There are many ways to eat oysters, such as roasting, making soup, frying, frying and so on. Some people just pry open oysters at the seaside and eat them, but the easiest way to make oysters is to steam them, so as to keep their original flavor.
So, should oysters be served with cold water or hot water? How long does it take to steam?
First of all, we should distinguish between steaming with shell and steaming without shell. 1. Steamed oysters with shells should be eaten in cold water. To steam oysters with shells, wash the shells first and brush them with a brush to prevent dirty things from cooking in the oysters. Some people think that it is not necessary to clean shells, which is wrong. If you want to set the plate, you can boil it before opening the oyster shell.
Steamed oysters with shells must be steamed in a pot with cold water. When the water boils, the shell of the oyster is also hot, so that the meat of the oyster is not easily deformed during steaming. It is better to steam oysters with cold water, which can make the meat quality of oysters more elastic and tender.
2, steamed oysters without shells, hot water on the pot. Steamed oysters with shells must be boiled in hot water because oysters are easier to steam. After the oyster is shelled, its appearance will heat up faster due to direct contact with hot air, which can minimize the steaming time. This can ensure that oysters are fresh and tender under the premise of steaming. If boiled in cold water, it will take a long time until the water boils, so oysters without shells will be overcooked at that time.
How long does it take to steam oysters?
Steamed oysters can retain the original flavor of oysters to the greatest extent, so the steaming time of steamed oysters directly determines the freshness and taste of oysters. Basically, steaming for about 5-8 minutes is the best. During this period, oysters can keep the freshest taste. If the steaming time is too long, the taste will become old and the taste will be greatly reduced. If there is not enough time, the taste in oysters will be greatly reduced.
1. If oysters are not steamed, it takes about 5-8 minutes to steam in cold water, and the steaming time should be adjusted according to the size of oysters. Because the oyster meat is big and thick, and the internal heat conduction is slow, the heating speed of the oyster is slow because it is not opened, so it is enough to increase the time appropriately.
2. If the oysters are steamed, put hot water on the pot and steam for 3-5 minutes. Because oyster meat itself is easy to cook, steamed oysters are heated relatively quickly and need to be controlled in a short time to maintain the best taste. In addition, the volume of oysters is relatively large, so the time for steaming oysters can be appropriately extended.
Recipe: Steamed oysters Ingredients: 8 oysters, 0 red peppers with 65438 and 2 green garlic.
Seasoning: garlic 30g, shredded ginger 20g, steamed fish black soybean oil 15g, oyster sauce 5g, soy sauce 10g, and appropriate amount of sesame oil.
Practice: 1. Cutting garlic into powder and shredding ginger; Chop red pepper and green garlic, and chop pepper for later use.
2. Clean up the dirt on the surface of fresh oysters with a brush. Then wash it in running water two or three times for later use. Put on gloves and pry open the shell with a knife for use.
3. Wash the black juice on the sticky oyster meat with clear water.
4. Dry the water on oyster shells and meat with kitchen paper towels.
5. Heat the oil in the pot, add half of minced garlic and stir-fry until the minced garlic turns golden. Sprinkle with garlic.
6. Put shredded ginger on the oyster.
7. Transfer the steamed fish soy sauce, soy sauce and sesame oil into the bowl. Oyster oil should not be added too much, otherwise it will cover up the umami taste of oysters.
8. Add appropriate amount of water to the steamer and bring to a boil. After the water is boiled, put the grates and then put the processed oysters. Put the oysters and juice together in the pot.
9. Steam the boiling water for about 3-5 minutes. The steaming time can be adjusted according to the size of oysters. Oysters should not be steamed for too long, otherwise the meat will not be tender.
10. Sprinkle with minced red pepper and chopped green onion and garlic, and pour the juice.
Cooking tip: Fresh oysters have no cracks in their shells and are tightly closed. You'd better wear thick gloves when prying to avoid hurting your hands.