1, the original only oysters with shell steamed, to cold water on the pot, steaming 5 to 8 minutes. Oysters in the shell seasoned steaming, boiling water on the pot, steaming 2 to 3 minutes, simmer for 3 minutes.

2, with the shell steamed oysters with cold water on the pot, high heat to let the water boil quickly, the oyster shell heat the oyster meat inside the shell scalded, because there is a shell isolation, resulting in oyster meat heat slow, not easy to deform due to the long steaming curled up, oyster meat, on the contrary, more tender Q elastic. Oysters cold water on the pot began to count the time, steaming 5-8 minutes is appropriate, if the oyster head the larger, properly adjust the steaming time, but also bear in mind that the oyster black beans face down, so that the oyster juice is retained in the shell, the freshness is not lost.

3, shucked oysters are easy to cook ingredients, boiling water on the pot, can let the oyster meat in a short period of time quickly steamed, as long as the steam 2-3 minutes, to the point of turning off the fire, continue to simmer in hot water for 3 minutes, it is enough to let the oysters cooked through, absorbing the heat is more tender, locking water locking freshness to ensure that the freshness of the fat and tenderness of steamed fish, the same reasoning. Such as cold water on the pot steaming, water slowly burned to make the oyster meat heated for a long time, the water boiled but also steamed for a while, at this time the oysters have been overcooked, resulting in the loss of water, oysters Chai brown and not tender.