The efficacy and function of oysters and their practices

Oysters usually live in tropical and temperate seas, with rough and thick shells, usually grey or brown, and irregular shapes. Oyster meat is thick and shiny, and the meat of oysters during the reproductive season is soft and juicy. Oysters in the summer are also edible, but they taste a little less and spoil more easily. The following focuses on the efficacy and role of oysters and the practice of oysters.

Efficacy and function of oysters

Oysters are rich in vitamin B12, iron, zinc and copper, 80% of the water per 100 grams of raw oysters, 7 grams of protein, 3 grams of fat, and can provide 360 kJ of calories. The oyster meat is delicious and very nutritious, with the effect of replenishing physical strength and calming the face.

Oyster practices

Oysters are usually eaten raw, but can also be cooked in a number of different ways, often for soups, oyster sauce or grilled food. Pre-shelled oysters can be eaten raw if they are fresh, but not as delicious as unhulled oysters. It is impossible to judge the freshness of oysters before they are opened, so do not eat oysters with loose and dry flesh, and put them in clean and fresh water before cooking. Oysters cooked even longer, and the oyster meat will be mushy and chewy. Usually the cooking time should not exceed 5 minutes, and the oyster meat should be fished out of the water when the edges of the oyster meat begin to wrinkle.

Oysters can be eaten or dipped in a little lemon juice or pepper; grilled oysters are crispy and delicious, simple and strong; canned oysters can be opened and eaten, but can also be rinsed or pickled; and the calcium content in the oyster shell is very rich and can be used as a raw material for health care products.