1, garlic abalone is usually steamed for 8-10 minutes to be cooked. The best way to determine whether the abalone is steamed or not is to see whether the meat of the abalone is curled and turned up, if the abalone meat is slightly turned up, it means that the abalone meat has been steamed and can be eaten. If there is no change in the meat, it means it is not cooked through and needs to be steamed again. Steamed oysters are usually steamed for about 5 minutes, and need hot water to steam. But also need to be based on the size of the oyster, whether the shell is open with the shell to distinguish the time.

2, steaming oysters in the shell, generally hot water in the pot to steam 5 minutes to cook. Due to the high protein content of oysters, open shell heat faster, so steaming 5 minutes to steam, fresh flavor retention is also higher.

3, steaming shell oysters, generally hot water in the pot steamed 8 minutes to cook. Because oysters in the shell are better sealed, and oyster shells are more heat-resistant, so in order to complete the steamed oysters to avoid eating bacteria parasites, it is best to steam for 8 minutes.

4, only steam oyster meat, general hot water under the pot can be steamed 3 minutes to steam. Steam pure oyster meat itself all exposed to the outside, the heat area is the largest, and the oyster meat itself is not heat-resistant, so this practice only need to steam 3 minutes to steam oysters.