Most of the ingredients in oysters are proteins, and proteins are prone to deterioration at high temperatures, and steaming in hot water tends to cause deterioration of proteins. This will make the meat on the surface of the oyster harder and less tasty to eat.

Steaming oysters must be cold water in the pot, in the process of water gradually warming oyster meat is not easy to deformation, oysters eat up the texture and flavor is better. If the oysters are steamed in their shells, they can be steamed for only 5 minutes after the water boils.

Because open-shell steamed oysters are heated more quickly, in order to retain more fresh flavor, so the time needs to be controlled shorter; oysters if the shell is not open steaming, after the water boils need to be steamed for about 8-10 minutes in order to feel safe to eat. Because the unopened shell of the oyster heat speed is very slow, in order to ensure the success of the shell of the parasite inactivation and eat at ease, it is recommended to steam 8-10 minutes appropriate.