There are the following 3 kinds of steaming schedule:

1, shucked oyster meat steamed for 3 minutes. Shucked oyster meat is not large enough to contact water vapor 360 degrees, it is easier to ripen, usually after the water boils steam 3 minutes to ripen, if it is like to cook a little more taste, you can steam 1 to 2 minutes more.

2, open shell steamed oysters about 5 minutes. Oysters steamed in the shell, then the steam can be directly on the protein, the pot opened and then steamed for 5 minutes on it, if it is the head of the larger oysters, steaming time can be extended to 8 minutes.

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

Expanded Information:

Types of Oysters:

1. Famous varieties include French Copper Oysters, Australian Stone Oysters, and Pacific Oysters (originally from Northeast Asia, now introduced into the U.S. state of Washington).

2, New Zealand Bluff region to produce high-quality fat oysters known.

3, Hong Kong Lau Fau Shan is also known for oyster production. Shajing oysters are the most famous in Guangdong Province, China, at the mouth of the Pearl River.

4, Thailand Surat Thani province territory of the Tapi River Tapi outlet area, gathered more than three hundred farms, become the main source of oysters in Thailand, accounting for 60%.

Baidu Encyclopedia - Oysters