special vinegar sauce, and directly clipped when eaten.

Gillette oysters are a Japanese dish in which oysters are fried golden and crispy, but the meat is tender and rich, and can be eaten in a sauce.

The french patent for eating oysters so elegantly and romantically is a French patent: add 50ml of Japanese sake to The French Girardo oysters, blanch 10 slices of fresh nine-story tower into four-part cooked, put in a special XO sauce, slowly stir-fry with sea salt, sugar and five-spice powder into the chassis, and put the cooked oysters on the chassis. Pay attention to the ingredients for the XO sauce, including Parmesan ham, marmot, prawns, scallops and other seafood.

Canadian steamed oysters with a special XO sauce. Remove the Canadian oyster meat and wash it with white wine, then mix the mushrooms, vermicelli, fried garlic and XO sauce together under the oysters, steam for 2 and a half minutes, sprinkle the shallots with hot oil.

Oyster porridge is also a common meal for fishermen by the sea. Chop the oyster meat, add the minced meat, put it in the white rice porridge and cook,

For more oysters, please leave a comment in the comment area to discuss.