Taste: salty and delicious

Ingredients: oysters (fresh) (150g) and eggs (175g).

Seasoning: salt (5g), monosodium glutamate (3g), ginger (5g), rice wine (5g), sesame oil (1g), pepper (2g) and vegetable oil (30g).

Category: Guangzhou cuisine for autumn health care and conditioning, intelligence and nourishing, brain nourishing and yin nourishing, anemia conditioning.

Production process:

1. Soak ginger in rice wine to make ginger juice wine;

2. Mix the egg liquid with refined salt and monosodium glutamate until it bubbles;

3. Wash fresh oysters (raw oysters), absorb water with a towel, add ginger wine, pepper and sesame oil, mix well, and then pour in egg liquid to form egg material;

4. Heat the wok on medium heat, add the oil to a slight boil, pour in the egg liquid, and fry on low heat until both sides are golden and cooked.

Process tips:

Because of the frying process, it is necessary to prepare 100g vegetable oil.

The taste of the dishes:

It is fragrant on the outside and tender and smooth on the inside, which is suitable for cooking wine and rice. Bake oysters 1, pry open live oysters, wash one oyster meat and one oyster shell with clear water, and drain the oyster meat for later use;

2. Roasted oysters can be roughly divided into three flavors: garlic flavor, soy sauce flavor and original flavor.

Garlic juice: garlic is chopped. If you eat spicy food, you can put some chopped red pepper. Mix garlic and pepper with oil. Add salt and monosodium glutamate (or chicken essence) and mix well, with more salt.

Soy sauce: Chop soy sauce, garlic or pepper and mix well with oil and salt.

3. Put half of the washed oyster shells on a charcoal fire, put a grain of oyster meat on each oyster shell, and add the above juice while baking. Brush some oil on the oyster meat and sprinkle some salt on it. After hearing the squeak, turn the oyster meat over, add the juice and bake it.

The practice of roasting oysters

Wash oysters and pry them open with a knife; Preheat the oven at 200 degrees for 5 minutes; Put the oysters into a baking tray and bake for 5-6 minutes; In the meantime, chop garlic and ginger, put them in a small bowl, and add salt, sugar, 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, so you can enjoy the delicious food easily. If you don't have an oven, you can also buy a barbecue net and bake it on the gas stove. Grilled oysters with garlic and olive oil 1) 6 oysters, washed and drained, and put into 2 small bowls that can be put into the oven, with 3 oysters in each bowl. Sprinkle some garlic on it. Put olive oil and soy sauce in a small bowl.

2) Stir the olive oil and soy sauce together with chopsticks (you will find that the solution becomes thicker) and pour a spoonful on the oyster.

3) Bake in an oven preheated to 400 degrees Fahrenheit (200 degrees Celsius) for 6-8 minutes. There is a lot of juice, which looks ugly enough, but it tastes good.

Note: Oysters have a high cholesterol content and dare not eat too much at once.

The French eat oysters. Seafood is the most famous French dish in the world, and the most commendable is the oyster commonly known as "oyster". As early as the Middle Ages, oysters were the favorite food of the French. 17th century, emphasizing luxury and ostentation, oysters have more ways to eat, but gourmets always advocate raw food. Oyster is a kind of marine life, with the reputation of "milk in the sea", which is rich in protein and trace elements necessary for human body, especially raw. If served with dry white wine, oysters will taste more delicious.

However, oysters belong to raw seafood after all. Without reliable and good health protection, eating raw food will cause a series of diseases such as high fever and abdominal pain. France, which has a long habit of eating oysters, rarely hears that eating oysters causes diseases, which is naturally related to the strict food hygiene management in France.

Aubert Day is a famous seafood restaurant near Mayotte, Paris, with a history of 80 years. The supply of oysters alone accounts for 40% of restaurant turnover. The front of the restaurant consists of several huge freezers filled with all kinds of seafood. The director of the pavement, Gontier, told the reporter that in order to ensure that the oysters served on the table are fresh and clean, several processes such as purification and preservation should be done in advance.

French oysters are big, thin and juicy. However, the oysters salvaged must first be "purified" in the mariculture pond. After about a week, the oysters spit out all the silt and remove the unclean attachments on the surface before they can be certified.

Japanese restaurants in Aubert consume an average of three or four hundred kilograms of oysters every day. According to the regulations, the oysters needed by the restaurant should be ordered from the place of origin or wholesale market on the first day and delivered to the restaurant around 6 am that day. Oysters are very delicate and need high temperature and humidity. Once they leave the culture tank, they must be refrigerated. Clean refrigerated trucks should also be used to transport oysters, and pollution should be avoided during loading and transportation, and the transportation time should be as short as possible.

