Ou Gester
Alias: oyster, oyster mussel, levorotatory oyster, oyster mussel, oyster shell, oyster shell, oyster shell, oyster yellow, fresh oyster and bone.
Taboo crowd: patients with acute and chronic skin diseases are forbidden to eat; People with spleen and stomach deficiency and chronic diarrhea in urinal should not eat more.
Suitable for people: the general population can eat it. It is especially suitable for children with weak constitution, hilar lymph node tuberculosis, cervical lymph node tuberculosis, lymph node tuberculosis, insomnia due to yin deficiency and uneasiness; Cancer patients and patients after radiotherapy and chemotherapy, patients with diabetes and Sjogren's syndrome, patients with hypertension, arteriosclerosis and hyperlipidemia, women's menopausal syndrome and pregnancy.
Oyster calorimeter (per kloc-0/00g)
Basic introduction of oysters
Oyster is one of the larger oyster varieties. A big oyster with a shell can weigh more than one kilogram. Generally, it grows or is cultivated in the place where rivers and the sea blend, on the shallow sea in the inner bay, half salty and half light. Due to the restriction of suitable growth conditions, its quantity is less than other varieties, so its economic price is generally higher.
Oyster is a kind of bivalve mollusk, belonging to the family Oyster or Claudioside, which is distributed in the coastal waters of temperate and tropical oceans. Oysters were cultivated and eaten in BC; Pearls can be produced in the shell of pearl oyster. The two shells of oysters are different in shape, and the surface is rough and dark gray; The middle part of the upper shell protrudes; The lower shell is attached to other objects, with large volume, quite flat and 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.
Efficacy and function of raw oysters
Oysters are salty, astringent and slightly cold; Liver, heart and kidney meridians; The quality of the town has declined, and it can be scattered and collected; It is the only shellfish that can be eaten raw. Has the effects of calming the liver, suppressing yang, relieving convulsion, calming the nerves, softening and resolving hard mass, and astringing; Indications: dizziness, tinnitus, tremors of hands and feet, palpitation and insomnia's disease, dysphoria, epilepsy, carbuncle swelling, spontaneous sweating and night sweats, frequent nocturnal emission and urination, metrorrhagia and leukorrhagia, sore stomach, eczema and sores.
Nutritional value of oysters
1. Oyster is a high protein, low fat, digestible and nutritious food. It is rich in glycine and a carbohydrate called glycogen, which is the basis of their delicious oysters.
2. The dried oyster meat contains 45%~57% protein, 7%~ 1 1% fat and 0/9% ~ 38% glycogen. In addition, it also contains a variety of vitamins and taurine as well as nutrients such as calcium, phosphorus, iron and zinc. Among them, the calcium content is close to that of milk, and the iron content is 2 1 times that of milk.
Selection of raw oysters
When purchasing high-quality oysters, we should pay attention to selecting large, fat, yellowish, uniform, dry and brownish red surface. Cooked oysters have a slightly open shell, which means they are alive before cooking. If you cook after death, the shell is closed, because the living have a reaction when cooking, so the shell is opened and the dead have no reaction.
Storage of oysters
Fresh oysters can live for 5~ 10 days at extremely low temperature, such as 0℃, but their fatness will decrease and their taste will change, so try not to store them, buy them now and eat them now.
How to eat oysters?
Method of soaking oysters: first prepare a pot of hot water, dissolve a little baking soda powder in hot water, and then soak oysters in hot water. Soaking soft is not only easy to clean, but also can remove the odor of dried oysters. After washing, rinse with clear water.
The difference between oysters and raw oysters
Seafood is indispensable in the daily diet of modern people, especially coastal residents. Seafood can not only give people the ocean flavor they need, but also provide people with the protein they need. There are so many kinds of marine animals and plants that some people can't name them at all. However, some sailors at sea know this.
Homemade method of oyster
Oyster baking
Roasted oyster
Steamed oysters with silver thread
The difference between oysters and raw oysters
Speaking of oysters and oysters, everyone will think that they are actually the same creature, and there is no difference. However, oysters and oysters are actually slightly different. Today, let's take a look at the differences between them!
Oysters and oysters are completely different things, although many times, many places also call "oysters" oysters, or strictly speaking, oysters belong to one kind of oysters.
Oyster is a mollusk with two shells, one is small and flat, the other is large and bulging, triangular, and the back and abdomen edges are splayed. The outer surface of the right shell is light yellow, the concentric scales are loose, the scales are undulating, and the surface of the inner white shell is uneven. Meat can be eaten and oyster sauce can be made. Meat, shell and oil can be used as medicine. Also known as oyster clam, oyster clam, oyster yellow, oyster, oyster and so on. There are many kinds of oysters living in different sea areas.
Oyster is one of the larger oyster varieties, and a big oyster with a shell can weigh more than one catty. Generally, it grows or is cultivated in the place where rivers and the sea blend, on the shallow sea in the inner bay, half salty and half light. Due to the restriction of suitable growth conditions, its quantity is less than other varieties, so its economic price is generally higher. This is the common roasted oyster, and the most famous one should be the roasted oyster in Zhanjiang.
From the above, we can see that there are some subtle differences between oysters and oysters, but in real life, people will not find their differences carefully. It is customary to call it oyster or oyster name. So there is no special need, so there is no need to distinguish clearly!
