How to make it delicious and how to make fresh oysters delicious

According to industry insiders who have been engaged in the catering industry for many years, fresh oysters, oyster meat and shell should have a small piece connected, and when eating, the two must be separated by chopsticks, and the color of the shell connected to the meat is dark.

If the oysters are "assembled", diners can easily pick up the oysters with chopsticks.

According to industry insiders, many restaurants will also dig up the oyster meat before cooking in order to facilitate customers' consumption, so the complete separation of the meat shell does not necessarily mean assembling the oysters, the key is to look at the taste.

Stale oyster meat is mostly covered up with a large number of condiments when cooking, and whether it is the original delicious taste of seafood depends on the taste of consumers.

When buying or eating charcoal-grilled oysters, if the oysters smell fishy and smelly, then they are dead, and if they are just fishy but not smelly, they are fresh. Press the oyster with your hand, if it is hard and the mouth will pinch the person, it will be a live fresh oyster, and vice versa.

Oyster wholesalers at the Nansha seafood market reminded that even if the shell is "opened on the spot", it is necessary to have an extra eye.

First of all, look at the appearance, the fresh oysters are large and plump, the color is blue and shiny, and the oysters soaked in yeast are whitish in color and soft to the touch.

Secondly, use chopsticks to grip the meat to judge. Oysters generally do not separate from the shells. If you can pick up the oyster meat directly, it's mostly frozen or "assembled" the oysters.

For the sake of your health, please be cautious when you buy and eat...

Oysters soaked in ginger and shallots.

Oysters are Cantonese names, and Chinese should be called oysters).

Ingredients: Oysters, enoki mushrooms (for garnish).

Ingredients: ginger slices, garlic slices, green pepper rings, green onion segments, etc. It is better to have soup.

Later, I heard that it is best to open oysters immediately and not soak them in water. Then the method in my diagram is wrong.

Step 1: Rinse the oysters, drain and set aside. (When you usually make oysters, you will find that the oysters will shrink when heated, here is a way to teach you, before cooking, sprinkle a tablespoon of cornstarch with a mixture, and then soak the oysters over low heat, the oysters will not shrink!) ）

2. Start the pot with the ingredients, add water, chicken powder, salt, etc. to soak and boil as the soup base. 3. After the soup is boiled, add the oysters and soak them over low heat. Do not cook for a long time, and turn off the heat after about three to five minutes.

4. Use a separate pot to soak the enoki mushrooms as well, pad the bottom of the dish, put the oysters, and drizzle with the soup. Can.

The oysters are fat and delicious! On the outside, it will be more fragrant on the iron plate. But for family dishes, I recommend this method.

Method 1: Buy fresh oysters in the market, you can ask the people in the market to help pry the oyster shell open, or you can buy it home and dispose of it yourself, treatment method: carefully clean the oyster shell with a brush, smash the edge of the oyster shell flat with a hammer or a strong hard object, and then pry the oyster shell open with a flat-mouth screwdriver. Fresh oysters are eaten after opening the shell and sprinkled with a moderate amount of lemon juice, and they are delicious, but they must be very fresh.

2. Peel off the oyster meat from the oyster shell, put it in a bowl and add a little white wine, salt and pepper to refrigerate and marinate for 15 minutes.

3. Peel the garlic, chop it into minced garlic, put an appropriate amount of oil in the wok (the same amount as the garlic), fry the minced garlic over low heat to make it fragrant, and fry it until it is slightly golden brown. Rinsing with water before stir-frying minced garlic can remove the mucus on the surface of the minced garlic and prevent the garlic from sticking to the pan, but the taste of the garlic will also be lost.

4. Put the fried minced garlic together with the oil, and add salt and chicken essence according to the taste after cooling, which can be slightly saltier than the usual taste.

5. Put the marinated oyster meat into the washed oyster shell and spread the prepared minced garlic on top of the oyster meat.

6. Put the oysters in the lower layer of the oven and bake them on low heat for about 20 minutes until the oysters shrink slightly, and finally bake them on top and bottom heat for 1-2 minutes until the garlic is colored. If the oven at home is not divided into two heats, you can cover the oysters with a piece of tin foil to avoid burning.

The chef teaches you how to choose oysters.

The stones by the sea are stained with oysters, and a little bit is used to cook claypot porridge.

Most oyster practices need to open oysters, it is recommended to like to eat or a little garlic is one of the most important seasonings to make oysters, open oysters so here is to talk about fried garlic, if it is fried black pepper, old godmother and the like, the practice is almost take a head of garlic, cut into minced garlic, prepare a large spoon of millet spicy mincing, about 300 grams of oil, a small spoon of salt first sit in a hot pot, cold oil in, when the oil temperature is 5 into the hot, put in the minced garlic, stir-fry evenly, avoid due to the oil temperature is too high, garlic fried paste, Wait for the garlic fragrance to come out, you can put in the millet spicy crushed to eat more spicy, it is recommended that the millet spicy should not be fried for too long, put in the stir-fry until fragrant, and you can put salt in the red oil, and it is served.

