Oysters
Alias: oysters, oyster clams, Zuo Gu oysters, clams, oyster shells, oyster shells, Zuo Shells, oyster, oyster yolks, fresh oysters, Gubeng
Contraindications: acute and chronic dermatologic diseases are contraindicated; cold stomach and spleen, chronic diarrhea and constipation should not be eaten more than one person.
Suitable for people: the general population can eat. Especially suitable for weak children, pulmonary lymphatic tuberculosis, cervical lymphatic tuberculosis, scrofula, yin deficiency, insomnia, restlessness of the heart should eat; cancer patients and radiotherapy, chemotherapy latter, diabetes, dry syndrome patients, hypertension, atherosclerosis, hyperlipidemia patients, women menopausal syndrome and during pregnancy.
Calorie table of oysters (per 100 grams)
The basic introduction of oysters
Oysters are oysters varieties in the head of one of the larger varieties of oysters, the head of a large one with the shell can be more than one city catty, which is generally grown or cultured in the river and the sea mingled in the half-salty, half-pale shallow waters of the inner bay. Due to the limitation of suitable growing conditions, its quantity is less than other varieties, so its economic price is generally higher.
Oysters, belonging to the family of oysters or clams, bivalve mollusks, distributed in temperate and tropical coastal waters of the oceans. Oysters have been cultured for food since before BC; pearls can be produced in the outer coat membrane of the pearl oyster. The two shells of the oyster are of different shapes, with a rough, dark gray surface; the upper shell is elevated in the middle; the lower shell, attached to other objects, is larger, rather flat, and smooth at the edges; the inner surfaces of both shells are white and smooth. The two shells are connected at the narrower end by an elastic ligament.
The effects and functions of oysters
Oysters taste salty, astringent, slightly cold; to the liver, heart, kidney meridian; the texture of the heavy town down, can be dispersed can be collected; is the only shellfish can be eaten raw. It is the only shellfish that can be eaten raw. It has the efficacy of calming the liver and submerging the yang, calming the panic and tranquilizing the mind, softening the firmament and dispersing the knots, and astringing the astringent; and it is used as the main treatment for vertigo, tinnitus, tremors of hands and feet, palpitations, insomnia, restlessness, epilepsy, epilepsy and seizures, scrofula and gallbladder tumors, *** lumps, spontaneous sweating and night sweating, spermatorrhea, dysuria, leakage, acid swallowing and stomach ache, and eczema sores.
Nutritional value of oysters
1, oysters are a kind of high protein, low fat, easy to digest and nutritious food, rich in glycine and a kind of sugar substances called liver glycogen, the basis of their oyster flavor.
2. Dried oyster meat contains protein up to 45%~57%, fat 7%~11%, liver glycogen 19%~38%. In addition, it also contains many kinds of vitamins and taurine and calcium, phosphorus, iron, zinc and other nutrients. Among them, the calcium content is close to milk, and the iron content is 21 times that of milk.
Purchase of oysters
In the purchase of high-quality oysters, attention should be paid to the selection of large, fat, yellowish color, uniformity of the individual, and dryness, the surface of the color of brownish red. The shells of cooked oysters are slightly open, which means they are alive before cooking. If it is dead to cook, the shell is tightly closed, because the living, cooking and reaction, so the shell open, while the dead did not react.
Storage of oysters
Fresh oysters in the case of very low temperatures, such as under 0, it can survive for 5 to 10 days more, but its fatness will be reduced, and the taste will also be also change, so try not to store, buy and eat now.
How to eat oysters
Dried oysters soaking method: first prepare a pot of hot water, dissolve a little baking soda in hot water, and then put the dried oysters in hot water to soak. It is not only easy to wash and remove the odor of dried oysters, but also rinse it with water after washing.
Difference between oysters and raw oysters
In modern people's daily diet, seafood is indispensable, especially coastal residents. Seafood can not only bring people the ocean taste they need, but also give people the need to replenish protein. There are many different kinds of marine plants and animals, some of which people can't even name. However, some of the crew of the sea, but this is not unknown.
Oysters home practices
Oyster brand
Roasted oysters
Steamed oysters with silver threads
Difference between oysters and oysters
When it comes to oysters and oysters, we all feel that it is the same kind of creatures, and there is no difference. However, oysters and raw oysters, but actually have subtle differences. Today, we will understand the difference between the two!
Oysters and oysters are two completely different things to come, although many times and many places also "oysters" called oysters, or strictly speaking, oysters belong to a kind of oyster.
