1. Oyster knowledge encyclopedia How to make grilled oysters The difference between oysters and oysters
Raw oysters
Alias: oyster, oyster clam, left oyster, clam, Sea oyster shell, sea oyster skin, left shell, sea oyster roe, oyster yellow, fresh oyster, ancient bean
Contraindications: patients with acute and chronic skin diseases should not eat; spleen and stomach deficiency, chronic diarrhea Pool drinkers should not eat too much.
Suitable crowd: The general population can consume it. It is especially suitable for children with weak constitution, hilar lymph node tuberculosis, cervical lymph node tuberculosis, scrofula, yin deficiency, dysphoria, insomnia, and restlessness; cancer patients and patients undergoing radiotherapy and chemotherapy, patients with diabetes, Sjogren's syndrome, hypertension, Patients with arteriosclerosis, hyperlipidemia, menopausal syndrome and pregnancy.
Calorie table of oysters (per 100 grams)
Basic introduction to oysters
Oysters are one of the larger varieties of oysters. One shell can weigh more than a pound. It is usually grown or farmed where rivers and the sea meet, in the shallow waters of the inner bay that are both salty and fresh. Due to the limitations of suitable growing conditions, its quantity is smaller than other varieties, so its economic price is generally higher.
Oysters, belonging to the family Oysteridae or Asteridae, are bivalve molluscs distributed in the coastal waters of temperate and tropical oceans. Oysters have been cultured for food since before the Christian era; pearls are produced in the mantle of the pearl oyster. The two oyster shells have different shapes, with a rough, dark gray surface; the upper shell has a bulge in the middle; the lower shell is attached to other objects, is larger, rather flat, and has smooth edges; the inner surfaces of both shells are white and smooth. The two shells are connected at the narrower end by an elastic ligament.
Effects and functions of raw oysters
Raw oysters are salty, astringent, and slightly cold in nature; they return to the liver, heart, and kidney meridian; they are heavy and calming, can be dispersed or collected; they are the only food that can be eaten raw of shellfish. It has the effects of calming the liver and subduing yang, calming convulsions and calming the nerves, softening and dispersing stagnation, and converging and fixing astringency; it is mainly used to treat dizziness, tinnitus, tremors in the hands and feet, palpitations, insomnia, irritability, epilepsy, scrofula, gall tumors, vaginal agglomeration, and self- Sweating and night sweats, spermatorrhea and frequent urination, metrorrhagia, stomachache after swallowing acid, eczema and sores.
Nutritional value of oysters
1. Oyster is a high-protein, low-fat, easy-to-digest and nutritious food. It is rich in glycine and a protein called glycogen. of sugars that are the basis of their delicious taste.
2. Dried oyster meat contains 45-57% protein, 7-11% fat, and 19-38% liver glycogen. In addition, it also contains a variety of vitamins, taurine, calcium, phosphorus, iron, zinc and other nutrients. The calcium content is close to that of milk, and the iron content is 21 times that of milk.
Purchasing of Oysters
When purchasing high-quality oysters, you should pay attention to the ones that are large and plump, light yellow in color, uniform in size, dry, and brown in color on the surface. The shells of cooked oysters are slightly open, which means they were alive before cooking. If it is cooked after death, the shells will be tightly closed, because the living ones will react when cooked, so the shells will open, while the dead ones will not react.
Storage of oysters
Fresh oysters can survive for 5 to 10 more days when the temperature is very low, such as 0 degrees below zero, but their fertility will be reduced. , the taste will also change, so try not to store it, buy it now and eat it now.
How to eat oysters
How to soak dried oysters: first prepare a basin of hot water, dissolve a little baking soda in the hot water, and then put the dried oysters on the hot water Soak in water. Once soaked, it is not only easy to clean but also removes the peculiar smell of dried oysters. After washing, just rinse them with clean water.
The difference between oysters and raw oysters
In modern people’s daily diet, seafood is inseparable, especially for coastal residents. Seafood can not only give people the taste of the ocean they need, but also provide them with protein. There are many types of marine animals and plants, some of which people cannot even name. However, some crew members who went to sea were not unaware of this.
Home-style cooking of oysters
Oyster roasting
Grilled oysters
Silver steamed oysters
Oysters and oysters The difference
Speaking of oysters and raw oysters, everyone will think that they are actually the same creature and there is no difference. However, there are subtle differences between oysters and raw oysters. Today, let’s learn about the difference between the two!
Oysters and raw oysters are two completely different things, although many times and in many places "oysters" are also called oysters, or strictly speaking, raw oysters are a type of oyster.
