Sea oyster soup practice is as follows:

Ingredients: sea oysters, parsley, oil, salt, soy sauce, oyster sauce, cooking wine, thirteen spices, chicken essence.

Step 1, cilantro clean, sea oyster meat to remove the black stuff inside.

Step 2, frying pan is hot, add oil, put onion and ginger burst incense.

Step 3, add the right amount of water in the pot, simmer the soup into a white cream.

Step 4, add the prepared seasonings, and finally add oyster sauce.

Step 5: Add the cilantro segments. Nick the cilantro a little, then you can get out of the pot .

Biological properties of sea oyster

Oviparous type oyster in the breeding season, the parent body of the mature sperm and eggs out of the body, sperm and eggs in the seawater fertilization, after a period of time of planktonic life, attached to other objects, solidified and then metamorphosed into a baby shell. When the juvenile oyster reproduces, the parent body discharges the mature germ cells into the discharge cavity, and relies on the role of the coat membrane and gill muscles near the drainage hole to press the germ cells into the gill cavity, where they are fertilized, and the embryo develops into a facultative disc larva and leaves the mother body, passing through a free-floating stage in seawater.

The gonads of oysters mature and begin to reproduce when they reach the age of one. There are two types of reproduction: larval and oviparous. Dense-scaled oysters are larval, the eggs are fertilized and hatched between the gill lobes in the mother's coat cavity after maturity, and then discharged into the sea water for planktonic life after developing to the larval stage of the face plate, and then metamorphosed into an adult body for fixed life. Long oysters are oviparous and are fertilized in vitro. The majority of long oysters are dioecious, with a small number of hermaphrodites. At gonadal maturity, males are milky white and females are yellowish.