Steaming oysters in cold water, generally 10 minutes can be cooked, but if the oysters are larger, you need to extend the steaming time.

Steaming oysters, if the oysters are open shell, the steaming time is relatively short, generally about 5 minutes can be; if the oyster shell is closed, due to the shell wall is too thick, the heat is slower, so you need to steam a longer period of time, generally about 10 minutes.

Steaming oysters should be cold water on the pot, so that the oyster meat can be evenly heated, the taste is more tender; if the hot water on the pot, the oyster meat may be instantly steamed on the outside, but the inside is still raw, affecting the taste of food.

Oysters should be cold water to cook the reason oysters, also known as oysters, is a common marine shellfish, sweet and salty cold, which contains a large amount of protein, fat, vitamins, amino acids and a variety of mineral components, white oysters is a common way to eat, white oysters, white oysters, it is recommended that the cold water in the pot is better, so that oysters can be with the rise in water temperature slowly become cooked.

Can make the oysters taste tender. If the hot water in the pot, although cooked faster, but at the same time will lead to the oyster nutritional value of the loss of serious, and lead to its taste old, so it is recommended that cold water in the pot will be better.

Cooking tips:

1, pry the oyster shells with knives, stainless steel knives, such as iron knives, will let the rusty flavor residue in the oyster meat, affecting the freshness.

2, simmering garlic sauce, minced garlic cut after the water, the garlic mucus astringent flavor removal, simmering and frying, pay attention to the fire and time, don't fry the garlic black, will be with burnt bitter taste.

3, steaming oysters steaming time to pinpoint good, oysters portion more, if appropriate to extend the steaming time.