Oyster, a mollusk, has two shells, one is small and flat, the other is large and raised, in a triangular shape, the dorsal and ventral edges are splayed, the outside of the right shell is light yellow, with loose concentric scales , the scales are undulating and the surface of the inner white shell is uneven. The meat is used for food and oyster sauce can be made. The meat, shells and oil can all be used as medicine. It is also called oyster clam, oyster clam, oyster yellow, sea oyster roe, oyster, etc. Several species of oysters live in different sea areas.
Oysters are one of the larger types of oysters. A large shell can weigh more than a pound. They are usually grown or farmed where rivers and seas meet. On the shallow water of the inner bay which is slightly salty. Due to the limitations of suitable growing conditions, its quantity is smaller than other varieties, so its economic price is generally higher. This is the most common charcoal-grilled oyster, and the most famous one is probably Zhanjiang’s charcoal-grilled oyster.
From the above, we can see that there are still some subtle differences between oysters and raw oysters, but in real life, people will not carefully discover their differences. It is customary to call it by the name of oyster or oyster. Therefore, there is no special need, so there is no need to distinguish clearly!
2. Do oysters have the same nutritional value regardless of their size?
Egg-fried oysters: Pan-fried Taste: Salty and umami Ingredients: Oysters (fresh) (150g) Eggs (175g) ) Seasonings: Salt (5g) MSG (3g) Ginger (5g) Rice wine (5g) Sesame oil (1g) Pepper (2g) Vegetable oil (30g) Category: Guangzhou cuisine autumn health conditioning puzzle supplement The production process of regulating brain, nourishing yin and regulating anemia: 1. Soak ginger paste in rice wine to make ginger wine; 2. Mix egg liquid with refined salt and MSG until foaming; 3. Wash fresh oysters (oysters) and use a towel Absorb the water, add ginger wine, pepper, and sesame oil, mix well, then pour in the egg liquid to form the egg mixture; 4. Heat the wok over medium heat, add oil and bring to a slight boil, pour in the egg mixture, and fry over low heat until both sides When golden brown, it is ready.
Process tips: Due to the frying process, 100 grams of vegetable oil needs to be prepared. Taste of the dish: Burnt on the outside, tender and smooth on the inside, suitable for both wine and rice.
Charcoal-grilled oysters 1. Pry open the live oysters, wash the oyster meat and one side of the oyster shell with water, drain the oyster meat and set aside; 2. Charcoal-grilled oysters can be roughly divided into garlic flavor and black bean flavor. Three flavors: juice and original. Garlic sauce: Chop the garlic. If it's spicy, add some chopped red pepper. Mix the minced garlic and pepper with the oil. Add salt and MSG (or chicken essence) and mix well. Use a little more salt.
Black bean sauce: Chop the black bean sauce, mince the garlic, you can also add chopped chili, mix with oil, salt, etc. and mix well. 3. Place half of the washed oyster shells on the charcoal fire, put an oyster meat on each oyster shell, and add the above juice while grilling. For the original version, just brush some oil on the oyster meat and sprinkle a little salt.
When you hear the squeaking sound, turn the oysters over, add more juice, and grill them. How to make charcoal grilled oysters: Wash the oysters and pry them open with a knife; preheat the oven at 200 degrees for 5 minutes; place the oysters on a baking sheet and bake for 5 to 6 minutes; during this time, mince the garlic and ginger, put them into a small bowl, and mix Add salt, sugar, light soy sauce, wine, chicken essence, a little oil, and a little water; then take out the oysters, pour the sauce on them, and bake them in the oven for about 7 minutes, and you can enjoy the delicious food easily.
If you don’t have an oven, you can also buy a barbecue net and put it on a gas stove.
Garlic and olive oil roasted oysters 1) 6 oysters, wash, drain, and put into 2 small bowls that can be used in the oven, put 3 in each.
Sprinkle some minced garlic on top. Place olive oil and light soy sauce in a small bowl.
2) Beat the olive oil and soy sauce together with chopsticks (you will find that the solution has become thicker), and pour a tablespoon of it on the oysters. 3) Place in an oven preheated to 400 degrees Fahrenheit (200 degrees Celsius) and bake for 6-8 minutes.
It came out very juicy, which looked ugly, but it tasted very good. Note: The cholesterol content of oysters is relatively high, so you should not eat too much at once.
The French eat oysters. The world-famous French cuisine is dominated by seafood, and the most commendable one is the oyster, commonly known as "oyster". As early as the Middle Ages, oysters were a favorite delicacy of the French.
