How to distinguish between raw and cooked dried oysters and how to choose dried oysters

There is no difference between raw and cooked dried oysters in terms of appearance and nutritional value.

How to choose dried oysters.

Color. The color of oysters is not bright, and it is generally darker. Dried oysters of better quality are also darker in color, but the surface will still have a more natural color, because the oysters are processed naturally and without additives.

Some of the brightly colored dried oysters on the market may have been stained with pigments, which not only taste poor, but also harm the body if you eat too much.

size. Natural high-quality dried oysters will not extract the content of oysters during processing, and the whole oysters are processed, so they are larger, and each oyster is relatively complete and has no debris. Nowadays, some merchants in the market use other seafood as oysters to process and make dried oysters that are generally relatively small, and each one does not look very complete.

Palate. High-quality dried oysters generally do not extract the oil from the oysters, nor do they put excessive oil, and dry them freshly, which ensures the taste and nutrients of the dried oysters to the greatest extent, and the meat is delicate and not greasy. Processed low-quality dried oysters generally have less fishy smell, and the merchant puts oil in order to improve the flavor of the oysters, which looks greasy and feels greasy in the mouth.

**。Sea oysters, is a relatively large variety of oysters, generally grows in the brackish and half-light inner bend shallow sea, due to the limitation of growth conditions, its number is less than other varieties, so the ** is also relatively high. Now there are some unscrupulous merchants on the market who pretend to be oysters to make dried oysters, which are generally lower, but the taste and nutritional value are very different.

Processing. The process of high-quality dried oysters is generally to catch the freshest oysters from the sea, shell them, wash them with clean water, cook them and dry them. The color of the oysters will gradually darken during the drying process, but the color of the oysters will remain the same as that of fresh oysters.

Nowadays, some of the brightly colored dried oysters on the market are mostly smoked and dried during processing, and then pigments are added to ensure the color of the oysters.

Precautions. In the hot summer, dried oysters should be refrigerated in the refrigerator or placed in a cool, dry place and sealed can. Consume as soon as possible after opening to avoid spoilage due to improper storage.

1.Look at the shape. Authentic raw oysters, when they are dry, will take on the color of soy sauce. Luny. The fake ones don't, and the colors are dull; If it is not dried in the sun, it will not show this color ,..

1. The method of drying fresh oysters is to wash them one by one, put them in a drying basket to dry, and use them after drying. Oysters refer to oysters, oysters belong to the phylum molluscs, bivalves, pearl oysters, is the world's largest cultured shellfish, is one of the important marine biological resources available to human beings, and is a globally distributed species.

2. China has abundant oyster resources, is the hometown of oysters, has a long history of using oysters, as early as more than 2,000 years ago, residents in some coastal areas of southern China have mastered oyster farming technology. At present, there are oyster production bases in the Bohai Sea, the Yellow Sea, the East China Sea and the South China Sea, and their main production areas are Fujian, Guangdong, Shandong, Guangxi, Liaoning, Zhejiang, etc.

1. When buying oysters, it is recommended to buy fresh oysters, and it is not recommended to buy fresh oysters, especially oysters that do not know the time.

2. Generally speaking, fresh oysters have a faint smell of sea, without any peculiar smell, if there is a peculiar smell, it means that the oysters have been stored for a long time, and it is not recommended to buy and eat.

3. If it is a live oyster, when you gently tap its shell, the open mouth of the oyster will quickly close the shell.

4. Of course, there are certain drawbacks in this way, only open the mouth of the oysters can be used, if there is no reaction, it means that it is not fresh only hidden oysters, do not build empty model to buy and eat.

1. Reach your nostrils to "smell the smell". Fresh oysters have a natural seafood flavor that is refreshing and pleasant; If it is stale oysters, there will be a pungent "fishy smell" when you smell it, which does not match the flavor of the seafood.

2. Look at the gap: the upper and lower shells of the oyster are connected with the help of muscle columns to open and close. Look at the gap between the upper and lower shells, this step is also to see the freshness of the oysters, pick up a few oysters carefully**, first of all, look at the gaps between the upper and lower shells of the oysters.

Fresh and fresh oysters, with strong muscle columns, tight closure of the upper and lower oyster shells, and tight gaps, which indicates that the oysters inside the shell are fresh and fresh. If the gap between the upper and lower shells of the oysters is large, or if it is directly opened, you can see the meat inside. This indicates that the oysters may have died, or they may not be vigorous, and their muscles are weak, and they are not fresh.

3. Look at the appearance: After passing the first two levels, at least these oysters are fresh, and the next step is to select the important points of oyster quality. Large, plump, plump and heavy oysters, round in size, with a certain thickness at the top and bottom, one shell is flat, and the other shell is high and bulging, which is a typical sign of large fat oysters.

If the oysters are long and narrow and the upper and lower shells are flat, the oysters are generally smaller and have thin flesh.

4. Weigh the weight: a large fat oyster must occupy a large internal space, and the whole weight must be heavier. Pick up two oysters that are about the same size, weigh them, and the oysters inside are larger and meaty, and they feel heavier when you weigh them.

If the oysters are about the same size, they feel light and fluttery, and the oysters inside will generally be thin and stale oysters.

Correct answer: a, from the outside**, oysters are high quality in the spring or large and plump, yellow in color, fresh in luster, and uniform in size.

b. Shake it by hand, if it feels hollow or there are live animals inside, it means that the oysters are empty or dead. If it feels heavy and shakes it over, and there is no movement, it is good and alive. Or touch it with your hand, and when you touch the shell of the oyster, the shell will be closed, and it will be alive.

c. How to distinguish after cooking, it is good for the oyster shell to be slightly opened, which means that it is alive. If it's dead and boiled, it's closed. Why: Because the living ones have a reaction when they are cooked, the shells are open, and the dead ones have no reactions.

d. If the temperature is very low, for example, when the temperature is very low, for example, when it is below zero degrees Celsius, the oysters can survive for 5-10 days longer, but her fullness will be reduced, and the taste will also change, so we try not to store it, buy it and eat it now.

f. If it is chilled: you must eat it frozen alive, if it is frozen quickly, because aquatic products are decomposed by microorganisms soon after death, not only is it not nutritious, but it is easy to be poisoned when eaten. In order to make money, some self-employed people remove the shells of the dead and freeze them, and our identification methods are:

Frozen alive, the oyster meat is milky white. Bad colors are darkened.