1, open shell steamed oysters for about 5 minutes. Oysters steamed in the shell, if the pot is open and then steamed for 5 minutes can be, if it is a larger oyster, the steaming time can be extended to 8 minutes.

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

3, whole shell steamed oysters for about 10 minutes. Oyster shell is thicker, the steam is not easy to invade the interior, so the oysters ripen longer, smaller oysters should also be steamed for about 10 minutes, larger oysters steaming time will be about 13 minutes.

Extended information:

Selection of raw oysters:

1, smell. You can smell the flavor of oysters, pick up and smell casually, fresh oysters have a marine flavor, not fresh oysters smell is a fishy smell. Oysters new or not fresh, smell the basic to be able to determine.

2, see. Mainly to see whether the oyster is closed, if the oyster is open, that is certainly not fresh, must buy the kind of closed oysters, and to look carefully is the oyster closed in the end in the degree of tight or not, if you find that there is a slightly open mouth, press the shell of the oyster, if it will close, oysters are still alive, if there is no reaction, can be thrown away directly.

3, choose. Oysters should not only be big, but also to the butt round, the body is flat on one side, while the other side is raised, the more protruding means the bigger the better, this inside the meat more, fat. If the protruding part is less, are flat, then do not, this general meat is very small, buy basically shell.