In the 17th century, when luxury and ostentation was important, there were more ways to eat oysters, but gourmets always respected raw food. Oyster is a kind of marine life known as "milk of the sea". It is rich in protein and trace elements necessary for the human body, and its nutritional value is extremely high especially when eaten raw.
If paired with dry white wine, the taste of the oysters will be even more delicious. But after all, oysters are raw seafood, and there is no reliable and good hygiene guarantee. Eating raw oysters can cause a series of symptoms such as high fever and abdominal pain.
France, which has a long history of eating oysters, has rarely heard of people getting sick from eating oysters. This is naturally related to France's strict food hygiene management. Oberge is a famous seafood restaurant near Porte Maillot in Paris with a history of 80 years.
The supply of oysters alone accounts for 40% of the restaurant's turnover. The restaurant floor consists of several huge freezers, which contain all kinds of seafood.
Shop manager Gontier told reporters that in order to ensure that the oysters delivered to the table are fresh and clean, several processes such as purification and preservation must be done in advance. French oysters are large, thin and juicy.
However, the fished oysters must first be "purified" in a seawater culture tank. After about a week, the oysters will spit out all the mud and remove any unclean attachments on the surface before quality certification can be carried out.
The average daily consumption of oysters in Aubert's restaurant is three to four hundred kilograms. According to regulations, the oysters required by restaurants should be ordered from the place of origin or wholesale market on the previous day and delivered to the restaurant around 6 a.m. that day.
Oysters are very delicate and have high requirements for temperature and humidity. They must be refrigerated once they leave the culture tank. Clean refrigerated trucks must also be used to transport oysters. Contamination must be avoided during loading and transportation, and the transportation time should be as short as possible.
Oysters are generally refrigerated at a constant temperature of 4 to 5 degrees Celsius. If the temperature is too high, bacteria will breed and the oyster meat will rot. If the temperature is too low, the oysters will freeze or freeze to death. The health and quarantine department regularly sends personnel to conduct sampling inspections on the production, transportation, sales and restaurant handling of oysters.
The inspection includes the bacterial content of oyster meat, the cleanliness of fresh-keeping equipment, the standardization of packaging, etc. Under Gontier's guidance, the reporter saw that each small box containing oysters in the Oberge restaurant was marked with the product name, grade, portion size, quantity, license number, quarantine result, packaging date and location, and production. Business name and contact number, etc.
According to standards, a box of oysters should weigh 15 kilograms. After being transported to the restaurant, the oysters can be kept in the freezer for up to 6 days and cannot be turned over or mixed with other foods.
There were four waiters working with Gontier on the oysters. You must wear red overalls when working, which is in sharp contrast to the white or black uniforms of other waiters.
The difference in color of the clothing has a good supervision effect. The guests who come to dine can clearly see how Gontier and the others handle each oyster. Anyone who has tasted oysters knows that oysters are delicious but hard to open the shell.
In fact, the tools used to open oysters in restaurants are very simple, just a sharp knife and the dexterity of the hands.
Every restaurant waiter who deals with oysters must undergo a period of skills training and study of relevant knowledge and laws, such as identification of oyster types, nutritional value and hygiene standards of oysters, shelf life conditions and periods, and oyster opening procedures. and skills etc.
Gontier said that he and his colleagues have to undergo routine physical examinations every year, and their work clothes must be changed and washed frequently, and their knives must be disinfected regularly. Hand hygiene is of course the most critical and must be rinsed with clean water constantly.
Despite this, when opening oysters, you still cannot touch the oyster meat with your fingers. If this set of operating procedures is violated, resulting in contamination of oyster meat and dissatisfaction among diners, the restaurant will be severely punished.
3. How to know how clean the oyster waters are?
1 What are the types of oysters for consumption?
Generally speaking, there are only two types: concave oysters with a deeply convex shell on one side and flat oysters that are flatter like scallops. The former is the most common, and most of the oysters available on the market are concave oysters; while the latter is the most famous and precious variety called Belon oysters.
2 If there are only two categories, why do there often appear several or dozens of oyster varieties on the menu of oyster bars?
Oyster varieties are often identified by the place where the oysters are cultivated. Edible oysters sold on the market generally go through three stages: first, the oyster seedlings are cultured in sea areas suitable for breeding; then, they are cultivated near the seaport with fertile water and abundant plankton. This is the fattening and flavoring of the oysters. stage; finally, they will be purified in a purification tank for about a week before being put on the market. After the oysters spit out impurities, they will become more edible. The cultivation stage most affects the characteristics and taste of oysters. In addition to the meat quality of the oysters, the characteristic local seawater flavor also comes from this stage. So when you taste these oysters marked with different cultivation areas, you are tasting seawater from all over the world.
