Oyster Preparation Oyster Benefits and Functions_Difference Between Oyster and Raw Oyster
Oysters are rich in nutrition, and there are many ways to prepare them. Fresh oyster meat usually has a clearsteamed,pan-fried, stir-fried, stir-fried with eggs,pan-fried oyster cake, grilled oysters on skewers,and cooked in soup. When steamed with appropriate seasonings, they can retain their original flavor;when lightly fried with fresh oysters, marinate the meat slightly with cooking wine before dusting it with batter and frying until golden yellow, then serve with oiland vinegar as accompaniment;when eating hotpot, use bamboo skewers to thread the oyster meat and cook in boiling soup for about a minute before removing. If paired with meat chunks with ginger mashed, the resulting broth will be white likemilk and delicious. Here are several common ways to prepare oysters for your reference.Steamed Oyster Preparation Method Steamed oysters are plump and sweet. They have high nutritional value. So just steam them directly, then serve with a ginger garlic sauce.
Step 1
Main ingredients: 650g live oystersSide ingredients: one garlic clove, an appropriate amount of salt, and pepper
1. Peel the garlic and use a tool to grind it into paste (garlic paste is better for taste than minced garlic if possible)
2. Pry open the shell with a screwdriver (use whatever tools are available) to remove the oyster meat and clean them thoroughly
3. Marinate the oyster meat in seasonings, then place it back in the shell 4. Sprinkle with garlic paste and steam for about 5 minutes 5. Garnish with chopped scallions and pour hot oil over it
Step 2
Main ingredients: 500g live oysters
Side ingredients: an appropriate amount of cooking oil, soy sauce used in steaming fish (sheng chao yu), a little wine
1. Prepare the oysters
2. Wash each oyster with a vegetable brush
3. Chop small onions and garlic paste
4. Heat oil to 3-4 heat, add chopped scallions and garlic for aroma
5. Add soy sauce used in steaming fish (sheng chao yu) and a little wine.(A very little) 6. Set aside in a bowl, place the washed oysters in a prepared steamer
Steam for 5 minutes then remove
Stir-fried Oyster Preparation Method
Step 1Main ingredients: appropriate amount of oysters Side ingredients: three pieces of ginger, two scallions, salt, soy sauce (sheng chou), oyster sauce, a little wine
1. Chop the onions and separate the white and green parts, cut the ginger into slices
2. Wash the oysters briefly in boiling water until the broth turns milky and has a fishy smell; remove them.3. Dry the washed oysters with paper towels.
4. Add oil to the pot, stir-fry the white part of the onion and ginger5. Add the oysters, carefully stir-fry
6. Add a little water, wine, salt, soy sauce (sheng chou), and some oyster sauce; mix well.
7. Finish with the green scallions
Cooking Tips:
1. Blanched in hot salty water helps to tighten the meat and prevent it from releasing too much water during cooking.2. Oyster sauce can be omitted, but its flavor complements well with oysters for a richer taste. Step 2
Main ingredients: four eggs, 300g live oysters
Side ingredients: a little black pepper (about one small spoon)
1. Clean the oysters and prepare them
2. Mix the eggs thoroughly
3. Pour in the cleaned oyster meat and add chopped scallions, salt (4 grams), and black pepper
(One small spoon)
4. Mix well
5. Heat oil to 80% hot, pour in the egg mixture
6. Fry until golden and set aside.
Cooking Tips:
1. Use grass eggs for a better color; adding a little pepper removes fishy smell and enhances taste.
2. Dry well before coating to avoid splashing oil.Deep-fried Oyster Preparation Method Step 1
Main ingredients: oysters (meat)Side ingredients: one egg, peanut oil, salt, cooking wine, starch, Heinz ketchup, bread crumbs 1. Rinse the live oysters and drain them thoroughly
2. Marinate with a little salt and wine.
3. Prepare a bowl for dry powder, a plate of beaten egg, and another one for breadcrumbs.
4. Dip each oyster in the dry powder, then into the beaten egg, and finally coat with breadcrumbs
5. Heat oil to 70% hot, fry briefly; then increase heat to 90%, re-fry until golden brown.
6. Drain off excess oil and serve with ketchup.
Cooking Tips:1. Dry the oysters well before coating to prevent splashing. 2. The first frying will seal the inside; re-frying achieves a crispy exterior.