Oysters, mollusks, there are two shells, one small and flat, the other large and bulging, triangular, dorsal and ventral edges of the figure of eight, the right shell outside the yellowish, with sparse concentric scales, scales undulating into a wave, the inner surface of the white shell of the surface of the concave-convex. The meat is used for food, and oyster oil can be extracted. The meat, shell and oil can be used as medicine. It is also called oyster clam, oyster clam, oyster yellow, sea oyster, oyster, and so on. There are several species of oysters living in different seas.
Oysters are oyster varieties in the head of a relatively large one, the head of a large one with the shell can be more than a catty, it is generally grown or farmed in the river and the sea where the mingling of the sea, in the half-salty, half-pale inland bay shallow sea. Due to the limitations of suitable growing conditions, its quantity is less than other varieties, so its economic price is generally higher. The common carbon baked oyster is this thing, the most famous should be considered Zhanjiang carbon baked oyster.
From the above, we can see that oysters and oysters are still some subtle differences, but, in real life, people will not be careful to find their differences. It is customary to call it by the name of oyster or oyster. So, there is no special need, there is no need to distinguish clearly!
2. the size of the oyster nutritional value is the same
Egg fried oysters Craft: Pan-fried Taste: salty and fresh Main ingredients: oysters (fresh) (150 grams) Eggs (175 grams) Seasoning: Salt (5 grams) MSG (3 grams) Ginger (5 grams) Jiangmai Wine (5 grams) Fragrant oil (1 gram) Pepper (2 grams) Vegetable oil (30 grams) Category: Guangzhou cuisine Autumn health conditioning Puzzle Brain tonic Conditioning Nourishing Yin conditioning Anemia conditioning Production process: 1. ginger into the rice wine into ginger wine; 2. egg mixture into the refined salt, monosodium glutamate stir until foam; 3. will be fresh oysters (oysters) washed, towel to absorb the water, add ginger wine, pepper, sesame oil and mix, and then poured into the egg liquid into the egg material; 4. medium heat hot frying pan, the next oil boiled to a slight boil, poured into the egg material, slow fire frying until both sides of the golden brown until cooked, then into the.
Technique Note: Because of the oil frying process, you need to prepare 100 grams of vegetable oil. Cuisine taste: outside the caramelized flavor, inside the tender and smooth, wine and rice are suitable.
Charcoal grilled oysters 1, pry open the live oysters, wash the oyster meat and oyster shells with water, drain the oyster meat and set aside; 2, charcoal grilled oysters can be divided into three flavors of garlic, black bean sauce, the original taste. Garlic sauce: chopped garlic, if you eat spicy, you can put some chopped red pepper, minced garlic, chili pepper puree mixed with oil, put salt and monosodium glutamate (or chicken broth) and mix well, salt should be slightly more.
Soy sauce: chopped tempeh, chopped garlic, you can also put chopped chili, mixed with oil, salt and mix well. 3, put the washed half of the oyster shells on the charcoal fire, each oyster shell with a grain of oyster meat, roasted while adding the above juice, the original flavor only in the oyster meat brush some oil, sprinkle a little salt.
When you hear the squeak, turn the oysters over and add the sauce. Charcoal grilled oysters practice Wash the oysters and pry them open with a knife; preheat the oven at 200 degrees for 5 minutes; arrange the oysters in a baking dish and put them into the oven for 5 to 6 minutes; in the meantime, chop the garlic and ginger and put them into a small bowl, season with salt, sugar, soya sauce, wine, chicken essence, a little oil, and a little water; remove the oysters, pour the sauce over the oysters, and then bake them in the oven for about 7 minutes, and then you can enjoy the food with ease.
If you don't have an oven, you can also go buy a grill net and set it up on a gas grill. Roasted Oysters with Garlic and Olive Oil 1) 6 oysters, rinsed, drained, and placed in 2 small oven-safe bowls, 3 inside each.
Sprinkle some minced garlic on top. Put the olive oil and soy sauce in a small bowl.
2) Whisk the olive oil and soy sauce together with chopsticks (you'll notice the solution is getting thicker) and pour a tablespoon over the oysters. 3) Bake in a preheated 400 degree Fahrenheit (200 degree Celsius) oven for 6-8 minutes.
They came out so juicy that they were hard to look at, but they tasted great. Note: Oysters are high in cholesterol, so don't eat too many at once.
French people eat oysters The world-famous French cuisine to seafood as the most, the most noteworthy is commonly known as "oyster" oysters. As early as the Middle Ages, oysters have been a favorite delicacy of the French.
