If the oysters are steamed, steam for 5 minutes after the pot is boiled. If it is a shelled oyster, because the shelled oyster meat is not big, it can be exposed to water vapor at 360 degrees, which is easier to mature. Generally, steam for 3 minutes after the water is boiled. But the whole shell of oyster should be steamed for about 10 minutes.

Just squeeze a few drops of lemon juice, the oyster meat is smooth, the oyster skirt is crisp, and the fresh and sweet taste gradually emerges under the salt water, which is wonderful!

Oyster meat is wrapped in liquid slurry and fried in a pan. The time is not long, and the surface is slightly golden, which is more ceremonial than steaming. Freshly baked fried oyster meat is crispy and fragrant, fresh and tender inside, and half a plate is not greasy. Branding oysters is also worth a try.

Extended data:

There are more than 100 species of oysters found, and almost all coastal countries produce oysters.

Most Japanese oysters are the same as those in China. European and American oysters mainly include edible oysters, American oysters and European oysters, and the total output ranks first among shellfish. China began to cultivate oysters with bamboo in the Han Dynasty, and it has a history of more than 2,000 years.

China is rich in oyster resources, which is the hometown of oysters and has a long history of using oysters. As early as 2,000 years ago, residents in some areas along the southern coast of China mastered oyster culture technology.