There is a kind of seafood, which was considered "the most noble among the sea tribes" in ancient times, and the ancient Romans praised it as "the delicacy of the sea - holy fish", and Napoleon I also liked to eat it in the conquest to maintain strong combat effectiveness.
It's just — oysters.
Oysters, also known as oysters, oysters, live at the junction of seawater or brackish water, every year from May to August for the breeding period, poor meat quality, not suitable for consumption, it is rich in amino acids, liver glycogen and zinc, can reduce cholesterol, prevent arteriosclerosis. The main species are the European oyster, the Kumamoto oyster, and the Asian oyster.
European oysters are most famous in the Belon region of France, where they have a heavier seawater flavor and a slightly metallic taste; Kumamoto oysters are smaller, similar to cat's claws, native to Japan, and were widely bred on the west coast of the United States after they were introduced to the United States in 1920; Asian oysters smell melon and cucumber, and the seafood taste is not as heavy as European oysters.
Oysters are eaten in many ways, raw food can be paired with lemon juice, spicy sauce or cocktail sauce, and cooked food is baked, boiled soup, crispy and other methods are more common. Taiwan's oyster frying is a traditional snack made of oysters as raw materials, eggs, artemisia and other side dishes, fried in a pan, which can be seen in major night markets in Taiwan.
Making oysters into sandwiches is also a popular way to eat, for example, the poor child oyster sandwich, which sandwiches oysters, tomatoes and various seasonings in two slices of bread, is very popular in Louisiana, USA.
In addition to direct consumption, oyster sauce extracted from oysters can also be used as a seasoning for food, and is often used in Chinese Cantonese cuisine, and the taste is extremely fresh. Oysters and brine are boiled for a long time to become viscous and darker in color, and the high-quality oyster sauce has the umami flavor of oysters, which adds a lot of color to the dish.
Oysters can not only be eaten, but also have more medicinal value after eating the remaining shells, and the grinding into powder has the effect of calming and calming, soft and firm loose knots, astringent and astringent. In addition, oyster shells can also be burned into ash walls, and Liu Ke's "Records of The Different Mountains" of the Tang Dynasty said: "Lu Ting, Lu Xun turned his back on Guangzhou, and after being defeated, the Yu Dang ran into the island and lived in the wilderness, only eating oysters, and the shell was a wall." It is also recorded in the Song Dynasty Fang Spoon's "Po House Compilation": "Eighteen years of bridge is cheng, that is, take more oyster houses, scatter stone foundations, and strengthen the glue." ”
Of course, oysters also have a point worth noting is that its coat film can produce pearls, especially the pearls produced by the serrated oyster variety, the color is white, pink, black, etc., often used to make jewelry or jewelry, deeply loved by female friends.
After learning about the history of oysters, it is more realistic to talk about eating. So, follow today's small chef guests to see the oyster sauce carrot recipe!
Oyster sauce with carrots
1: Take a pot, add Azadara, sake, miso, sugar, sesame oil, separated egg yolks, mix well, simmer on high heat until the sauce bubbles
2: Take another pot, boil the radish in water and Japanese soy sauce, remove until amber, put it in a bowl and cut a cross with a knife
3: Take another pot, add sake, miso, oysters, wait for the oysters to cook, take out, put on the radish
4: Drizzle the boiled sauce over the oysters, garnish with a little shredded grapefruit and finish
Today's oyster sauce carrot is really simple yo, soon the weekend, let's eat it~
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