1, insert the oyster knife into the head (tip) of the oyster, and pry upwards

2, slide the tip of the knife to the side of the oyster, and pry;

3, touch the oyster meat on the side, and then cut it open.

Method 2: French technique

1, the tip of the knife inserted into the right side of the oyster 3 centimeters, prying a few times

2, feel the oyster shells loose, pry open can be.

Method 3: International customary methods

1, oysters placed in the oyster plate, the tip of the knife inserted into the head of the oyster (the tip);

2, the tip of the knife quickly rowed to the side, prying open, the action should be fast, so that the oyster meat on the meat of the oyster without broken shells sticking.

The use of oyster knife need to pay attention to safety, it is best to use cotton gloves or wrapped in a towel oyster operation

Not open oysters how to open

1. Put the oyster flat side up, on the cloth. You can open them in your hand as shown, but larger oysters are recommended to be opened on a table pad.

2. The oyster is rounded at one end and pointed at the other. At the pointed end, you can see the gap between the two shells where the shells are closed, so stick the blade of your knife into the gap. Use a cloth to wrap the oyster before grabbing the oyster, to avoid hand injuries in the force.

3. Hold the blade at about 45 degrees to the oyster and press the tip of the blade into the oyster. You can change the angle of application or use a drill, as long as part of the blade goes in, you can turn the blade or use leverage to pry it open.

4. With the blade and body of the knife flat against the top of the inside of the shell, stick to the flat surface and reach into the middle of the shell to cut the other muscle.

5. Gently lift the top shell about five or six centimeters, and use the knife to scrape the oyster skirt from the top shell to the oyster meat below, then remove the top shell.

6. With the tip of the lower shell facing right, the edge of the shell close to the body should be flat rather than curved, and the knife should be oriented parallel to the front of the body, with the blade "cutting" along the inside of the lower shell downwards, trying not to use a cutter to cut off the muscle underneath.