Oysters are rich in zinc, trace elements and glycogens, vitamin B12
Prevents skin dryness and promotes skin metabolism
Liver protection choleretic, yin nourishing blood, detoxification, aphrodisiac effect
Oysters are also good for promoting fetal growth and development, and for pregnant women to recover physical strength
"Oyster Taboo"
● Often eat oysters to pay more attention to the environmental problems of the world's marine areas;
● Oysters should not be eaten with celery, which will reduce the absorption of zinc in the body, while oysters and beer are prone to gout;
●The proportion of sodium in salt in oysters is high, so salt should not be added when boiling oysters, otherwise excessive intake of sodium will increase cardiovascular load
"Oyster Preservation"
Fresh oysters can be kept in baskets, or we can lay them flat, with the protrusions down, and then store them in a ventilated and cool place (5 to 15 degrees Celsius): in a vegetable room in the refrigerator. Stored under such conditions, these oysters will retain their umami flavor for several days. If it is a sun-dried oyster, it needs to be stored in the freezer compartment of the refrigerator.
"Oyster Preparation"
1, this is the most direct way to enjoy the taste of oysters, but pay attention to cleaning, in the case of ensuring hygiene, sprinkle a little salt water, remember to eat after freezing, so that the sweetness itself will be more obvious, you can add some lemon juice to fishy.
Not suitable for people with poor gastrointestinal function.
2. Grilled oysters
Grilling directly over a charcoal fire, even at a roadside stall, is one of the most common oyster dishes. During the cooking process, it is necessary to master the heat, but also to maintain the freshness of the oysters, and add garlic, ginger, sauce and other seasonings, the taste is very delicious.
3. Steamed oysters
Steaming is a unique cooking technique of Chinese, which preserves the original taste of the ingredients without losing moisture. Steamed oyster meat is drizzled with minced chili peppers and minced garlic for a better taste. It can also be dipped in a sauce when eaten.
4. Stir-fry oysters
Peel off and wash the oysters and shells, blanch them in boiling water, sauté celery stalks or other side dishes in a pot, and then sauté the blanched oysters together, adding salt and other seasonings. The saltiness is moderate, and it is very close to the people.
5. Fry the oysters
Remove the oyster meat, wash and mix well with fish sauce, add corn starch and green onion to stir into a paste, put it in the pan and fry until golden brown, the tender taste on the outside must have a unique taste.
6. Dry-roasted oysters
Wash the oysters and set aside, mix with soy sauce, ginger shreds, garlic, brown sugar, rice wine, etc. with water until saccharification, put olive oil in the pot and then put the oysters, add the mixed sauce to reduce the heat, cover the pot lid, and dry the sauce after the oysters are reduced. Can be plated with vegetables such as broccoli.
7. Fried oysters
Wash the oysters and marinate them with pepper and other spices, mix them with flour and eggs, and fry the oysters in a pan until golden brown. The mouth is crispy and very flavorful, and can be dipped in salt and pepper.
8. Milk oysters
A Russian dish with chopped celery, add milk, milk, oysters, pepper, salt, etc., and serve with boiled potato balls and tomato slices.
9. French classic oyster feeding method
Add champagne and chives to the cream containing butter, boil into a paste, add oyster meat to the pot and cook, cover with a layer of cheese powder and put it into the oven, the finished product is slightly yellow, not only milky but also fresh.
10. Oyster miso pot
The Japanese-style hot pot that everyone is familiar with is seasoned with miso, boiled oysters in a pot, and cooked with a sweet flavor, mostly with sweet miso with oysters.
11: Vinegar-pickled oysters
Vinegar pickled raw is a very special Japanese oyster dish. The oysters can be washed and marinated directly in a special vinegar sauce, and directly clipped when eating.
12. Gillette oysters
Just like Gillette pork chops, it is a Japanese-style dish in which oysters are fried golden and crispy, but the meat is tender and rich, and it can be eaten in a sauce.
13, baijiu excellent sauce nine-layer tower boiled French oysters
Add 50ml of Japanese sake to The French Girardo Oysters, blanch 10 slices of fresh nine-story tower into four minutes, add special XO sauce, stir-fry them slowly over low heat with sea salt, sugar and allspice powder to form a chassis, and place the cooked on the chassis.
Note: Ingredients for XO sauce include seafood such as Parmesan ham, marmot, prawns, and scallops.
14. Steamed Canadian oysters with ENOKI mushroom vermicelli in XO sauce
Steamed oysters are common, but they are novel with a special XO sauce.
Remove the Canadian oyster meat and wash it in white wine, 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.
15. Bacon oyster rolls
Roll up the oyster meat with bacon, wear it with a toothpick and fix it, and fry it.
Japanese oyster rice
3: Add an appropriate amount of water to the sweet potato starch; stir into a uniform batter
method:
1. Soak the konbu in 540ml of water first!!
2: Let stand for 1 hour and then remove the kelp stock and set aside
3: Wash the white rice and put the kelp stock in the pot
4: Add the seasoning to the pot
5: Cover the pot and cook over medium-low heat until steam bubbles up at the edge of the lid
6: After the steam comes out, put the oysters in, immediately reduce the heat and cook for about 10 minutes, turn off the heat, turn off the heat for about 10 minutes, and finally put on the ginger shreds and coriander to complete
Oyster porridge
6: Pour the minced garlic sauce into a bowl and dip it in
1: Wash the rice and purple rice and soak in water (800ml) for 10 minutes. Cut the green onion and slices of fresh ginger into thin strips and set aside.
2: Wash the fresh oysters and drain. Mix well with sugar (1 teaspoon), salt and oil and marinate for 10 minutes.
3: Pour the soaked rice and purple rice, along with the chopped ginger shreds, into the Philips HD4723 rice cooker and cook for 20 minutes.