Wash the oysters and pry them open with a knife; Preheat the oven at 200 degrees for 5 minutes; Place the oysters in a baking tray and bake for 5 to 6 minutes; In the meantime, mince the garlic and ginger, put it in a small bowl, add salt, sugar, light soy sauce, wine, chicken essence, a little oil, and a little water; Remove the oysters, pour the sauce over them, and bake them in the oven for about 7 minutes. If you don't have an oven, you can also go and buy a barbecue net and grill it on the gas stove. In short, if you want to taste good food, there is always a way.

All kinds of seafood dug up from the sea, and fried them at once with a shovel.

You can also make oysters at home.

This family said that they don't get tired of eating.

Put the water in the scalding until the soup turns white and has a fishy smell, blanch it, blanch it with less water, put oil, green onion and ginger, stir-fry until fragrant, fry well, put cooking wine, green onion and orange blind section, turn off the heat and get out of the pot.

The method of taking out the oysters from SF Express in the refrigerator and stir-frying oysters Step 1, take about 250 grams, and it is enough for two people to eat The practice of stir-frying raw oysters Step 2, put the marinade, oil and water to clean and clean the fried oysters Step 3, soak for a while, and slowly wash the fried oysters Step 4, wash it to such an almost the practice of fried oysters Step 5, put it in water to fry the oysters Step 6, put some cooking wine, salt, Qiwu residue, and pepper to taste. Stir-fried oysters are one of the most common dishes in Cantonese cuisine. The main raw material is oysters, the ingredients are two or three slices of ginger, one or two green onions, and the seasonings are salt, light soy sauce, oyster sauce, wine, sesame oil, etc.

Freshly fried oysters are a relatively simple way to process oysters, with simple ingredients and the original flavor of the oysters is preserved to the greatest extent. The taste is delicious and can be enjoyed by all ages.

Eating raw oysters, charcoal-grilled oysters, and baked oysters, are you tired of eating them all? Today I will teach you a Japanese method: tempura fried oysters, fried crispy na-na-noodle coat wrapped in tender and fatty oysters, one bite from shallow to deep, so delicious that you can't extricate yourself.

Oysters, also known as oysters, have the effects of nourishing and aphrodisiac, refining skin and beautifying the face, calming the heart and soothing the nerves, strengthening muscles and bones, etc.

Stir-fried oysters with leeks.

Stir-fried leeks with oysters is a quick dish that is fragrant and tender. ”

The ingredients are bright and silver.

Ingredients. 6 oysters.

Leeks 130g

Accessories. Ginger to taste.

Garlic to taste. Green onions to taste.

Peppercorn powder to taste.

Pepper to taste.

Appropriate amount of chicken powder. Maggi umami juice to taste.

Salt to taste. Starch to taste.

Salty flavor. Stir-fry process.

Twenty minutes takes time.

Normal difficulty. How to stir-fry oysters with leeks.

Prepare the ingredients. <>

Cut the leeks into sections. <>

Green onion, ginger and garlic for later use.

The oysters are pried open with a tool and the oyster meat is removed.

Add the starch. <>

Don't throw away the oyster juice.

The oil is hot, add the green onion, ginger, garlic, pepper powder and stir-fry until fragrant, and put the rest of the front into the leeks.

Add the oysters. <>

Stir-fry quickly and evenly.

Add a piece of Maggi Chicken Powder (or leave it unflavored).

Thicken. <>

Add Maggi with umami sauce.

Tips. After the oysters and juice are put into the pot, stir-fry quickly, and then break off.

Garlic grilled oysters.

Ingredients: Oysters, garlic, salt, chili flakes.

Steps: 1 Brush the shell of the oyster and clean it.

2 Make a small cut with the back of a knife.

3 Use a knife to pry open through the opening.

4 Rinse the oyster meat with clean water.

5 Peel and chop the garlic.

6 Fill the pot with oil, add the minced garlic, stir-fry the minced garlic over low heat until fragrant, and let it cool. Add salt and chicken essence to taste.

7 Place the washed oysters on the grill and open them to make sure they are stable.

8 Then pour the minced garlic and oil over the oysters.

Steamed oysters are a good choice. Wash the oysters, put them on a plate, steam them over high heat, for 5 or 6 minutes, the shells of the oysters will open and they will be cooked, then start a new pot, pour in vegetable oil, add minced garlic until golden brown, add oyster sauce, dark soy sauce, stir-fry. Put the stir-fried garlic stool sauce in each oyster with a spoon, steam the oysters for another 2 minutes, and taste it.

Fresh, tender steamed oysters are good.

The oysters are steamed, the oil and dust are put in the pot, the garlic is spicy, the green onion, the oyster sauce, fried until golden brown, and then the oysters are steamed.

The stones on the seashore are covered with oysters, and they are made round and boiled to call the town porridge.

Ingredients for 2 people.

