Oysters live in seawater, feed on algae blown by drinking water, and absorb all the essence of living sea area into oyster meat. After a long period of growth, oyster meat is tender, plump, soft, juicy, salty, soft and smooth, full of marine flavor.

Steamed oysters are the simplest and most authentic way to eat at home, but many people are full of doubts about steamed oysters, such as:

Should steamed oysters be steamed in cold water or hot water? ? How long does it take to steam? ?

These problems can easily trouble foodies who want to eat oysters.

Anthony from Kitchen Secrets? Berton once described eating oysters.

Pry open the mussel shell, put your lips on the edge of the oyster shell, and suck gently until the tip of your tongue touches the oyster meat, which is soft and juicy.

Rich and plump oyster meat enters the mouth, just like a French kiss, and it has a suffocating impulse.

It's really literary In a word, oysters are delicious and fat. Don't miss them.

Oysters are more delicious than shrimp and crab. Without any cooking, oysters can be indescribable fat and plump.

We prefer grilled oysters to oysters, and wine and oysters are always a perfect match in the night market.

We also prefer online celebrity pressure cooker oysters, or steam them directly and adjust the sauce that suits us, which is the most convenient.

Oysters can be subdivided into copper oysters and stone oysters, and French peron oysters are particularly delicious. If you travel to France, you must eat it.

Usually, we are close to home. In fact, there are delicious oysters in major supermarkets and seaside markets. Just mix the sauce and eat it.

This time, I recommend the perfect combination of garlic hot sauce, garlic and chopped green onion pepper, soy sauce and sugar. Friends who like to eat spicy food should not miss the time to start counting after cold water is put on the pot. It is advisable to steam for 5~8 minutes. If the size of the oyster is relatively large, you can adjust the steaming time appropriately, and remember that the black beans of the oyster face down, so that the juice of the oyster can be left in the shell without losing freshness. ?