I checked online and found out that there is a difference between oysters and raw oysters.

The two are somewhat similar in appearance, but the former is small and the latter is huge, and their nutritional value is different.

Hey, I have lived in Beijing since I was a child and know very little about seafood. Thanks to the help of the Internet, I know more ways to eat it.

Today, as a "seafood layman", I dare to make a few of these delicacies, and it's not in vain for them to come all the way.

"Use simple methods to present the true taste of food", this is the cooking principle I have always adhered to (because I can't even think about complicated things!) So I will share with you three ways to eat Rushan oysters, and at the end I will also

Made a small comparison between steaming and baking.

There are more and better ways to eat. Welcome everyone, especially friends at the beach, to leave a message in the comment area.

-------Grilled Oysters-------Ingredients 10 oysters Seasoning 2 cloves garlic, 1 chive, 1 small piece of fresh ginger, light soy sauce, rice vinegar Time Oven at 180 degrees, 12-15

Preparation in minutes 1. Scrub the raw oyster shells clean with a brush; place them on the oven, with the flat side facing up, using a small curved bowl-shaped base as a base; 2. Preheat the oven to 180 degrees, and when the temperature is reached, place the oysters

Put the oysters into the middle rack of the oven; the picture shows 10 minutes, but the actual time is 15 minutes; 3. Prepare the sauce when roasting the oysters: mince garlic, ginger and chives, put them into a bowl with light soy sauce and rice vinegar, if possible

If you want spicy food, add a little chili millet or chili oil; 4. Dry the baked oyster shell; 5. Wear gloves and pry it open with a special tool for oysters; be careful when prying, as a lot of juice will flow out, so

When prying, you should move briskly, with the small bowl-shaped shell on top to hold more fresh juice; 6. You can eat it directly, or you can pour half-mixed ginger-garlic vinegar sauce on top.

, adds more flavor.

Apple’s private words 1. Oyster shells have many wrinkles and are prone to dirt, so they need to be rinsed with a brush before cooking; 2. Oysters taken out from the refrigerator are still very cold, so the heating temperature or heating time can be increased appropriately.

It can be extended appropriately, but it is not necessary to bake it for a longer time to prevent over-roasting, which will cause the meat to become old and the juice to drain away.

-------Oyster and Green Vegetable Soup------Ingredients: 4 oysters, 4 rapeseeds, a little salt, a little white pepper, and an appropriate amount of water. 1. Clean the rapeseed and brush the oyster shells; 2. Wear

Put on gloves, pry it open with a special knife for oysters, take out the oyster meat, and carefully rinse it with cold water; 3. Chop the vegetables into mince; 4. Boil water in the pot, and when the water boils, put the oyster meat and minced vegetables into the pot at the same time; 5. Water again

After boiling, adjust a little salt according to taste, sprinkle a little white pepper, stir evenly and serve.

You can add sesame oil or not according to your preference.

Apple’s private talk 1. In addition to rapeseed, you can also use spinach, Chinese cabbage and other easy-to-cook and delicious leafy vegetables; 2. It is a bit difficult to pry raw oyster shells, you can refer to the video on the Internet to do it; when prying the shells, you should wear string gloves and use a special knife.

Prevent hand injuries.

-------Steamed oysters VS grilled oysters-------Ingredients 8 oysters Seasoning 1 piece ginger, 1 green onion, a little green mustard, a little light soy sauce, a little vinegar Preparation 1. Clean the oysters and put them

on a piece of thick cloth; 2. Use a special pry tool for oysters to pry open the shell; 3. There is some black dirt on the edge of the oyster meat, rinse it gently with clean water, and at the same time wash away the small debris produced when prying the shell.

; 4. Put the oyster meat in a tried shell, put it in a small steamer, turn on the high heat, and steam for 5 minutes; 5. Each piece has a lot of juice, which can be eaten directly or poured with sauce; steam

The meat of the oysters that come out is tender and plump. Because the inside is cleaned, it is safer to eat and the umami flavor of the oysters is more prominent; 6. Clean the shell of the oysters with a brush; 7. Place the bowl-shaped side underneath and stack it firmly

On the grill; bake at 180 degrees for about 15 minutes; 8. Pry open the shells of the grilled oysters and place them on a plate; 9. You can eat them directly or pour the sauce on them; 10. After grilling, the oysters

The meat is firm and has the salty taste of sea water; 11. The meat is well-structured and delicious.

Apple's Private Talk used two methods: steaming and roasting, and concluded that it is more laborious to pry raw oysters than cooked oysters, but the inside of the oysters can be cleaned, and there is no salty smell of sea water when eating; using the method of roasting first and then prying

Method: It is easier to pry the shells, but it is also easy to lose the internal juice when prying, and the size and thickness of oyster shells are different, so it is difficult to control the roasting time. The oyster meat is easy to be roasted and has the flavor of sea water.

It tastes salty, and the dirt on the edges has not been cleaned; so it is slightly less hygienic and delicious than steamed oysters.