Oysters are usually refrigerated at a constant temperature of 4 to 5 degrees Celsius. If it is high, bacteria will breed, causing oyster meat to rot. If it is low, it will freeze or freeze oysters. Health and quarantine departments regularly send people to conduct sampling inspection on the production, transportation, sales and restaurant handling of oysters. The inspection contents include the bacterial content of oyster meat, the cleanliness of fresh-keeping equipment and the standardization of packaging. Under the guidance of Gontiere, the reporter saw that every small box containing oysters in aubert Japanese restaurant was marked with product name, grade, weight, quantity, license number, quarantine result, packaging date and place, and the name and contact number of the manufacturer. According to the standard, a box of oysters should weigh 15 kg. The oysters transported to the restaurant can be kept in the freezer for up to 6 days, and cannot be turned over or mixed with other foods.

There are four waiters who use Gontiere to treat oysters. You must wear red overalls to work, which is in sharp contrast to the white or black overalls of other waiters. The difference of clothing color has a good supervisory function, so that guests who come to dinner can see at a glance how Gontiere treats each oyster.

Anyone who has tasted oysters knows that oysters are delicious and difficult to open. In fact, the tools used to open oysters in restaurants are very simple, just a sharp knife and clever cooperation with both hands. Every restaurant waiter who deals with oysters has to go through a period of skill training and relevant knowledge and legal study, such as the identification of oyster species, the nutritional value and hygiene standards of oysters, the quality guarantee conditions and deadlines, and the operating procedures and skills of opening oysters. Gontiere said that he and his colleagues should have a routine physical examination every year, the work clothes should be changed and cleaned regularly, and the knives should be disinfected regularly. Hand cleaning is of course the most critical, and it must be washed with clean water constantly. Still, when you open the oyster, you can't touch the meat with your fingers. If you violate this set of operating rules, causing oyster meat pollution and causing displeasure to diners, the restaurant will be severely punished. Guntier said, picking up an oyster, holding it in one hand and a knife in the other. Before the reporter could see it clearly, the tip of the knife had been quickly inserted into the oval shell. See his wrist gently press, transparent, milky oyster meat exposed, rich and fragrant, appetizing.

Squeeze open the oyster shell and immediately put it on a large plate with crushed ice at the bottom and a few sliced lemons on it. Only in this way can the delicious oyster tray be safely served on the table. Without any seasoning, the taster can taste fresh, tender and original French oysters with only a few drops of lemon. Mushroom, laver and oyster soup Ingredients: 300g of oyster, 250g of mushroom, 30g of laver and 3 slices of ginger.

Cooking: soak oysters and wash them; Wash mushrooms; Soak laver and wash it. Add water1500ml (about 6 bowls of water) to the wok, bring to a boil with high fire, add mushrooms and ginger, simmer for 0/5min, add oysters and laver, roll until cooked, and add appropriate amount of salt and oil.

Chinese medicine believes that myopia is caused by liver and kidney deficiency, heart and spleen deficiency, qi and blood loss, etc., in addition to eye fatigue or incorrect sitting posture in early childhood. Mushroom, purple cabbage and oyster soup can nourish kidney and liver, enrich blood and improve eyesight, and treat myopia, blurred vision or long-term illness, weakness and dizziness. Especially for students who are trying to review for the exam, it has the function of nourishing and regulating their eyesight. Oysters are slightly cold, have the functions of calming the nerves, calming the liver and suppressing yang, and are rich in various trace elements, which can enhance children's intellectual development, so they are also called "educational seafood", and in some places they are simply called "sea milk".

Ginger onion, sea cucumber and oyster soup

Efficacy: This product has the functions of nourishing yin and tonifying kidney, caring skin, eliminating dark shift, strengthening body, nourishing essence, reducing wrinkles and removing spots. If kidney yin deficiency, soreness of waist and knees, tinnitus and insomnia, rapid heartbeat, frequent nocturia, night sweats in men, nocturnal emission in women, this product can be used as a diet therapy.

Ingredients: ginger, one or two raw onions, eight or two sea cucumbers, one catty of oysters and a little salt.

Making:

1, wash ginger, raw onion, sea cucumber and oysters one or two each. Peel ginger, cut into pieces and smash; Remove fibrous roots from raw onion and cut into sections; Cut the sea cucumber into pieces; Marinate oysters with salt to remove mucus.

2. Put the casserole in clear water, simmer with strong fire until the water boils, add ginger and oysters, simmer for two hours on medium fire, season with onion and salt, and serve. Gillette oyster ingredients

Medium oyster 1 kg (about 600g, with shell)

condiments

1 egg, 2 tablespoons flour and bread crumbs, 1 lettuce, 1 lemon (cut corners), 1 slice lemon, 2 slices cherry.

Seasoning/gravy

Sauce: 1 tbsp oyster sauce and tomato sauce, 1 2 tbsp soy sauce and1tsp lemon juice.

