Po The original meaning is: "This oyster is so big. The temperature of the sea is low enough today, so this oyster will be especially delicious! " Netizens have left messages saying that "the saliva has flowed out" and "I really want to eat" and so on. Obviously, this is a "late night newspaper" from ordinary people, just like what our food research institute often does. No mention of nuclear radiation. Only a few days later, this picture was used in domestic news and was completely changed. ...
Compared with these, we might as well discuss how to make oysters delicious.
Once in the oyster door, it is as deep as the sea.
Oyster, also known as oyster, is the general name of oyster family. Some of its members are available for human consumption. They usually come from the genera Oyster and Crassostrea. There are many kinds of oysters, of which about 20 are of commercial value. Although their shapes are different, the shape of oysters will change according to their growing space. It is difficult to distinguish the species of oysters. In addition, there are as many brands and complex producing areas as wine. Entering the oyster door is really as deep as the sea, and you can't tell whether you are stupid or not.
Long oysters usually inhabit the intertidal zone near the estuary and are fixed on shallow sea objects or seaside rocks. Larvae can also attach to the shells of other adults. The hard area of the seabed where oysters live is called oyster bed, and layers of oysters can even form oyster reefs. This kind of oyster is usually called stone oyster.
The shape of calcareous shells will change according to the attached environment. The whole shell is a concave rectangle, and the sizes and shapes of the two shells are slightly different. The wrinkles on the shell surface are extremely rough and sharp. The shell is grayish white, golden yellow or purple, and its length can reach 40 cm. Long oysters generally have a slight sweet and salty taste, with a slight taste of melon, cucumber or cream. Famous long oysters, such as Guirado.
Cultivate oysters like cattle and sheep.
People compare oysters to wine because the growing environment has the same influence on the meat quality and flavor of oysters as wine. Oysters are generally named after their growing environment or place of origin, because different places of origin and living environment have different tastes. The beauty of oysters lies in their rich and layered taste. Like perfume, they can taste lasting charm and lasting aftertaste.
The richer the microorganisms in the sea where oysters live, the fatter they naturally grow, and different kinds of microorganisms will bring different flavor changes to oysters. The flavor types that sound extremely mysterious, such as melon flavor, fruit flavor, butter flavor, hazelnut flavor and seaweed flavor, officially come from this. Therefore, the Oyster Farmers Association took pains to send oysters to different sea areas and eat different microorganisms like grazing cattle and sheep, thus bringing out different flavors.
The lower the temperature of seawater, the crisper the taste of oyster meat, and the taste of oyster juice depends on the salinity of seawater. The higher the salinity of seawater, the richer the taste of oysters. Oysters will absorb copper ions in polluted seawater, showing a green appearance. Minerals such as magnesium, calcium and fluorine in seawater will also add different flavors to oysters. In a word, it seems endless to cultivate oysters and pursue taste.
Kiss from the ocean
"pry open the clam shell, press your lips against the edge of the oyster shell, and suck it gently. The tip of your tongue touches the oyster meat, which is soft and juicy. The rich and full oyster meat melts in the mouth, as dense as a French kiss, and there is a suffocating impulse. "
-"Kitchen Secret" Anthony Berton
People began to eat oysters in BC. /kloc-in the 0/7th century, the number of wild oysters has been greatly reduced, and now oysters mainly rely on breeding and supply. If oysters are fresh and of excellent origin, it is of course the best choice. Eating them raw with lemon juice is like sucking milk from the sea.
There are many brands of oysters, such as Stars, which are very common in France, including white pearls, black pearls, Peron, Guirado, gold and pink diamond. In fact, you don't need to remember and distinguish their names, just remember your favorite tastes. Of course, if you have a heavy taste or oysters are not good enough, you can also mix them with Chili sauce or soy sauce.
Of course, oysters are also suitable for cooked food, such as common charcoal burning and steaming. The key to cooking is not to shrink them too much. Oysters and mixed cassava flour are fried with water, and vegetables, eggs and sauces are added. This is the special snack oyster omelet fried in the south of China.