2. Are oysters the same size and nutritional value?
Technology of frying oysters with eggs: fried taste: salty taste. Ingredients: oysters (fresh) (150g) eggs (175g) seasoning: salt (5g) monosodium glutamate (3g) ginger (5g) rice wine (5g) sesame oil (1g) pepper (0g). 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 Tip: Because of the frying process, 100g vegetable oil should be prepared. Taste of dishes: fragrant outside and tender inside, suitable for 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 minced 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 is to clean them 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 this set of operating rules is violated, oyster meat will be polluted, diners will be unhappy and restaurants will be seriously affected.
3. How do you know how clean the sea area of oysters is?
1 What kinds of oysters are there?
Generally speaking, there are only two types: concave oysters with a deep convex shell on one side and flat oysters like scallops. The former is the most common, and the oysters that can be eaten on the market are mostly concave oysters; The most famous of the latter is a rare species called peron oyster.
If there are only two categories, why do several or dozens of oyster varieties often appear on the menu of Oyster Bar?
The variety of oysters is usually identified by the breeding place of oysters. Edible oysters sold in the market generally go through three stages: first, cultivate oyster seedlings in the sea area suitable for breeding; Then it will be cultured near the estuary with fertile water and rich plankton, which is the fattening and seasoning stage of oysters; Finally, it will be purified in the purification pool for about a week before listing, and it is more beneficial to wait until the oysters spit out impurities. The culture stage has the greatest influence on the characteristics and taste of oysters. In addition to the meat quality of oysters, the local distinctive seawater flavor also comes from this stage. So if you taste these oysters marked with different breeding places, you will taste seawater from all over the world.
There are also a few French oysters named after the family brand that cultivated them, and the brand logo is often the guarantee of their quality.
Can oysters really strengthen the yang?
The zinc element rich in oysters can indeed increase the secretion of androgen, so this statement is based on certain evidence. However, oysters are cold things, and the more you eat, the better. People with cold constitution will hurt themselves if they eat too much.
4 oysters can't go with beer?
It seems common sense that eating oysters and drinking beer is easy to have a stroke. But in Ireland and other places, it is common to eat oysters with dark beer.
Is the bigger the oyster, the better?
Of course not. Different kinds of oysters have different sizes, and the same species will be graded because of the growth period and other reasons. Although similar big oysters are usually expensive in the market, the flavor of oysters is not determined by size, just because it takes more time and energy to cultivate bigger oysters. Take American oysters as an example, they are divided into five specifications: special * * complete, * * complete, medium, large and precious, but the most popular ones are * * * complete and medium.
What season is suitable for eating oysters?
In France, it is said that only the month with R is suitable for eating oysters, that is, September to April is the season for eating oysters every year. Although folklore says that eating oysters in May, June, July and August will kill people, it is actually a fallacy. However, these months are the breeding season of oysters, and the taste is not delicious. Fisher put it well: "It's just that all oysters, like all men, were a little weak after trying their best to reproduce."
7 How to judge whether oysters are fresh?
It is dangerous to wait until the entrance to taste the bad package of oysters. The oyster sheller can judge whether the oyster is fresh by weighing and smelling it. A fresh oyster should have a closed double shell, a certain fullness and a fresh seawater aroma. After opening the cover, the situation is more intuitive. If the oyster meat obviously changes color, looks dry or even crumpled, it must be bad. Oysters are full of meat, fresh in flavor and full of seawater, which is the most basic standard.
What should I do if I accidentally eat too many oysters?
See how much. If you are obviously unwell, go to the hospital. Generally speaking, oysters are cold. When paired with oysters, like eating crabs, it is best to drink wine that can warm you up. Light champagne, white wine and dry cocktails are all good, and it can also remove the fishy smell left by oysters in the mouth and respiratory tract. If you can't drink alcohol, the experienced oyster sheller said that drinking some sparkling drinks such as soda and soda water can also avoid or relieve gastrointestinal discomfort.
4. What kinds of oysters are there?
Oyster, a kind of mussel, is also known as oyster yellow, oyster white, oyster, oyster green, oyster and oyster mussel.
Oysters grow in warm tropical waters and are most famous for their coastal production in France. Oyster meat is tender, with outstanding umami flavor, fishy smell and unique taste.
It can be made into soup, marinated, baked, soft fried, canned, or processed into oyster sauce or dried oyster sauce. Source: Taxonomic shells of Pacific oyster in Dalian Bay, oyster in Dalian Bay or oyster near Jinjiang River.
It can be harvested, fleshed, washed and dried all year round. Oysters are flaky, with several parallel dorsal and ventral edges, with a body length of 10~50cm and a height of 4~ 15cm.
The right shell is small, fresh slices are thick, layer by layer or layer by layer. 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 there are no small teeth on both sides of the shell top. The left shell is deep and concave, the scales are thicker than the right shell, and the attachment surface at the top of the shell is small.
Hard, layered cross section, white. Tasteless and slightly salty.
Source: The oysters in Dalian Bay are triangular, and the back and abdomen edges are splayed. The outer surface of the right shell is light yellow, with loose concentric scales, which are wavy and the inner surface is white. The concentric scales of the left shell are solid and thick, and several pieces are radial from the top of the shell, which is obvious. The inner surface is concave box-shaped, and the hinge surface is small.
Oysters along the river are round, oval or triangular. The outer surface of the right shell is slightly uneven, with gray, purple, brown, yellow and other colors, surrounded by concentric scales, and the scales of larvae are thin and brittle. After years of growth, the scales are layered, the inside is white, and sometimes the edges are lavender.