How to wash oysters? Oyster cleaning method
Oysters, also known as oysters, are also called sea oysters. Fresh oysters are green and white in texture and soft and delicate. Europeans call oysters “Marana of the sea†(ie, precious things God has given), “milk of the sea,†the ancient Romans hailed it as “a delicacy at sea—a sacred fish,†and Japanese people call it “root.†The source of the "super rice of the sea" is the only shellfish that can be eaten raw.
Oyster identification method
1. Long oysters:
The shell is large, thick, long strip or long oval, dorsal and ventral edges are almost parallel, generally the shell length is 3 times higher than the shell; shell length: left shell 30 ~ 35cm right shell 22 ~ 33cm. Shell height: left shell 9.5 ~ 10cm, right shell 8.5 ~ 9.5cm. The right shell is flat and covered with a thick scale on the outside of the shell. It bulges from the top of the shell to the posterior edge and is wavy. It is sparsely arranged, but tends to heal without pleats. The shell is flat or concave, lavender, gray or white. Yellow-brown; white porcelain inside shell, ridged or not; no small teeth on both sides of the shell. The shell muscles are marked with large, hoof-shaped, porcelain white, purple-brown or yellow, and are located on the dorsal side of the posterior shell. The left shell is slightly concave or deep. The outer scale of the shell is thicker than the right shell, but the shape is the same; the top of the shell has a large and long ligament trough at the top, and the length is more than 2 times the width. The color is the same as the right shell. Odorless, slightly salty.
2, Omi Ogi:
The shells are large, thick, round, oval, triangular, and long. Shell length: left shell 13 ~ 24cm, right shell 12 ~ 24cm. Shell height: left shell 9 ~ 15cm, right shell 8.5 ~ 14cm. The right shell is smaller than the left shell, slightly flat, the shell looks ring concentric scales, the shape changes with age, one to two years old individual scales flat crisp, and some were free, two to several years individual scales flat, and some in the trailing edge Fluctuations or microwaves; perennial individual scales intact, overlapping layers, strong as stone. Shell mask gray, blue, purple, brown and other colors. The inner surface of the shell is white, with grayish purple on the edges, no teeth, large traces of the adductor muscles, kidney-shaped or semicircular, purple-black, located on the dorsal side of the middle. The left shell is larger and thicker than the right shell, and the concentric scales are similar to the right shell, but with fewer layers. The inside of the shell is white, and some are grayish purple.
Oyster cleaning method
Oysters generally do not need to spit sand. When cleaning oysters, it's best to wear latex gloves, put the oysters into the water, and use a brush to scrub the mud on the oyster shells.
If you buy fresh oyster meat, it is often mixed with broken oyster shells or other impurities, as long as it is dropped in the right amount of vegetable oil (peanut oil), it is easier to clean.
How do you make oysters?
Prepare a pot of hot water first, dissolve a little baking soda into hot water, and then soak the oysters in hot water. It's not only easy to wash, but also to remove the odor from dried oysters. After washing, rinse with clean water. The oysters that have been processed in this way will be delicious no matter how they are done.
Precautions for eating oysters
1. If you choose to boil, eat the shell of the oyster completely, and cook the shell for 3-5 minutes after opening.
2. If you want to steam and eat, wait until the water is completely boiled before putting it into the oysters. After the shell is fully opened, steam it for 4-9 minutes.
3. At the same time, it should be noted that in the process of cooking oysters, use a small pot as much as possible to avoid using too large a pot to do too much at a time. Otherwise, the oysters may be heated unevenly, and part of the oysters will not be cooked thoroughly.
4, in addition, in the cooking process can not open oysters, do not eat.
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