There are also a few French oysters named after the family brands that cultivated them, and the brand logo is often a guarantee of their quality.
3 Can oysters really aphrodisiac?
Oysters are rich in zinc, which can indeed increase the secretion of male hormones, so this statement has some basis. However, oysters are cold in nature, so the more you eat, the better. For people with cold constitutions, eating too much will be harmful to the body.
4 Oysters cannot be paired with beer?
It seems to be common sense that eating oysters and drinking beer can lead to stroke. But in places like Ireland, it is a common way to eat oysters with dark beer.
5 Is the bigger the oyster, the better?
Of course not. Different varieties of oysters have different sizes, and the same type will also be graded in size due to growth period and other reasons. Although larger oysters of the same type are usually more expensive in the market, the flavor of oysters is not determined by Size is determined simply because it takes more time and energy to cultivate larger oysters. Take American oysters, for example, which are divided into five sizes: extra *** all, *** all, medium, large, and jumbo. The most popular are *** all and medium.
6. Which season is suitable for eating oysters?
In France, it is said that it is only suitable to eat oysters in the months with R, that is, from September to April of the following year, it is the suitable season to eat oysters. Although it is said that eating oysters in the four months of May, June, July and August will kill people, this is actually a fallacy. However, these months are the breeding period of oysters, and the taste is not delicious. Fisher said it best: "It's just that then all oysters, like all men, are somewhat weak after working hard to reproduce."
7 How to tell whether oysters are fresh?
It would be dangerous if you wait until you taste the bad oysters. Oyster shuckers can tell whether oysters are fresh just by weighing them and smelling them. A fresh oyster should have double shells tightly closed, with a certain fullness and the aroma of fresh sea water. The situation after opening the lid is more intuitive. If the oyster meat changes color obviously, looks dry, or even wrinkles into a ball, it is definitely not good.
Plump oyster meat, fresh aroma, and full of sea water are the most basic criteria for judging.
8 What should you do if you accidentally eat too many oysters?
No matter how much you see, if you are obviously feeling unwell, you should go to the hospital. Generally speaking, oysters are cold in nature. When paired with oysters, it is like eating crabs. It is best to drink some wine that can warm you up. Light champagne, white wine, and dry and strong cocktails are all good, and they can also remove the lingering residue of oysters. Fishy odor in the mouth and respiratory tract. If you cannot drink alcohol, experienced oyster shellers say that drinking some tonic water, soda water and other sparkling drinks can also avoid or relieve gastrointestinal discomfort.
4. What are the types of oysters
Oyster, a type of clam, also known as oyster yellow, oyster white, sea oyster, green oyster, raw oyster, clam, Oysters and clams.
Oyster (Oyster) grows in warm and tropical oceans, and is most famous for its production on the coast of France. The oyster meat is tender, with outstanding umami flavor, fishy smell and unique taste.
It can be made into soup, brine, roasted, soft-fried, canned, or processed into oysters, dried oysters, and oyster sauce. Source: Classification The shells of the Oyster family ostrea gigas thunberg, ostrea talienwhanensis crosse or ostrea rivularis gould.
It can be harvested all year round, removed from the flesh, washed and dried in the sun. Long oyster is in the shape of a long sheet, with dorsal and ventral edges almost parallel, 10~50cm long and 4~15cm high.
The right shell is smaller, the fresh slices are thick, arranged in layers or layers, the outer surface of the shell is flat or has several depressions, lavender, grayish white or yellowish brown, the inner surface is porcelain white, and the two sides of the top of the shell are No small teeth. The left shell has a deep depression, the scales are thicker than the right shell, and the attachment surface on the top of the shell is smaller.
Hard, layered cross-section, white. Odorless, slightly salty taste.
Source: Examination University Dalian Bay oyster is triangular in shape, with dorsal and ventral edges in a figure-eight shape. The outer surface of the right shell is light yellow, with loose concentric scales. The scales are undulating and wavy, and the inner surface is white. The concentric scales on the left shell are thick and several are obvious, radiating from the top of the shell. The inner surface is concave and box-shaped, with a small hinge surface.
Omi oysters are round, oval or triangular in shape. The outer surface of the right shell is slightly uneven, with gray, purple, brown, yellow and other colors, and is surrounded by concentric scales. The scales are thin and brittle in juveniles. After years of growth, the scales are layered on top of each other. The inner surface is white and the edges are sometimes lavender.