Shucked oyster meat steamed for 3 minutes: shucked oyster meat volume is not large, can 360 degrees of contact with water vapor, relatively easy to mature, generally after the water is steamed 3 minutes can be mature, if you like to cook a little bit of taste, you can steam more 1 to 2 minutes.

Open shell steamed oysters 5 minutes or so: oysters open shell steamed, then the steam can directly act on the protein, the pot open and then steamed for 5 minutes can be, if it is the head of the larger oysters, steaming time can be extended to 8 minutes.

Steaming oysters in their entire shells for about 10 minutes: oyster shells are thicker, the steam is not easy to invade the interior, so the oysters ripen longer, smaller oysters should be steamed for about 10 minutes, larger oysters steamed time is about 13 minutes.

Expanded Information:

Nutritional Value:

Japanese scholars, as early as 1987, have been studying the nutritional value of dried oysters. As early as 1987, Japanese scholars conducted an in-depth study on the nutritional composition of dried oysters and compared it with other seafood. The results show that oyster meat is rich in a variety of minerals and trace elements, the content of which is second only to the thin-shelled clam. The content of oyster meat is second only to that of the thin-shell clam, and much higher than that of other seafood such as arkshells, clams, squids and sea cucumbers.

Dense-scaled oysters are rich in taurine (50?mol/g), zinc, selenium; low-fat, low-cholesterol, containing a certain amount of highly unsaturated fatty acids (EPA + DHA accounted for 20.4% of the total amount of fat), inorganic salts, vitamins, and also rich in content.

Baidu Encyclopedia - Oysters