Introduction to ingredients
Oysters are common shellfish in the ocean, called "oysters" in southern Guangdong, "oyster houses" in southern Fujian, and sea oysters and oysters in northern fishermen. Oysters are shellfish, the meat is fat and smooth, rich in nutrients, known as "seabed milk". It belongs to the oyster family or swallow clam family, bivalve molluscs, distributed in temperate and tropical waters along the oceanic coast. The genus Sea Chrysanthemum and unequal clams are sometimes called spiny oysters and saddle oysters, respectively. Oysters were reared and edible in BC; pearls can be produced in the mantle membrane of pearl oysters. The two shells of oysters are of different shapes, with a rough, dark gray surface; the middle of the upper shell is raised; the lower shell is attached to other objects, larger, quite flat, and the edges are smoother; and the inner surface of both shells is white and smooth. The two shells are connected by an elastic ligament at one of the narrower ends. The middle of the shell has a strong closed shell muscle to resist the pull of the ligaments.
nutritive value
1. Oysters are a high-protein, low-fat, easily digestible and nutrient-rich food rich in glycine and a carbohydrate called liver glycogen, which is the basis for their oyster flavor. 2. Dried oyster meat contains up to 45% to 57% protein, 7% to 11% fat, and 19% to 38% liver glycogen. In addition, it also contains a variety of vitamins and taurine and calcium, phosphorus, iron, zinc and other nutrients. The calcium content is close to that of milk, and the iron content is 21 times that of milk. 3. It is one of the most zinc-containing natural foods (up to 100mg per 100 grams of oyster meat), which means that eating only 2 to 3 oysters a day can provide the zinc you need throughout the day.
Edible efficacy
1, calm the mind: oysters contain a variety of vitamins and minerals, especially selenium can regulate nerves, stabilize mood. 2. Nootropic brain: Taurine, DHA, EPA contained in it are important nutrients required for intellectual development. 3, good stomach life: oysters are slightly cold, and at the same time have acid-making effects, so it is more beneficial to people with excessive stomach acid or stomach ulcers. 4, strong muscles and bones: oysters in the calcium content is close to milk, iron content of 21 times the milk, after eating to help bones, teeth growth. 5, fine skin beauty: oysters in calcium to make the skin smooth, copper to make the skin color good-looking, look particularly bloody; potassium can treat skin dryness and acne; vitamins can also make the skin smooth, while regulating the secretion of oil. 6, longevity: oysters are rich in nucleic acids, nucleic acids play an important role in protein synthesis, so it can delay skin aging and reduce the formation of wrinkles.
Suitable for people
It can be consumed by the general population.
Contraindicated people
Those who are weak and cold are afraid to eat.
Buying tips
When purchasing high-quality oysters, attention should be paid to the selection of large fat, yellowish color, uniform individuals, and dry, and the surface color is maroon. Cooked oysters, the shell is slightly open, which indicates that it is alive before cooking. If it is boiled after death, the shell is tightly closed, because it is alive, and there is a reaction when it is boiled, so the shell opens, and the dead does not react.
Storage brief description
Fresh oysters can survive for 5 to 10 days at a very low temperature, such as 0, but their fatness will be reduced and the taste will change, so try not to store, buy and eat now.