In the 17th century, oysters had more ways to eat, but gourmets have always promoted raw food. Oysters are a kind of "milk of the sea" marine life, rich in essential proteins and trace elements, especially in raw food its nutritional value is extremely high.
If accompanied by a dry white wine, the flavor of oysters will be even more delicious. But oysters are raw seafood, and without reliable, good hygiene, raw food can cause high fever, abdominal pain and a series of diseases.
With a long habit of eating oysters in France, but rarely heard of eating oysters and get sick, which is naturally related to France's strict food hygiene management. Auberge is a famous seafood restaurant near the Porte Maillot in Paris, with a history of 80 years.
Oysters alone account for 40% of the restaurant's turnover. The pavement consists of several huge freezers containing seafood of all colors.
Gontier, the director of the store, told reporters that in order to ensure that the oysters delivered to the table fresh and clean, beforehand to do a good job of purification, preservation and other several processes. French oysters are large, fine meat, juicy.
However, the salvaged oysters must first be placed in the seawater culture pool "purification". After about a week, the oysters spit out the silt and remove the surface of the unclean adherents before quality certification.
The average daily consumption of oysters in the restaurant on Aubert Day is three to four hundred kilograms. According to the regulations, the oysters required by the restaurant should be ordered on the first day from the origin or wholesale market, and delivered to the restaurant around 6:00 a.m. on the same day.
Oysters are very delicate, with high temperature and humidity requirements, and must be refrigerated once they leave the incubator. Transportation of oysters should also use clean refrigerated trucks, loaded and transported to avoid contamination, the delivery time is also as short as possible.
The oysters are generally refrigerated at a constant temperature of 4 to 5 degrees Celsius, high breeding bacteria, resulting in oyster meat rot, low will freeze or freeze oysters. The Health and Quarantine Department regularly sends out sampling inspections of oyster production, transportation, sales and restaurant handling.
The inspections include the bacterial content of the oyster meat, the cleanliness of the preservation equipment, the degree of standardization of packaging, and so on. Under the guidance of Gontier, the reporter saw that each small box containing oysters in Aubert Day restaurant is marked in detail with the product name, grade, portion, quantity, license number, quarantine results, date and location of packaging, as well as the name of the producer and contact phone number, etc.
The inspection of the oyster meat was carried out in accordance with the standards and regulations of the Ministry of Agriculture.
According to the standard, a box of oysters should weigh 15 kilograms. After transportation to the restaurant, the oysters should be kept in the freezer for a maximum of six days and should not be turned over or mixed with other foods.
There are four waiters who work with Gontier on the oysters. They are required to wear red overalls at work, in contrast to the white or black overalls of the other waiters.
The difference in color has a nice supervisory effect, as guests can see at a glance how Gontier handles each oyster. As anyone who has ever tasted oysters knows, they are delicious and hard to open in the shell.
In fact, the restaurant used to open the oyster tool is very simple, just a sharp knife, with the dexterity of the hand with. Every restaurant waiter who deals with oysters has to go through a period of skills training and related knowledge and legal studies, such as the identification of oyster species, the nutritional value of oysters and health standards, shelf life conditions and period of time, open oyster operation procedures and techniques.
Gontier said that he and his colleagues have to carry out a routine physical examination every year, but also to do the work clothes are often changed and washed, knife regular disinfection. The cleanliness of the hands is, of course, the most critical, and they must be constantly rinsed with water.
Nevertheless, when opening oysters, the fingers still can not touch the oyster meat. If this set of operating procedures is violated, resulting in contamination of the oyster meat and causing displeasure among diners, the restaurant will be subject to heavy.
3. How to know if an oyster is clean
1 What are the different types of oysters?
Roughly speaking, there are only two types: concave oysters, which have a y raised shell on one side, and flat oysters, which are more flattened like scallops. The former is the most common, and most oysters available on the market are concave oysters, while the latter is best known as the famous variety known as Belon oyster.
2 If there are only two categories, why do oyster bars often have several or dozens of oyster varieties on their menus?
Oyster varieties are often identified by where the oyster was cultivated. The edible oysters sold on the market generally go through three stages: first in the sea suitable for aquaculture oyster seedling culture; and then will choose the water quality is fertile, many plankton near the sea outlet for cultivation, which is the oyster fattening and fragrant stage; finally before the market will be in the purification pool for about a week to purify, to be oysters to spit out the impurities to be more conducive to consumption. The cultivation stage has the most influence on the character and taste of the oysters. In addition to the quality of the oyster meat, the distinctive local seawater flavor also comes from this stage. So when you taste these oysters labeled with different cultivation areas, you are tasting seawater from all over the world.
