How to clean oyster locusts and how to store oyster locusts?

It's easy to wash

Oysters generally do not need to be spit out sediment. When cleaning oysters, it is best to wear latex gloves, put the oysters in the water, and use a brush to brush the mud and sand attached to the oyster shells.

If you buy fresh oyster meat, which is often mixed with broken oyster shells or other impurities, it is easier to clean as long as you add an appropriate amount of vegetable oil (peanut oil) to it.

You can also be as follows:

First dissolved with baking soda.

Soak in hot water, soak soft, not only easy to wash but also to remove the smell of dried oysters, after washing with clean water can be rinsed.

Wear rubber gloves and brush with a brush....Use a toothbrush to wipe all the shells dry! Pry open your mouth like a hairy crab! After piercing it with a knife, twist the handle left and right, and it will open

The shell is very sharp, boiled in boiling water, and the shell is taken out as soon as it is opened, otherwise it will be old....

Rinse down with running water first, and don't open the water too much, as it will damage the oyster meat

Soak these things in salted water and put half a lemon juice in the brine.

and squeezed lemon zest

Go to the sand like this, and the water should be cold!

If you want to eat raw, you have to wear gloves and a knife, pry it, dip it in sauce or mustard...

If you can't eat it, you can ice it in the refrigerator, either raw or cooked, you can also make soup and drink, or you can drink raw oysters.

Dip it in egg flour and fry it....We boiled it in plain water and salted and ate it.

Brush the shell first, pry it open with a knife, be careful! Pick out all the oysters and rinse them with water!

It's not bad to eat shabu, but pay attention to the heat, it's easy to cook, don't get old and shrink @!

1.For live oyster locusts, they can be stored in the shell, and sea oysters can survive even at ordinary room temperature;

2.The other is to take out the meat to preserve, if your refrigerator has a zero-degree preservation function, it should be able to be stored for about 5 days, the general refrigeration is 3 days, if the freezing is called fresh, put the oysters in the fresh-keeping box, freeze it, the oysters themselves will have soup, do not pour it out, freeze together, you can maintain the umami;

3.The meat can also be taken out and marinated for preservation.

Note: Refrigerator freezing itself is not quick-frozen, so don't freeze for more than half a year, otherwise it will affect the taste.

How to keep seafood fresh.

1 Most of the marine fish are frozen, so they should be frozen in the refrigerator, but after thawing, they should not be put in the freezer.

2 If it is fresh fish, remove the scales and internal organs of the fresh fish, wash and drain it and then cut it into small pieces, put it in a plastic bag or tin foil to prevent the spread of fishy smell, and finally put it in the freezer of the refrigerator for preservation.

3 Mussel shellfish should be washed with water first, then filled with water in a basin and put a large spoonful of salt, soak it for 2 hours to spit out the sediment and then put it in the refrigerator for refrigeration.

4 If it is a shrimp, you can use water to wash the shrimp and put it in a metal basin, then put water in the basin, the water should not pass the shrimp, and finally put it in the freezer room, take out the basin after freezing into pieces, and then pour out the frozen shrimp pieces after placing it for a while, seal it with a Minheqing fresh-keeping bag, and then put it in the refrigerator for freezing.

If you want to steam oyster locusts, you can consider making steamed oysters with garlic and spicy sauce.

Ingredients: Oysters (according to individual needs).

Excipients: garlic hot sauce.

Seasoning: 1 chives.

Steps to prepare steamed oysters with garlic spicy sauce:

1. Appropriate amount of oysters and scrub them clean with a toothbrush.

2. Put it on a plate and basket it.

3. Steam over high heat for 3 5 minutes. It should not be long, otherwise the oyster meat will shrink.

4. Steamed oysters are easy to open, rinse them again after opening, and some crumbs from the oyster shell will fall off when the oysters are opened.

5. Refrigerated garlic chili sauce.

6. Top each oyster with a small spoon of garlic chili sauce. Steam for 5 minutes.

7. Cut a chives while steaming the oysters.

8. When the time is up, open the lid, sprinkle with chopped chives, and cover the pot for another 10 seconds to stimulate the fragrance of green onions.