1500 grams of oysters.

150 grams of Chinese cabbage as an adjunct.

50 grams of onion.

15 grams of garlic. 100 g of mozzarella cheese.

2 grams of table salt. A pinch of ground black pepper.

Step 1: A complete list of how to bake oysters.

Oysters are bought and put in the sink (they look dirty enough, right?). ）

Step 2: How to bake oysters**.

Use a brush to clean the mud (it is best to use a brush with hand guards, otherwise it is easy to slip and hurt your hands) Step 3 Baked oysters.

Put it in the boiling steamer and steam for two minutes, and when you see a small slit, you quickly take it out and flush it with cold water, so as not to get old. Then use a tool to pry open the shell and remove the meat. (I've used all the things in the house, and I don't know which one is the right one.) ）

Step 4: Simple preparation for baking oysters.

Rinse the meat and soak it in cold water.

Step 5: How to eat baked oysters.

Cut some diced shallots, chop some minced garlic, and then cut some blanched bok choy Step 6How to bake oysters.

Pick out the deep side of the oyster shell, brush it with a brush, and put it in the baking tray Step 7How to fry the baked oysters.

Step 8: How to cook baked oysters.

Then enlarge the minced garlic and stir-fry.

Step 9: How to stew baked oysters.

Finally, put the baby cabbage in.

Step 10: How to bake oysters.

Stir-fry a few times and add salt.

Step 11: How to bake oysters.

Add the ground black pepper.

Step 12: How to bake oysters.

Then put the dish in a small spoon inside the shell of the oyster.

Step 13: How to stir-fry baked oysters.

Place the oyster meat on the surface.

Step 14: How to cook baked oysters.

Sprinkle with mozzarella cheese and bake in a preheated oven at 200 degrees for 10 minutes.

Be sure to pay attention to safety, I feel that this thing is simply a sharp weapon, I have paid attention to it, and today I still found a small hole in my thumb. Next time, I'll definitely ask my husband to help me get it. Because the oysters are of different sizes, the roasting time should be considered by yourself;

I added some vegetables in consideration of the nutritional balance, so you don't need to add them if you don't like them.

How to eat oysters, first of all, you can make garlic oysters, add garlic to the oil, sugar and stir well, spread on the oysters, then pour in light soy sauce, the vermicelli is steamed on high heat for 8 minutes, and you can make roasted oysters, mix the garlic paste with oil, put salt and monosodium glutamate and mix well, and then spread it on the oyster meat, and put the oysters into the oven to bake.

Method: Open the washed oysters with a shell opening tool, the shell has two petals, throw away the flat one, and keep the deep concave one for the oyster meat. Rinse the open oyster meat with tap water, especially the skirt-like ones that are close to the mouth, and the black layer should be washed off.

If it is an extra-large oyster, the steaming time is after the water in the pot is boiled, and then steam for 15 minutes.

While the oysters are cooking, chop the garlic into minced garlic and chop the green onions, put them in a small plate for later use, and after steaming the oysters, remove the oysters from the pot and cover them with a lid first.

Wash the pot, heat the pot and stir-fry the garlic and green onions with peanut oil, put an appropriate amount of salt and soy sauce, about half a minute later, get out of the pot, pour the burned seasonings evenly on the steamed oysters one by one, and then the steamed oysters are ready with full color and flavor.

Eating raw oysters, charcoal-grilled oysters, and baked oysters, are you tired of eating them all? Today I will teach you a Japanese method: tempura fried oysters, the fried crispy dough coat is wrapped in tender and fatty oysters, and the bite goes from shallow to deep, so delicious that you can't extricate yourself.

Oysters, also known as oysters, have the effects of nourishing and aphrodisiac, refining skin and beautifying the skin, calming the heart and calming the nerves, strengthening muscles and bones, etc., and men can eat more.

The oysters are steamed, oil is placed in the pot, minced garlic and millet are spicy, green onions, oyster sauce, stir-fried until golden brown, and then the oysters are steamed.

1. Ingredients: 400ml milk, 10 grams of tea, 60 grams of sugar, 200 grams of fairy grass, 250ml of water.

2. Boil the caramel, put 60 grams of white sugar into a thick-bottomed stainless steel pot, be sure to use a thick-bottomed stainless steel pot, otherwise the caramel will easily paste off.

3. Simmer over low heat until the sugar melts (do not stir during the boiling process, do not stir, otherwise it will return to the sand), boil until the syrup turns amber, then turn off the heat.

4. Pour milk, water and tea leaves into the pot (the caramel in the pot will clump when the milk is poured in, so don't worry, the caramel will melt again when the tea is boiled). Keep the stove on medium-low heat, stir while boiling, turn off the heat after boiling, cover the pot and simmer for about 3 minutes.

5. Cut the roasted fairy grass into small pieces, put it in a cup, and filter out the tea leaves in the caramel milk tea.

6. Pour the filtered milk tea into the cup, and a cup of caramel fairy grass milk tea is complete.