4: When the porridge is cooked, add fresh oysters and the remaining white sugar and stir well, then bring to a boil again. Sprinkle with sesame sesame oil, chopped coriander and shredded green onions.
Scrambled eggs with oysters in eggplant sauce
Ingredients: 3 eggs, 60 yuan of oysters (1 bag), garlic seedlings (cut diagonally), 15 cherry tomatoes, 1 onion (small), 4 cloves of minced garlic, 20cc of Lee Kum Kee sweet soy sauce, 20cc of Lee Kum Kee steamed fish soy sauce, 200 cc of water, 2 tbsp tomato sauce
1. Wash the oysters with salt and rinse them with water many times until the oyster shells settle; Drain the oysters and add an appropriate amount of white powder (outside the material). Onion inversely cut into coarse stripes; Cut the tomatoes in half
2: Take a wok, add 1 tbsp oil beaten eggs, fry over medium heat until the egg liquid does not flow and then remove
3: Continue the original pot, add the stir-frying material, change the heat and stir-fry until it is evenly in contact with the oil surface
4: When the onion is transparent, pour in the seasoning and turn the heat to high heat and cook until the water is boiling
5: Cook another pot of water while stir-frying, turn off the heat after the water is boiled, pour in the oysters in Recipe 1, soak until the surface of the oysters is impermeable and then fish
6, the eggs are poured into the wok and stir-fried, after adsorbing the sauce, try the taste? Please adjust the taste according to the preferences of your family. Finally, add the oysters and garlic sprouts and gently turn well to complete the dish.
Oil-stained oysters
Ingredients: 2 boxes of oysters, 1 tbsp oyster sauce or vegetarian oyster sauce, 1 to 2 dried chili peppers, 1 bay leaf, 1 to 2 cloves of garlic
1: Wash the oysters with salt water and dry them with a paper towel and set aside
2: Chop or slice the garlic and sauté in oil. Add the oysters and sauté.
*Oysters will produce more water during the stir-frying process, so be sure to dry them
3, after drying the water, add a spoonful of oyster sauce to fry, I do not have oyster sauce at hand, so use vegetarian oyster sauce instead of OK. Turn off the heat and let cool after collecting the juice
4: Let cool and can, add a bay leaf and dried chili peppers, then pour in the olive oil until there are no oysters
Oysters fried
Ingredients: 200g of fresh oysters, 4 eggs, 2 coriander, 50g of sweet potato starch, 1/2 carrot, 1 chives, 1 tbsp garlic hot sauce, 1 tbsp oyster sauce, 1 teaspoon salt, 30g sugar
1: Beat the eggs, chop the chives, peel and rub the carrots;
2、 Wash the fresh oysters, add oyster sauce, grasp well and marinate for 15 minutes;
4: Put in the appropriate amount of oil in a frying pan and fry the marinated oysters until they are seven minutes cooked; pour in the batter in step 4 and spread it into a round cake;
5, when the batter begins to solidify, put in the carrot shreds; when the sweet potato starch is completely transparent, pour the beaten egg liquid along the edge; when the egg liquid will be completely solidified, sprinkle with green onion and chopped coriander, fry until completely solidified;
Sea oyster tofu soup
Ingredients: 400 grams of sea oysters, 1 piece of tofu, 3-4 leaves of Chinese cabbage, 1 small celery, 300 grams of large bones, salt, white pepper, ginger
1: Wash the bones, blanch them, pour water and boil the soup.
2: Take three or four leaves of Chinese cabbage, wash and cut into slender strips. Wash the celery and cut into thin pieces. Cut the tofu into evenly chopped pieces.
3: Wash the oysters, add two tablespoons of starch and stir well
4: Pour a little oil into a hot pan, pour in the Chinese cabbage, fry on high heat until the cabbage is soft, pour in the bone broth and tofu, and put the appropriate amount of salt
5: After the soup is boiled, pour in the sea oysters wrapped in starch, boil the soup for about a minute on high heat, and then pound the sea oysters that may be pasted into balls
6: Before starting the pot, add a little ginger shredded, sprinkle a little white pepper, and finally put in the celery section, stir well and then you can get out of the pot
Fried oysters
Ingredients: oysters, starch, egg mixture, bread flour, wine, garlic paste, ginger paste, salt
1: Rinse the oysters and add a little wine, salt, ginger puree and garlic paste.
2, then pour starch into the oyster, if it is a relatively large oyster, then wrap the starch directly slime egg liquid and then stick to the bread flour, if it is a relatively small one, then use starch as a binder to grab a few oysters together and gently knead (do not squeeze the oysters too hard), knead the shape and then stick the egg liquid and bread flour
3, the oil pan heat oil to about 170 degrees, put the oysters into the pan and fry, about until golden brown, do not have to fry for too long.
4, finally put your favorite sauce with eat.
Salt and pepper crisp oysters
Ingredients: 300 grams of sea oysters, appropriate amount of sweet potato powder, a little baking powder, a little pepper and salt
1. Soak the oysters in brine for more than half an hour in advance.
2, boiling water, the sea oysters into the rapid blanching for about 10 seconds can be (mainly to remove fishy, to remove impurities, time is not too long, otherwise the oysters will shrink and affect the taste)
3, sweet potato powder add a little baking powder, (the proportion is generally 1% on the good, the purpose is to make the taste of the fried crisp, I use the coarse-grained sweet potato powder, with a rolling pin grinding, than the powdery sweet potato powder fried out of the effect is better)
4: Place the oysters in the sweet potato powder and wrap well
5: Heat the oil in a hot pan, add the oysters and fry them over medium heat
6: Sprinkle with pretzel while hot
Powder, ground with a rolling pin, is better than that powdered sweet potato powder)
Oil, add oysters and fry over medium heat