9. The finished product is full of color and luster, fragrant, and eaten immediately.

Shred the white radish, green onion and ginger. Bring water to a boil, add green onions, ginger and shredded radish and bring to a boil. Add the oysters and locusts and cook for about 3 minutes, add the bright hengtong and add a little salt to remove from the pot. <

Ingredients: 200 grams of oyster locusts, appropriate amount of white radish, appropriate amount of lactone tofu, a little green onion and ginger, and a little salt.

1. Peel the white radish and cut it into shreds.

2. Shred the green onion and ginger.

3. Boil the water and add the green onion and ginger.

4. Add shredded radish and boil.

5. Add oyster locusts.

6. Cook for about 3 minutes, add a little salt and remove from the pot.

This thing can't be too frozen, and it can't be too melting, and the best way is to put oyster locusts with ice cubes and put them in the freshness, and wait for the ice to melt into water, control the moisture, and then add ice.

Preservation of oyster locusts:

1. Drain the oyster locusts;

2. Spread a layer of ice on the crisper box;

3. Put in the oyster locusts again, and then spread a layer of ice on the box;

4. Put it in the refrigerator for storage.

Added: Oyster Locust Profile:

Commonly known as oysters, also known as oysters, oysters. Oysters are shellfish. There are about 100 kinds in the world, and about 20 kinds are produced along the coast of China, and the main ones that have been artificially cultivated are Omi oysters, long oysters, pleated oysters and Pacific oysters.

Late autumn is the season when oysters begin to be harvested, and from the winter solstice to Qingming the following year, oyster meat is the fattest and most delicious. Therefore, our people have"From the winter solstice to Qingming, the oyster meat is fat and crystalline"The proverb. At present, many coastal areas have adopted the three-dimensional culture method, and oyster meat is basically available all year round, which is quite popular.

The oyster meat is fatty and smooth, delicious, nutritious, and well-known"Bottom milk"The beauty of the name. According to the analysis, dried oyster meat contains up to 45% to 57% protein, 7% to 11% fat, and 19% to 38% liver sugar. In addition, it also contains a variety of vitamins and taurine and calcium, phosphorus, iron, zinc and other nutrients sold in the camp.

The calcium content is nearly 1 times that of cow's loose milk, and the iron content is 21 times that of cow's milk, which is a precious food for skin health and beauty and disease prevention.

Preservation of oyster locusts: good finches and.

1. Drain the oyster locusts;

2. Spread a layer of ice on the crisper box;

3. Put in the oyster locusts and spread a layer of ice on the box;

4. Put it in the refrigerator for storage.

Oyster locust and radish soup.

Ingredients: 50g of dried oyster locusts, 300g of radish, 150g of ham, 5g of chopped green onion, 3g of refined salt, 1g of monosodium glutamate and 1g of pepper, vermicelli, 500ml of chicken broth.

Preparation: Cut the radish into 2-3mm thick slices, then pour oil into the pan, put in the fryer such as chopped green onion and garlic, then pour in the ham and dried oysters cut into long strips. When the fragrance is stir-fried, put 500ml of chicken broth in the pot, put the radish in after boiling, cover the pot and boil, add an appropriate amount of vermicelli, add refined salt to taste, and then cook for a while.

Add chopped green onion, pepper and monosodium glutamate to taste before eating, and accompany the meal.

Serve in soup or stir-fry. Soak in water for a while before cooking. The taste is very fresh....

Excipients: 2 egg yolks, flour, corn starch.

Seasoning: salt, pepper salt. Method:

1.Will the sea. Wash the oyster meat, remove the mucus, and control the water to purify.

2.Sprinkle the processed oyster meat with salt, dip it in dry flour and set aside.

3.Mix the egg yolks and cornstarch into a thin paste.

4.Add peanut oil to the spoon, cook until 5 mature, hang the oyster meat one by one on the egg batter and fry until golden brown.

5.Remove the oyster meat, wait until the oil temperature is 9 ripe, fry all the oyster meat again, remove it and put it on a plate, and put it on the side with salt and pepper before serving.

Characteristics: Burnt on the outside and tender on the inside, golden in color.