There are also a few French oysters that are named after the family brand that bred them, and carrying the brand logo is often a guarantee of their quality.
3 Can oysters really be aphrodisiacs?
Oysters are rich in zinc, can really increase the secretion of testosterone, so there is some basis for this claim. But oysters are cold things, so it is not the more you eat, the better, the body cold people eat more will also hurt.
4 Oysters can not match the beer?
Eating oysters and drinking beer is easy to stroke, which seems to be common knowledge. But in places like Ireland, oysters with stout is a common way to eat them.
5 Are bigger oysters better?
Of course not. Different varieties of oysters have different sizes, and the same kinds of oysters are also graded by size because of the growing period, etc. Although the same kinds of large oysters are usually expensive on the market, the flavor of oysters is not determined by the size of the oyster, but simply because cultivating larger oysters requires more time and effort. Take the American oysters, divided into extra *** all, *** all, medium, large, jumbo five size level, the most popular but *** all and medium two levels.
6 What is the best season to eat oysters?
In France, it is said that oysters are only suitable for eating in the months with R. That is to say, from September to April every year is a suitable season for eating oysters. Although folklore says that eating oysters in the months of May, June, July and August will kill you, it is actually a fallacy, but these months are the breeding period of oysters, and the taste is not delicious, or Fisher said it well: "Only then all oysters are like all men, more or less weak after working as hard as they can for the reproduction of offspring."
7 How can you tell if an oyster is fresh?
Oysters are dangerous if you wait until you get to the mouth to taste the bad packet. Oyster shuckers can tell if an oyster is fresh just by weighing it and smelling it. A fresh oyster should be tightly closed on both shells, have a certain degree of fullness, and carry the aroma of fresh seawater. The condition of the oyster after opening the lid is more intuitive. If the meat of the oyster is visibly discolored, looks dry, or even wrinkled into a ball, it is definitely not good. Oyster meat plump, fresh aroma, full of seawater is the most basic judgment standard.
8 What to do if you accidentally eat too many oysters?
Depending on the degree of excess, if the body is obviously sick, it is better to go to the hospital. Usually, oysters are cold, with oysters, like eating crabs, it is best to drink some wine to warm yourself up, light champagne, white wine, and dry cocktails are good, but also remove the oysters to stay in the mouth and respiratory tract of the fishy gas. If you can't drink alcohol, experienced oyster shuckers say drinking something fizzy like tonic water or soda can also avoid or ease gastrointestinal discomfort.
4. What are the types of oysters
Oyster, a kind of clam, also known as oyster yellow, oyster white, sea oyster, green oyster, oyster, oyster, oyster clam, oyster clam.
Oysters (Oyster) grow in the warm and tropical oceans, and are most famous for their production along the coast of France. Oyster meat is tender and fresh, with a fishy, unique flavor.
It can be boiled in soup, brined, burned, soft fried, canned, and processed into oyster sauce or dried oysters. Source: Classified as the shell of the oyster ostrea gigas thunberg, Dalian Bay oyster ostrea talienwhanensis crosse, or oyster oyster oyster oyster rivularis gould, family Ostreaceae.
Harvested throughout the year, remove the flesh, wash and dry. The long oyster is in the shape of a long sheet, the dorsal and ventral edges are several parallel, 10~50cm long, 4~15cm high.
The right shell is smaller, the fresh sheet is thick and firm, laminar or laminar arrangement, the outside of the shell is flat or with a number of depressions, lilac, grayish-white or yellowish-brown, the inner surface of the cerulean, the top of the shell on the two sides of the no small teeth. The left shell is y concave, the scales are thicker than the right shell, and the attachment surface of the shell top is small.
Hard, laminated in section, white. Odorless, slightly salty taste.
Source: Examination Dalian Bay oyster is triangular in shape, with dorsal and ventral margins in the shape of a figure of eight; the right shell is yellowish, with loose concentric scales, which undulate into a wave-like shape, and the inner surface is white. Concentric scales of the left shell firm and thick, radiating from the top of the shell to help several, obvious, inner surface concave and box-like, hinged surface small. Right shell outside slightly uneven, gray, purple, brown, yellow and other colors, ringed with concentric scales, juvenile scales are thin and brittle, after years of growth scales stacked on top of each other, the inner surface of the white, the edge of the sometimes lavender.