Oyster Soup Preparation Method
(The method emphasizes flavor and is suitable for convalescence)
Cooking skills
Step 1Main ingredients: 300g fish oysters, one block of tofu, pickled mustard greens (acidic vegetables), four ginger slices, ten pieces of nine-layered herb leaves, a little salt, cooking wine, pepper. Prepare the fish oysters by soaking in salty water for 15 minutes, wash them and drain. Clean the pickled mustard greens and ginger, cut into strips; rinse the tofu, cut into small cubes; clean the nine-layered herb leaves and separate their leaves.
Step 2
Pour half a pot of water into a pot, bring to a boil and add the tofu and ginger strips to cook. Add fish oysters and pickled mustard greens until cooked, then add seasonings and sprinkle with nine-layered herb leaves before serving.
Step 3
Main ingredients: four petals of osmanthus flower (Chinese winter jasmine), 500g cleaned oyster meat, five grams of ham crumbs, ten slices of water mushrooms, ten slices of bamboo shoots, pepper powder, salt, wine, soy sauce, MSG, chicken broth, ginger slices.
Prepare by washing the flowers and cutting them into fine strips; clean and chop the fish oysters. Clean and slice the ham meat, bamboo shoots, and water mushrooms, blanching each for a few minutes in boiling water.Step 4 Heat chicken broth with wine, soy sauce, ginger slices, salt, boil to cook. Add ham, bamboo shoots, and oysters. Simmer until cooked through, add MSG, osmanthus flower strips, adjust seasoning, sprinkle with pepper powder, then serve.Tofu 100g,Sesame seeds Salt 2g,Soy sauce 20g, Sesame oil 10g, Vinegar 5g, Onion 20g, Garlic 10g, Sichuan pepper powder 0.5g, Ginger 10g
Steps:
1. Blanch oysters in hot salty water and cook yams until soft, then peel and cut larger ones in half. Pan-fry the tofu, then slice it evenly.
2. Mix soy sauce with onion, garlic, sesame oil, ginger juice, Sichuan pepper powder, and salted sesame seeds to make a seasoning.
3. Skewer oysters, tofu, yams alternately, spread the seasoning on skewers and grill over charcoal fire.
4. Serve once cooked onto a plate with sweet and sour sauce.
Japanese-style Grilled Oysters
Ingredients:
Oysters ( ), COOK100 Japanese Burnt Soy Sauce ( ), pepper powder ( ), oil ( ), chopped scallions ( )
Steps:
1. Separate the meat and shell of oysters, clean the shells with an old toothbrush.
2. Rinse the oysters gently, marinate in rice wine and pepper powder for 10 minutes.
3. Line a baking tray with aluminum foil, place oysters with their shells on it.Oven Preheat at 200°C for 5 minutes before placing them on the lower rack to bake for 5 minutes.
4. Mix COOK100 sauce and plant oil together.
5. After 5 minutes of baking, pour the prepared COOK100 sauce over oysters until done; continue baking for another 7 minutes.
6. Garnish with chopped scallions before serving.
Fried Oysters Recipe
No matter how you eat oysters, their flavor is best when they are deep-fried and dipped in pepper salt.
Method One
Main ingredients: 200g of oysters
Side ingredients:Bread crumbs Rice bran ( ), beaten egg ( ), cornstarch ( ), pepper salt ( )
Steps:
1. Do not wash the oysters with water; it will destroy their freshness.
2. Prepare a mixture of beaten eggs, cornstarch, and rice bran.
3. Dip each oyster in the dry cornstarch first, then coat it in the egg liquid, and finally cover it with bread crumbs.
4. Heat oil to 70% hotness, fry the oysters briefly, and remove them.
5. Increase heat to 90% hotness, fry again until golden brown on both sides.
6. Remove from oil and serve with pepper salt; it tastes amazing!
Tips:
Control the heat well for perfect crispy oysters!