Seasoning: 65438+ 0 teaspoons of wine, salt and corn flour.

manufacturing process

(1) Shell oysters, mix them with salt and corn flour, wash them, blanch them in boiling water until they become discolored, and then take them out and drain them.

(2) Beat the eggs evenly after drinking.

(3) Soak oysters in flour, eggs and bread crumbs in turn, fry them in medium-temperature boiling oil until golden brown, drain the oil and serve.

(4) Tear off the leaves of raw vegetables, wash them, trim them to the size of eating, and mix with lemon pieces. Mix the juice well and dip it in. Lemon slices, cherry vegetables.

Celery oyster

4 oysters, 2 celery, 2 eggs, low-gluten flour 100g, bread flour 100g. 3 teaspoons of pepper, 2 tablespoons of tomato sauce, 1 tablespoon of black vinegar.

Making:

1. Shell the oyster, take the meat, wash it and drain the water; Grind celery into mud for later use.

2. Dip the oysters in flour, then dip them in the beaten egg liquid, then wrap them in celery paste, and then evenly dip them in bread flour for later use.

3. Heat the oil pan for 8 minutes, put it in Step 2 and fry until golden brown.

4. You can add pepper when eating, or dip in tomato sauce and black vinegar. Oyster chicken tail pickles Name: Oyster chicken tail sauce

Ingredients: 2 oysters, half lemon, 1 tbsp onion (chopped). Dishes: American lettuce, purple cabbage, crushed ice.

Ingredients: Seasoning: 2 tablespoons of Fan Xiang sauce, a little brandy, and a little hot sauce.

Methods: 1. Wash and drain the oysters for later use. 2. Mix sweet sauce, minced onion, hot sauce and brandy to make chicken tail sauce. 3. Crushed ice is placed at the bottom of the plate, and lemon is placed at the edge of the plate. You can enhance the umami flavor when you want to eat it.

Note: Chicken tail sauce is a famous umami sauce, which can also be used on fresh shrimp or other seafood.

Fried oysters in sauce

Ingredients: Oyster, cooked juice (canned), light soy sauce, light soy sauce, onion, ginger slices, vegetable oil, butter, honey, Shaoxing wine and soup.

Practice: handle the oysters well, wash and drain the water for later use. Boil the pot, add soup, soy sauce, soy sauce, onion, ginger slices, Shaoxing wine and honey. Cook the oysters until they are half-cooked. Heat vegetable oil in wok, stir-fry oysters until fragrant, add a little beef oil and stir-fry until both sides are golden and cooked. Butter should not be added too early, or it will produce bitterness after burning.

All kinds of foods are made from fresh oysters, such as oyster sauce, oyster sauce, smoked oysters, pickled oysters, oyster sauce and oyster essence extracted from them. Oyster is very popular because it is a kind of food with both taste and health care function. People in China have always regarded oysters as a treasure to replenish energy and preserve health. It was recorded as early as 1000 years ago. West Renye Fang regards oysters as a good health care product and one of the natural foods with the most zinc. Proper consumption has a good health care effect on male sexual function.

There are many processing methods of fresh oysters, among which the most important thing is to grasp the heat. Oyster will lose some nutrients more or less during processing, so processing method is an important link to preserve its nutrients. Today, we use the method of "frying" to cook oysters, and add soy sauce and Shaoxing wine to the boiled juice to achieve the function of "preservation". If properly handled, it can achieve the effect of crispy skin and tender meat and rich sweetness.

Practice: Wash Codonopsis pilosula, ginger and oyster meat, blanch them in boiling water and take them out; Wash lean meat and cut into large pieces. Put all the ingredients into the pot, add appropriate amount of water, boil with strong fire, stew for 2 hours with low fire, season, and eat meat with soup.

Functions: nourishing yin and blood, invigorating spleen and regulating stomach.

Indications: anovulatory dysfunctional uterine bleeding, characterized by yin deficiency and blood deficiency due to long-term illness; Symptoms are metrorrhagia, blood loss, physical weakness and lack of food; Or the menstrual flow is pale, excessive, pale, dizzy and palpitation. It can also be used for benign anemia, characterized by blood deficiency and dry skin.

Braised oyster

Ingredients: 400g oyster, a little nine-story tower.

Seasoning: starch and water 1 tablespoon, monosodium glutamate and refined salt 1 tablespoon, pepper 1 tablespoon, salad oil 2 tablespoons.

Practice: ① Put the salad oil into the dish and keep the fire for 3 minutes.

② Mix the oysters with starch, water, monosodium glutamate, refined salt and pepper, put them in a plate and heat them for 6 minutes.

③ Take out and put the tender leaves of the nine-story pagoda on the edge of the dish.