How to open the lid of oysters is the fastest, and how to open oysters is the most convenient

The method of opening oysters only takes two steps, teaching you how to open oysters easily.

Here's how to open the oysters:1. Prepare a sturdy knife, aim at the tear-chasing gap at the tail of the oyster, and put the knife into the beard mask.

2. Rotate the blade clockwise by hand, then twist the blade and back of the knife to pry the shell of the oyster open.

3. If you are still relatively tight, you can pry it a few more times, and you can squat on the shell at the arm to enjoy the delicious food.

Oysters need to be cleaned before opening, and then the two shells are separated with a knife.

Soak the oysters in clean water for a while, then wash the surface of the shell with a brush or sponge to remove impurities such as sediment and seaweed that have adhered to it. Protect your hands with a thick cloth or gloves, pick up an oyster, insert a sharp knife into the notch of the oyster shell, and follow the gap to cut open the oyster shell.

Once opened, the oyster meat is cut from the shell with a knife to completely separate the shell from the meat. Oysters are served on a plate and can be served with condiments such as lemon juice, black pepper, soy sauce, etc. It is important to note that care should be taken when opening oysters to avoid hand cuts, and at the same time, it is necessary to pay attention to the freshness and hygiene of the oysters.

Oysters should be eaten immediately after opening and should not be left for too long.

Points to note when buying oysters

1. Appearance: The shell of the oyster should be intact, and the color of the shell should be gray-white or dark gray, with no defects such as damage or tears.

2. Vitality: Oysters should be vigorous, oysters with closed shells should be selected, gently tap the shells, if the oysters react, it means that the oysters are still alive.

3. Smell: Normal oysters should have no peculiar smell, if the oysters have a pungent peculiar smell, it is said that the oysters have deteriorated and cannot be eaten.

4. Origin: The origin of oysters is also very important, and you should choose a formal breeding base or an area with a history of oyster farming to ensure the quality and safety of oysters.

5. Season: The season of oysters should also be considered, and the peak season of oysters should be chosen to ensure the freshness and taste of oysters.

The steps to open oysters are as follows:Step 1: There will be a connecting gap at the end of the oyster, find this gap.

Step 2: Use an oyster knife or a thicker knife with a sharp point, and pry it little by little.

<>Step 4: Pry open the gap and make a cut along the edge (to disconnect the part), and then it can be easily opened.

Step 5: The whole oyster is opened.

Precautions for eating oysters:The first thing to do is to choose plump oysters. Complete and firm, no sand and broken shells on the surface, the flesh is full and golden-yellow, smooth and fat, dry enough, the body shape is basically complete, relatively thin, the color is red and yellow and slightly black; When selecting an oyster, gently tap its shell, and the live oyster will quickly close the shell.

Secondly, do not pierce or destroy the flesh of the oysters with a knife and fork when eating. It is best to use a chopstick clip.

American technique: Insert the oyster knife into the head (tip) of the oyster, pry it upward, slide the tip of the knife to the side of the oyster, pry it, touch the side of the oyster meat and cut it. French Technique:

Insert the tip of the knife into the right side of the oyster 3 cm, pry it a few times to feel the oyster shell loosen, and pry it open. International technique: The oysters are placed in the oyster plate, and the tip of the knife is inserted into the tip of the oyster; The tip of the knife is quickly slashed to the side and prying, so that there are no crusts sticking to the oyster meat.

1. American technique: Insert the oyster knife into the head (tip) of the oyster, pry it upward, slide the tip of the knife to the side of the oyster and pry it, touch the side of the oyster meat and cut it.

2. French technique: Insert the tip of the knife into the right side of the oyster 3 cm, pry it a few times with Li Clan, feel the oyster shell loose, and pry it open.

3. International method: the oysters are placed in the oyster plate, and the tip of the knife is inserted into the tip of the oyster; The tip of the knife is quickly slashed to the side and prying, so that there are no crusts sticking to the oyster meat.

1. Prepare a knife and put it directly into the gap of the oysters.

2. Rotate inside the oyster shell and pry it open with the back of the knife to enjoy the meal.

3. You can also buy special oyster opening tools, and pay attention to not damaging the meat quality when opening oysters. Oysters are generally eaten raw, steamed, barbecued, etc.

Preservation of opened oysters:

1. Keep clean water. Place the oysters in a basin filled with water and put a few drops of sesame oil in the water, so that they can be stored for a day or two.

2. Freeze in the refrigerator. Fresh oysters are washed with clean water, then put in the refrigerator to freeze, so that they can be stored for about 1 month, and when eating, take them out and put them in cold water to thaw them.

There are three ways to open oysters, which are American, French and customary.

1. The American technique is to first insert the oyster knife into one-third of the oyster head, then use the knife to pry it upward, and then slowly open both sides of the oyster along the gap.

2. The French technique is to insert the oyster knife directly into the right side of the oyster 3 cm, and pry it vigorously until the oyster shell is loose enough to open.

3. The usual technique is to wash the oysters, wear cotton gloves to directly calm the trapping, insert the tip of the knife into the head of the oyster, and then quickly row to the side to open, the action must be fast.

Tips for buying oysters:

1. Choose oysters that are round and thick in shape, so that the meat is full.

2. Pick oysters with a smooth surface, such as small stones, small shells, seaweeds and other things that are attached to them.

3. Most of the oysters soaked in water are not fresh, and there is a lot of water in the oyster shell.

4. Choose oysters with tightly closed shells without gaps, if you find that there is a slight opening of the mouth, press the oyster shell, it will close, indicating that the oyster is alive, if there is no reaction, it is dead.