Method Two
Main ingredients: 1 portion of fresh oyster meat
Side ingredients: 1 egg, peanuts ( ), table salt ( ), cooking wine ( ), starch ( ), Hengyi tomato sauce ( ), bread crumbs ( )Steps: 1. Rinse the fresh oyster meat and drain well.2. Season with a little salt and rice wine, let it marinate for a moment. 3. Beat an egg and set aside; prepare a plate with cornstarch and bread crumbs.
4. Coat each oyster in cornstarch, dip them in the beaten egg, then roll in the bread crumbs.
5. Heat oil to 80% hotness, fry the oysters briefly, then remove them.
6. Increase heat to 90%, re-fry until golden brown, drain and serve with pepper salt; it's perfect!
Oyster Soup Recipe
Characteristics: Fresh and tender taste, flower fragrance, crisp.
Functions include nourishing yin, stopping bleeding, strengthening spleen, detoxifying.
Used for deficiency syndrome, heatiness, postpartum blood loss, vaginal discharge, skin sores, insomnia, palpitations, forgetfulness.
Method One
[Ingredients] 300g of fish oysters, 1 block of tofu, 50g of pickled mustard greens, 4 slices of ginger, 10g of perilla leaves, salt, cooking wine each a small spoonful, Sichuan pepper powder a quarter teaspoon. Steps:
1. Rinse the oysters in salty water for 15 minutes, then wash and drain them.
Rinse the pickled mustard greens, peel ginger, all cut into fine strips. Wash tofu, dry it and cut into small pieces.Clean perilla leaves and set aside. 2. Boil half a pot of water in a pan, add tofu and ginger strands to cook until done; then add oysters and pickled mustard greens, cooking until finished; finally season with the ingredients mentioned. Method Two
[Ingredients] 4 pieces of purple violet flowers, 500g net meat of oyster, 5g ham crumbs, 10g water-soaked shiitake mushrooms, 10g snow fungus, Sichuan pepper powder, salt, cooking wine, soy sauce, monosodium glutamate, chicken broth, and ginger slices each as appropriate.
Steps:
1. Clean purple violet flowers of impurities, cut into fine threads; clean net meat of oysters, drain well and chop finely.
Clean ham, snow fungus, shiitake mushrooms, all cut into thin slices. Blanch the ingredients mentioned above separately in boiling water.2. Heat a pot, add chicken broth, cooking wine, soy sauce, ginger pieces, salt, bring to boil; then add ham, shiitake mushrooms, snow fungus and oysters, continue boiling until done; add MSG, purple violet flower threads, season according to taste with Sichuan pepper powder; serve. Tofu is washed, drained, and cut into small pieces. Nine-layered coriander is washed, and the leaves are picked for later use.
2 Pour half a pot of water into a pot and bring it to a boil. Add tofu pieces and ginger strips, cook until done, add oysters and pickled mustard greens, cook until done, then add seasoning and mix evenly, sprinkle with nine-layered coriander leaves.
Method Two
Ingredients 4 flowers of Chinese mountain ash, 500g cleaned oyster meat,ham, 5g minced,shitake mushrooms 10g, bamboo shoot slices 10g, pepper powder, salt, cooking wine, soy sauce,magnesium sulfate,chicken broth, and some ginger slices.
Steps
1 Clean Chinese mountain ash flowers of impurities, wash them, cut into fine threads. Clean oyster meat thoroughly, drain the water, and chop it finely. Ham, bamboo shoot, shitake mushroom are washed respectively, then cut into slices. Boil oysters, shitake mushrooms, and bamboo shoot slices in boiling water.
2 Heat a pot, add chicken broth, cooking wine, soy sauce, ginger slices, salt to bring to a boil. Add ham, shitake mushrooms; bamboo shoot slices, oyster meat, cook until boiling again, then add magnesium sulfate, Chinese mountain ash threads, season to taste, sprinkle with pepper powder. This dish is served as a side accompaniment. Serve as a side dish.
